BEEF AND POTATO MOUSSAKA
My son-who is now 27-brought home this Greek moussaka recipe with potatoes (a classic Greek entree) when he had a sixth-grade assignment about Greece. It earned high marks when we made it for his class. -Jean Puffer, Chilliwack, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 488 calories, Fat 24g fat (12g saturated fat), Cholesterol 205mg cholesterol, Sodium 918mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 3g fiber), Protein 27g protein.
BEEF MOUSSAKA
This low-fat casserole relies on spices, tomato paste, wine and vinegar for flavor instead of the ton of cheese (and fat) found in regular moussaka recipes.
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 23
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.
Nutrition Facts : Calories 390 calorie, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 65 milligrams, Sodium 970 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 28 grams, Sugar 8 grams
BEEF AND POTATO MOUSSAKA
Make and share this Beef and Potato Moussaka recipe from Food.com.
Provided by ChefDebs
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 718.3, Fat 29.4, SaturatedFat 12.5, Cholesterol 105.1, Sodium 503.9, Carbohydrate 74, Fiber 8.6, Sugar 8.1, Protein 35.4
BEEF -N-POTATO MOUSSAKA
Make and share this Beef -N-Potato Moussaka recipe from Food.com.
Provided by Sassy in da South
Categories Potato
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 417, Fat 21.1, SaturatedFat 10.3, Cholesterol 173.6, Sodium 853.9, Carbohydrate 35.3, Fiber 4.3, Sugar 4.5, Protein 22.4
TWO POTATO MOUSSAKA
I make moussaka with eggplant, but my husband tells me this is his favorite. I cut the recipe out of a magazine about 15 years ago.
Provided by KelBel
Categories Greek
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 400 degrees.
- Cook red skinned potatoes in microwave for 5-7 minutes.
- Cook yams in microwave for 7-9 minutes.
- In medium skillet, brown beef for 5 minutes.
- Add tomatoes, cinnamon, and cumin; Simmer 3 minutes.
- Combine milk, flour, butter, and nutmeg in small saucepan over medium heat, stirring constantly.
- Bring to boil and simmer for 1 minute.
- Season with salt and pepper.
- Remove from heat and whisk in egg yolk.
- Thinly slice potatoes.
- Place half of potatoes and yams on bottom of 2 quart casserole.
- Layer meat mixture, then remaining potatoes and yams.
- Pour sauce on top.
- Sprinkle with parmesan.
- Bake for 30 minutes.
Nutrition Facts : Calories 338.4, Fat 15.1, SaturatedFat 7.1, Cholesterol 77.1, Sodium 265.3, Carbohydrate 34.7, Fiber 4.2, Sugar 3.1, Protein 16.5
MOM'S CHICKEN & POTATO MOUSSAKA
This is my Mom's variation of the classical Bulgarian Moussaka (which I have also posted). It might have more steps but it's easier to bake. Cooking time includes boiling the potatoes while you fry the chicken.
Provided by Nelka
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil the potatoes, peel them and smash them in a bowl together with the butter and some salt and add enough milk to get a soft but by no means liquid mass (in fact its up to you to decide how thick you want it to be).
- In a frying pan put the 2 tbl oil, the chicken, the tomato paste, cumin, pepper, nutmeg and some salt and start frying dividing the meat with a fork until it starts to fall apart into crumbs.
- Grease a baking tin with the remaining oil (dont forget the sides too), spread half of the potatoes on the bottom, pour the chicken over them and cover it with the remaining potatoes.
- Preheat the oven to a medium temperature and put the moussaka in and let it heat for 5 min.
- In a bowl beat the yogurt with the eggs the thyme, a bit of salt and some black pepper.
- Pour the yogurt mixture over the moussaka and bake until it gets golden brown (about 10-15 min).
- When ready take out of the oven and leave to cool a bit potatoes cool very slowly.
- Serve very warm.
Nutrition Facts : Calories 713, Fat 36.7, SaturatedFat 14, Cholesterol 231.8, Sodium 296.3, Carbohydrate 65.4, Fiber 8.1, Sugar 6.3, Protein 33.1
More about "beef n potato moussaka food"
HOW TO MAKE BEEF MOUSSAKA | TESCO REAL FOOD
From realfood.tesco.com
GROUND BEEF POTATO MOUSSAKA RECIPE IN MOUSSAKA RECIPE
From xxphotoz.com
BEEF AND POTATO MOUSSAKA RECIPE: HOW TO MAKE IT - TASTE OF HOME
From preprod.tasteofhome.com
BEEF AND POTATO MOUSSAKA RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
BEEF AND POTATO CASSEROLE RECIPE (GREEK MOUSSAKA) | FOODAL
From foodal.com
BEEF AND POTATO CASSEROLE RECIPE GREEK MOUSSAKA FOODAL
From xxphotoz.com
BEST BEEF MOUSSAKA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BEEF POTATO MOUSSAKA - FOODS AND DIET
From foodsanddiet.com
BEEF AND POTATO MOUSSAKA - COLORADO POTATO
From coloradopotato.org
HOW TO MAKE GROUND BEEF AND POTATO MOUSSAKA YOUTUBE
From xxphotoz.com
BEEF AND POTATO MOUSSAKA RECIPE | XX PHOTOZ SITE
From xxphotoz.com
POTATO MOUSSAKA RECIPE - FOOD.COM
From food.com
BEEF N POTATO MOUSSAKA MOUSSAKA RECIPE BEEF FOOD
From xxphotoz.com
BEEF AND POTATO CASSEROLE GREEK MOUSSAKA RECIPE IN BEEF AND
From xxphotoz.com
BEEF AND POTATO MOUSSAKA RECIPES - FOODSNEWS101.COM
From foodsnews101.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search