Heat 1 tablespoon of the oil in a large saucepan, add the onion and cook gently for a couple of minutes until softened. Stir in the red pepper and cook for a further 5 minutes until softened. Add the paprika and tomatoes, then season well. Bring to the boil, reduce the heat and simmer for 15 minutes.
Meanwhile, heat a griddle pan until smoking hot. Rub the remaining oil over the beef steaks and season well. Add to the pan and cook for 2–4 minutes on each side, depending on how you like your meat cooked. Leave to rest for 5 minutes and cut into bite-sized pieces.
Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water, and return to the pan.
Stir the chopped steak and half of the soured cream into the tomato sauce, then mix into the pasta, adding a little cooking water to loosen if needed. Pile the pasta on to serving plates and dollop over the remaining cream. Serve.