Beef N Potato Moussaka Recipes

MOUSSAKA

Steps:

• For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Set aside the potato and eggplant slices for assembly.
• For the meat sauce: In a large saucepan, sweat the onions with some salt in the olive oil over medium heat. After 5 minutes, add the ground beef and cook until golden brown, 7 to 8 minutes. Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant. Turn the heat up to high, and then deglaze the pan with the red wine, allowing to bubble and reduce for 1 to 2 minutes. Add the tomato sauce and lower the heat to simmer for 5 minutes. Remove the sauce from the heat and set aside.
• For the bechamel: In a large saucepan over medium heat, melt the butter and add the flour, whisking to make a paste. Whisk constantly for 2 minutes, allowing the mixture to bubble. Add the warm milk slowly, whisking constantly to avoid lumps. Once the sauce starts to come to a boil, reduce the heat to low and cook until thickened, about 10 minutes, whisking very frequently. Add the salt, pepper and nutmeg, and set aside.
• For assembling the moussaka: Preheat the oven to 350 degrees F. Before assembling, taste each of the 4 layers and confirm that they are properly seasoned. Grease a 9-by-13-inch baking pan with vegetable oil. Lay out the potato slices, pressing gently into the pan. Sprinkle with 3 tablespoons of the Parmesan. Place the eggplant on top of the potatoes. Sprinkle with another 3 tablespoons of the Parmesan. Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan. Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan. Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes.

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.

EGGPLANT AND POTATO MOUSSAKA

Steps:

• Place the eggplant slices in a large bowl and cover with water. Add 1/2 cup of salt and agitate gently to combine. Let stand for 20 minutes, then drain and pat dry with paper towels.
• While the eggplant is soaking, heat 1/2 cup of the olive oil in a large skillet and, working in batches, add the potato slices and cook until lightly golden on both sides, 3 to 4 minutes. Transfer to a paper-lined plate to drain and repeat with any remaining potato slices. Season lightly with salt.
• Place 1 cup of the flour in a bowl and dredge the eggplant slices in the flour. Shake to remove any excess flour. Add 1/4 cup of the remaining oil to the skillet and, working in batches, fry the eggplant slices until golden on both sides, 2 to 3 minutes per side. Add more oil to the skillet as needed in 1/4 cup increments. Repeat until all eggplant has been cooked. Transfer to a paper-lined plate to drain.
• Heat 2 tablespoons of the butter in a large skillet and, when melted, add the onions. Cook until tender, about 4 minutes. Add the ground meats, garlic, and oregano and cook, stirring to break up any lumps, until meat is browned, 4 to 6 minutes. Add the red wine and cook until evaporated. Add the tomato paste and cook, stirring, for 1 minute. Add the crushed tomatoes, water and parsley and cook, stirring occasionally, until almost all liquid is evaporated, 5 to 10 minutes. Season, to taste, with salt and pepper and set aside.
• In a medium saucepan melt the remaining 3 tablespoons of butter and, when hot, whisk in the flour and cook, stirring, for 2 to 3 minutes. Gradually whisk in the milk, stirring until smooth and thick. Season with salt, to taste, and whisk in the egg and egg yolk. Stir in 1/2 cup of the cheese and set aside, covered, while you assemble the casserole.
• Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch casserole dish and place the sliced potatoes in the bottom of the dish in an even layer. Top with half of the eggplant slices and half of the meat sauce. Spoon 3/4 cup of the bechamel sauce evenly over the meat sauce and sprinkle with 1/2 cup of the cheese. Top with the remaining eggplant slices, pressing down on the layers gently with your hands to compress. Top with the remaining meat sauce and then spread the remaining bechamel sauce evenly over the top. Sprinkle with the remaining cheese. Bake, uncovered, until golden brown on the top and heated throughout, 50 minutes to 1 hour. Let stand for at least 40 minutes before cutting into squares and serving.

TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES) AND POTATOES

Steps:

• To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.
• and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. (For a lighter version of the traditional Greek moussaka try drizzling the aubergines with some olive oil and bake them for 20 minutes instead of frying them). Set aside when done.
• If you are adding potatoes to your moussaka, now its time to slice them into 0.5cm, half a finger width slices. Fry them or bake them in the same way as the eggplants. Season with some salt and set them aside when done.
• for the moussaka. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté, until softened and slightly colored. Stir in the mince breaking it up with a wooden spoon and sauté. When it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften. Pour in the red wine to deglaze the meat juices and wait to evaporate. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated. Set aside when done.
• for the moussaka. Use a large pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Its consistency should resemble a thick cream.
• Remove the béchamel pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the most of the grated cheese. Reserve some cheese to sprinkle on top! Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste. Take one spoon full of béchamel and stir it in the meat sauce. Set the béchamel sauce aside.
• Now its time to assemble the moussaka. For this moussaka recipe you will need a large baking dish, approx. 20x30cm / 8x12inch and 8cm/3 inch deep). Butter the bottom and sides of the pan and layer the potatoes first (if you're using them), then half the eggplants. Pour in all of the meat sauce and spread it out evenly. Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula.
• . Preheat you oven at 180C/350F and bake your musaka for about 60 minutes or until its crust turns light golden brown. Even though it will be really hard to do so, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces. This will prevent the béchamel sauce from pouring out when you're cutting your pieces.
• Serve the Moussaka with a refreshing Traditional Greek Salad and enjoy over a glass of wine!

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.

ROMANIAN AUTHENTIC POTATO MOUSSAKA

Steps:

• Preheat the oven to 350F.
• Wash the skin of potatoes really well using a kitchen brush.
• In a big pot, place the potatoes and enough water to cover them. Boil the potatoes until tender(or a fork goes through them).
• When the potatoes are boiled, remove the pot from the stove, drain the water, and set the potatoes aside to cool.
• While the potatoes are cooling, brown the ground meat in a pan with 2 tablespoons of vegetable oil.
• Add chopped onion, salt, pepper, and paprika mix well, and continue to brown the meat and the onions together.
• When the meat is ready, add the crushed/diced tomatoes or the can of tomato sauce.
• Mix well and cook on medium heat for few minutes until the liquid is reduced and the sauce is formed.
• Add the chopped parsley and mix well.
• Separately, beat the eggs and mix them with the sour cream and the shredded cheese.
• Remove the skin of the potatoes and discard them. Slice the potatoes.
• Butter and flour/bread crumbs an 8x8 inches baking dish.
• Place slices of potatoes on the bottom of the pan. Add a layer of meat mixture.
• Add another layer of sliced potatoes, another layer of meat, and repeat until you finish all ingredients.
• The last layer should be potatoes.
• Beat the eggs, mix them with sour cream and cheese. Add a little bit of salt to your taste. Pour this mixture over the last layer of potatoes.
• Bake in the oven at 350F for about an hour or until golden brown on top.
• Cut in squares and serve warm topped with sour cream.

POTATO MOUSSAKA - ROMANIAN RECIPE

Steps:

• Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
• Chop the onions finely. Heat 1 tablespoon of the oil in a large heavy bottom pan or Dutch oven and fry the onions gently until they are translucent.
• Add the ground meat and fry it until brown, stirring and breaking the lumps while it cooks.
• In the meantime, peel the potatoes and slice them very thinly. Use a mandoline for this task, it guarantees for thin and regular potato slices which will cook evenly in the oven. Set aside.
• When the meat is brown, add dried savory/thyme, sweet ground paprika, salt and pepper to taste.
• Oil a medium, deeper casserole dish with a little of the remaining oil.
• Divide the potato slices into 3 batches. Arrange the first batch of potatoes in a double layer into the dish. Sprinkle with salt and pepper. Cover with half of the ground meat.
• Arrange another double layer of potato slices on top of that, adding salt and pepper again. Cover with the rest of the meat and add the last batch of potato slices. Sprinkle with salt and pepper again.
• Mix the tomato puree with about 50 ml/ 1.7 fl.oz/ ¼ cup water to make it a bit runnier. Pour the mixture into the casserole dish. Add more water to barely fill the casserole dish, the upper layer of potatoes should not be covered in water though. Pour the remaining oil on top of the casserole.
• Bake the potato moussaka for about 1 hour and 10 minutes or until the potatoes are soft. Check the potatoes and prolong the cooking time if they are not soft yet.
• If the casserole dish gets too dark on top, cover it loosely with aluminum foil, you should check after about half the time and cover the dish if necessary.
• Serve with pickled vegetables or salad.

VEGETARIAN MOUSSAKA WITH PLANT BASED MEAT

Steps:

• Preheat oven to 350 F. Line a baking sheet with parchment paper. Place the eggplant slices, drizzle 2 tbsp olive oil all over. Season with salt and fresh ground pepper. Bake in the oven for 15 min or so, until eggplant has a slight golden color. Don't overbake! When ready, remove from oven and let them cool.
• In a frying pan add 2-3 tbsp light olive oil. In high heat fry the potato slices for approximately 1-2 min, both sides. Remove slices and place in a paper towel to absorb extra oil.
• Remove the light olive oil from the frying pan, wipe excess with a paper towel. Add 2 tbsp extra virgin olive oil. In medium heat, add the onions. season with a pinch of salt. After 2-3 min add the garlic. Stir well. Add the tomato paste. Season with another pinch of salt, fresh ground pepper and 1-2 pinch of dry oregano. Stir well. Add 1-2 pinches of chili flakes.Stir well.
• Add the plant based meat. Break it to small pieces, just like you would do with ground beef. Mix everything well. Add the wine. Allow the wine to evaporate a little for 2-3 min. Remove from heat and set aside.

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.

GREEK MOUSSAKA WITH POTATOES RECIPE

Steps:

• Gather the ingredients.
• Heat 2 tablespoons of oil in a large skillet over medium heat. When the oil shimmers, add the onions. Sauté until translucent, stirring often, about 4 minutes. Add the garlic and continue to sauté until fragrant, about 30 seconds.
• Add the ground meat and continue to sauté until no longer pink. Drain the skillet.
• Add tomatoes, breadcrumbs, cinnamon, bay leaves, allspice, cloves, salt, pepper, wine, and tomato paste. Mix well.
• Bring to a boil over high heat. Reduce the heat to low. Cover with the lid slightly cracked and simmer, stirring occasionally, until all the liquid is gone, about 45 minutes. If there is still liquid in pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible without burning. This step is crucial to prevent the final dish from having too much moisture.
• Discard bay leaves, and cinnamon stick (if used), adjust salt and pepper to taste, and set sauce aside uncovered until ready to use. Meanwhile, position a rack in the upper and lower third of the oven and heat to 400 F.
• Toss the potatoes on 2 rimmed baking sheets with enough oil to coat. Arrange the slices in single layers. Season to taste with salt and pepper.
• Roast until the potatoes are light golden, flipping the baking sheets half way through cooking, about 45 minutes total. Set aside until ready to use.
• Gather the ingredients.
• In a medium saucepan, heat the milk over medium-low heat until warm.
• In a large saucepan, melt the butter over low heat. Slowly add the flour, stirring continuously with a wooden spoon until there are no lumps. Continue to cook until the mixture is fragrant, about 1 minute more.
• Increase heat to medium-low. Slowly add the milk while whisking continuously. Whisk until sauce begins to thicken, 12 to 13 minutes. It should be creamy, yet thick.
• Remove from heat and whisk in the salt, white pepper, and nutmeg. Adjust the salt and pepper to taste.
• In a medium bowl, whisk the yolks together. While whisking continuously, slowly drizzle in 2 to 3 tablespoons of the béchamel mixture. Continue to whisk in another 2 to 3 tablespoons of the béchamel mixture.
• Return the béchamel-yolk mixture to the béchamel pan. Remove from the heat and whisk until well-combined. Set aside until ready to use.
• Gather the ingredients.
• Reposition a rack in the center of the oven and lower the heat to 350 F. Generously spray a large baking or roasting pan (about 15 x 10 x 2, or 5 quart) with cooking spray. Sprinkle bottom of the pan with breadcrumbs. Place a layer of potato slices on the breadcrumbs. It's OK to overlap.
• Spread meat sauce evenly on top of the potatoes, pressing it down lightly all the way to the sides of the pan.
• Cover evenly with the remaining potato slices. Slowly pour the béchamel sauce over top and spread evenly with a spatula, if necessary.
• Transfer the pan to a rimmed baking sheet. Bake until the béchamel sauce begins to set, about 35 minutes. Sprinkle the cheese evenly over top. Continue to bake until golden and bubbling around the edges, 35 to 40 minutes more.
• Remove moussaka from oven and allow to cool for 20 to 30 minutes.