Mustard finch with potato croquettes

Preheat the oven to 225 ° C. Line the baking tray with baking paper. Brush the beef finches around with mustard and wrap each slice of bacon. Place the potato croquettes in one layer on the baking tray and bake in a brown-brown color for 20-22 minutes. Turn off after 12 min. Remove the stalk and the tip of the green beans and halve them.

Heat the oil in a small frying pan and fry the meat for 12 min. Around brown and done. Cook the green beans in 6 min. Until al dente and drain. Remove the meat from the pan and keep warm under aluminum foil. Fry the chopped onion 3 min. In the shortening, add the tomato cubes and bring to the boil. Spoon the tomato sauce through the green beans.

Serve the mustard finches with green beans in tomato sauce and the potato croquettes.