In ,
Anonymous > wrote:
> Hi. I've made beef stroganoff about 50 times and have never
> had a sauce break. Today when I added the sour cream, the
> sauce broke. It's ugly. What did I do wrong. I put in the
> sour cream while the stew was bubbling merrily away. I've
> always done that. Any suggestions...

--

She's right, too hot. If you're making it the classic way and have reserved
the beef while sauteeing the mushrooms, add the sour cream to the beef
rather than the pan, deglaze the pan with the wine, and then stir in the
beef and sour cream mixture. No worries about shocking the sour cream that
way.

Bertt Farve
I think, therefore I might be