Yesterday, I made beef stroganoff. When the beef was nice and tender,
I folded in sour cream and simmered it no more. Then I thought, I
better get it even more tender. I was bringing some of it over to my
uncle who has dentures, and will not eat beef unless it is extremely
tender. So I simmered it another 40 minutes or so. It was very
tender, but the sauce had started to separate. Not a professional
appearance, but still very tasty and edible.
I remember reading Judy Haffner's post yesterday, where she mentioned
that she mixed flour and sour cream together and added to the
stroganoff. Did she simmer it further?
Then I remembered that I had made sour cream dishes in the distant
past where I simmered them and they did not separate. Why? I think
the reason was that I mixed the sour cream and flour together, then
added to the sauce and simmered for a good 15 minutes.
Yeah. Chicken Paprikash. I went to one of my cook books, and found
the recipe for Chicken Paprikash. For those of you who don't know, CP
is a chicken stew flavored with Paprika and sour cream. In the recipe
before me, it has this to say concerning simmering with sour cream:
'Blend together the flour(3Tbsp.) and sour cream(1 1/2 cups). Add to
chicken mixture and simmer until chicken is tender about 15 minutes
more.'
This recipe was from the Hungarian Olympic culinary team during the
Frankfurt cooking competition in 1972.
I think that mixing sour cream and flour together will keep sauce from
separating even when simmering it. They also added heavy cream to the
above dish.