Beef & Mushroom Moussaka

20m
Prep Time
15m
Cook Time
35m
Ready In


"This is, again, something very different from the traditional Greek moussaka. Adapted from Woman's Day Encyclopedia of Cookery. The original calls the sauce a bechamel sauce, but it is actually a veloute, so I've renamed it."

Original recipe yields 4 servings
OK
  • VELOUTE SAUCE
  • MOUSSAKA

Nutritional

  • Serving Size: 1 (283.3 g)
  • Calories 639.2
  • Total Fat - 49 g
  • Saturated Fat - 22.9 g
  • Cholesterol - 193 mg
  • Sodium - 607.1 mg
  • Total Carbohydrate - 4.1 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.4 g
  • Protein - 42.9 g
  • Calcium - 162.2 mg
  • Iron - 4.2 mg
  • Vitamin C - 2.8 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Preheat oven to 400°F.

Step 2

Melt butter in a saucepan.

Step 3

Stir in flour until mixture is smooth.

Step 4

Stir in onion.

Step 5

Stir in stock very slowly, until mixture is thickened.

Step 6

Add cream, salt and pepper.

Step 7

Stir and simmer gently for 15 minutes.

Step 8

Remove from heat and set aside.

Step 9

Heat butter in a skillet and saute mushrooms 5 minutes.

Step 10

Place mushrooms in the bottom of a shallow 1 1/2 quart baking dish.

Step 11

Sprinkle with salt, pepper and parsley.

Step 12

Pour in wine.

Step 13

Brown beef in remaining butter, stirring to break up.

Step 14

Add chives and chili powder and mix thoroughly.

Step 15

Spread meat mixture over mushrooms.

Step 16

Pour veloute sauce over meat.

Step 17

Sprinkle with Parmesan.

Step 18

Bake until golden brown, 15-20 minutes.

Tips & Variations


No special items needed.

2 Reviews

HildasPantry

Very good. The sauce was excellent!

5.0

review by:
(29 Sep 2015)

ClassyCook

Though different than classic Moussaka, this is quite delicious and was enjoyed by myself and my company.

5.0

review by:
(12 May 2015)