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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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. 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 king arthur unbleached 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 |
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.
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