An alternative to 'browning' in a skillet or saucepan - which I've been
using now for some months - is to place the meat into a large baking
tray and place in a very hot oven (200DegC/400DegF).
After about 10 minutes, move the meat around and/or flip (if using beef
strips for example) and return for another 5 minutes or so.
This works particularly well for beef strips/cubes for casseroles,
stews, even stroganoff.
Added advantage is that the meat becomes more tender through the
roasting.
Have also used this method (as an experiment) for minced beef for
bolognaise sauce. Needed a bit more moving around so as not to create
'clumps' but worked really well.

cheers,

LadyJane
--
"Never trust a skinny cook!"