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Beef and Potato Moussaka Recipe

Beef and Potato Moussaka Recipe photo by Taste of Home

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My son-who is now 27-brought home this recipe for moussaka (a classic Greek entree) when he had a sixth-grade assignment about Greece. It earned high marks when we made it for his class. Men love the hearty meat-and-potatoes combination.

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Beef and Potato Moussaka Recipe

Prep: 25 min. Bake: 1 hour + standing

Yield: 8-10 Servings

25 60 85

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 beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. 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 cheese and salt.
Place half of the potato slices in a greased shallow 3-qt. baking dish. Top with half of the cheese sauce and all of the meat mixture. Arrange the remaining potatoes over meat mixture; top with the remaining cheese sauce.
Bake, uncovered, at 350° for 1 hour or until a meat thermometer reads 160°. Let stand for 10 minutes before serving. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 285 calories, 14 g fat (7 g saturated fat), 129 mg cholesterol, 570 mg sodium, 25 g carbohydrate, 3 g fiber, 16 g protein.

Originally published as Beef And Potato Moussaka in Country Woman January/February 2005, p31

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Beef and Potato Moussaka

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Reviewed on Mar. 13, 2012 by E Hume

This was very bland. I like a little flavor in my food.

Reviewed on Feb. 15, 2011 by ashd052406

I have to admit, I wasn't sure of this before I made it. But the moment I took it out of the oven I started to gain hope...it looked very nice with a nightly browned top. It tasted even better! Very hearty. When making this, like one person said the parmasan was lumpy...do two things, make sure to stir the milk/flour mixture constantly even before it boils. Place the parmasan in a small bowl and wisk it with the salt before adding to the milk and flour egg mixture. This will make it lump free. I used a hair less cinnamon/it was a nice add touch to this meal. You for sure can taste the cinnamon but I don't think it was any over powering at all! Do try this dish!!