The Best Time To Add Sour Cream To Beef Stroganoff To Prevent Clumping

The standout ingredients of an authentic beef stroganoff are certainly the beef, mushroom sauce, and egg noodles that it's all spooned over. To achieve the flavor and texture in the dish, you might not realize dollops of sour cream go into the pot. Any bonafide home cook can follow the essential tips to pull off beef stroganoff, but you'll want to make sure to add the sour cream at the proper time and with the right technique so it emulsifies with the rest of the sauce. Otherwise, the sour cream might clump up and ruin the dish before it's plated.

For some guidance, we turn to Tasting Table's meaty, creamy, and almost fancy beef stroganoff from recipe developer Michelle McGlinn. You'll want to add the sour cream after the sauce is already thickened according to our recipe, but then it must be incorporated into the dish properly. "Add in the sour cream and mustard and use a whisk to combine into the broth, whisking vigorously to avoid clumping pieces," McGlinn says. The next crucial step: Bring the heat to low while the sauce heats through and melts the sour cream per McGlinn's guidance.

Read more: Tips You Need When Cooking With Ground Beef

A Little Sour Cream Goes A Long Way

While sour cream provides creaminess and subtle tanginess to beef stroganoff, it doesn't take much of the ingredient to make it happen. According to our recipe, which makes four servings, a half cup of sour cream is sufficient. Some recipes might use as little as a third cup of sour cream, while other methods use 1 cup of sour cream for a creamier version. Use whatever recipe or method you prefer, but don't waver too far from its sour cream measurement or you risk the tangy flavor taking over, or the sauce turning too thin and soupy.

If you happen to add the sour cream at the wrong time or don't whisk it properly, all hope is not lost — yet. The first step is to reduce the heat or remove it from the burner altogether because high heat will contribute to the curdling. If there aren't many clumps, try to strain those portions of the sauce, or use a slotted spoon to remove them from the pot. And, a last resort would be to whisk the sauce vigorously again in a final attempt to meld all of the ingredients together. Not accustomed to cooking with sour cream? Refine your knowledge with these essential tips for cooking with sour cream before making beef stroganoff.

Read the original article on Tasting Table