Beef And Mushroom Platter - cooking recipe

Ingredients

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

Preparation

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