Beef Casserole With Green Beans And Parsley Potatoes - cooking recipe

Ingredients

150 g smoked streaky bacon, diced
2-3 tbsp oil
500 g button mushrooms, halved
4 None onions, peeled and diced
2 None red peppers, deseeded and diced
1 tbsp tomato puree
1 tbsp plain flour
100 ml vegetable stock
100 ml whipping cream
2 x 227 g cans chopped tomatoes
1/2 tsp paprika
6 None beef medallions (about 175g each)
1 kg potatoes, peeled and halved if large
750 g green beans
15 g butter
5 sprigs fresh flat-leaf parsley, finely chopped
4 rashers back bacon

Preparation

Preheat oven to 325\u00b0F. Cook diced bacon until crispy. Drain on paper towels. Add oil and saute mushrooms for 2 mins. Add onions and peppers and saute until softened. Season. Add tomato paste and flour. Cook for 2 mins. Add stock, cream and tomatoes. Bring to a boil then simmer for 2 mins. Add paprika and season.
Grease a small baking dish. Lay 2 beef medallions in the bottom. Top with 1/3 of the chopped bacon and 1/3 of the sauce. Repeat twice. Cover with foil and bake for 1 hours 45 mins. Remove foil and bake for 30 mins.
Meanwhile, cook potatoes in boiling salted water for 20 mins, or until tender. Cook beans in boiling salted water for 15 mins.
Melt butter in a frying pan. Sweat reserved onions over low heat until softened. Drain beans and add to onions. Drain potatoes and sprinkle with parsley.
Fry bacon until crispy. Remove casserole from oven. Serve with parsley potatoes, green beans and crispy bacon.