SLOW COOKER BEEF MOUSSAKA
Thanks for sharing all your wonderful dishes. Really looking forward to trying many of them. This is one of my favourite slow cooker/ cold weather recipes.
Ingredients:
750 gram beef, cut into 3cm pieces
2 tablespoons plain flour
1 tablespoon oil
1 or 2 brown onions
2 garlic cloves
690 gram jar Passata
1/2 cup tomato paste
1 teaspoon brown sugar
2 tablespoons chopped oregano
1 medium eggplant
355 grams smooth ricotta
2 tablespoons sour cream or plain yogurt
1/2 cup finely grated Parmesan
1/2 teaspoon ground paprika
Step 1:
Toss the beef in flour to coat. Heat oil in fry pan. Cook the beef in batches till browned. Transfer to slow cooker.
Add the onion, garlic, passata, tom paste & sugar to fry pan. Stir to combine & season. Pour over the beef in slow cooker. Cover & cook for 4 hours on high or 6 hours in low. Stir in oregano.
Step 2:
Preheat frypan on medium. Add a little olive oil & place the eggplant slices into the pan. Cook till lightly brown & tender.
Arrange the eggplant slices on top of the beef mixture.
Place ricotta, sour cream or yogurt & Parmesan in a bowl. Stir till smooth. Season.
Spoon ricotta mixture evenly over the eggplant in slow cooker. Sprinkle paprika over the top.
Cover & cook for 30 minutes on high or 1 hour on low.
Note: I don’t follow recipes exactly so just make your own little tweaks & it still turns out delish.
Enjoy!
By Robyn Rawson SLOW COOKER BEEF MOUSSAKA
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