"a stroganoff that uses many staple ingredients always in my house- and takes little time to prepare. I always uses venison meat in this, but beef may be used if venison not available. the main spice i prefer to use is Alpine Touch, a montana made blend of many spices, found at alpinetouch.com
if not available, salt and pepper will do."
In a large skillet or wok, brown burger, using potato masher to break up into very small pieces. As burger is browning, slice mushrooms very small, discarding the stems and using only the tops. once the burger is cooked, drain and rinse burger in a strainer with warm water to remove excess oils.
in the pan, melt one cube butter, having more on hand if necessary. Add the mushrooms. For the first couple minutes watch closly, as the mushrooms will soak up a lot of the butter and will stick to pan. Add more butter if needed. Chop the onion and add it in, sauteeing until transparent.
In a seperate saucepan, create a roux with the flour and oil. This will be the basis for your gravy. Once the roux is mixed, add the dried onion soup mix and in between 1/4 and 1/2 cup water. simmer for 5 minutes.
in the wok with the sauteed mushrooms and onions, add the burger back in, and add the can of mushroom soup, no water. after the saucepan mixture has simmered for a few minutes, add it into the wok.Season with salt& pepper, add dash of ground sage, or 1 Tbsp fresh finely chopped if available. Stir and let simmer for 15-20 minutes, stirring occasionaly and adding a little water if needed to keep from getting too thick. Favorite wine/dark beer may be added instead if desired. Cook rice/egg noodles and portion into bowls. Spoon stroganoff over, and top with sour cream if desired.