Beef And Pumpkin Moussaka


delightful for the soul, pleasurable for the body, suitable for the Greeks this savoury baked pie as soon as white sauce topping, strikes a balance together with winter warmer and in accord superfood for no-fuss weeknights.

The ingredient of Beef And Pumpkin Moussaka

  • 2 tbsp olive oil
  • 1 onion chopped
  • 3 garlic cloves chopped
  • 1 2 tsp sports ground cinnamon
  • 1 tsp arena cumin
  • 1 tsp dried chilli flakes
  • 1 tsp dried oregano
  • 500g beef mince
  • 1 2 cup 125ml red wine
  • mutti polpa finely chopped tomatoes 400g
  • 500g butternut pumpkin cut into 2cm pieces
  • 250g swiss brown mushrooms sliced
  • red chilli chopped to facilitate
  • oregano chopped to abet
  • green salad to help
  • 75g unsalted butter
  • 1 3 cup 75g plain flour
  • 600ml milk
  • 1 cup 80g grated parmesan
  • 1 2 tsp ring cumin

The Instruction of beef and pumpkin moussaka

  • preheat oven to 200c heat oil in a pan over medium heat cook onion stirring for 3 4 minutes until softened increase be credited with garlic spices and dried oregano and cook for 1 2 minutes until fragrant add beef and cook stirring for 6 8 minutes until browned build up all unshakable ingredients and bring to a simmer cook for a extra 10 15 minutes until pumpkin is tender
  • for white sauce melt butter in a pan beyond medium high heat go to flour and cook stirring for 1 minute then gradually disturb in milk bring to the boil later shorten heat to medium cook stirring for 5 minutes or until thickened stir up opinion through parmesan and cumin sever from heat
  • divide beef in the middle of in the midst of four 2 cup 500ml baking dishes pressing fusion down top like white sauce subsequently next bake for 25 minutes or until golden stand for 10 minutes pinnacle in imitation of oregano and chilli benefits with salad

Nutritions of Beef And Pumpkin Moussaka

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