Children's pork recipes. Delicious meat dishes for children
Minced hedgehogs are a dish that not only kids will appreciate. Deliciously tasty hot dish goes well with any side dish; you can cook it with different sauces: tomato, cream or vegetable. Meat balls are simmered both in the oven and in a slow cooker.
Hedgehogs are a recipe for an original and tasty homemade dish that can be served on its own with sour cream, herbs, or added to potatoes and light salads. It’s easy to experiment with the taste by changing the composition of the gravy or adding new seasonings.
Minced hedgehogs with rice and gravy are valued by housewives for the unique taste of creamy, tomato or combined sauce. Since the composition contains meat, such meatballs are served on their own, but you can supplement them with side dishes - potatoes, vegetables, spaghetti.
Hedgehogs in the oven are a variation of meatballs; they are familiar and loved by many since childhood. Housewives can prepare a classic rice dish or an unusual version of buckwheat. Sour cream, tomato, and cream sauces, chosen according to individual taste, will add piquancy to the dish.
Having prepared the meatballs with gravy in a frying pan, all that remains is to complement them with the desired side dish and enjoy the excellent delicate taste of the resulting dish. Thanks to the sauce, the products are always juicy and soft. Each time they can be decorated in a new way, varying the composition of the minced meat or gravy.
Minced hedgehogs with rice are an unusual, very filling and appetizing dish. It is often prepared with tomato or sour cream sauce. Cooking in the oven and steamer is also possible. This food is especially popular with kids; even the most picky eaters eat it.
The incredibly delicate and soft structure and dietary composition make it possible to include meat soufflé in the strictest diets, as well as to use it without fear when compiling a children's menu. The dish can be prepared from any sirloin of meat, supplementing the product with relevant ingredients according to the recipe.
Often young parents are faced with the problem of how to feed their picky baby. For such mothers, we have collected recipes for delicious meatballs that children will surely love. We'll tell you how to prepare the dish in an extremely healthy way - bake these wonderful meat balls in the oven.
The finished meat soufflé according to this recipe will appeal to all children and adults. The result is a tender and airy mass, which is ideal for your favorite side dish or sauce, and is much tastier than a simple hot boiled meat. We offer two simple recipes for this wonderful dish.
Classic Hungarian goulash is prepared with copious amounts of spices. But, given that we will be cooking for children, there will be nothing like that in the composition. But our dish will turn out very aromatic, satisfying, with a thick dark gravy. Serve it with mashed potatoes and your kids will definitely appreciate your efforts.
Meat dishes are a necessary part of the diet of all children. But little gourmets do not always agree to eat what their mother prepares, but they gobble up kindergarten food on both cheeks. Are there any special recipes? We will share with you a recipe for meatballs using the cooking technology in kindergarten.
In the first years of a baby's life, his taste habits and preferences are formed. Therefore, a children's meat menu should not only be tasty and healthy, but also varied.
Meat and fish are a source of complete protein, iron and other useful substances; these are irreplaceable products in a child’s daily menu. For young children, dishes are prepared from minced meat and fish - due to their shape and consistency, they instill in the baby the first chewing skills. Such dishes include cutlets for children, meatballs and meatballs. How are they different?
Baby meatballs– dishes made from minced meat or fish, rolled into small balls (usually the size of an apricot or plum). In different interpretations, they exist in the national cuisines of almost the whole world. Cereals are always added to the minced meat, most often rice, bread, sometimes onions, spices and an egg are added. Meatballs for kids are stewed with sauce, steamed or baked. Fried meatballs should not be given to children.
Meatballs. This dish gets its name from the Italian word frittatella (fried). Meatballs for children– small balls the size of a cherry or a walnut made from minced meat, chicken or fish. They are usually boiled in broth, soup, or, less commonly, cooked in main courses. Finely chopped onions, spices and herbs are added to the minced meat. Very rarely, bread soaked in milk or water is added to the minced meat.
Cutlets for children. In modern Russian cuisine, cutlets are flatbreads made from minced meat, chicken, fish or vegetables. For children, they are usually served with various side dishes - cereals, vegetables, as well as sauce or broth.
With the appearance of the child’s first chewing teeth (i.e., from about 1-1.5 years old) children's menu replenished with meat dishes. These are cutlets, meatballs and meatballs prepared according to special recipes. At this age, the baby needs about 70-80 g of meat products per day, 1-2 times a week they can be replaced with fish. Dishes made from minced minced meat are very suitable in shape and consistency for a baby who is learning to chew at just this age.
Minced meat recipes for children
IN children's cooking The following types of meat are used:
- beef;
- veal;
- lean pork;
- rabbit.
Lamb, horse meat and venison are not used in the diet of children under 3 years of age.
Poultry is only suitable:
- chicken;
- turkey.
Goose and duck are very fatty, difficult to digest and are not suitable for children under 3 years of age.
For minced fish, use low-fat and white varieties of sea fish:
- halibut;
- sole;
- pollock.
From river fish only suitable:
- pike;
Minced meat for children's dishes They are prepared only from fresh or chilled meat; it is not recommended to use frozen meat, since it is impossible to control the quality and shelf life of such a product; this is fraught with the development of infections.
Carbonade, shoulder blade or thigh are best. The meat must be thoroughly cleaned of films and fat, rinsed, dried with a napkin to remove excess fat and moisture, and then cut into pieces and minced twice. For older children, from 2 years old, you can pass the meat through a meat grinder once.
From the white bread added to the minced meat, you need to remove the crust, and then soak the pulp in water or milk. The bread mass in the minced meat should be no more than 25 %.
In poultry, breast, thighs and drumsticks are suitable for preparing minced meat dishes. The meat is carefully separated from the bones and skin and passed through a meat grinder.
To prepare fish dishes, fillets that have been cleared of bones and scales are used.
Cooking minced meat is a labor-intensive process. Therefore, it is permissible to prepare a fairly large volume of it at once, make supplies for future use - freeze portioned semi-finished products. However, they must be stored at a constant temperature in the depths of the freezer; repeated defrosting and freezing is unacceptable for them.
In minced meat for baby food Before freezing, only vegetables or cereals are added, but no salt or spices, milk or eggs are added; this is done immediately before preparing the dish after defrosting the minced meat.
Cooking methods
The most traditional way of preparing meat dishes is frying. However, fried foods are not recommended for children under 3 years of age. During the frying process, a crust is formed, which contains substances that are harmful to the child and irritate the digestive tract. Therefore, the following cooking methods are used in children's kitchens:
- stewing;
- baking in the oven;
- steaming.
Children over 2 years of age are allowed to lightly fry the cutlets and then finish cooking them by simmering them in sauce. Meatballs are prepared in the same way. But the traditional method of cooking for meatballs is steaming, in salted water or soup with vegetables. Sometimes the meatballs are stewed with cabbage or other vegetables in a small amount of gravy or sauce.
Cutlets for children
The first cutlets can be offered to a child at 1–1.5 years old, if he already has something to chew. Let's consider several options for preparing cutlets from meat, poultry and fish, so that there is something to diversify your baby's diet.
Steamed beef cutlets (from 1 year)
Ingredients:
- 100 g beef;
- 20 g white bread;
- 20 ml milk;
- 5 g butter;
- salt.
Cooking method:
Pass the prepared meat together with crustless bread soaked in milk through a meat grinder, add butter and salt to taste, mix thoroughly until smooth, form cutlets and steam for 20–25 minutes.
Meat cutlets (from 1.5 years)
Ingredients:
- 40 g pork without fat;
- 50 g beef;
- 10 g white bread;
- 5 g onions;
- salt.
Cooking method:
Soak the bread in water, mince the meat twice. Mix meat, bread, finely chopped onion, salt. Form small cutlets with wet hands, then steam them or in a deep frying pan in the oven for 25-30 minutes.
Meat cutlets stuffed with vegetables (from 2 years old)
Ingredients:
- 90 g minced meat;
- 10 g carrots;
- 10 g cabbage;
- 10 g onion;
- 1 / 4 boiled eggs;
- 7 g butter.
Cooking method:
Pass the meat through a meat grinder. With wet hands, divide the minced meat into small flat cakes; place finely chopped carrots, onions, cabbage and chopped boiled eggs in the center of each. Wrap and pinch the edges of the flatbreads and flatten the resulting cutlets. Melt the butter in a frying pan and lightly fry the cutlets. Then place them in the oven or steam until cooked for 10-15 minutes.
Meat zrazy with rice (from 2-3 years old)
Ingredients:
- 90 g of meat (pork or beef);
- 20 g white bread;
- 30 g cereals (buckwheat or rice);
- 10 g onion;
- 1 / 3 boiled eggs.
- For the sauce:
- 50 g broth;
- 10 g sour cream;
- 5 g flour.
Cooking method:
Boil rice (or buckwheat). Pass the meat through a meat grinder along with white bread soaked in water and squeezed out. Form the resulting minced meat into flat cakes and put the filling in the center of each: boiled rice (or buckwheat porridge), mixed with finely chopped onion and egg. Fold and pinch the edges and form into cutlets. For the sauce, mix broth, sour cream and flour. Fry the cutlets for 2-3 minutes on each side, then pour in the sauce and place in the oven for 15-20 minutes.
Chicken steam cutlets (from 1-1.5 years)
Ingredients:
- 90 g chicken meat from thigh or breast;
- 10 g onion;
- 10 g white bread;
- 10 ml milk;
- 5 g butter;
- salt.
Cooking method:
Pass the meat and onions through a meat grinder, add the bread soaked in milk and pass the resulting mass through the meat grinder again. Add lightly melted butter to the minced meat and add salt. Form cutlets with wet hands and steam for 15 minutes. You can stew them in milk in the oven for 20-25 minutes.
Turkey meat cutlets (from 1.5-2 years)
Ingredients:
- 100 g turkey meat (breast or legs);
- 1 tbsp. a spoonful of boiled rice;
- 1 / 2 eggs;
- 10 ml milk;
- salt;
- greenery.
Cooking method:
Pass the turkey meat through a meat grinder, mix the cooked rice with the minced meat, add salt, add the egg, milk and mix thoroughly until smooth. Form cutlets and steam them for 20-25 minutes.
Fish cutlets (from 1-1.5 years)
Ingredients:
- 100 g pike perch fillet (or cod, or sole);
- 10 g white bread;
- 20 ml milk;
- 5 g butter;
- salt.
Cooking method:
Pass the fillet through a meat grinder along with bread soaked in milk, add salt, add butter, mix, and form cutlets. Place the cutlets in the oven, fill 1 / 3 with water, or steam for 10-15 minutes.
Fish cutlets with cheese (2-3 years)
Ingredients:
- 10 g white bread;
- 20 ml milk;
- 1 small onion;
- 30 g hard cheese;
- 1 / 2 eggs;
- salt;
- 5 g flour.
Cooking method:
Pass the fish fillet through a meat grinder along with bread and onions soaked in milk, add finely grated cheese, egg, and salt. Mix the mass thoroughly. Then form cutlets, roll them in flour, lightly fry on each side and simmer until tender in white sauce (see sauce recipe below).
Bilip fish cutlets (2–3 years)
Ingredients:
- 300 g pike perch (or cod, or sole);
- 10 g white bread;
- 20 ml milk;
- 1 small onion;
- 30–40 g cottage cheese;
- 1 / 2 eggs;
- salt;
- 5 g flour.
Cooking method:
Pass the fish fillet through a meat grinder with bread and onions soaked in milk, add cottage cheese, egg, and salt. Mix the mass thoroughly. Form cutlets, roll them in flour, lightly fry on each side and simmer in white sauce until tender.
Meatballs for children
Meatballs can be made from many types of meat, poultry and fish. They are small in size, have a delicate taste and are convenient in that the baby can hold them in his hand and eat them, training the skill of independence. They appear in a child’s diet from the age of one in the first and second courses.
Meatballs for children (from 1–1.5 years)
Ingredients:
- 40 g lean pork;
- 50 g beef;
- 10 g white bread;
- 1 egg white;
- salt;
- greenery.
Cooking method:
Pass the meat through a meat grinder twice and mix with bread soaked in water. Beat the egg white thoroughly and mix with the minced meat. Form small balls and cook them in lightly salted water with herbs.
Steamed meatballs in Polish (from 1.5 years)
Ingredients:
- 100 g lean pork;
- 50 g chicken fillet;
- 1 / 2 egg whites;
- dill;
- salt;
- a little butter.
Cooking method:
Pass the pork and chicken fillet through a meat grinder, add beaten egg white, salt, butter and finely chopped dill to the minced meat. Mix the minced meat and form small balls. Place the meatballs by the teaspoon into the boiling broth or soup and cook until tender for 15 minutes. They can also be steamed and then placed on a plate with a side dish.
Chicken meatballs (1–1.5 years)
Ingredients:
- 90 g chicken fillet;
- 1 tbsp. a spoonful of boiled rice or rice flakes;
- 1 / 2 eggs;
- salt;
- greens to taste.
Cooking method:
Clean the fillet from skin and films and pass through a meat grinder. Salt the boiled rice and grind it in a blender along with the herbs, and then mix it with the meat. Add the beaten egg to the minced meat and mix again. Roll the minced meat into balls and cook in vegetable broth (or steam) for 15–20 minutes.
Children's chicken meatballs (from 1.5 years)
Ingredients:
- 100 g chicken breast;
- 50 g potatoes;
- 30 ml milk;
- 200 ml chicken broth;
- salt;
- Bay leaf;
- greenery.
Cooking method:
Pass the chicken breast through a meat grinder or grind it in a blender along with milk. Boil the potatoes. Mix the minced meat with potatoes, form small balls and boil them in chicken broth, salt it, and also add bay leaves and herbs.
Broth with fish balls (from 1.5 years)
Ingredients:
- 60 g pollock fillet (or hake, or pike perch);
- 10 g white bread;
- 10 ml milk;
- 5 g butter;
- 1 / 4 eggs;
- dill;
- salt.
Cooking method:
Pass the fillet with bread soaked in milk through a meat grinder, beat the egg with herbs in a blender. Combine everything, add butter, mix the minced meat. Form small balls. Cook the meatballs in vegetable broth for 10–15 minutes.
Cod meatballs with herbs (from 1.5 years)
Ingredients:
- 100 g cod;
- 15 g white bread;
- 5 g onions;
- 8 g spinach;
- parsley;
- 10 g salad;
- 1 teaspoon butter;
- 1 egg;
- salt.
Cooking method:
Pass the cod fillet, along with onions, spinach, lettuce and parsley through a meat grinder, and then mix with bread soaked in water. Add butter and egg to the mixture, add salt and mix the minced meat thoroughly. Form meatballs and boil them in vegetable broth or steam them.
Meatballs for children
Meatballs are similar in composition to cutlets, but also contain a lot of rice and vegetables. The combination of meat, grains and vegetables promotes better absorption of meat proteins. Meatballs are often served with sauces.
Meatballs in a special way (1.5–2 years)
Ingredients:
- 100 g minced pork or beef;
- 2 tbsp. spoons of finely chopped vegetables: bell pepper, carrots, onions, zucchini, tomatoes;
- 1 / 4 eggs;
- 1 teaspoon flour;
- salt;
- greenery.
Cooking method:
Mince the minced meat together with vegetables through a meat grinder or grind in a blender, mix with egg and flour, add salt, add herbs, and stir. Form balls, place them in a deep frying pan and, filling 1 / 3 with water, simmer for 10 minutes. Then add red or white sauce and simmer until tender for another 15 minutes under the lid.
Classic meatballs (2–3 years)
Ingredients:
- 50 g pork or beef;
- 10 g bread;
- 1 tbsp. spoon of milk;
- 10 g carrots;
- 10 g onion;
- 1 tbsp. spoon with a heap of rice;
- 1 / 4 eggs;
- salt.
Cooking method:
Pass the meat with onions and carrots through a meat grinder, add bread pre-soaked in milk and pre-cooked rice to the minced meat, add an egg and add salt. Mix the minced meat and form meatballs, fry lightly in oil, pour in red sauce and simmer in the oven or on the stove, covered, for 30 minutes.
Curd and fish meatballs (2–3 years)
Ingredients:
- 60 g cod fillet;
- 30 g white bread;
- 150 ml milk;
- 30 g cottage cheese;
- 10 g onion;
- 1 / 2 eggs;
- 2 tbsp. spoons of sour cream;
- greenery;
- salt.
Cooking method:
Soak the bread in milk and pass through a meat grinder along with the fish fillet, mix the resulting minced meat with cottage cheese and finely chopped onion. Beat the egg and mix it with the minced meat, add salt and herbs. Place in a mold or frying pan and bake in the oven for 15 minutes. Mix milk with sour cream until it reaches the consistency of sauce, pour the mixture over the meatballs and simmer for another 10 minutes.
Fish meatballs (1.5–2 years)
Ingredients:
- 80 g fish fillet (cod, pollock or hake);
- 10 g white bread;
- 1 / 4 egg yolk;
- 1 tbsp. spoon of vegetable oil;
- salt.
Cooking method:
Pass the fillet together with the bread soaked in water through a meat grinder, add the yolk, butter and salt, and mix the minced meat. Form meatballs and place them in a deep bowl, pouring white sauce over 2 / 3. Simmer on very low heat for 25–30 minutes.
Baby sauces
Sauces that complement children's meat dishes¸ not only enrich their taste, but also contribute to better absorption of the product and expand the baby's taste preferences. Sauces are especially often used in the preparation of meatballs.
Milk sauce (from 1.5 years)
Ingredients:
- 5 g (1 tbsp) flour;
- 1 tbsp. a spoonful of sour cream 10% fat;
- 20 ml milk;
- 20–25 ml of water.
Cooking method:
Fry the flour in a frying pan until it is slightly browned, add milk and water and bring to a boil, wait until the mixture thickens, add sour cream, wait until it boils again and turn off the heat.
White sauce (from 2 years old)
Ingredients:
- 1 / 2 teaspoons flour;
- 80 g low-fat broth;
- 1 / 2 teaspoons butter or heavy cream;
- lemon juice;
- salt.
Cooking method:
Fry the flour in a frying pan until it is slightly browned, pour in the broth, bring to a boil, wait for the mixture to thicken, add butter or cream, lemon juice, wait for the sauce to boil, and turn off the heat.
Red sauce (from 2–3 years)
Ingredients:
- 1 onion;
- 1 carrot;
- 2 tomatoes;
- Bay leaf;
- 1 / 2 glasses of water;
- 1 teaspoon of vegetable oil.
Cooking method:
Finely chop the onion, grate the carrots, put them in a frying pan and lightly fry in vegetable oil, then pour water into it and add the tomato, chopped in a blender until smooth. Add bay leaf and salt and cook for 10 minutes.
Children's side dishes
What should you prepare for your baby as a side dish for meat dishes? For meat cutlets and meatballs, the best addition would be boiled or stewed vegetables; fish cutlets are good served with rice or vegetable stew; Buckwheat, rice, pasta or potatoes go well with meatballs, and green peas, cauliflower and rice with vegetables go well with poultry.
You may be interested in articles
So, at the age of one and a half, you can already change dishes, choose from a number of options, so that your baby does not get bored with meat dishes.
We present to your attention a selection of dietary meat dishes that are perfect for children aged 1-1.5 years.
So, your baby, who is 12-18 months old, will certainly appreciate the following meat dishes:
Meat soufflé
Ingredients:
- meat (turkey, rabbit, etc.)
- 1 egg
- butter
Boil the meat, then beat the finished meat in a blender with the addition of broth and eggs, pour it into a frying pan, add butter and evaporate until it becomes a soufflé.
Steamed boiled chicken soufflé
Ingredients:
- 200 g boiled chicken fillet
- 2 teaspoons rice
- 4 tablespoons milk
- 1 egg
- 2 teaspoons butter
Rinse the rice, boil until soft, pour in the milk and let it boil for about 8 minutes, stirring constantly. Pass the boiled chicken fillet through a meat grinder 2-3 times, mix with well-cooked rice porridge, knead thoroughly, add the yolk, 1 teaspoon of melted butter and whipped egg white. Mix the resulting mass, put it in a greased form and boil in a water bath. Pour the remaining butter over the finished soufflé.
Meatballs
Ingredients:
- 50 -70 g meat
- 1 egg yolk
- bread crumb or 90 grams of meat
- a piece of white bread
- 2 tbsp milk
We pass the ingredients (soak the bread in milk) twice through a meat grinder or mix in a blender. Boil water in a saucepan (salt the water a little). Place small meat balls in boiling water, cook for 20 minutes. Or put a frying pan, fill the balls halfway with water and place in a preheated oven for 30 minutes.
Liver paste
Ingredients:
- 75 g liver
- ½ medium carrot
- ¼ onion
- ½ teaspoon butter
Simmer the prepared (washed, chopped) liver with onions and carrots until tender. Then we pass it through a meat grinder or beat it in a blender with the addition of butter and a little salt.
Steamed meat balls/cutlets
Ingredients:
- 200 g beef or veal
- 2 slices of white bread
- 1/3 cup milk
- 1 tsp butter
For children under two years old we make meatballs from minced meat. We pass the ingredients (soak the bread in milk) twice through a meat grinder or mix in a blender. Then add a piece of butter and add a little salt. Make small flattened balls and steam for about an hour.
So, now you know what meat dishes to prepare for a child aged 1 to one and a half years. When your baby learns to chew well, you can cut the meat into small pieces instead of grinding it in a meat grinder or blender.
Bon appetit!
There comes a time when parents think about expanding the child’s menu: they want to offer him beef. At what age can this be done? Is this type of meat good for a baby? Today we will talk about the benefits of this product, why it should be present in children’s diets and in what quantity.
What are the benefits of beef?
This category includes meat from cattle: cows and bulls. It is considered healthier than pork, it is more nutritious than chicken and much more satisfying. The beneficial properties of beef are due to its composition:
- B vitamins. There are several of them in beef:
- B2 is an indispensable participant in redox reactions, has a positive effect on vision, and helps improve skin condition.
- B5 - important for the metabolism of proteins, fats, cholesterol and carbohydrates. Activates the production of hemoglobin, increases the absorption of amino acids, and stimulates the adrenal cortex. Its deficiency can be judged by problems with the skin and oral mucosa.
- Vitamin B6 is extremely important for the central nervous system, the correct course of excitation and inhibition reactions depends on it, this element ensures the transformation of amino acids, it is necessary for the production of red blood cells. Vitamin B6 deficiency can be judged by the child's poor appetite, flaccid skin, and low hemoglobin levels.
- Vitamin B12 is important for the active development of muscle cells and hematopoiesis. Its deficiency contributes to the development of anemia.
- Phosphorus - normalizes the acid-base balance, promotes mineralization of the skeletal system and teeth. With its deficiency, the likelihood of a child developing rickets or anemia increases sharply.
- Iron - ensures the occurrence of redox reactions, as well as the transport of oxygen to cells. If it is not enough, the child quickly gets tired, becomes lethargic, and there is a high risk of hypochromic anemia.
- Potassium - corrects water and electrolyte balance, blood pressure, has a positive effect on the heart muscle.
- Vitamin PP - ensures the conversion of nutrients into energy. If it is deficient, the skin looks bad and the child may become capricious and irritable. This substance also affects the functioning of the digestive system.
Beef also contains copper, which promotes the absorption of iron and proteins. Thanks to it, the body's cells receive oxygen, which is so important for their development. A deficiency results in problems with the cardiovascular system, and there is also a high probability of connective tissue pathologies. In addition, beef contains chromium, zinc and molybdenum.
At what age can a child eat beef?
Beef, as a rule, does not cause allergies, so it (along with rabbit meat) is recommended to be used as the first meat supplement. It is recommended to introduce the product into the diet, taking into account not only the age, but also the characteristics of the child:
- if the baby is on artificial nutrition - from 7 months, by this time the babies are already accustomed to vegetables, some gradually acquire the skills of chewing food;
- if the daughter or son is weakened, their body weight is significantly less than normal, the hemoglobin level is low, it is advisable to add beef to the menu at 6 months;
- Infants should not be introduced to this product early; this process can be delayed until 8–10 months, depending on the child’s condition.
Recipe for the occasion::
It’s worth consulting with your pediatrician about adding beef to your baby’s menu, especially if the baby has chronic diseases. Is your child feeling unwell? Then postpone the introduction of new complementary foods until another, more convenient occasion. This recommendation is due to the fact that meat is a heavy product that puts a significant burden on the digestive system; it should not be offered during a period when the body is weakened.
Features of cooking beef
Mothers, especially those raising their first child, often ask how best to cook beef. Children best assimilate industrially prepared products - during processing, meat fibers undergo homogenization, as a result, the cell membranes are destroyed, the meat becomes softer, it is better digested, which is extremely important for the child’s body. Such beef can be safely offered at 8-9 months, even to infants.
The main disadvantage of industrial baby food with beef is its high cost. A small jar will cost a decent amount. Many mothers prepare meat for their children themselves out of distrust of canned food. Are they right? Only partially, since the products of reputable baby food brands are usually of high quality - babies perceive them excellently!
For the first “tastings”, puree is best suited. About twenty years ago, you had to go through a lot of pain grinding meat into minced meat, and after cooking, rubbing it through a sieve. Today everything is simpler - you can use a blender, and in a matter of seconds it will turn boiled beef into a homogeneous mass.
Rules for introducing beef as complementary foods
Before adding a product to your baby’s diet, monitor his behavior and well-being. Does your baby have snot or is he coughing? There is no need to take risks - nothing bad will happen if he gets acquainted with a new product a few days later. Offering beef to a weakened child may worsen his condition. Other recommendations:
- the optimal size of the first portion is 1/3-1/4 teaspoon; you can give him the product separately or add it to a vegetable dish or soup;
- within 24 hours after the “tasting”, monitor the baby’s reaction, whether he is as cheerful as usual, or whether there are signs of malaise; in case of any alarming manifestations, you should postpone getting used to beef for another period;
- If everything is fine, every other day you can offer a whole teaspoon of meat puree - the portion should be increased gradually.
By 9-10 months, the maximum daily intake of beef is 35-40 g, closer to one year it can be increased to 50-70 g. Gradually, you can move on to preparing cutlets, you can also add meatballs to the baby’s soup. Experts suggest giving meat for lunch; it is best absorbed in combination with vegetables.
Beef recipes for kids
We bring to your attention a selection of delicious and healthy dishes for the little ones. Remember that they will be much healthier if you cook them with passion!
Meat soufflé
Products: for 200 g of beef meat (better than tenderloin, it is softer) you will need 2 tablespoons of milk, the same amount of flour, 1 egg and a teaspoon of butter.
The beef must be thoroughly cleaned of films and tendons, and then boiled. Next, you should pass it through a meat grinder (or grind it with a blender), and then mix it with the rest of the ingredients (except protein) until a homogeneous mass is obtained. Important! The protein is added in whipped form at the very end of mixing - this must be done very carefully so that the dish remains airy. Bake for half an hour in a mold previously coated with melted butter.
Meatballs for kids
They are ideal for adding to first courses. You will need: 200 g of meat, 50 g of bread, a quarter glass of milk, an yolk, a teaspoon of butter.
Grind the prepared meat (without fat and films) in a meat grinder along with the soaked bread, then add the egg yolk with butter to the mixture and mix. Form into balls no larger than quail eggs. Boil in salted water for 10-15 minutes or add to soup.
Steam cutlets
For 100 g of beef, cleared of films and fat, you will need 20 g of bread and 2 tablespoons of water. Grind the meat using a meat grinder, then prepare minced cutlets. It must be salted and then ground again. Make cutlets and place them on a steamer rack. If you don't have one, you can use a colander placed in a pan of water. After boiling, reduce heat and cook until tender.
Meat pudding
For 100 g of meat you will need 30 g of loaf soaked in milk or water (it is better to take only the pulp, without the crust), 2 tablespoons of milk and 1 egg.
Grind the meat and loaf in a meat grinder, then add a pinch of salt and milk with the yolk. Add the protein carefully - first beat it into a stable foam. Bake in a mold that has been pre-greased with butter and sprinkled with breadcrumbs.
Precautionary measures
Beef is rich in purine bases, which are converted into uric acid in the body. Its excessive accumulation can cause gout or osteochondrosis, and the likelihood of developing other diseases also increases.
Product Matrix: 🥄
Beef is rich in proteins and minerals, but in order to preserve them, it must be cooked properly. This meat is recommended as a first complementary food, as it practically does not cause allergies, is low-fat and is much easier to digest than pork or lamb.
How to cook soft beef for a baby
Industrial jars contain the most delicate homogenized puree. You can achieve this result yourself if you follow a number of rules.
- The meat must be young and fresh. Veal is preferable.
- For children's meals, take tenderloins from those parts of the carcass that move the least. They have shorter muscle fibers and a more delicate taste.
- If you are in doubt about how long to cook beef for a child, then focus on the size of the piece. For 100 g, 30 minutes is enough, minced meat is cooked for 10 minutes, a piece on the bone for at least an hour.
- Children after one year can be offered chopped beef. Pass it through a meat grinder twice. Use the thickest grill. You can make meatballs or steamed cutlets from this minced meat.
- Meat is best digested with vegetables. For babies under one year old, make mixed puree; for older children, you can offer soups with meatballs or small pieces of veal.
Be careful when expanding your baby's diet. If an allergy to cow's milk has been identified, then most likely it will spread to the meat of these animals.
Beef puree recipe for first feeding
Preparation:
- Thoroughly clean the piece from fat and films. Wash and dry with paper towel. If the meat is frozen, remove it 12 hours before cooking.
- Wash the onions and carrots especially thoroughly and peel them.
- Place the beef in cold water, bring to a boil, skim off the foam and cook for about 10 minutes.
- Drain the primary broth and fill with cold water. Bring to a boil, reduce heat. Add salt and cook for an hour with the lid closed. Half an hour before the end of cooking, place the whole onion and carrots in the broth.
- The finished piece should be very soft. Cut it into small pieces and puree it in a blender.
It is not advisable to store such puree for longer than a day. Complementary feeding starts with one spoon and is gradually increased to 30-50 g per day. Children after one year can be given up to 80 g. Small pieces will cook faster, but will turn out less juicy.
The baby's diet should be healthy and varied. It is important for parents to learn how to prepare meat for baby food. This is not difficult and will save significant money on store-bought purees.