Potato Moussaka
3 medium onions, chopped
1 pound ground beef
2 tablespoons parsley, minced
1/2 teaspoon dried thyme, crushed
1 teaspoon salt
Freshly ground black pepper, to taste
2 tablespoons flour, divided
1/4 cup water
3 eggs, divided
1 cup milk
3 tablespoons butter
2 pounds potatoes, peeled and sliced.
1/4 cup fine dry bread crumbs
Preheat oven to 350 F
Butter a 10 cup casserole dish. Sprinkle with bread crumbs.
Brown the ground beef, add the onions and stir until onions are soft.
Drain off all the fat that has accumulated.
To the meat and onions, add the parsley, thyme, salt, pepper and 1 tablespoon flour.
Add the water
Cook stirring constantly for two minutes, or until thickened.
Remove from heat; cool.
Separate 2 of the eggs; beat the yolks with 2 tablespoons of the milk. Stir into the meat mixture.
Beat the 2 egg whites until stiff, but not dry; fold into meat mixture.
Melt the butter in a large skillet. Add the potatoes; cook covered, stirring several times, until half done.
Layer meat and potatoes in prepared casserole dish, ending with potatoes.
Bake uncovered for 30 minutes.
Beat the remaining flour, milk and egg together in a small bowl; pour over top of potatoes.
Bake 10 minutes longer.
6 servings.
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