Doing a buffet? Here is a great recipe from a friend in OR that we had at her home on a couple of occasions, and I have made it, as well. I love the use of the Eye of Round roast
Beef and Mushroom Platter
2 C water Few drops of lemon juice
Dash of salt 1 lg white onion separated into rings
Combine first three ingredients. Bring to a boil in a sauce pan. Drop onion rings into the boiling water. Remove immediately and drain.
15 large mushrooms 1 tsp salt
1-1/2 pounds cold cooked eye of round roast
cut into thin slices 1/2 tsp Marjoram crushed
1/2 C red wine vinegar 1/4 tsp chervil crushed
1 C oil 1/4 tsp freshly freshly ground pepper
2 tsp. Dijon mustard 2 tbs chopped parsley
Slice mushrooms lengthwise into thick slices. Arrange meat, onion rings and mushrooms in 13x9x2 dish. Stir together remaining ingredients except parsley and pour over meat and vegetables. Cover with clear plastic and chill several hours or overnight basting occasionally.
To serve, remove meat and vegetables from marinade, drain and arrange on a lettuce lined platter. Sprinkle with chopped parsley. Serve cold.
The marinade will accommodate more than 1 1/2 pounds of meat and veggies. You can also use less oil. You need just enough to hold the marinade on the meat and veggies.
I cook the meat to med. well. Just cook it to your particular taste. Rare is just fine. Enjoy
