Beef And Mushroom Platter

• 2 c. water
• dash of salt
• few drops of lemon juice
• 1 large white onion, peeled, thinly sliced, and separated into rings (2 c.)
• 15 large fresh mushrooms
• 1 1/2 lb. cold cooked roast beef, thinly sliced (deli works well)
• 1/2 c. red wine vinegar
• 2 tsp. Dijon mustard
• 1 tsp. salt
• 1/4 tsp. dried crushed marjoram
• 1/4 tsp. dried dill weed or chervil
• 1/4 tsp. pepper
• 1 c. salad oil
• 1 Tbsp. chopped parsley

1. In saucepan, combine water, salt, and lemon juice; bring to boil.
2. Drop in onion rings and remove immediately.
3. Drain well on paper towel.
4. Slice mushrooms into thick lengthwise pieces. Arrange meat, onions, and mushrooms in 13 x 9 x 2-inch dish.
5. Stir together vinegar, mustard, remaining salt, herbs, and pepper. Gradually blend in oil.
6. Pour over beef and vegetables.
7. Cover with plastic wrap; chill several hours or overnight, basting occasionally.
8. Sprinkle parsley on top.
9. Serve on sandwich rolls. Yields 6 to 8 servings.

water, salt, drops of lemon juice, white onion, mushrooms, cold cooked roast beef, red wine vinegar, mustard, salt, marjoram, dill, pepper, salad oil, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=190246 (may not work)