I wound up taking out the olives and tomatoes and adding 450g of sour cream and 60g of Dijon mustard and increasing the salt and pepper . It was much more casserole than stroganoff so I called it a crustless pot pie. We did 2 tastings, one fresh and one reheated after being frozen for a month. My recipe was popular, it won for the most stable between fresh and reheated. Thanks for the advice.