Ingredients
- 1 egg
- 450 gr beef (lean ground)
- 300 ml cream of mushroom soup
- 120 ml dairy sour cream
- 60 ml milk
- 50 gr cracker crumbs
- 50 gr cucumber
- 50 gr tomato
- 45 ml milk
- 30 gr onion
- 2 gr salt
- 1 gr nutmeg
- 1 gr pepper
Heat the oven to 180ºC . Mix the meat, cracker crumbs,
1.2 cup of the soup quarter cup of the milk, the egg, onion, and seasonings together. Press the mixture into dozen ungreased muffin cups. Bake for about 30 to 35 minutes. In the meantime, in a small saucepan, heat the remaining soup the cucumber and 3 tb of milk to boiling, stirring frequently. Reduce the heat and stir in the tomato and sour cream. Heat just to boiling, stirring constantly then remove from the heat and spoon over the unmolded mini-loaves. NOTE: If you use regular hamburger put the muffin tin on a cookie/jelly-roll pan to catch any of the juices that run over.
