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    You are in: Home / Recipes / Upside-Down Vegetable Beef Cake Recipe
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    Upside-Down Vegetable Beef Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Karen From Colorado's Note:

    Sort of a cross between stew and beef pot pie but easier and quicker to make.

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    Units: US | Metric

    Mushroom Sauce


    1. 1
      If using frozen veggies, cook according to package instructions just until thawed; drain.
    2. 2
      Meanwhile, crumble ground beef in skillet.
    3. 3
      Add onion and brown evenly; drain.
    4. 4
      Stir vegetables into ground beef and season to taste with salt and pepper.
    5. 5
      Spoon into a 8 to 9 inch square baking dish.
    6. 6
      Dot with butter; set aside.
    7. 7
      Combine flour, baking powder and salt.
    8. 8
      Cut in the 1/4 cup butter until mixture is crumbly.
    9. 9
      Combine egg and milk; add to dry ingredients and stir until well mixed.
    10. 10
      Spread on top of beef and vegetable mixture.
    11. 11
      Bake in a preheated 425 egree oven for 20 to 25 minutes.
    12. 12
      Carefully invert onto a 12 or 13 inch plate and serve with mushroom sauce.
    13. 13
      Mushroom Sauce: Stir all ingredients together until smooth in a small saucepan.
    14. 14
      Heat through, stirring frequently, but do not boil.

    Ratings & Reviews:

    • on February 27, 2009


      I chose this recipe because I was looking for something that I had most of the ingredients for but I have tried recipes like this before and wasn't impressed. The biscuit topping was always tough and tasteless. This biscuit topping was fluffy. I even liked it without the mushroom sauce (which is really more like gravy) but it is good with it also. I have one tip. Make the mushroom sauce the day before and all you have to do is heat it up. And I did change a couple of things for the mushroom sauce. I sliced 8 ozs. of fresh mushrooms and sauteed them in a little butter and olive oil then poured them in with the other ingredients (for the sauce) and used white wine instead of milk or sherry wine. I was quite generous with salt and pepper, but again to taste. Thanks! I'll be making this again.

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    Nutritional Facts for Upside-Down Vegetable Beef Cake

    Serving Size: 1 (384 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 593.6
    Calories from Fat 297
    Total Fat 33.0 g
    Saturated Fat 16.2 g
    Cholesterol 131.6 mg
    Sodium 1100.6 mg
    Total Carbohydrate 48.2 g
    Dietary Fiber 3.9 g
    Sugars 4.0 g
    Protein 25.9 g

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