Hamburger Stroganoff

I got this recipe from a Relief Society cookbook for a ward I used to live in. It is really easy and reallly really yummy. Adam is a big fan and often requests that I make this for dinner.

Hamburger Stroganoff

serves: 5-6

1/4 cup butter
1/4 cup chopped onion
1 clove garlic
1 lb ground beef
6 oz can mushrooms and juice (I sometimes just like to use fresh mushrooms)
3 tbsp lemon juice
1 can undiluted condensed consomme (I use beef broth and that seems to work just fine)
1 tsp salt
1/4 tsp pepper
1/4 lb (2 cups) medium noodles
1 cup sour cream
2 tbsp parsley

Saute onion and garlic in butter until lightly browned. Add ground beef and cook until browned. Stir in mushrooms, lemon juice, consomme, salt and pepper about 5 minutes. Stir in noodles and cook, covered, 10 to 12 minutes or until noodles are tender. Stir in sour cream. Garnish with parsley and serve.

Move, Job, and Morning Sickness

So Adam and I moved from Rexburg in April to Salt Lake City and I really wasn't cooking or making anything then while trying to get settled. Then I got a job with Seagull book and I had to work pretty much every night and have not been able to cook because of that. And then in July I became pregnant and went through bad morning sickness for three months and I am finally feeling good in my second trimester and I am ready to start cooking again! I really missed food for a while. So that is why there is the big gap between my recipes I am posting now and the ones from a couple months before. I have some really good ones that I've done recently too that I am excited about!

The Perfect Waffle

This is my favorite recipe that I have found so far for my Belgian waffle maker. It is really yummy with the strawberry syrup too.

The Perfect Waffle

Serves 8-10

1 pkg. active dry yeast
¼ cup warm milk (90 degrees F)
3 egg yolks
2¾ cups warm milk (90 degrees F)
¾ cup butter
½ cup white sugar
1½ tsp. iodized salt
1 Tbsp. vanilla extract
4 cups all-purpose flour
1 Tbsp. Vinegar
3 egg whites

Directions
Dissolve full package of yeast in 1/4 cup warm milk.
In a separate bowl, whisk egg yolks, 1/4 cup of the warm milk and the melted butter.
Stir in the yeast mixture, sugar, salt and vanilla.
Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour.
Add vinegar.
Beat the egg whites until they form soft peaks; gently fold into the batter.
Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour. I like to put a couple of cups of water in the microwave and heat for two minutes (or until water boils), and place dough in the microwave with hot water.
Preheat the waffle iron. Brush with oil and spoon batter onto center of iron. Close the lid and bake until steam stops coming from the waffle maker and the waffle is a rich brown.
Place waffle on either cooling rack, or in 200 oven directly on oven rack. -you don't want any steam put off by the waffle to make your crust soggy.
Makes 8 - 10 six inch round waffles.