Beef And Potato Moussaka Food

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 MOUSSAKA

Steps:

• For the eggplant and meat sauce: Preheat the oven to 450 degrees F.
• Brush both sides of the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Arrange on a baking pan and bake, turning once, until tender and golden brown on both sides, about 30 minutes. Reduce the oven temperature to 400 degrees F.
• Meanwhile, heat the remaining 2 tablespoons oil in a large wide pot over medium-high heat. Add the beef and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until browned, about 6 minutes. Add the onion, garlic and red pepper flakes and cook, stirring, until softened, about 6 minutes. Add the cinnamon, allspice and tomato paste and cook, stirring, 1 minute. Add the wine and boil until reduced by about half, about 3 minutes. Add the tomatoes and oregano and bring to a simmer, then simmer until slightly thickened and the flavors have blended, about 20 minutes. Season to taste with salt and pepper.
• For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, 1 minute. Gradually add the milk, whisking constantly and stopping occasionally to run a rubber spatula around the edges of the pan to prevent burning. Increase the heat to medium-high and bring to a simmer, whisking constantly, then simmer 2 minutes. Remove from the heat and add the goat cheese and Parmesan, whisking until smooth. Season with salt and pepper to taste. Whisk in the egg yolks.
• Arrange half of the eggplant in a single layer on the bottom of an 8-inch square glass baking dish. Top with half of the meat sauce. Layer the remaining eggplant slices on top followed by the remaining meat sauce. Top with an even layer of bechamel. Place the baking dish on a foil-lined baking pan and bake until bubbling and the topping is golden brown in places, 20 to 30 minutes. Let stand at least 20 minutes, then garnish with the parsley and serve.

BEEF MOUSSAKA

Steps:

• Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray. Toss the eggplants, potatoes, olive oil, 1/2 cup water and 1/2 teaspoon each salt and pepper in a large bowl, then spread the vegetables on the baking sheet. Roast until tender, about 45 minutes, tossing the vegetables about halfway through. Set aside.
• Meanwhile, make the Meat Sauce: Heat the olive oil in a large nonstick skillet over medium heat. Add the onions and cook, stirring, until soft and beginning to brown, 5 to 7 minutes. Add the tomato paste, oregano, cinnamon, garlic and ginger; stir quickly to toast spices evenly. Once fragrant, add 1/2 cup water to the pan and stir to combine, scraping up any brown bits. Add the beef to the pan, stirring with a wooden spoon to break it up, and cook until lightly browned, 8 to 10 minutes. Add the wine, vinegar, 1 teaspoon salt and a few grinds of pepper. Cook until the meat is fully cooked and the juices are reduced slightly, about 5 minutes. Remove from the heat, stir in the parsley and set aside.
• Make the Bechamel: Put the milk and flour in a small saucepan and whisk until the flour is dissolved. Place the pan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until thick enough to coat the back of a spoon, 10 to 12 minutes. Add the nutmeg and 1/2 teaspoon salt. Remove from the heat and whisk in 3/4 cup of the Parmesan; set aside.
• Assemble the Moussaka: Spray a 3-quart baking dish with cooking spray. Spread the eggplants and potatoes in the bottom of the dish, layer the meat sauce evenly over the vegetables, top with the bechamel and sprinkle with the remaining 1/4 cup of Parmesan. Bake, uncovered, until the top is browned and slightly puffed, 35 to 40 minutes. Garnish with parsley and serve hot.
• Make-Ahead Tip: The unbaked casserole can be covered and refrigerated overnight before baking. The baked casserole can be frozen for up to 2 weeks; cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.

BEEF -N-POTATO MOUSSAKA

Steps:

• 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.

EASY MOUSSAKA

Steps:

• Boil the potatoes whole for 20 mins or just until tender. Drain and allow to cool.
• Return the pan to the heat and add 2 tbsp olive oil and the onion. Cook until softened, then add the lamb. Fry the mince for 5 mins or until cooked through and starting to char. Add the garlic and spice, and stir in the passata. Bring to a simmer, then season to taste, take off the heat and set aside until needed.
• Heat oven to 220C/200C fan/gas 7. Warm a griddle pan over a high heat and brush a little oil over the aubergines. Grill for 2-3 mins each side or until char lines appear. You may have to do this in 3-4 batches.
• Once cool enough to handle, cut the boiled potatoes into thick slices. Put 1 tbsp oil in the base of a deep ovenproof dish and start with a layer of potatoes, then aubergines, a sprinkling of seasoning, then a layer of the lamb mixture. Repeat until all the mixture is used up, ending with a layer of aubergines. Spread the crème fraîche over the top and scatter with the cheese. Put in the oven for 10 mins or until the cheese is golden.

MOUSSAKA

Steps:

• Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.
• Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.
• Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.
• Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
• Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.