Steak Stir-Fry With Mixed Mushrooms-Tomatoes

• 23 cup dried porcini mushrooms
• 1 12 cups boiling water
• 14 cup beef broth
• 2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
• 2 teaspoons cornstarch
• 2 tablespoons butter
• 1 lb beef flank steak or 1 lb boneless beef top sirloin steak, cut lengthwise itno 2-inch wide strips, thinly sliced
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 (5 1/2 ounce) package sliced mushrooms (2 cups)
• 4 roma tomatoes, thinly sliced
• 1 tablespoon fresh parsley, chopped

1. In medium bowl, soak porcini mushrooms in boiling water for 20 minutes.
2. Drain, reserving 1/4 cup liquid.
3. Set mushrooms aside.
4. In jar, combine reserved mushroom liquid, broth, vinegar, and cornstarch; blend well.
5. Set aside.
6. Melt 1 tablespoons butter in large heavy skillet or Wok over medium-high heat.
7. Add beef strips, salt*if using* and pepper; cook and stir 2-3 minutes or until beef is browned.
8. Remove from skillet; cover to keep warm.
9. In same skillet, melt remaining butter over medium heat.
10. Add porcini and sliced mushrooms; saute for about 3 minutes.
11. Shake broth mixture; then stir into the skillet; stir until smooth.
12. Cook, stirring, until thickened.
13. Watch carefully!
14. Add beef and tomatoes; cook and stir to thoroughly heat.
15. Sprinkle with parsley when served.
16. Serve over rice, mashed potatoes or just in a pasta bowl.

porcini mushrooms, boiling water, beef broth, balsamic vinegar, cornstarch, butter, beef flank, salt, ground black pepper, mushrooms, roma tomatoes, fresh parsley

Taken from www.food.com/recipe/steak-stir-fry-with-mixed-mushrooms-tomatoes-228084 (may not work)