Prep 30 mins
Cook 1 hr
This recipe is from one of my TOH cookbooks that we have enjoyed many times.
- 1 lb ground beef
- 1 medium onion, chopped
- 1 garlic clove, minced
- 3⁄4 cup water
- 1 (6 ounce) can tomato paste
- 3 tablespoons fresh parsley, minced
- 1 teaspoon salt
- 1⁄2 teaspoon dried mint (optional)
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon pepper
- 5 medium potatoes, peeled and thinly sliced
- 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
- In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; 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 the Parmesan cheese and salt.
- Place half of the potato slices in a greased shallow 3-qt. baking dish.
- Top with half of the Parmesan sauce and all of the meat mixture.
- Arrange the remaining potatoes over meat mixture; top with the remaining Parmesan sauce.
- Bake, uncovered, at 350 degrees for 1 hour or until potatoes are tender.
- Let stand for 10 minutes before serving.
I'm not sure exactly how Moussaka is supposed to look but my cheese sauce became very firm after cooking for an hour at 350. The meat mixture was a very interesting combination of sweet and savory and was good by itself with the potatoes. But combined with the cheese/custard like sauce it wasn't very tasty. I want to try the recipe again but maybe use semi-cooked potatoes so I don't have to bake it so long.