Beef and Potato Moussaka

400° - 60 minutes. Serves 8 - 10

Ingredients:

• 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

• PARMESAN SAUCE:
• 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

Directions:

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.

Notes:

Not something I would want to make again.

source: Taste of Home