Beef & Mushroom Moussaka
"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
Ingredients
- FOR VELOUTE SAUCE
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- FOR MOUSSAKA
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Nutritional
- Serving Size: 1 (290.4 g)
- Calories 521.2
- Total Fat - 38.7 g
- Saturated Fat - 19 g
- Cholesterol - 157.3 mg
- Sodium - 584.4 mg
- Total Carbohydrate - 6.3 g
- Dietary Fiber - 1.1 g
- Sugars - 1.8 g
- Protein - 35.8 g
- Calcium - 157 mg
- Iron - 4 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.1 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
No special items needed.
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