Beef Casserole With Green Beans And Parsley Potatoes

• 9 slices bacon 5 slices diced
• 3 tablespoons oil
• 1 pound button mushrooms halved
• 4 onions diced, 1 tbsp reserved
• 2 red peppers deseeded and diced
• 1 tablespoon tomato paste
• 1 tablespoon all-purpose flour
• 1/2 cup vegetable stock
• 1/2 cup heavy cream
• 13 1/2 ounces chopped tomatoes
• 1/2 teaspoon paprika
• 36 ounces beef tenderloin medallions
• 2 1/4 pounds potatoes peeled and halved
• 1 1/2 pounds green beans
• 1 tablespoon butter
• 5 sprigs fresh flat leaf parsley finely chopped

1. Preheat oven to 325u0b0F. 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.
2. 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.
3. Meanwhile, cook potatoes in boiling salted water for 20 mins, or until tender. Cook beans in boiling salted water for 15 mins.
4. 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.
5. Fry bacon until crispy. Remove casserole from oven. Serve with parsley potatoes, green beans and crispy bacon.

bacon, oil, mushrooms, onions, red peppers, tomato paste, flour, vegetable stock, heavy cream, tomatoes, paprika, beef tenderloin, potatoes, green beans, butter, flat leaf parsley

Taken from www.yummly.com/recipe/Beef-Casserole-with-Green-Beans-and-Parsley-Potatoes-1405192 (may not work)