Simmered Beef Goulash with Mushrooms

1/3 C. dried porcini mushrooms, about 1 1/2 ounces, soaked in 3/4 C. hot water for 30 minutes

2 T. each: butter, canola oil

5 medium onions, thinly sliced lengthwise, about 8 cups

2-3 T. sweet Hungarian paprika

1/2 t. salt freshly ground pepper

1 lb. medium mushrooms, brushed clean, stems trimmed, halved

3 1/2 lbs. well-trimmed chuck stewing beef, cut into cubes

1 can (15 ounces) diced tomatoes, pureed with liquid in food processor

1 green pepper, diced noodles with garlicky bread crumbs (recipe follows)

Soak mushrooms in water for 30 minutes to soften. Drain porcini mushrooms through strainer lined with triple-thickness paper towels, reserving liquid. Chop porcinis on board or in mini-processor; set aside.

Heat butter and oil in large heavy non-aluminum pot or casserole over medium-high heat. Add onions. Cook, stirring often, until softened, about 10 minutes. Stir in paprika, salt and pepper. Stir well. Cook 2 minutes. Add mushrooms and meat to onions. Cook until heated through, stirring often, about 5 minutes. Add tomatoes, pepper, reserved mushroom liquid; stir well.

Heat to boil; reduce heat and simmer, covered, stirring occasionally, about 1 1/2 hours. Simmer, uncovered, to cook down liquid, stirring often to avoid scorching, about 30-40 minutes more until meat is tender. Remove from heat. Taste; adjust seasoning. Cool on counter, then refrigerate at least overnight or up to 3 days. Can also be frozen up to 1 month.

4. To serve, reheat, covered, in 350-degree oven for 1 hour. Stir; taste and adjust seasoning. Serve over hot buttered noodles with garlicky bread crumbs.

Yield: 6-8 servings