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