I cook mostly Chinese style and easy American. One of the dishes I love is Beef Stroganoff over pasta. I've a question about the many Stroganoff recipes (and other) that would simply brown the beef without any seasoning and flour/cornstarch coating. The seasoning is later done to the simmering sauce. From my Chinese cooking experience, I'd adjust the recipe by marinating the beef with cornstarch and seasoning (teriyaki sauce, wine, oil, worcestershire), to soften the meat and make it tasty. It turns out ok for me, but I wonder if I'm missing a point about American/Continental cooking (e.g., keep meat taste unseasoned and instead let the sauce do the flavoring). Is that the case? TIA.