Sirloin and Gorgonzola Pasta
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| pro | 33 g |
| total fat | 17 g |
| sat. fat | 7 g |
| carb | 83 g |
| fibre | 6 g |
| sodium | 735 mg |
| chol | 55 mg |
| % RDI: | - |
| calcium | 26 |
| iron | 31 |
| vit A | 13 |
| vit C | 12 |
| folate | 75 |
Fetching top dollar in any restaurant, this meal is actually quite simple to make for yourself at home.
Ingredients
- 1 tbsp vegetable oil
- 8 oz top sirloin grilling steaks
- 1 onion, chopped
- 3 cups sliced mushrooms, (about 8 oz/250 g)
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1-1/2 cups milk
- 5 cups rigatoni pasta, (about 12 oz/375 g)
- 3 oz Gorgonzola or blue cheese, crumbled
- 1 plum tomato, seeded and chopped
- 1 green onion, sliced
Preparation
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.
Source : Pasta by the Season: 2004
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