Potato Burger Bake

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Yes, it has cream of mushroom soup in it, but this quick recipe for stroganoff-like ground beef won us over with its cute instant-potato puff topping. The original–a Best-of-the-Bake-off winner in Pillsbury’s 1961 competition–was baked in a skillet: we like it better in individual serving ramekins (prettier and more portion-controlled.) Recipe originator Mrs. Richard Philabaum said that year’s Vienna meeting between President Kennedy and Premier Khrushchev inspired her to combine potatoes (Irish) with stroganoff (Russian).

Makes 8 to 10 servings

Beef Sauce Ingredients

  • 1 1/2 lbs ground beef
  • 1/2 cup chopped onion
  • 1/4 cup flour
  • 1 Tbsp ketchup
  • 3/4 cup beef broth
  • 1/2 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1 can cream of mushroom soup ( or 1 1/2 cups of the home-made mushroom sauce in the right column)
  • 1 cup sour cream

Potato Puff Topping Ingredients

  • 1 1/2 cups water
  • 1/4 cup butter
  • 1 1/2 tsp salt
  • 1/2 cup milk
  • 2 cups mashed potato flakes
  • 2 eggs
  • 1 cup all purpose flour
  • 2 tsp baking powder


  1. Brown ground beef. Remove to a bowl with slotted spoon. Saute onion until soft in drippings. Drain. Combine onions with meat in pan.
  2. Blend in flour, catsup, broth salt and pepper. Cook until thick, stirring constantly. Stir in cream of mushroom soup (or home-made mushroom sauce) and sour cream.
  3. Make potato puff batter: Heat water, butter, salt and microwave for 1 to 2 minutes. Stir in potato flakes. Whip in eggs, beating well after each addition. Stir in flour and baking powder, blend well.
  4. Pour stroganoff into ramekins. Top each one with a ball of the potato dough. Bake at 425 degrees for 25 to 30 minutes or until potato puffs are cooked through.

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