Ingredients
2 pounds red potatoes, cut into 1-inch cubes2 tablespoons olive oil2 teaspoons minced chives3/4 teaspoon salt, divided2 medium onions, halved and thinly sliced1 pound sliced fresh mushrooms1/4 cup butter, cubed1 garlic clove, minced1 teaspoon dried rosemary, crushed1/4 teaspoon pepper1/3 cup dry red wine or beef broth2 cups cubed cooked roast beef1 cup beef gravy
Preparation
Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with chives and 1/4 teaspoon salt. Toss to coat. Bake, uncovered, at 425° until tender, 25-30 minutes, stirring occasionally.
Meanwhile, in a large skillet, saute onions and mushrooms in butter until tender. Add the garlic, rosemary, pepper and remaining 1/2 tsp. salt; cook 1 minute longer. Stir in wine. Add beef and gravy; heat through. Serve with potatoes.
