Moussaka with potatoes

Ingredients for 4 servings:

• 250 g minced meat
• 1 onion(s)
• 800 g potatoes
• 1 pack of tomatoes, pureed
• Salt and pepper, paprika powder
• ½ bunch parsley
• 1 cup milk
• 1 tbsp flour
• 1 egg(s)
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bulgarian style

Finely chop the onion and fry it in a little oil in a pan. Meanwhile, place the ground beef in a small bowl and thin it with about 1 cup of water, stirring occasionally. Add the mixture to the onions and stir. Season with paprika. After frying briefly, add at least 4 tablespoons of tomato puree. This should make a nice tomato sauce. Season with salt and plenty of black pepper. Simmer for about 10 minutes over medium heat. While simmering, peel the potatoes and cut them into 1/2 cm thick slices. Lightly grease a baking dish and line the bottom with a layer of potato slices. When the meat sauce is ready, add the parsley. Spread half of the sauce over the potato layer. Place a second layer of potato slices on top of the sauce. Then pour the rest of the sauce over the second layer of potatoes, and finally, place the third layer of potatoes on top. Pour 1/2 cup of water over the moussaka and bake at 250°C for about half an hour. Optional: To add more moisture, when the moussaka is almost done, pour the following mixture over it and continue baking for another 1-2 minutes: Combine the milk and flour, then add an egg. Mix until smooth. Then spread this mixture over the moussaka.