W
Worker Bee
Guest
I've been making this recipe for years. It looks quite impressive when you serve it because it appears to be a bundt cake but as you can see from a cut section, the filling contained inside is delicious sloppy joe. Serve with some salad on the side. Work quickly with the Bisquick dough because it gets sticky and you want to spread and seal the mixture in so it doesn't seep out of the finished "cake"/product.
1 1/2 pounds ground beef
1 medium onion, chopped (about 1/2 cup)
3 tablespoons ketchup
2 tablespoons prepared mustard
1 (10 3/4 oz) can condensed Chicken
Gumbo Soup
3 cups Bisquick baking mix
2/3 cup milk
2 tablespoons margarine or butter, softened
2 eggs
Cook and stir ground beef and onion in 10-inch skillet until beef is brown; drain. Stir in ketchup, mustard and soup. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 5 minutes. Heat oven to 375 degrees F. Generously grease 12-cup Bundt cake pan. Mix remaining ingredients; beat vigorously 30 seconds. Spread 2 cups of the batter in bottom and about 2-inches up side and center of pan.
Spoon ground beef mixture evenly onto center of batter. Drop remaining batter by teaspoonfuls about 1/2 inch apart onto ground beef mixture. Bake until light brown and firm, about 25 minutes. Invert on heatproof serving plate. Makes 6 servings.
1 1/2 pounds ground beef
1 medium onion, chopped (about 1/2 cup)
3 tablespoons ketchup
2 tablespoons prepared mustard
1 (10 3/4 oz) can condensed Chicken
Gumbo Soup
3 cups Bisquick baking mix
2/3 cup milk
2 tablespoons margarine or butter, softened
2 eggs
Cook and stir ground beef and onion in 10-inch skillet until beef is brown; drain. Stir in ketchup, mustard and soup. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 5 minutes. Heat oven to 375 degrees F. Generously grease 12-cup Bundt cake pan. Mix remaining ingredients; beat vigorously 30 seconds. Spread 2 cups of the batter in bottom and about 2-inches up side and center of pan.
Spoon ground beef mixture evenly onto center of batter. Drop remaining batter by teaspoonfuls about 1/2 inch apart onto ground beef mixture. Bake until light brown and firm, about 25 minutes. Invert on heatproof serving plate. Makes 6 servings.