Simmered Beef Goulash With Mushrooms

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.

To serve, reheat, covered, in 350 degrees F oven for 1 hour. Stir; taste and adjust seasoning. Serve over hot buttered noodles.