"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 is 4 servings

Metric US

I've Tried It

Try Our Hands Free Cooking Mode

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

No special items needed.

2 Reviews

Write Review

Beef & Mushroom Moussaka

Ingredients

Nutritional