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Paprika Steak Shells
You know those nights when you want something delicious yet simple? Well, let me tell you about Paprika Steak Shells! This dish is like a warm hug for your taste buds, combining tender steak with flavorful spices wrapped in a delightful shell. Trust me, once you try this, you’ll want to add it to your regular dinner rotation.
What Are Paprika Steak Shells?
Paprika Steak Shells are a perfect blend of spices and savory goodness. Imagine juicy steak seasoned with rich paprika, nestled in a soft dough shell that holds all those delicious flavors together. It’s quick to make, easy enough for a weeknight dinner, and oh-so-satisfying – the perfect combination when you’re looking to impress without spending hours in the kitchen.
Ingredients Overview for Paprika Steak Shells
Before we dive into the cooking process, let’s gather the essentials. Here’s what you’ll need to make these amazing Paprika Steak Shells:
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Steak: I recommend flank or sirloin. They are both tender and cook quickly. Plus, you can even swap them for chicken or mushrooms if you’re feeling adventurous!
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Paprika: This spice is the star here. It brings that rich color and slightly smoky flavor. You can use sweet or smoked paprika based on your preference.
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Flour: You’ll need all-purpose flour to make the shell. If gluten is a concern, try using a gluten-free blend.
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Butter: Unsalted butter works best for flavor. You can also go for olive oil if you want a lighter touch.
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Milk: Any kind will do, but whole milk gives the fluffiest shells. You can substitute with almond or soy milk for a dairy-free option.
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Egg: This will help bind everything together. If you’re vegan, you can use a flax egg as a substitute.
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Seasonings: Salt, pepper, and garlic powder add depth. Feel free to toss in some onion powder for extra flavor!
Step-by-Step Instructions for Paprika Steak Shells
1. Prepare the Dough: In a mixing bowl, combine flour, a pinch of salt, and cold butter. Mix until it resembles coarse crumbs. Add in milk and an egg, and gently combine until a dough forms.
2. Cook the Steak: Season your steak with paprika, salt, pepper, and garlic powder. In a hot skillet, cook the seasoned steak until it’s browned on both sides. This should take about 6-8 minutes depending on thickness. Once done, let it rest before slicing.
3. Roll Out the Dough: On a floured surface, roll out the dough until it’s about 1/4 inch thick. Cut out circles, large enough to hold a scoop of steak filling.
4. Stuff the Shells: Place a spoonful of sliced steak onto each dough circle. Fold them over and pinch the edges to seal. You can also use a fork to create a decorative edge.
5. Bake: Preheat your oven to 375°F (190°C). Place the stuffed shells on a baking sheet lined with parchment paper and bake for about 20 minutes until golden brown.
Serving Suggestions
These Paprika Steak Shells are perfect served hot, maybe with a dollop of sour cream or a side salad. You can also add a fresh salsa or a drizzle of chimichurri for a zesty kick. If you’re hosting, they can be a wonderful appetizer too!
Tips For The Perfect Paprika Steak Shells
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Use high-quality paprika for the best flavor.
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Don’t overwork the dough, as it can become tough.
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Let the steak rest before cutting to keep it juicy.
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Try adding cheese into the filling for a creamy touch.
Q&A Section
Q1: Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day in advance. Just wrap it in plastic wrap and refrigerate until you’re ready to use it.
Q2: What if I don’t have paprika?
No worries! You can use chili powder or a combination of smoked paprika and cayenne for a little heat.
Q3: How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Just reheat in the oven for the best texture.
Q4: Can I freeze Paprika Steak Shells?
Yes! Freeze them before baking. Just pop them in the oven directly from the freezer, but adjust the baking time accordingly.
Why You’ll Adore Paprika Steak Shells
These Paprika Steak Shells offer a satisfying combination of flavors and textures that will leave you wanting more. The crispy exterior contrasts beautifully with the juicy, flavorful steak inside. Plus, they are so versatile that you can adapt them to your mood!
Behind The Scenes
Creating these Paprika Steak Shells was a delightful journey! Let me tell you, I made a few mistakes along the way, like overcooking the steak a tad. I learned that a little rest goes a long way, letting flavors meld beautifully. I’ve shared tips and photos on my Pinterest page (https://www.pinterest.com/MyRecipeCast/) showing my experiments with different fillings. Couldn’t have done it without a few flops and lots of taste-testing!
Give this recipe a try; I promise you’ll love it and find yourself coming back for more!
Paprika Steak Shells
Ingredients
For the dough
- 2 cups all-purpose flour or gluten-free blend if necessary
- 1/2 cup unsalted butter can use olive oil for a lighter option
- 1/2 cup milk whole milk preferred; can substitute with almond or soy milk
- 1 egg or flax egg for a vegan option
- 1 pinch salt
For the filling
- 1 pound flank or sirloin steak can substitute with chicken or mushrooms
- 2 teaspoons paprika use sweet or smoked paprika based on preference
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder can add onion powder for extra flavor
Instructions
Preparation
- In a mixing bowl, combine flour, a pinch of salt, and cold butter. Mix until it resembles coarse crumbs.
- Add in milk and an egg, and gently combine until a dough forms.
Cooking the Steak
- Season your steak with paprika, salt, pepper, and garlic powder.
- In a hot skillet, cook the seasoned steak until it’s browned on both sides, about 6-8 minutes depending on thickness.
- Once done, let it rest before slicing.
Assembling the Shells
- On a floured surface, roll out the dough until it’s about 1/4 inch thick.
- Cut out circles large enough to hold a scoop of steak filling.
- Place a spoonful of sliced steak onto each dough circle.
- Fold them over and pinch the edges to seal, or use a fork for a decorative edge.
Baking
- Preheat your oven to 375°F (190°C).
- Place the stuffed shells on a baking sheet lined with parchment paper and bake for about 20 minutes until golden brown.
