Moussaka with bechamel – slightly different but certainly juicier moussaka with potatoes.
Moussaka with bechamel - Ivana Buzurović - Recipes and Cookbook online
Moussaka with béchamel - slightly different but definitely more juicy moussaka with potatoes.
- 1 kg of potatoes
- 300 g of ground beef
- 300 g of kachavalj
- 150 ml milk
- flour
- 1 onion (small)
- 2 cloves of garlic
- 1 glass of sour cream
- so
- turkey
- landing
- beaver
- Saute the finely chopped onion, add a little salt and then add the minced meat, add pepper to taste and when the meat is browned, add the chopped garlic.
- Boil the potatoes and wait for them to cool down a bit.
- Lubricate the bottom of a fireproof zinnia or dish for djuvec with oil and then arrange the potatoes cut into rings, then the meat, then the grated cheese. Repeat the process as long as there is meat and potatoes
- Bechamel:
- Melt the butter in a small saucepan, then add a spoonful of flour and mix quickly, as soon as the flour is combined with the butter, add the milk and keep stirring until the sauce has the consistency of yogurt. Then add sour cream.
- Pour the béchamel over the moussaka and grate some more cheese.
- Bake the moussaka at 200 degrees C for about half an hour, or until it turns golden brown.
Ivana Buzurović
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