Rigatoni With Sirloin And Gorgonzola Sauce

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2 tablespoons cooking oil

1 pound sirloin steak, cut into 1-inch cubes

1 1/2 teaspoons salt

3/4 teaspoon fresh-ground black pepper

1/2 pound portobello mushrooms, stems removed, caps cut in half and then sliced crosswise

1 shallot or 2 scallions including green tops, minced

3/4 cup canned low-sodium chicken broth or homemade stock

1/4 teaspoon Worcestershire sauce

3 ounces Gorgonzola or other blue cheese

1/2 cup heavy cream

2 tablespoons chopped fresh parsley

3/4 pound rigatoni

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