This was very good and a nice switch from the typical beef stroganoff. I can't have mushrooms, so I left those out. I also can't have boullion cubes either, so I used 1 cup of beef broth. Since others said the sauce was thin, that's why I cut it down by 1/2 cup. I only had beef stew meat on hand, but a long simmering process made it nice and tender.
I also used half and half and a 1/4 cup of sour cream. I served over Amish garlic noodles. You really do want the full amount of curry powder. It doesn't end up tasting like curry since there's a lot of cream and broth. It has a different color (yellowish) than the usual stroganoff, so don't be surprised when you add in the cream! Great recipe - thank you!
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