Moussaka with potatoes in Romanian

A hearty, delicious and very interesting dish of meat, potatoes, tomatoes.

The author of the recipe

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Composition / ingredients

Servings:

Eggs

Milk

Tomatoes

300

Potatoes

500

Any meat

500

Onion

Flour

Parsley

to taste

Cooking fat

120

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 13 % 3 g

Fats 38 % 9 g

Carbohydrates 50 % 12 g

139 kcal

GI: 75 / 0 / 25

Step-by-step cooking

Cooking time: 1 h 30 min

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To prepare such a wonderful meal, we wash the meat with potatoes and pass it through a meat grinder. Then peel the onion and chop it finely. Wash the tomatoes and parsley. Cut them finely. We divide the fat into two parts and stew finely chopped onions on one part. As soon as the onion softens, mix it with the meat and fry them together until the juice begins to evaporate from the meat. Add diced tomatoes and fry everything lightly. Salt, sprinkle with finely chopped parsley and ground black pepper. Peel the potatoes, cut into thin slices, fry in a small amount of fat until golden brown. We put it in a square shape in layers: first potatoes, then meat. Cover the top with a layer of potatoes. Bake in a preheated oven until it is browned. Fry the flour in the remaining fat, dilute it with milk and stir with a fork or better with a broom until smooth. We break the egg there, salt it, stir it well and pour this mixture over the removed moussaka, and then put it back in the hot oven so that it browns. This cooking recipe is very simple, so you can cook it as often as you want.