Pre-defrost the steaks. I took a few because they were small.Paprika can be taken just sweet, or you can make a mix with smoked.
Pat the steaks on both sides with a paper towel. Season with salt and pepper on both sides.
Fry the steaks for about 2 minutes on each side, depending on their thickness.You can focus on the temperature inside:
43 degrees - very juicy and a little hard (like a meat steak with blood)
46 degrees - meaty and juicy
49 degrees - hard and dry (like a well-done steak).And set aside, covered with foil.
In the same pan, fry the onion and garlic.
Add the spices and mix.
Add the wine. Steam it for a couple of minutes.
Add tomato sauce, salt, pepper, and parsley.Stir, lower the heat and cook for a few minutes or until the sauce is thick.
Return the steaks to the pan.
Cover them with the sauce, heat and remove from the heat.