Rigatoni with strips of steak in Gorgonzola sauce

Ingredients for 4 servings:

• 2 tbsp oil
• 450 g steak(s), preferably sirloin/fillet, cut into thin strips
• salt and pepper
• 250 g mushrooms (Portobello), diced or sliced
• 2 spring onions, finely chopped
• 80 ml chicken stock
• 2 tbsp Worcestershire sauce
• 100g Gorgonzola
• 80 ml cream
• 2 tsp parsley, finely chopped
• 500g rigatoni

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Brown the beef strips in 1 tablespoon of oil for about 3 minutes and season with pepper and salt. Set the meat aside in aluminum foil. Add 1 tablespoon of oil to the pan and sauté the mushrooms with a little salt for 4 minutes. Remove from the pan, add to the fillet strips and let rest. Now add the spring onions to the pan and sauté for a few minutes, pour in the Worcestershire sauce and deglaze with the stock. Simmer for about 5 minutes. Now gradually add the cream and the Gorgonzola. Then add the meat strips and mushrooms to the sauce. Season with salt and pepper and add the parsley and let it warm over low heat for about 1 minute. When the time is right, cook the rigatoni al dente, drain, plate and serve with the sauce.