Step-by-Step Instructions
1. Cook the Pasta
Boil shells in salted water until al dente. Drain, toss with a drizzle of olive oil, and set aside.
2. Sear the Steak
Season steak with salt and pepper.
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Sear steak 2–3 minutes per side until browned but still tender. Remove and set aside.
3. Build the Sauce
In the same skillet, melt butter. Add onion; cook 3–4 mins until soft.
Add garlic; cook 30 seconds.
Remove pan from heat. Stir in paprika (to prevent burning).
Return to low heat; slowly whisk in beef broth, scraping up browned bits.
Simmer 2–3 mins to reduce slightly.
Stir in heavy cream, sour cream, and Dijon. Heat gently—do not boil (sour cream may curdle).
4. Combine & Serve
Return steak (and any juices) to the skillet. Simmer 2–3 mins to meld flavors.
Toss with cooked pasta shells until coated.
Garnish with fresh parsley.
Optional: Top with crumbled bacon or grated Parmesan.
Suggerimenti per il servizio
Abbinamento classico: fagiolini imburrati o asparagi tostati
Contorno sostanzioso: Pane croccante da intingere nella salsa
Abbinamento vino: rosso chiaro come il Pinot Noir o bianco secco come il Grüner Veltliner
Consigli da professionisti per il successo
Taglia la bistecca sottile e controcontroveglio—garantisce tenerezza.
Non bollire la salsa dopo aver aggiunto la panna acida—mantieni il fuoco basso.
Sglassa bene—quei pezzi dorati = sapore dorato.
Fallo senza glutine: usa pasta senza glutine + brodo addensato di amido di mais.
