Smoked Paprika Beef and Bell Pepper Skillet

Pat the beef dry and slice it into thin strips against the grain. Season generously with salt and black pepper.

Slice the bell peppers and onion into thin strips. Mince the garlic.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef in a single layer, searing for 2-3 minutes per side until browned. Do this in batches if necessary to avoid overcrowding the pan. Remove beef from the skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet. Reduce heat to medium, then add the sliced onions and bell peppers. Sauté for 5-7 minutes until softened.

Stir in the minced garlic and smoked paprika, cooking for 1 minute until fragrant.

Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.

Stir in the heavy cream and cook for 2-3 minutes, allowing the sauce to thicken slightly.

Return the seared beef to the skillet, tossing to coat with the creamy paprika sauce. Heat through for 1-2 minutes.

Garnish with fresh parsley before serving. Serve immediately, perhaps over rice or noodles.