Hey you're not alone, I overdid the sour cream in my jaegerschnitzel sauce as well. Not only that but I was a bit too liberal with the bit of red wine I added, and it ended up looking purple, and tasting somewhat strange. Next time I think I will start off with more of a gravy base...sautee the mushrooms in butter, then start whisking in flour, then adding stock, and continuing until I've got a mushroom gravy, then mildly flavor it with the other things (sour cream, wine, and of course loads of pepper).
Home fries with onions in bacon grease, though, that's heart-stoppingly good eating!