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Sirloin And Gorgonzola Pasta

pasta, beef - other, cheese

1 tablespoon vegetable oil
8 ounces top sirloin grilling steak
1 onion; chopped
3 cups sliced mushrooms; about 8 ounces
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
5 cups rigatoni pasta; about 12 ounces
3 ounces gorgonzola or blue cheese; crumbled
1 plum tomato; seeded and chopped
1 green onion; sliced, or
8 chives

In large nonstick skillet, heat oil over medium-high heat; cook steak, turning once, for 8 to 10 minutes or until browned outside and medium-rare inside. Transfer to cutting board; cut across the grain into thin strips. Cover and keep warm. Add onion and mushrooms to skillet; cook, stirring often, for 8 minutes or until no mushroom liquid remains. Sprinkle with flour, salt and pepper; cook, stirring, for 1 minute. Whisk milk into pan; bring to boil. Reduce heat and simmer, stirring often, for about 5 minutes or until slightly thickened and coats back of spoon. Meanwhile, in large pot of boiling salted water, cook pasta for 6 to 8 minutes or until tender but firm; drain and return to pot. Add sauce and cheese; toss to coat. Transfer to serving bowl. Top with reserved steak; sprinkle with tomato and onion. Toss to serve.

Contributor: Canadian Living, Holiday Issue, 1999

Yield: 4 servings

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