Swap Beef With Chicken For A Quicker Stroganoff

A plate of chicken stroganoff and a wooden ladle
A plate of chicken stroganoff and a wooden ladle - Dmitrii Ivanov/Shutterstock

Whether we're talking classic comfort food or a restaurant-worthy delight, stroganoff is undoubtedly a stellar choice. With rich, creamy flavors and wonderful versatility, it has stood the test of time and become a mealtime staple for many households around the world.

This Russian dish traditionally consists of sautéed beef smothered in a sour-cream-based gravy, then served over a bed of egg noodles or rice. However, for a quicker and easier time in the kitchen, you can simply replace the beef with chicken. This way, you won't need to slice the meat into pieces or be too mindful during the browning process. When working with chicken, you can simply sear the whole cut and take it apart as you cook. Since the meat is already relatively delicate and soft, it also doesn't take quite as long as beef to tenderize. Moreover, chicken -- especially lean, boneless cuts are lower in fat and calories compared to beef.

Swapping beef with chicken gives you a lighter version of stroganoff without compromising too much of the original taste. What comes off the pan is a stroganoff with just the right amount of savory to still leave room for the umami mushrooms, peppery onions, and creamy, flavorful sauce to shine.

Read more: 12 Different Ways To Cook Chicken

What To Know When You're Using Chicken Instead Of Beef In Stroganoff

A pan cooking three chicken breasts
A pan cooking three chicken breasts - Marian Weyo/Shutterstock

With stroganoff, the most common chicken cuts are skinless boneless breasts and thighs, but you can also opt for tenderloin or ground chicken. Depending on the cut, your chicken should take around five to 10 minutes to cook on each side. Since chicken has a milder taste than beef, don't forget to season it with robust spices like paprika, garlic powder, etc. for an extra boost of flavor. You can also add chicken broth or stock when making the sauce to seamlessly tie everything together and give the dish a gentle, warming undertone.

For those eyeing their leftover chicken, wondering if it would also work in a new batch of stroganoff, the answer is yes. Working with yesterday's roast or store-bought rotisserie is not only budget-friendly, but also saves you heaps of time and effort. You can skip right over the initial searing of the meat and jump right into browning the mushrooms and onions. Once you're done, make the sauce, toss everything together, and that creamy, decadent, steaming hot pan of stroganoff is good to go.

Read the original article on Tasting Table.