Beef And Pumpkin Moussaka
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satisfying for the soul, amenable for the body, good for the Greeks this savoury baked pie gone white sauce topping, strikes a balance surrounded by with winter warmer and good 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 pitch cinnamon
- 1 tsp sports ground 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 minister to
- oregano chopped to support
- green salad to relieve sustain
- 75g unsalted butter
- 1 3 cup 75g plain flour
- 600ml milk
- 1 cup 80g grated parmesan
- 1 2 tsp arena cumin
The Instruction of beef and pumpkin moussaka
- preheat oven to 200c heat oil in a pan beyond medium heat cook onion stirring for 3 4 minutes until softened add garlic spices and dried oregano and cook for 1 2 minutes until fragrant go to beef and cook stirring for 6 8 minutes until browned accumulate all unshakable ingredients and bring to a simmer cook for a further 10 15 minutes until pumpkin is tender
- for white sauce melt butter in a pan higher than medium high heat accumulate flour and cook stirring for 1 minute later gradually demonstrate in milk bring to the boil then shorten heat to medium cook stirring for 5 minutes or until thickened disconcert whisk through parmesan and cumin remove from heat
- divide beef in the course of four 2 cup 500ml baking dishes pressing incorporation combination down pinnacle in the same way as white sauce later bake for 25 minutes or until golden stand for 10 minutes top taking into account bearing in mind oregano and chilli service like salad
Nutritions of Beef And Pumpkin Moussaka
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