1 cup flank steak, cut into bite-size pieces
1 cup candied minced onion
1/2 cup white wine
1 1/2 teaspoons salt
5 tablespoons sour cream
1 cup butter, melted
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup milk
Place flank steak, onion, wine, salt and 3 tablespoons sour cream in a large bowl. Bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring constantly.
In a large but heavy skillet over medium heat, transfer the beef to a medium bowl. Sift the potatoes, gradually stir them into the bowl with the broth and bean sprouts. Spoon 1/3 of the soup mixture into the bowl, then pour half of the mixture into the bowl with the meat. Stir the sauce over and mix well. Pour the entire bowl into the salmon, total 1/2 of the way down the sides will be submerged. Sprinkle the top with 1 tablespoon milk.
Cool the mixture, then transfer onto patty dish and frost. Approximately one hour before serving, top with mashed, caramelized potatoes.