i didn’t plan to make it.
but the beef was thawed. the mushrooms were sweating.
and i had that slow, stretching ache that meant i needed something to wait for me.
so i threw it all in the crockpot and hoped.
What the Original Looked Like
martha keeps it simple:
beef chuck, onions, mushrooms.
slow cook for hours until the meat gives up and the broth turns murky with love.
then you stir in the sour cream, the dijon.
spoon it over noodles. sprinkle with dill like you’re somebody who remembers to buy fresh herbs.
it’s dinner, yes—
but also a soft landing.
What I Did Differently
my beef was too fatty.
i trimmed it, got tired, gave up halfway. still worked.
used baby bellas instead of white mushrooms.
richer. moodier.
i added a splash of Worcestershire. not martha’s way—but mine.
forgot to make noodles until the last second.
used whatever was in the pantry. bowties. no one died.
The Way It Happened in My Kitchen
i sliced the beef while half-watching the rain outside.
onion fogged my glasses. mushrooms squeaked on the cutting board.
i dumped everything into the slow cooker like a confession.
salted. peppered. closed the lid. walked away.
eight hours later—
the house smelled like something was forgiven.
made the slurry. spilled it. made it again.
stirred in the sour cream and mustard like i meant it.
it turned velvety. beige and beautiful.
i ate standing over the sink. then again at the table.
A Few Things I Learned
slow cooking is cooking.
you don’t need to hover to make something worth tasting.
and mustard belongs in more places than you think.
What I Did With the Extras
froze two portions for future nells.
the rest?
went fast. mae called it “fancy beef noodles.”
i didn’t correct her.
Would I Make It Again?
yes.
on days that start cold and don’t warm up until you do.
this dish waits. and welcomes. and fills.
That’s As Much As I Remember
it was creamy.
earthy.
and somehow softer than it should’ve been—like time and heat made it kind.
for more low-effort comfort, her shepherd’s pie saved me last week. that mashed potato top? a quilt for beef.
FAQs
yes, but chuck breaks down beautifully. don’t skip the fat.
no, but it helps. stovetop works—just simmer low and long.
you can, but don’t. it’s the whole point.
egg noodles are classic. but pasta is pasta. i used bowties. no shame.
yes. it gets better the next day. like most of us.
Martha Stewart’s Beef Stroganoff – Nell’s Version
Description
Tender beef in a creamy mushroom sauce, simmered into softness and served hot over noodles. The kind of dish that tastes like it waited for you.
Ingredients
Instructions
- Combine the beef, onions, and mushrooms. pile into a slow cooker. season with salt + pepper. give it a lazy toss.
- Cover and cook. low for 8 hours. high for 6. let it get tender enough to forget the day.
- Make the slurry. mix cornstarch with cold water. ladle out a cup of broth from the cooker. whisk it all together in a small saucepan and heat until it thickens.
- Add it back. pour the thickened slurry into the slow cooker. stir in sour cream and dijon. breathe.
- Serve. over warm noodles. top with dill if you’re feeling fancy. eat slowly, or not at all.