Everybody seems to have a favourite Stroganoff recipe so here's mine. I like to use as many fresh ingredients as possible, but I'm not snooty about the dreaded mushroom soup; here I combine a white lasagne sauce and condensed mushroom soup for the sauce, and I also add peppers for extra colour and texture - aroma and flavour too. Again this isn't traditional but I'm addicted to cumin and fennel seeds, which in fact are used widely on the continent and although cumin is used in curry powder, it isn't 'hot' - it enriches a dish without being obtrusive; the same with fennel. Lastly, this is good made the day before and reheated; the flavours have had time to mature. It freezes well too. I like it with steamed Basmati rice to provide extra texture.
But if you don't want to use an ingredient, this is a flexible dish, and will still taste good. Many of the condiments I list as being 'to taste', as everyone's taste is different.