Beef and Potato Moussaka Recipe
- 1 pound ground turkey or 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
- 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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Beef and Potato Moussaka
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"I thought moussaka was made with eggplant?"
"I agree with a previous review - seemed rather bland. I wish I had put some corn in with it."
"I make it with lamb instead of hamburger, bump up the amounts of spices, and cook down a can of tomatoes since I never have tomato paste. I have also found that if I bake the potatoes first, they work better because I like to cook my Moussaka in a deeper dish for more layers (the first time I had raw potatoes in the middle after baking)."
"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!!"
"It was interesting. The cinnamon was a little strong surprisingly and the grated parm was lumpy in places."