Sirloin Burgundy Bake With Potato Balls


2 tablespoons cooking oil
½ pound fresh mushrooms, sliced
¼ cup chopped onion
¼ cup chopped parsley
2 small cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon leaf oregano
¼ teaspoon sweet basil
¼ teaspoon ground thyme
1 small bay leaf
2 pounds sirloin steak, cut in 1 inch strips
1 (6 ounce) can tomato paste
¾ cup burgundy

2½ cups hot water
¼ cup butter
1 teaspoon salt
1/3 cup milk
3 cups mashed potato flakes
1 egg, slightly beaten
¼ cup chopped green onion tops or 2 tablespoons chopped chives
½ cup grated Parmesan

In Dutch oven or skillet sauté all but last three ingredients for 5 minutes or until tender. Add meat and brown. Stir in tomato paste and wine. Simmer covered for 25 minutes or until tender. Prepare potato balls. Pour meat mixture into deep (2½-3 quart) casserole. Remove bay leaf. Top with potato balls. Bake at 375° for 15-20 minutes.
To prepare potato balls bring first three ingredients to boil. Remove from heat. Add milk. Stir in potato flakes until moist. Let stand for one minute. Add slightly beaten egg and onion tops. Stir lightly to combine. Cool. Shape into 12 balls. Roll in Parmesan.