I want to share with you a dish that I have cooked a few times now, that each time has turned out very well and costs little money to make. This dish is very popular in Greece which they add aubergines (eggplant) and yoghurt, however interestingly enough its neighbour in Bulgaria has its own version of this also.
Ingredients
For the Filling
1 Onion Diced
400g of Chopped tomatoes.
450g of Minced Beef or Pork
1kg of Potatoes
Paprika
For the topping
3 Tablespoons of flour
Milk
3 eggs
Oil or butter or both.
Method
Heat oil up in a large Frying Pan, dice up a large onion and add to the pan and cook the onions until they are softened and starting to brown in the pan.
While the onions are cooking slowly in the pan, peel and dice three or four white potatoes and rinse them in cold water and set aside ready to add later. When the onions, have started to go golden brown next you want to add your mince to the pan and start to brown it off. At this time add a little salt and pepper to the mix and slowly fry it off in the pan. Note do not drain off the excess liquid because you will evaporate it in the oven later.
Next add Tomato's and Potatoes to the mixture, you can use canned tomatoes if you wish but I like to use fresh tomatoes which really add to the flavour of the moussaka. Stir it all well and then transfer it to a rectangular oven proof dish and even it out. Then boil a kettle and pour hot water over the mix till it is just covered, and put it in the oven on 210 C (410 F) for an hour or till most of the liquid has evaporated.
After an hour check your filling in the oven, the water should be evaporating nicely and its time to make your topping.
In a large frying pan put in 2-3 tablespoons of oil and a little butter, then add three table spoons of four to the pan and stir well into a roux. ![IMG_2227.JPG]
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You want it nice and light and frothy and when you reach this consistency you need to add your milk.
Add your milk and take a whisk and add a little at a time stirring all the time till its nice and thick, you must keep stirring or the mixture will burn, at this time before adding the eggs I take it off the heat for a moment. Then add in three eggs and mix and return to the heat until the eggs are blended in and you have a nice smooth thick mixture.
Remove the filling from the oven, note most of the liquid has now evaporated if you have a little left in, that is perfectly ok it will either evaporate when you cook the topping or a little will be left which is delicious.
Pour the mix on top of the mixture and put in the oven on 200 C (392 F) until the top is golden brown and risen!
Once golden brown remove and serve immediately.
Note
This is a filling dish so there is no need to add extra vegetables in addition you can have this as a solidary meal, and the great thing is we are left with extra so you can get more than one day out of this meal.
I hope you enjoy this dish and take the opportunity to try it out, fall nights are perfect for something like this and if you like to spice it up you can add a little chilli if you like.
Thank you for reading.
Definitely on my top list! Well done, you! Looks professional...next time call us to have a try...nah, joking!
Oh no on the contrary you must come and try this sometime. Or the cabbage and meat :)
...or your beef?
Ah you must mean the chilli recipe yes that too.