Summary

Ingredients

• 2 tablespoons oil
• 450 g steak (s), if possible sirloin / fillet, cut into narrow strips
• salt and pepper
• 250 g mushrooms (portobello), cut into cubes or slices
• 2 spring onions, finely chopped
• 80 ml poultry stock
• 2 tablespoon Worcestershire sauce
• 100 g Goronzola
• 80 ml cream
• 2 teaspoons parsley, finely chopped
• 500 g riatoni

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Instructions

1. Fry the beef cut into strips in 1 tablespoon of oil for about 3 minutes and season with salt and pepper. Set aside the meat in aluminum foil.
2. Pour 1 tablespoon of oil into the pan and sauté the mushrooms with a little salt for 4 minutes. Remove, add to the fillet strips and let rest.
3. Now put the spring onions in the pan and sweat for a few minutes, pour Worcester sauce over them and deglaze with the stock. Let simmer for about 5 minutes. Now add the cream and the Gorgonzola little by little. Then add the meat strips and mushrooms to the sauce. Season with salt and pepper and add the parsley and let warm for about 1 minute over low heat.
4. When the time is right, cook the rigatoni al dente, drain, arrange and serve with the sauce.