Meat

Musaka with potatoes


Ingredients for Cooking Moussaki with Potatoes

For filling

  1. Eggplant 4 pieces
  2. Potato 1 kilogram
  3. Ground beef 500 grams
  4. Tomatoes 4 pieces
  5. Onion 1 piece
  6. Garlic 1 clove
  7. Bay leaf 2-3 pieces
  8. Dried herbs 1 teaspoon
  9. Salt to taste
  10. Ground black pepper to taste

To fill

  1. Wheat flour 4 tablespoons
  2. Butter 100 grams
  3. Milk 2.5 cups
  4. Egg 1 piece (selective)
  5. Hard cheese 100 grams
  6. Salt to taste
  7. Ground black pepper to taste
  • Main Ingredients: Beef, Potato
  • Portion4-5
  • World CuisineGreek Cuisine

Inventory:

A baking dish, a large pan with a lid, a small frying pan, disposable paper towels, a knife for peeling vegetables, a garlic press, grater, spatula.

Cooking Moussaki with Potatoes:

Step 1: Prepare the potatoes.


Peel the potatoes and rinse thoroughly. Using a sharp knife, cut the root crop into circles and place thin slices on a paper towel to get rid of excess moisture.
Heat a small amount of vegetable oil in a pan and fry the potatoes until golden brown.

Step 2: Prepare the eggplant.


Rinse the eggplants as well and cut the tail. Crush vegetables in thin circles, dry with towels in the same way as potatoes. Then fry the eggplant slices until golden brown. The peel does not need to be cut.

Step 3: Prepare the tomatoes.


Rinse the tomatoes with warm water and cut into small cubes. Do not crush them and do not forget to cut out the place where the tail used to be.

Step 4: Prepare the onion.


Before peeling, cut the onion in half, as practice shows, it is easier to peel the husks from half. Chop the clean onions as finely as possible.

Step 5: Prepare the garlic.


Peel the garlic clove and chop in any convenient way for an hour: rub, chop or pass through a special press.

Step 6: Prepare the Stuffing.


Heat vegetable oil in a pan and fry the garlic and onions with minced meat over high heat for 5 minutes, then turn down the heat and simmer more 10 minutes. Do not forget to mix using a special spatula! After the mince becomes brown, and the onion is transparent, add the necessary spices and chopped tomatoes to the pan. Put out more 15 minutes. All water should be corrected.

Step 7: Prepare the fill.


While the minced meat is roasted, you have time to prepare the fill. Therefore, take a small frying pan and melt the indicated amount of butter in it. Sauté flour in butter for 1-2 minutesstirring all the time. And then gradually add milk, the sauce should have a thick consistency, as soon as it becomes one, remove it from the stove and cool slightly. Then add the seasoning egg, seasonings and grate about half of the cheese you have.

Step 8: Cooking Moussaka with Potatoes.


In a greased form with vegetable oil, put the potatoes, it forms a fried base for our casseroles, fold half the prepared eggplants on the potatoes, and pour half the minced meat on top, repeat the same two more layers. Pour raw moussaka with prepared cream-cheese sauce and send to preheated until 180 degrees oven on 45 minutes. Per 10-15 minutes sprinkle the casserole with the remaining grated cheese until tender, so that it is covered with a delicious brown crust.
Take the finished moussaka out of the oven and let it rest 10 minutes, then cut into portions and serve.

Step 9: Serve the moussaka with potatoes.


Serve mushaku with potatoes with sour cream or tomato sauce, can be seasoned with fresh tomatoes or herbs. Of course, no additional side dish is needed.
Enjoy your meal!

Recipe Tips:

- You can also bake potatoes and eggplant in the oven. Just put them on a wire rack and bake them, greasing them with vegetable oil, 10-15 minutes.

- Sometimes only yolk is used to prepare the fill.

- In some recipes, carrots are also added to the musaka.