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1
Soak dried mushrooms in hot water until softened, about 30 minutes.
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2
Remove mushrooms from liquid, reserving it, and rinse mushrooms.
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3
Squeeze out excess moisture and coarsely chop.
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4
Pour reserved liquid through a paper towellined sieve into a bowl to remove grit.
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5
Return mushrooms to liquid.
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6
Pat veal dry and season with salt and pepper.
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7
Heat 1 teaspoon oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then brown veal in batches.
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8
Transfer as browned to a bowl.
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9
Add 1 teaspoon oil and onion to pot and cook over moderately low heat, stirring frequently, until softened.
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10
Add garlic and cook, stirring, until fragrant, about 1 minute.
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11
Stir in flour and paprika and cook, stirring, 1 minute.
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12
Whisk in soaked mushrooms with liquid, scraping up any brown bits, and tomato paste, then bring to a simmer, whisking.
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13
Add veal with any juices.
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14
Cover and simmer over low heat until veal is tender, about 1 1/4 hours.
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15
While meat is simmering, lay peppers on their sides on racks of gas burners and turn flames on high.
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16
Roast peppers, turning with tongs, until skins are blistered and blackened in spots, 4 to 5 minutes.
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17
(Or cut sides from peppers, discarding seeds and stems, and broil, skin sides up, on rack of a broiler pan about 2 inches from heat.)
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18
Transfer peppers to a bowl, cover, and cool.
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19
Peel and seed peppers and cut into 1-inch pieces.
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20
Heat remaining teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute mushrooms with salt and pepper to taste, stirring occasionally, until browned and tender, 6 to 8 minutes.
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21
Stir into stew with bell peppers and salt and pepper to taste and gently simmer goulash 10 minutes to blend flavors.
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22
Serve over noodles.
