freezing ,and reheating ,dish containing sour cream ??

[peridito]

Can anyone advise on this ?

I made a large beef strogonoff and would like to freeze remains for another day .But ..it has sour cream in it .

Has anyone done this ? Will the sour cream curdle with the freezing and reheating ? Would that just affect the look or will it also taste odd ?

Next time of course I would freeze before adding sour cream .

Should be fine to freeze even with sour cream in

It will be fine. Just re-heat it gently. It might curdle but that’s just because freezing causes the fat to separate - it will still taste good and will be fine to eat.

it should be fine, but prefer to use half fat creme fraiche which definitely isn't problematic to heat after freezing.

Oh that's brilliant ,thank you all so much . Especially about using half fat creme fraiche!

Interesting about the half fat - I find that the sauce stays very runny if I use it in stroganoff but with full fat it thickens nicely.

@Billandben444

Interesting about the half fat - I find that the sauce stays very runny if I use it in stroganoff but with full fat it thickens nicely.

You need add less or boil off excess water.

Also mushrooms produce a lot of excess liquid so cook them separately then add to the rest of the recipe and you'll never have a runny sauce again, even with half fat creme fraiche.