It’s hard to believe that last night’s beef roast could get any better, but it shines in this heartwarming dish.
—TASTE OF HOME TEST KITCHEN
PREP: 20 MIN. • BAKE: 25 MIN. • MAKES: 6 SERVINGS
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
1. Place the potatoes in a greased 15x10x1-in. baking pan. Drizzle with the oil and sprinkle with chives and 1/4 teaspoon salt; toss to coat. Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring occasionally.
2. Meanwhile, in a large skillet, saute the onions and mushrooms in butter until tender. Add the garlic, rosemary, pepper and remaining salt; cook for 1 minute longer. Stir in wine. Add the beef and gravy; heat through. Serve with potatoes.