Beef and Potato Moussaka
Tags: Beef Dinner Greek
Yield: 6
- 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
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 4 large eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 5 medium potatoes, peeled and thinly sliced
- 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.
