Is sour cream a reasonable ingredient for a hot stew?

Someone told me the flavor would become different and gross if brought to a high temperature...Is sour cream a reasonable ingredient for a hot stew?
My husband puts it on but after he's dished it up. Kind of a topping, if you will. I love a dollop on my chili. Hubby puts it on everything, even pasta dishes.


But certainly there are many recipes that call for sour cream while cooking, beef stroganoff comes to mind.Is sour cream a reasonable ingredient for a hot stew?
It usually depends on the fat content. I usually prefer heavy cream myself, but full fat sour cream holds up just fine if added at it right time, about 10 min before turning off.
It would be fine, if your main ingredient is beef for your stew, your not to far in to changing it to a Stroganoff. Which is a great dish, one of my favorites.
yes................i am a professional cook at a restraunt and i use sour cream a lot.................but use sour cream as a topping and dont use to much.......................it will taste nasty if you do..................trust me i have done it before.....................
It will curdle if added to the hot stew, which is why people put it on when it's in the bowl.
It's great if you add it to chili, after you have put it in the bowl and added some cheese and maybe some fresh onion too!
If you add heavy cream, to any stew, its pretty good. It makes it more of a creamy stew, but I wouldn't recommend sour cream.
As long as you perform the process correctly, any dairy product should be fine in a hot stew.
Sour cream is great in stews and soups, but you need to be careful about how hot you let it get after the sour cream is added.





Sour cream will separate and the proteins will cook into tiny lumps. This is called ';breaking';. To avoid this, stir in sour cream just before serving. You can heat a little bit if necessary, but do not let the mixture come to a simmer.





If the sauce does ';break';, it doesn't taste bad. It's just a slightly unpleasant texture.





Full-fat sour cream will work best. Reduced fat should also be OK-ish, but avoid fat free unless you just put a blob in the bowl.