Greek · Greece
Greek Moussaka with Slow-Braised Beef
A rich and flavorful moussaka with layers of eggplant, slow-braised beef, and a creamy béchamel sauce.
115 minutes4 servings
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Ingredients
Method
- Preheat oven to 180°C (350°F).
- Slice eggplant into rounds and fry in olive oil until golden. Set aside.
- In a large pot, cook onion and garlic in olive oil until softened. Add beef and brown on all sides.
- Pour in beef stock and tomato sauce, then simmer gently for 1.5 hours, stirring occasionally to prevent sticking.
- In another pan, melt butter, add flour, and cook for 2 minutes. Gradually add milk, stirring constantly until thickened. Stir in Parmesan and season.
- Layer eggplant, slow-braised beef, and béchamel in a baking dish. Bake for 25-30 minutes.
- Let rest for 10 minutes before serving.
- Check that the ground meat reaches 71°C (160°F) throughout before serving.
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