Upside-Down Vegetable Beef Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Sort of a cross between stew and beef pot pie but easier and quicker to make. Ingredients:
16 ounces frozen or canned mixed vegetables |
1 lb ground beef |
1/2 cup chopped onion |
2 tablespoons butter or 2 tablespoons margarine |
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 cup butter or 1/4 cup margarine |
1 egg, beaten |
1 cup milk |
1 can cream of mushroom soup |
1/2 cup sour cream |
1 (8 ounce) can mushrooms, drained |
1 tablespoon milk or 1 tablespoon sherry wine |
1 tablespoon soy sauce |
1/4 teaspoon crushed oregano |
Directions:
1. If using frozen veggies, cook according to package instructions just until thawed; drain.
2. Meanwhile, crumble ground beef in skillet.
3. Add onion and brown evenly; drain.
4. Stir vegetables into ground beef and season to taste with salt and pepper.
5. Spoon into a 8 to 9 inch square baking dish.
6. Dot with butter; set aside.
7. Combine flour, baking powder and salt.
8. Cut in the 1/4 cup butter until mixture is crumbly.
9. Combine egg and milk; add to dry ingredients and stir until well mixed.
10. Spread on top of beef and vegetable mixture.
11. Bake in a preheated 425 egree oven for 20 to 25 minutes.
12. Carefully invert onto a 12 or 13 inch plate and serve with mushroom sauce.
13. Mushroom Sauce: Stir all ingredients together until smooth in a small saucepan.
14. Heat through, stirring frequently, but do not boil.
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