3. Stir in the sour cream at the end to prevent sauce breaking
One of the issues with using sour cream is that adding heat to it can cause it to curdle. How can we avoid this issue? The best way to create a smooth and creamy sauce without the fears of breaking is to take the stroganoff broth off the heat and stirring in the sour cream right before serving, once it has had a chance to cool down just a little.
Dairy products curdle because of two things (and often in tandem), acidity and heat. Take away heat, and a little acidity won’t cause it to become a grainy, disgusting mess.