The nice thing with classic stroganoff is you can use tough cuts of meat that need braised for a long time and turn it into really wonderful food. And a cheapo bottle of 3 Buck Chuck red wine is all you need for cooking it. I usually serve it over boiled potatoes.
I don’t waste perfectly good hamburger for a braise – I prefer to use ground for things like ragu or tater tot hotdish. If I want to make a roux with beef, I made SOS (creamed chipped beef on toast).