Upside-Down Vegetable Beef Cake - cooking recipe

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
Mushroom Sauce
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

Preparation

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