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Beef and Potato Moussaka Recipe
Beef and Potato Moussaka Recipe photo by Taste of Home
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Beef and Potato Moussaka Recipe

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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.
TOTAL TIME: Prep: 25 min. Bake: 1 hour + standing
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. Bake: 1 hour + standing
MAKES: 8-10 servings

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

Nutritional Facts

1 each: 285 calories, 14g fat (7g saturated fat), 129mg cholesterol, 570mg sodium, 25g carbohydrate (7g sugars, 3g fiber), 16g protein

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Beef And Potato Moussaka in Country Woman January/February 2005, p31


Reviews for Beef and Potato Moussaka

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (3)
2 Star
 (4)
1 Star
 (1)
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MY REVIEW
LadyArmstrong
Reviewed Jun. 20, 2014

"I thought moussaka was made with eggplant?"

MY REVIEW
abrandau
Reviewed Dec. 31, 2013

"I agree with a previous review - seemed rather bland. I wish I had put some corn in with it."

MY REVIEW
bbhagan
Reviewed Dec. 9, 2013

"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)."

MY REVIEW
ashd052406
Reviewed Feb. 15, 2011

"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!!"

MY REVIEW
molls9702
Reviewed Jan. 1, 2010

"It was interesting. The cinnamon was a little strong surprisingly and the grated parm was lumpy in places."

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