Originally from: http://feedproxy.google.com/~r/seriouseats/recipes/~3/VHtZtFU3J-Y/ribollita-tuscan-italian-vegetable-soup-stew-recipe.html
We found something cool to do with tasty food and we wanted to post it for you! Bon Appétit!
This hearty Tuscan stew is loaded with tender vegetables and beans and thickened with bread. You can even simmer it down, then cook it into a savory vegetable pancake.
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It always cracks me up that Beef Stroganoff is a popular comfort food in America, considering Beef Stroganoff is a Russian dish. But you won’t catch me talking about politics here on The Pioneer Woman Cooks! No sirree, Bob!
Season some sirloin steak, cut into bite-sized pieces, with salt and pepper, then heat olive oil in a heavy skillet over medium-high heat. Add half the meat to the pan…
And brown it quickly, about 2 minutes.
Remove it to a bowl and repeat with the other half of the meat. Remove it, too, and set the meat aside.
Add a little more olive oil to the pan and throw in diced onion, diced carrots, and halved (and stemmed) mushrooms. I like using cremini mushrooms because they’re brown and lovely, but white mushrooms are fine, too! And you can slice them if you prefer, but I like big, beautiful chunks of mushrooms in my life.
Cook the veggie mixture, stirring it around, until it’s deep golden brown, about 5 minutes or so.
Turn off the heat to be on the safe side, then splash in some brandy! 
I love using brandy here, but cognac is good, wine is good…heck, you could even use whiskey if you want to be super nutso.
Then add some beef stock! Turn the heat back on to medium-high, and scrape the bottom of the pan to loosen up all that luscious flavor.
Cook to reduce the liquid by about a third, about 3 to 4 minutes or so.
In a small pitcher, make a slurry by mixing a little stock with some cornstarch.
Pour this into the skillet and cook until the sauce gets a little thicker and more beautiful…about 1 to 2 minutes. 
When the sauce has thickened, turn off the heat and stir in some sour cream…
And some Dijon, which gives the sauce such a dadgum delicious little edge.
Stir the sauce, then (important!) taste it to see if it needs more salt and pepper. Adjust as your soul leads you!
Throw in the beef…
And stir it all together until the mixture is nice and piping hot. 
Pile some noodles onto a serving platter (these noodles were tossed in butter and parsley, but you can just keep ’em plain if you’d like!) and spoon the mixture all over the top.
Lay it on thick, getting every last smidgen of sauce in there. It’s a precious commodity!
Sprinkle the top with a little parsley and serve it to hungry (and, here in a minute, very grateful) humans.
