Beef and Mushroom Moussaka |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
2 tablespoons butter |
2 tablespoons flour |
1 tablespoon finely chopped onion |
1 cup chicken broth |
2 tablespoons heavy cream |
salt |
pepper |
3 tablespoons butter, divided |
12 large mushrooms, stems removed |
salt |
pepper |
1 tablespoon minced parsley |
1/4 cup dry red wine |
1 lb ground chuck |
2 tablespoons minced chives |
1/2 teaspoon chili powder |
1/2 cup grated parmesan cheese |
Directions:
1. Preheat oven to 400°F.
2. Melt butter in a saucepan.
3. Stir in flour until mixture is smooth.
4. Stir in onion.
5. Stir in stock very slowly, until mixture is thickened.
6. Add cream, salt and pepper.
7. Stir and simmer gently for 15 minutes.
8. Remove from heat and set aside.
9. Heat butter in a skillet and saute mushrooms 5 minutes.
10. Place mushrooms in the bottom of a shallow 1 1/2 quart baking dish.
11. Sprinkle with salt, pepper and parsley.
12. Pour in wine.
13. Brown beef in remaining butter, stirring to break up.
14. Add chives and chili powder and mix thoroughly.
15. Spread meat mixture over mushrooms.
16. Pour veloute sauce over meat.
17. Sprinkle with Parmesan.
18. Bake until golden brown, 15-20 minutes.
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