Creamy Paprika Steak and Mushroom Pasta My Family Can't Get Enough Of!
Creamy Paprika Steak and Mushroom Pasta: an excellent comfort food dish your family will love!
Things to know:
What can I add to pasta to make it creamy?
Pasta becomes creamy through ingredients like heavy cream, butter, cheese, and egg yolks, but also by leveraging starch from pasta water, creating emulsions with fats and liquids, or using thickeners like a roux, resulting in a velvety sauce that coats the noodles.
Is paprika just dried red bell pepper?
Yes, paprika is made from dried and ground red peppers, which can include sweet varieties like bell peppers, but also hotter peppers, with the specific type determining if it’s sweet, hot, or smoked. While you can make paprika from regular bell peppers, traditional paprika often uses specific, thinner-skinned “paprika peppers” bred for drying and grinding, leading to different flavor profiles (mild to spicy) and colors.
What is the flavor of paprika?
Paprika tastes sweet, earthy, and subtly peppery, but its flavor varies significantly by type: Sweet is mild and fruity; Hot offers a spicier kick; and Smoked paprika delivers a deep, woody, chargrilled flavor from being dried over oak fires, often with sweet or spicy notes.
Is flank steak a good cut?
Yes, flank steak is a good cut of meat, known for its strong beefy flavor and lean texture, making it excellent for marinades, quick high-heat cooking (grilling, stir-fry), and slicing thinly against the grain for dishes like fajitas, tacos, or London broil, though it can be tough if overcooked or not sliced correctly.
What pasta is best for saucy dishes?
For example, ridged pasta like rigatoni or penne is great for chunky sauces, because the ridges help catch bits of meat or vegetables. Long, smooth noodles like spaghetti are better suited for light sauces, such as olive oil, butter, or tomato, because they allow the sauce to coat every piece evenly without clumping. For this dish we used radiatori pasta.
Ingredients
1 lb sirloin or flank steak, thinly sliced
2 T olive oil
2 t smoked paprika
1 T Spiceology’s Vampire Killer
Salt and pepper to taste
12 oz medium pasta shells
2 T butter
3 cloves garlic, minced
1 small onion, finely chopped
8 oz sliced Baby Bella mushrooms
1 cup heavy cream
1/2 cup beef broth
1/2 cup grated Parmesan cheese + more for garnish
1 T tomato paste
3 green onions, chopped (for garnish)
1. Cook pasta shells according to package instructions. Drain and set aside.
2. In a bowl, toss steak slices with paprika, Vampire Killer (or garlic powder), salt, and pepper.
3. Heat olive oil in a skillet over medium-high heat. Sear steak until browned and cooked to your liking, about 3–4 minutes per side. Remove from pan and set aside.
4. In the same pan, melt butter. Add onion and mushrooms and sauté until soft, about 5-6 minutes.
5. Add the garlic and sauté for another minute.
6. Stir in tomato paste, then add beef broth and heavy cream. Bring to a simmer.
7. Stir in Parmesan cheese and simmer for another 2–3 minutes until sauce thickens.
8. Add cooked pasta shells and steak to the sauce. Toss gently to coat.
9. Garnish with chopped green onions and more parmesan cheese, then serve warm. ENJOY!
Equipment used:
Lodge 13.25” Cast Iron Skillet
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