Ingredients
- Green Beans (trimmed & washed) – 500 gm
- Beef/ Bacon slices (chopped) - 4
- Vegetable oil- 1 tbsp
- Garlic cloves (minced)-3
- Onion (finely chopped) - 1 medium
- Mushrooms (Portobello, button, cremini) - 500 gm, sliced
- Unsalted butter/ Ghee- 2 tbsp.
- Flour- 2 tbsp.
- Chicken stock- 3/4 cup
- Half and Half cream- 1 cup
- Freshly Grated Parmigiana- ¼ cup
- Dried thyme- 1/2 tsp
- Salt- to taste
- FOR SERVING
- French Fried Onion-as needed
Instructions
- Bring a large pot of water to a boil and salt generously.
- Add the green beans to the boiling water and cook them for 4 minutes. Drain them & place in an ice water bath or rinse them under cold water to stop cooking. Drain again and put aside for a while.
- In a large pan heat 1 tbsp. of vegetable oil. Fry the beef slices until crispy. Using a slotted spoon, transfer onto a plate.
- Melt 2 tbsp. of the butter in the same pan. Add the chopped onion and cook until lightly browned. Add the sliced mushrooms and the garlic & cook 7-8 minutes over medium heat. Season with salt and pepper and mix well.
- Gradually sprinkle in flour and stir to coat the veggies. Cook for 1 minute.
- Pour in the chicken stock, add the thyme and stir again. Cook the mixture for 4 minutes.
- Add the half & half cream, the green beans and stir to incorporate. Adjust salt and pepper and allow to simmer for 4 minutes or until lightly thick.
- Stir in the Freshly Grated Parmigiana, top with French fried onion and sprinkle with the crispy bacon.
- Cuisine: American