Shelly's Greek Moussaka
3 Tablespoons Butter
1 small Onion, chopped
2 cloves Garlic, minced
1 1/2 pounds Ground Beef
dash ground Cinnamon
dash ground Nutmeg
Salt and Pepper
1/2 cup Tomato Sauce
1 large Egg, beaten
2 Tablespoons Flour
1 cup Milk
4 ounces Cream Cheese
1/2 cup Ricotta Cheese
Preheat the oven to 350°. In a large skillet, heat 1 tablespoons butter over medium-high heat. Add the onion and cook until golden, 5 minutes. Add garlic cook 1 minute. Add the beef and cook until no longer pink, about 5 minutes. Drain any fats. Stir in the cinnamon and nutmeg. Dash = less than 1/8 tsp. to me it's 1 shake. Season with salt and pepper. Add the tomato sauce and cook until most of the liquid has evaporated, 3 to 5 minutes. Pour into an 8-inch square baking dish and set aside.
In a medium bowl, lightly beat the egg and set aside. In a small saucepan, melt the remaining 2 tablespoons butter over medium-high heat. Whisk in the flour and cook, whisking often, until the mixture is smooth, about 30 seconds. Slowly whisk in the milk until thickened. Lower the heat to low and stir in the cream cheese and ricotta; season with salt and pepper. Whisk a spoon of the cheese sauce into the beaten egg until smooth. Whisk the egg mixture into the cheese sauce in the saucepan. Pour the sauce over the meat in the baking dish. Bake until the top is lightly browned. 40 to 45 minutes. Let cool for 10 minutes before cutting.
