Bulgarian Moussaka with Wagyu Beef

Directions

1. Tools - Large Saucepan, 12x9 Casserole Dish, Medium Size Bowl
2. FIRST STEP Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
3. PREPARING THE WAGYU BEEF MOUSSAKA Preheat your oven to 350°F, and lightly grease a 12 inch x 9 inch casserole dish. Heat large saucepan over medium-high heat with the grapeseed oil. When the oil is hot, add in the minced yellow onion and button mushrooms. Cook for around 5 minutes until the onions are translucent. Add in the tomato paste, peeled and diced carrot, minced garlic, savory leaves, smoked paprika, nutmeg, ground cumin, kosher salt, ground black pepper, and diced celery. Cook for 5 minutes while stirring constantly. Stir in the diced potatoes and beef stock. Coat the potatoes with the sauce. Cook this mixture for 10 minutes or until the potatoes are softened. Fold in the seeded and diced red bell pepper and the Wagyu ground beef. Remove the pan from the heat, and stir to combine thoroughly. NOTE: The Wagyu ground beef will cook in the oven. Put the mixture into the prepared casserole dish, and bake uncovered for 35 minutes. The top and the edges of the potatoes will be browned. Set it aside.
4. PREPARING THE TOPPING In a medium size bowl, mix the Greek yogurt, eggs, flour, baking soda, kosher salt, and ground black pepper. Spread the mixture over the cooked Wagyu beef mixture (in the casserole dish), and return the dish to the oven.
5. FINAL STEPS Bake for an additional 15 minutes or until the top is golden and the yogurt is set. NOTE: Don’t overcook – the yogurt should be just firm enough so that it is not liquid. Let the Wagyu beef moussaka cool for 15 minutes. Then, serve, and enjoy!