Ingreadient :

• 2 pounds red potatoes, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 teaspoons minced chives
• 3/4 teaspoon salt, divided
• 2 medium onions, halved and thinly sliced
• 1 pound sliced fresh mushrooms
• 1/4 cup butter, cubed
• 1 garlic clove, minced
• 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 1/3 cup dry red wine or beef broth
• 2 cups cubed cooked roast beef
• 1 cup beef gravy

Direction :

1. 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.
2. 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.