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IRON-RICH CASSEROLE
Combining steak, kidneys and vegetables, this is a tasty and versatile high-iron casserole for young children, which can also easily be pureed for a baby.
Ingredients
500g beef blade steak
2 lamb kidneys
1 small onion, chopped
2 stalks celery
Chopped 1 small carrot
Diced 1 small kumara
Diced Pinch of thyme
2 Tbsp chopped parsley
2 cups water
1 Tbsp flour or cornflour mixed with a little cold water until smooth
Method
Trim any excess fat off the steak and cut into 2cm cubes. To prepare the kidneys, halve and cut out the fatty white cores. Slice kidneys finely.
Heat 1 Tbsp oil in a casserole dish and cook the onion and celery on a moderate heat for a few minutes. Add the carrot and kumara, and continue cooking for several minutes. Reduce the heat to low.
Add the beef and kidneys and stir well. Add the thyme, parsley and water, and cover the casserole before placing in the oven at 150°C for 1½ - 2 hours or until the meat is tender. (If cooking for a young baby, remove some meat, vegetables and liquid at this stage to chop or puree.)
Add the combined flour and water, stir well and cook for another 5 minutes until thickened. |
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