Prep: 1. Combine dried mushrooms and hot water and soak until softened, 15 minutes. 2. Drain, reserving soaking liquid. Strain liquid through a sieve lined with a dampened paper towel. Set aside. 3. Cut beef into thin strips, about 2 x 1/4 inch. 4. Chop/slice garlic and fresh mushrooms. Make: 1. Toss beef strips with: 1 teaspoon chopped garlic, dried thyme, salt, cracked black peppercorns. 2. Heat a skillet over medium-high heat. Add meat strips and sauté, shaking pan constantly to avoid sticking, until meat is seared but still pink inside, 2-3 minutes. 3. Remove meat strips. Add to skillet: mushrooms and 1 teaspoon garlic, salt, and pepper. 4. Sauté mushrooms and garlic until mushrooms just begin to brown, about 2 minutes. Remove. 5. Add porcini mushrooms, soaking liquid, beef stock and tomato paste to skillet, stir. 6. Boil until liquid is reduced by half. Return beef and mushrooms to the pan. Taste and adjust seasonings. Serve.
We suggest serving over pasta and sprinkling with 1/4 cup parmesan cheese!