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Moussaka with Beef and Eggplant
(0)
140 min
Under an hour
Gurkerl Küche
Holen Sie sich den Geschmack Griechenlands direkt in Ihre Küche! Diese klassische Moussaka besticht durch saftiges Rinderfaschiertes, zarte Melanzani und goldgelbe Erdäpfel, gekrönt von einer herrlich cremigen Bechamelsauce. Ein herzhafter Auflauf, der die ganze Familie begeistert und perfekt für ein gemütliches Abendessen ist.
Preparation method
Preparation of the Béchamel Sauce
In a small saucepan over medium heat, melt 50 g of the butter. Add the flour and sauté for 1 minute, stirring. Pour in the milk, stirring constantly, and bring to a boil. Reduce the heat and simmer for about 10 minutes, stirring constantly with a whisk. Add sugar and a pinch of salt, stir in the whipping cream, bring briefly to a boil, and stir for another 2 minutes. Remove from heat.
Preparation of the Moussaka Meat Mixture
Finely mince the beef (or use pre-minced meat). Cut 200 g of the eggplant into approx. 0.5 cm cubes, cut the rest into 2 mm thick slices. Finely chop the onions and garlic, cut the bacon into small cubes.
In a pot over medium heat, heat the oil, add the bacon and fry for 1 minute. Briefly sauté the ground caraway, onions, and garlic until translucent. Add the minced meat and fry over high heat for approx. 5 minutes, stirring, until it browns. Season with 1/2 tsp salt and a pinch of pepper.
Chef's tip
For a particularly authentic touch, you can briefly fry the eggplant slices in a pan before layering. A cool glass of beer or a Greek farmer's salad pairs excellently with this.
40 min
Under an hour
