Jenn's Kick Ass Stroganoff

So for many years now I've been trying to master THE perfect stroganoff. I think I finally have it. Tonight, I witnessed history as I cooked, what I consider, the most BESTEST stroganoff in all the world.

Jenn's KickAss Stroganoff

• Beef - some type of beef, sirloin or flank or whatever, sliced in thin strips
• 1lb mushrooms, sliced
• 1 med onion, chopped
• 1 can Cream of Mushroom soup
• 1 tsp Ground Mustard
• 1 T Dijon Mustard
• 1/2 tsp Worcestershire sauce
• pinch and a half of Cayenne
• 8 oz sour cream - I used low fat
• Salt and Pepper
• Cornstarch
• Water

If the beef is wet, dab it with paper towels. Slice the beef into thin strips. Sprinkle cornstarch on beef and dust beef.

Heat 1 T vegetable oil in a skillet on high - as if you are going to stirfry the beef. When it's hot, toss in the beef. Salt and pepper to taste.

When beef is just about done, toss in the onions and mushrooms.
Cook for a minute or so on high. Stir constantly so the onion doesn't burn.
Salt and pepper to taste. You should season in layers to make sure its solid flavor.

Lower the heat to medium high, sprinkle beef with ground mustard and cayenne. Stir.
Add Dijon mustard, stir. Cook for 3 minutes or so.
Put in the cream of mushroom soup. Stir.
Put in about 1/2 cup water, to make it the consistency of say chowder.
Cook for a minute or so. If it's too thick, add water to keep the consistency of chowder.
Add Worcestershire sauce and sour cream.

Cook for about 5 minutes.

Add your favorite pasta or rice to the mixture. I assure you, you will not be disappointed. In fact, if you're in town, I'll be glad to cook for you.