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.