Best Beef And Potato Moussaka Recipes

BEEF AND POTATO MOUSSAKA

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in 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 the cheese sauce and all of the meat mixture. Arrange remaining potatoes over meat mixture; top with remaining cheese sauce., Bake, uncovered, until a thermometer reads 160°, about 1 hour. Let stand for 10 minutes before serving.

BEEF AND POTATO MOUSSAKA

Steps:

• Cut the potatoes in quarters and boil in water until almost soft.let cool, then slice into 1/4 inch slices.
• Heat the oil in a large skillet, and saute the onion and garlic for 4-5 minutes.
• Add the beef to the skillet and brown for 5 mins, stir in the wine, tomato paste, oregano, and parsley, reduce the heat and simmer for 15 minutes Remove from heat.
• To make the sauce, melt the butter in a small saucepan. Stir in the flour and cook over low heat for 2-3 mins.Slowly whisk in the milk, cooking for 6-8 mins until thickened. Remove from the heat and add the parmesan.
• Grease an 11x7 inch casserole.Put in the beef mixture, then cover with potato slices.
• Pour the sauce on top.
• Mix together the parmesan and breadcrumbs and sprinkle over the top of the casserole.
• Bake in a 350 * oven for 30 mins or until golden.

BEEF AND POTATO MOUSSAKA

Steps:

• With olive oil, grease an oblong 3 qt baking dish. Peel potatoes; slice into 1/8 thick; cover with cold water. In large skillet heat 1 tablespoon olive oil; add onion, garlic and beef and cook gently, crumbling w/ fork until beef looses red color. Add tomato sauce, 1 teaspoon salt, 1/4 teaspoon pepper, mint, cinnamon, and parsley. Cover and simmer 5 minutes. In med saucepan over low heat, melt butter; stir in flour; off heat gradually stir in milk, keeping smooth. Cook over moderately low heat, stirring constantly, until smooth and thickened. Stir in small amount of hot mixture into beaten eggs, then stir back into sauce in saucepan; stir in 1/2 teaspoon salt, a dash of pepper and the Parmesan cheese. Drain potatoes; arrange half the slide in the bottom of the prepared baking dish; sprinkle lightly w/ salt and pepper; spread meat mixture over potatoes, then add remaining potatoes; sprinkle lightly w/ salt and pepper; pour sauce over. Bake in preheated 375-degree oven until potatoes are tender - about 1 hour.