March 21, 2010

Beef and Potato Moussaka

I Found this in Taste of Home.
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.

8-10 Servings Prep: 25 min. Bake: 1 hour + standing
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 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

* 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
Directions

* reads 160°. Let stand for 10 minutes before serving. Yield: 8-10
* servings.
*

Nutrition Facts: 1 serving (1 each) equals 285 calories, 14 g fat (7 g saturated fat), 129 mg cholesterol, 570 mg sodium, 25 g carbohydrate, 3 g fiber, 16 g protein.

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