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August 2006 |
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Millenni-YUM - Great New Recipes using Manitoba Foods
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Beef Moussaka
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| The authentic flavour of the traditional Greek dish in a
simplified version. |
| 1 |
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large onion, chopped |
| 1 lb |
(500 g) |
lean ground beef |
| 1 tbsp |
(15 mL) |
tomato paste |
| 2 tbsp |
(30 mL) |
chopped parsley |
| 1/2 cup |
(125 mL) |
beef stock |
| 4 tbsp |
(60 mL) |
breadcrumbs |
| 2 |
|
eggplants (approx. 6-8" each) |
| 1/3 cup |
(75 mL) |
Parmesan cheese |
| 1 package |
(approx. 25 g) |
Bechamel or white sauce mix |
| 1 cup |
(250 mL) |
milk |
Cook onions with ground beef, stirring until meat is browned. Add tomato paste, salt and
pepper to taste, parsley and beef stock and simmer for 15 minutes, uncovered. Stir in 3
tbsp (45 mL) breadcrumbs. Set aside. Meanwhile, prepare sauce by combining sauce mix with
milk and cooking until thickened. Grease 9" (22 cm) square casserole. Cut eggplants
in 3/8" (1 cm) slices. To assemble moussaka, place a layer of eggplant slices on the
bottom, add half of the ground beef mixture and sprinkle with Parmesan cheese. Repeat and
end with a layer of eggplant. Pour sauce over top and sprinkle with remaining Parmesan and
breadcrumbs. Bake in 350ºF (180ºC) oven for 45 minutes. Makes 6 servings.
Beef Information Centre
www.beefinfo.org |
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| Photo used with permission. All rights reserved.
Manitoba Agriculture, Food and Rural Initiatives |
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