I use this recipe but combine it with another. I add onion dip mix when I sautee the onions/mushrooms/garlic and then I add beef stroganoff powder once I combine everything back into the pot. I also add a can of golden mushroom soup.... it turns out so rich and delicious - I've used this recipe as a guide multiple times. I love it!
Best yet. Sourdough makes it super light. Adjusted to 80% hydration and over 5% olive oil. Increased to 5 hour bulk ferment + 3 hour proof (25C and 125g levain)