Sunday, September 27, 2009

Beef and Potato Moussaka

400° - 60 minutes. Serves 8 - 10


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 3/4 cup water
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon dried mint, optional
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pepper
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 4 eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 5 medium potatoes, peeled and thinly sliced


In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste, parsley, salt, mint if desired, cinnamon and pepper. Set aside.

For sauce, melt butter in a saucepan over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Add the Parmesan cheese and salt.

Place half of the potato slices in a greased shallow 3-qt. baking dish. Top with half of the Parmesan sauce and all of the meat mixture. Arrange the remaining potatoes over meat mixture; top with the remaining Parmesan sauce.

Bake, uncovered, at 350° for 1 hour or until potatoes are tender. Let stand for 10 minutes before serving.


Not something I would want to make again.

source: Taste of Home

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