Name: Veal, Mushroom, and Red Pepper Goulash
Cook time: 1 hr
Total time: 2 1/4 hr
Yield: Makes 6 servings
Ingredients: 1/2 oz dried mushrooms; 2 1/2 cups hot water; 1 1/4 lb boneless veal shoulder, cut into 1-inch cubes; 3 teaspoons olive oil; 1 large onion, halved and sliced lengthwise 1/4 inch thick; 2 large garlic cloves, minced; 1 1/2 tablespoons all-purpose flour; 1 tablespoon sweet Hungarian paprika; 1 teaspoon tomato paste; 2 red bell peppers; 1 lb fresh cremini mushrooms, trimmed and halved (quartered if large)

We like this stew with egg noodles (12 ounces of dried pasta), cooked and tossed with two tablespoons of reduced-fat sour cream and a quarter cup of chopped fresh dill.

Cooks' note:

•Goulash, like all stews, will taste even better if made 1 day ahead. Cool uncovered, then chill, covered. Reheat gently before serving.

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