The Salisbury Muffins:
1 can (10-½ ounces) condensed cream of mushroom soup
1 1/2 pounds ground chuck, 85 percent lean
3/4 cup green onions, thinly sliced, tops and bottoms
3/4 cups finely processed bread crumbs
2 eggs, slightly beaten
1 can (10 ounces) Rotel tomatoes with chllies
1/4 teaspoon kosher or sea salt
2 teaspoon beef seasoning
1/8 teaspoon cayenne pepper
1/8 teaspoon fresh ground black pepper
1/4 cup high-quality catsup
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared Creole mustard
In a large mixing bowl, combine half of the soup with the beef, green onions, crumbs, eggs, Rotels, salt, beef seasoning, cayenne pepper, black pepper, catsup, Worcestershire, and Creole mustard.
Then take your time and make sure that all of the ingredients are uniformly incorporated with each other. This is extremely important if you are to get a proportionately seasoned muffin.
At this point, preheat the oven to 350 degrees.
Then lightly butter about 12 muffin tins (disposable ones work well and there’s no cleanup); and as if you were about to make meatballs, lop off a chunk of the ground meat mixture, roll it around and around in your hands (wet hands work best), and set each mini-steak down into the muffin cups. Ideally, you want them to mound up slightly higher than the top of the cup (keep in mind that the meat will shrink as it bakes).
Oh, here’s a valuable hint:
Before you place the muffin tins into the oven (center rack), take an ice pick and poke a couple of holes in the bottom of each muffin cup.
Then bake the muffins inside of a large baking pan that you’ve placed a rack into to keep the cups off the bottom of the pan.
This way, excess drippings will drain off into the baking pan as the muffins cook.
This keeps the mini-steaks from being greasy and produces all of the base you’ll need to make a great gravy.
Now you’re ready to bake your mini-steaks. Simply slide the pan into the oven and bake the cups—uncovered—for about 20 to 30 minutes.
But test them after about 10 minutes in the oven—you want them moist, not dried out.
All that’s left now is to make your gravy: You’ll need. . .
¼ cup vegetable oil + 4 pats butter
1 cup Portabella or Common White mushrooms, chopped
3/4 cup white or yellow onions, finely chopped
1-2 tablespoons all purpose flour
1 can (10 ounce size) Cream of Onion (or mushroom) Soup
Pan drippings from the baking pan
In a non-stick 12-inch skillet, heat the vegetable oil and butter together until fully combined.
Then, a small handful at a time, drop in both the chopped mushrooms and the chopped onions and fry them over a medium-high fire—stirring constantly—until the mushrooms and onions brown.
When they turn a beautiful caramel color, push them to the lip of the pan and add yet another small handful of onions and ‘shrooms to the center of the pan.
Continue to pan fry until all the onions and mushrooms are done.
Then it’s just a matter of transferring the pan drippings to the skillet, sprinkling in the flour, and blending in the mushroom soup remaining from making the min-muffins along with the full can of soup allocated to this recipe.
Finally, after whisking the gravy mixture over medium high heat until the texture turns silky, simply spoon it over the mini-Salisbury steaks.
I recommend you serve these steaks with seasoned buttered peas and a side of Parmesan crusted new potatoes.
To make Parmesan crusted potatoes, boil a batch of B-size creamer red potatoes until tender.
Then after they cool, remove the peeling, cut them in half, paint on some melted butter, and cover them generously with grated Parmesan cheese.
Finish them for service by baking them at 450 degrees until golden brown and “crusty.”