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Beef and Red Wine Casserole
750g diced lean beef (round, chuck or
gravy beef)
1 tablespoon oil
8 small (pickling) onions
2 teaspoons crushed garlic
2 lean bacon rashers, chopped
250g whole button mushrooms
¾ cup red wine
¼ cup steak sauce
1. Heat a little of the oil in the Banquet
Frypan on setting 10. Fry onions, garlic
and bacon for 1 – 2 minutes. Remove
and put aside.
2. Heat a little more oil on setting 10.
Brown beef in small batches, removing
each batch before adding the next.
3. Return beef and onion to pan.
Add remaining ingredients,
stirring to combine.
4. Cover and simmer gently on setting 2
to 4 for 1½-2 hours . Stir occasionally.
Season to taste.
5. Serve with steamed rice or pasta and
steamed vegetables.
Serves 4
Stir-Fry Chicken with Oyster
Sauce
600g chicken breast or thigh fillets,
prepared as strips
1 tablespoon oil
2 tablespoons slivered almonds
1 teaspoon minced ginger
1 teaspoon minced garlic
2 carrots, thinly sliced
1 red or green capsicum, thinly sliced
2 small sticks celery, thinly sliced
2 shallots, chopped
200g snow peas, trimmed
1
⁄3 cup oyster sauce
1. Heat half the oil in the Banquet Frypan
on setting 10. Stir-fry almonds, ginger
and garlic 1 minute. Add chicken strips,
stir-fry a further 2 – 3 minutes. Remove.
2. Heat remaining oil in pan on setting
10. Stir-fry vegetables 1 – 2 minutes.
3. Return almonds, ginger, garlic and
chicken strips. Stir in oyster sauce,
allow to heat through 2 – 3 minutes.
Serving suggestion:
Serve with steamed rice.
Serves 4