Simmered Beef Goulash with Mushrooms

 

1/3
cup dried porcini mushrooms
3/4
cup hot water
2
tablespoons butter
2
tablespoons vegetable oil
5
onions, thinly sliced lengthwise
2 to 3
tablespoons sweet Hungarian paprika
1 1/2
teaspoons coarse salt
Freshly ground pepper
1
pound white mushrooms
3 1/2
pounds well-trimmed chuck stewing beef
1
15-ounce can diced tomatoes
1
green bell pepper, diced
1/2
cup beef broth or stock

 

 

Soak porcini mushrooms in warm water for 30 minutes.  Heat butter and oil in large (5 quart) nonaluminum pot or casserole over medium-high heat.  When hot, add onions, stir well to coat.  Cook, stirring often, until softened, about 10 minutes.  Add paprika, salt and pepper to taste.  Stir well.  Cook 2 minutes.

 

Drain porcini mushrooms through strainer lined with triple thickness of paper towels, reserving liquid.  Chop on board or in mini-processor.  Stem and halve white mushrooms (cut into quarters if large).  Cut beef into 1-1/3-inch cubes.  Add porcini and white mushrooms and meat to pot.  Cook until heated through, stirring often, about 5 minutes.  Puree tomatoes with liquid and add to pot with bell pepper, stock and reserved mushroom liquid.  Stir well.

 

Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, about 1-1/2 hours.  At this point, if there is too much liquid, simmer, uncovered, to cook down this liquid, stirring often to avoid any scorching, about 30 to 40 minutes more.  Add a little beef stock or broth if goulash is too thick.  Meat should be very tender.  Remove from heat.  Taste; adjust seasoning.  (To store, cool on counter, then refrigerate at least overnight or up to 3 days.  Can also be frozen up to 1 month.  To serve, reheat, covered, in 350 degree oven for 1 hour.  Stir, taste, and adjust seasoning.)  Serve hot over Hot Buttered Noodles with Garlicky Bread Crumbs. 

 

Serves 6 to 8.

 

 

Buttered Noodles with Garlicky Bread Crumbs

 

3/4
pound egg noodles (12 ounces)
Salt
6
tablespoons butter
1 1/2
cups fresh white bread crumbs
1 1/2
teaspoons minced garlic
1/3
cup finely minced parsley
1/2
teaspoon coarse salt
Freshly ground black pepper

 

 

Cool noodles in salted water according to package directions.  Reserve 1/2 cup cooking liquid.  Drain.  Add just a little reserved liquid to moisten but not enough to really wet them.  (Can be made ahead and reheated in microwave oven, adding more liquid if noodles are dry.)

 

Heat butter in large nonstick skillet over medium heat.  When melted, add bread crumbs and garlic.  Cook, stirring frequently, until golden brown, about 2 minutes.  Stir in parsley, scant 1/2 teaspoon salt and pepper to taste.  (Can be made a day ahead, refrigerated and gently reheated on the stovetop when ready to serve.)  To serve, toss hot noodles with warm crumb mixture.  Serve immediately.