Laurel stew with green beans and potato croquette topping

Ingredients (4 servings):

Preparation time: 30 minutes
Stewing: 2 hours
Oven: 20 minutes

• 750 g Aviko potato croquettes 
• 4 steaks
• 500 ml meat broth
• 3 bay leaves
• 500 g green beans 
• Round baking dish 24 cm in diameter
• 2 tbsp mustard 
• 2–3 tbsp flour
• 25 g butter

Method

• Coat the steaks with a thick layer of mustard on both sides. Sprinkle the flour onto a plate. 
• Dredge the meat in the flour, and sprinkle with pepper. Melt the butter in a frying pan. Brown the steaks on both sides for 4 minutes. Add the warm broth.Add the bay leaves and bring to a boil. Lower the heat, and simmer the meat covered for at least 2 hours. 
• Preheat oven to 220ºC. In the meantime, clean the green beans. 
• Boil them in plenty of salted water for 6 minutes until al dente. Drain well. 
• Place the green beans in a baking dish. Divide the meat with the sauce over top. Cover with the potato croquettes, making a nice pattern. 
• Bake the casserole with the potato croquettes in the preheated oven for 20 minutes until golden brown.