Brown the beef in a large saucepan. Drain the grease and then add the vegetables and minced garlic. Saute until the vegetables are tender, approximately 5-7 minutes.
Stir in the flour and spices and cook for another 2 or 3 minutes.
Pour in the water and bring the stroganoff just to the boiling point. Lower the heat to a simmer and cook for 5 more minutes.
Stir in the sour cream and heat for a few minutes. The sauce should thicken nicely.