Page 24: Seared Steaks with red wine, mushrooms, and onions


Well this one was very tasty. And I followed the recipe. Almost. I used Hormel teriyaki beef filets instead of New York strip steaks. They were eleven dollars a pound and I couldn’t bring myself to buy them. It was still tasty, but next time I would use a cut of beef that hadn’t been marinated to be part of a stir-fry.


2 New York Strip Steaks (or really whatever–if teriyaki filets were good, you’d probably be safe with anything)

3/4 tsp salt

3/4 tsp pepper

4 tsp canola oil

1/2 cup chopped onion

1 pkg mushrooms

2 tsp flour

3/4 cup red wine (I used the sour bottom of a box…and it was still good)

1 tbsp butter



Season steaks with salt and pepper and massage with a little oil (or butter if you’re not actually cooking light)

Grill or fry until they’re as done as you like

Cook mushrooms and onions in oil. Sprinkle with flour, Add wine. Bring to a boil. Add butter, salt, and pepper.


Really it should be topped with a blue cheese compound butter, but that might undo the light part of Cooking Light.