1. Begin by heating olive oil in a large skillet over medium heat. Add the sliced beef sirloin and cook until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
2. In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Pour in the beef broth, heavy cream, and Worcestershire sauce. Bring the mixture to a gentle simmer, stirring occasionally. Season with salt, pepper, and smoked paprika. Let it simmer for about 10 minutes or until the sauce has slightly thickened.
4. While the sauce is simmering, cook your pasta according to the package instructions. Once done, drain and set aside.
5. Return the cooked beef to the skillet, combining it with the cream sauce. Let it simmer for another 5 minutes, allowing the flavors to meld beautifully.
6. Combine the cooked pasta with the beef cream sauce, tossing to ensure the pasta is well coated. Serve hot, garnished with fresh parsley and a sprinkle of Parmesan cheese.

Here’s a little tip from my kitchen to yours: if you find the sauce too thick, add a splash of pasta water to achieve your desired consistency. This little trick has saved many a sauce in my kitchen!