→ Minced meat dishes for a 1 year old child. Meat dishes for children, recipes for complementary foods made from meat. Cauliflower Soup

Minced meat dishes for a 1 year old child. Meat dishes for children, recipes for complementary foods made from meat. Cauliflower Soup

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. Meat and meat dishes are prepared for young children. minced 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 national cuisines 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 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.

Used for minced fish sea ​​fish low-fat and white varieties:

  • halibut;
  • sole;
  • pollock.

From river fish only suitable:

  • pike;

Minced meat for children's dishes prepared only from steamed 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.

For cooking fish dishes use fillet that has been cleared of bones and scales.

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 deep 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 cakes; in the center of each place finely chopped carrots, onions, cabbage and chopped boiled egg. 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 place 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 the thigh or chest;
  • 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, delicate taste and are convenient because 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) 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, salting it, and also putting bay leaves and herbs in it.

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 pork or ground 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 to 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 lightly 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 complement would be boiled or vegetable stew; fish cutlets good served with rice or vegetable stew; Buckwheat, rice, pasta or potatoes go well with meatballs, and go well with poultry green pea, cauliflower and rice with vegetables.

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A full children's menu consists of meat and fish dishes. To make children fall in love with meat dishes, we offer prepare original hedgehogs and turtles from minced meat. Read more below.

Recipes for children: minced meat dishes

Everyone knows hedgehogs with minced rice. Baby hedgehogs differ in dietary ingredients and in a useful way preparations. And of course, a funny design of the finished dish.

Recipe for minced Hedgehogs with rice “Children’s”

Ingredients:

  • 300 gr. minced meat (veal, chicken, turkey)
  • onion
  • garlic
  • 100 gr. rice (preferably basmati)
  • pepper

Cooking method:

1. Rinse the rice with running water and soak in fresh water for 2 hours.

2. Then rinse the rice, dry it on a napkin and pour it into a flat plate.

3. For minced meat, mince meat, onions and garlic.

4. Beat the minced meat on a table or wooden board. Salt and season with pepper to taste.

5. Form the minced meat into balls the size of a chicken egg.

6. Roll the balls in rice.

7. It is best to prepare hedgehogs for baby food in a double boiler.

To do this, place the hedgehogs on the first level of the steamer, set the timer to 8.40 minutes.

9. The finished hedgehogs will be covered with needles, just like real ones.

10. For the children’s table, shape the balls into pears, roll only the “body” of the hedgehog in rice, and make the eyes and nose from black peppercorns.

You can serve hedgehogs with boiled potatoes or pasta. It will be even healthier with a vegetable salad!

In my collection of recipes for children there are interesting minced meat cutlets - “turtles”. Children love this dish. Try cooking!

Recipe for children's cutlets "Turtles"

Ingredients:

  • minced chicken
  • baby sausages
  • sandwich cheese (slices)

Cooking method:

  1. Cut the sausages in half lengthwise, make two cuts on each side with a knife - you will get legs.
  2. Cut the sausage halves in half again.
  3. There will be four legs.
    Cut the other sausage into three parts.
  4. The ends of the nipple will be the heads, and the middle will be the tail.
  5. Make a cut at the ends of the sausage - this is the mouth.
  6. Make tails from the middle.
  7. Form a cutlet from the minced meat.
    Stick pieces of sausage into the cutlet: legs, head and tail.
  8. Cut the cheese into strips and place on the turtle cutlet in the form of a mesh. It should look like a turtle shell.
  9. Bake the cutlets in the oven for 25-35 minutes. Serve with boiled rice or Greeks.

Many casseroles with rice, pasta and potatoes are prepared from minced meat. Both beautiful and satisfying! For the recipe for minced meat casserole with potatoes, watch the video recipe.

Ingredients:
chicken liver - 0.5 kg.
milk - 0.5 l.
egg (white) - 1 pc.
butter - 50 gr.
salt - to taste
dill greens - a bunch
parsley - bunch
white crackers - 50 gr.

Making liver pudding:

Place the liver in a saucepan and cover with water.

Place the pan on the fire and boil the liver until tender, adding a little salt to the water.

You need to cook the liver for about 30 minutes.

Rub the finished liver through a sieve or grind in a blender.

Pour the milk into a bowl or pan and soak the crackers in it.

Beat the egg whites until foamy.

Then gradually add the ground liver, milk and breadcrumbs into the egg mass.

Stir softened butter into the mixture, then add chopped dill and parsley.

Preheat the oven to 170 - 180 degrees.

Grease the pudding baking pan with vegetable oil.

Place the resulting mixture in a mold and place it in the oven.

Bake the liver pudding for 10 minutes.

Cutlets like in kindergarten

Ingredients:
minced pork and beef – 300 gr.
onion – ½ pc.
potatoes - 1 small pc.
black and white bread – 50-100 gr.
breadcrumbs - 3 tbsp. spoons
some milk
salt, vegetable oil

Preparation:
The originality of this recipe is that potatoes and a mixture of black and white bread are added to the minced meatballs.

First you need to prepare the minced meat:
Take equal amounts of pork and beef and grind twice in a meat grinder. Peel the onion, wash it, and also pass through a meat grinder. Do the same with potatoes.

Cut off the crusts of black and white bread and pour a small amount of milk over the remaining crumb.

Mix the minced meat with onions, potatoes and bread, add a little salt and beat the resulting mass thoroughly. This is done so that the mass becomes homogeneous and denser.

Pour breadcrumbs into a plate.

Divide the cutlet mince into small pieces, form oblong cutlets and roll them on both sides in breadcrumbs.

Pour a little vegetable oil into a frying pan, heat and fry the cutlets on both sides until crusty.

Serve the cutlets with gravy prepared with carrots, broth and flour.

Children's cutlets "Spiders"

Ingredients:
minced meat – 300 gr.
breadcrumbs – 50 gr.
vegetable oil – 3 tbsp. spoons
small bell pepper – 1 pc.
hard cheese
sour cream
spaghetti
greenery

Preparation:
Prepare minced meat for children's cutlets using your favorite and proven recipe.

The minced meat can be any kind, chicken, veal, etc.

Make small round cutlets from the resulting minced meat.

Pour breadcrumbs onto a flat plate, roll the cutlets in them and fry in vegetable oil until golden brown.

While the cutlets have cooled slightly, prepare all the ingredients for the spiders.

Cut out the legs from red bell peppers. For each spider you will need 6 pieces.
Cut out the eyes from hard cheese, the mouth can be made from bell pepper or tomato.

Collect a spider:
Take a cutlet and make three holes on both sides, insert pepper paws into them. Attach the cheese eyes and mouth using sour cream, and make the pupils from pieces of olives.

Now the spider needs to be seated on the web, for which you need to boil some spaghetti and lay it out in the form of a web. Next to the spiders you can place small flowers, which can be cut out of hard cheese, and decorate the plate with herbs.

Chicken liver pancakes

To prevent the pancakes from being too greasy, after frying, you can add a little water or milk to the frying pan and simmer them until cooked, or after frying, blot the pancakes with a napkin to remove excess fat from them.

Ingredients:
chicken liver – 500 g
egg – 2 pcs.
onion – 1 pc.
flour - 4 tbsp.
salt

Preparation:
Rinse the chicken liver, remove films, add milk and leave for a while. Peel the onion.

Remove the liver from the milk, cut into small pieces and grind together with the onion in a meat grinder or blender.

Add eggs, salt, flour to the resulting mass, mix everything well.

Bake pancakes in a well-heated frying pan in vegetable oil.

Serve pancakes with sour cream and vegetables.

Bon appetit!

Chicken heart balls

Ingredients:
chicken hearts - 500 gr
semolina - 30 gr
chicken egg - 1 piece
flour - 100 gr
butter - 50 gr
vegetable oil - 30 ml
dill
salt

Preparation:
Chicken hearts are denser than meat, so they need to be minced two or even three times or chopped using a blender.

Then add the egg semolina, chopped dill, add a little salt.

Mix well and form round cakes, roll each in flour and lightly fry in a little butter.

Grease a baking sheet with vegetable oil and place the meatballs. Heat the oven to 170 °C and cook the meatballs until cooked, about 15 minutes.

Before serving, decorate the meatballs with chopped vegetables.

Steamed chicken cutlets

Ingredients:
chicken fillet - 100g
White bread- 20 g (1 slice)
milk - 1.5 tbsp.
onion -1/2
salt
dry basil - for flavor, optional

Preparation:
Place a saucepan filled with water on the fire and bring it to a boil. Set up a steam bath: place a special grill, a wooden sieve, or simply secure gauze over boiling water.

At this time, pass the meat, bread soaked in milk and onion through a meat grinder. Grind the mixture again. Add salt, basil and remaining milk. Stir.

Experiment with the taste; if the child does not like the smell of onions, exclude it. In addition to basil, it will improve the taste of steamed cutlets nutmeg or oregano.

Moistened cold water Use your hands to form balls and place on a wire rack. Close it with a lid, cooking lasts 20-25 minutes.

Meat puree

Ingredients:
beef - 40 gr
water - 50 ml
little butter - 1 tsp.

Preparation:
Wash the meat, remove bones, tendons and cut into small cubes, then place in a small saucepan and simmer until fully cooked.

Cool the finished meat and grind it through a meat grinder twice, and then rub it through a sieve (or grind it with a blender).
Add a little broth to the meat puree, add salt and bring to a boil.

Mix everything thoroughly and add butter.

For slightly older children, you can make meat puree according to a different recipe:

To do this, you need to grind the raw meat in a meat grinder (you can add a little onion) and put it on a heated and greased plate. butter Place the meat in a frying pan, simmer a little, sprinkle with flour, add salt and add a little water.

Simmer over low heat until cooked (50-60 minutes). Grind the finished mixture and add a little butter.

Bon appetit!

Chicken meatballs

Ingredients:
chicken fillet - 500g
onion - 2 heads
carrots - 1 piece
egg - 1 piece
rice - 75g
tomato juice- 1 glass
sour cream - 100 gr
salt - to taste

Preparation:
We make minced meat from chicken fillet, onions, spices and eggs. Boil the rice until half cooked, rinse and add to the minced meat; you can mince it together with the rice again. We form meatballs and bread them in breadcrumbs. Lightly fry in vegetable oil. Prepare the frying: chop the onions and carrots, fry, add tomato juice and sour cream. Pour the prepared gravy over the meatballs. And simmer over low heat until done.
Bon appetit!

Meat soufflé for children

Meat soufflé:
We take the meat that is available. I prefer turkey or rabbit meat.
Boil the meat, beat in a blender with the addition of broth and 1-2 quail eggs, pour into a frying pan, add butter and simmer until it becomes a soufflé.
It turns out very JUICY.

Garnish:
Boil the carrots under a closed lid with a minimum level of water; to do this, cut them into pieces.
Add frozen zucchini, boil until tender, evaporating the water (if there is any left, drain), add milk (about 50 ml) and a piece of butter (about a teaspoon).
Stir quickly so that the milk does not boil, beat in a blender.
It turns out very aromatic and tasty.

Garnish the dish with peas or herbs (depending on the season and taste preferences).

Meat casserole with pasta and cabbage

Ingredients:
beef -150 gr.
pork - 150 gr.
onion - 1 pc.
pasta - 100 gr.
cabbage - 200 gr
egg - 1 pc.
butter - 40 gr.
cheese - 50 gr.

Preparation:
Prepare the minced meat: mince the meat and onions, add salt.
Boil pasta in salted water. Finely chop the cabbage and simmer in butter. Combine pasta with cabbage, add raw egg, mix well.
Grease a baking dish with vegetable oil. Place minced meat on the bottom, in a 2 cm layer, place pasta with kaputa on top. Sprinkle with grated cheese.
Bake at t=180 degrees. 30-35 minutes.

Bon appetit!

Meatloaf with egg

minced meat - 500 gr.
eggs - 4 pcs.
onion - 1 pc.
salt - to taste

Prepare minced meat: Pass the meat through a meat grinder, add onion, add a raw egg, add salt.

Prepare the filling: boil eggs -3 pcs. Fry finely chopped
onion. Mix boiled eggs with onions. The filling is ready.

Place the minced meat in a 1.5 cm layer on damp gauze and spread the filling on top. Wrap the meat and eggs in a roll. Wrap the roll in foil and roast in the oven on a baking sheet at 220°C for 25-30 minutes.

The recipe is suitable for children from 1 year.

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Steamed meatballs

They are prepared from cutlet mass.

Place the formed meatballs on the rack of a steam pan with boiling water, close the lid and steam for about 15 minutes.

Meatballs

Form small balls from minced meat, prepared as for cutlets, place them in a frying pan with a small amount of water (no more than 1/2 the height of the meatball) and simmer under the lid for 10-15 minutes.

Meat - 100 g, white bread - 20 g, water - 30 ml.

Meatballs in sour cream (milk) sauce

From the cutlet mass, to which a raw egg has been added, form meatballs slightly smaller in size walnut, place in a frying pan greased with butter, fill half the height with water and cook in a sealed container at low boil for 10-15 minutes. Pour the cooked meatballs with sour cream (milk) sauce and boil.

Meat - 100 g, white bread - 15 g, eggs - 1/4 pcs., milk - 20 ml, sauce - 50 ml.

Jellied meatballs

Add vegetable oil, egg, salt, beat to the cutlet mass, form into meatballs, and steam them. Dissolve pre-soaked gelatin in hot broth or vegetable broth and strain. Pour a little broth or vegetable broth with dissolved gelatin into a shallow form that has cooled to 30°C, add the cooled meatballs, add the rest of the broth or broth, and let it harden.

Meat - 100 g, white bread - 25 g, milk - 30 ml, vegetable oil - 5 g, eggs - 1/3 pcs., vegetable broth or broth - 150 ml, gelatin - 3 g.

Boiled meat hashish

Boil the meat, pass through a meat grinder twice, combine with milk sauce, beat well. Stirring, bring to a boil, and add butter before serving.

Meat - 100 g, milk - 15 ml, wheat flour - 5 g, butter - 5 g.

Baked boiled chicken soufflé

Meat boiled chicken mince twice, add milk, flour, egg yolk, mix everything, add the whipped egg white. Place the mixture in a greased pan and bake in the oven for 30-35 minutes. To prevent the soufflé from burning, it is better to place the form in a deep frying pan with water.

Boiled chicken - 60 g, milk - 30 ml, flour - 3 g, eggs - 1/2 pcs., butter - 3 g.

Meat soufflé

Cut the meat without films and tendons into pieces and simmer in a small amount of water until half cooked, then add stale white bread or crackers soaked in cold water, pass everything through a meat grinder with a fine grid, add broth, mashed yolks and stir, gradually adding whites whipped into foam. . Place this mass in a pan, greased with oil and sprinkled with breadcrumbs, and bake, covered, in the oven or in a water bath.

Meat - 100 g, white bread - 20 g, milk - 30 ml, eggs - 1/4 pcs., butter - 3 g.

Boiled meat pudding

Pass the boiled meat through a meat grinder twice, combine with white bread soaked in milk, add salt, dilute with milk to a mushy consistency, add the egg yolk, mix, then carefully fold in the beaten white. Place the resulting mass in a pan greased with butter and sprinkled with breadcrumbs and steam until ready (keep in the steam pan for 20-25 minutes).

Meat - 100 g, white bread - 15 g, milk - 30 ml, eggs - 1/2 pcs., butter - 3 g.

Boiled meat puree (chicken)

Cut the meat into small pieces, put in a pan with water and cook until done. Pass the boiled meat 2-3 times through a meat grinder with a fine grid, add the broth in which it was cooked, stir thoroughly, and boil for 1-2 minutes. Add butter to the finished puree.

Meat - 100 g, water - 100 ml, butter - 5 g.

Boiled meat soufflé

Boil the meat, cool, mince three times, combine with white (sour cream or milk) sauce. Mixing thoroughly, add the yolk raw egg, salt, gradually add whipped egg whites to the meat puree.

Beat the mixture well, transfer to a frying pan greased with butter and, closing the lid, bring to readiness over low heat.

Meat - 100 g, sauce - 35 g, eggs - 1/2 pcs., butter - 3 g.

Steamed boiled meat soufflé

It differs from the one described above in that the mass prepared for the soufflé should be placed in a greased form and steamed until tender in a water bath.

Steamed boiled chicken soufflé

Pass the boiled chicken meat 2-3 times through a meat grinder with a fine grid, combine with well-boiled rice porridge, stir, add yolks, melted butter and whipped whites. Stir the resulting mass, transfer it to a greased form and cook in a water bath. Pour the finished soufflé with butter.

Boiled chicken - 100 g, rice - 10 g, milk - 30 ml, eggs - 1/4 pcs., butter - 8 g.

Liver pate

Simmer the liver in a frying pan under the lid along with onions and carrots in a small amount of water until soft. When it cools down, mince the carrots and onions several times, add salt and whipped butter. Form the liver mass into a roll and cool.

Liver - 75 g, carrots - 15 g, onions - 10 g, butter - 7.5 g.

Liver pudding with carrots

Pass the liver through a meat grinder, add grated boiled carrots, butter, raw egg yolk, ground crackers, salt, beat thoroughly, carefully add the beaten egg white. Place the mixture in a mold greased with butter and steam for 40 minutes. When serving, drizzle with melted butter.

Liver - 60 g, carrots - 20 g, eggs - 1/2 pcs., ground crackers - 10 g, butter - 5 g.

Note to parents

1. Frozen meat is defrosted at a temperature of 18-20°C, slowly. At the same time, the released meat juice is absorbed back.

2. Beef will cook faster and taste better if you rub it with mustard powder in the evening.

3. To make stringy and tough meat loosen better, it is recommended to chop it across the grain with the blunt side of a knife. To avoid loss of juice when frying heavily loosened meat, it is rolled in flour, egg lezone (eggs mixed with water and milk) and breadcrumbs.

4. Schnitzels and chops become softer if you brush them with a mixture of vinegar and vegetable oil 1-2 hours before cooking.

5. Chopped cutlets It’s easier to cut if you add a little potato starch to the minced meat.

6. Before breading the cutlets in breadcrumbs, they are moistened in lezone. This makes the cutlets taste better.

7. If the foam sinks to the bottom when cooking the broth, you should add a little cold water: The foam will rise to the surface and can be easily removed.

8. The boiled broth is topped up with boiling water only.

9. To have soup with homemade noodles on meat broth was transparent, the noodles are first dipped in boiling water for 1-2 minutes, drained in a colander, and then boiled in broth until tender.

10. To better singe the bird carcass, it is cleaned of remaining feathers, dried and rubbed with flour or bran in the direction from the legs to the neck to raise the remaining hairs.

11. If during gutting the bird the gall bladder is crushed, then the areas stained with bile should be immediately rubbed with salt and then washed.

V.G. Liflyandsky, V.V. Zakrevsky

Which is faster to cook. However, a child over 3 years old can already be offered another type of meat - beef, especially since the vitamins and nutrients in it are the same as in veal.

The most important rule when cooking beef is to simmer it long enough for it to acquire the necessary softness. It is optimal to cut the meat into small pieces - this way it cooks faster, and it will be easier for the baby to bite and chew. We have selected various recipes cooking beef for a child - choose any. You can serve this dish with vegetable salad, porridge or vegetable puree. As a rule, beef recipes (cutlets, meatballs, etc.) for children contain components such as vegetables, herbs, and sometimes fruits.

Beef stewed with vegetables

Ingredients

  • 200 g beef
  • 1/2 carrot
  • 20 g parsley or celery root
  • 1/2 head of onion
  • 1 tablespoon tomato paste

Cooking steps

Trim off excess fat from the meat, melt the butter in a saucepan, put the meat in, add salt and fry until a crust forms. Add finely chopped onions, carrots, parsley (or celery) and fry the meat and vegetables for another 10 minutes.

Then fill the meat halfway with water, add tomato paste and simmer for about 1.5 hours (determine the degree of readiness by piercing with a fork - the finished meat is easily pierced).

After this, cut the meat into small slices, put it back into the pan where it was stewed (into the resulting juice), and bring to a boil.

Ingredients

  • 400 g beef
  • 3 carrots
  • 1 onion
  • 1 glass of water
  • 4 tablespoons sour cream
  • 2 tablespoons tomato paste
  • 2 tablespoons flour

Cooking steps

Cut the meat into cubes 0.5 cm thick, put in a pan with oil and fry. Then add the grated carrots and onions and fry, stirring, the meat and vegetables for another 5 minutes.

Pour water over the meat until it slightly covers it, add tomato paste and simmer covered over low heat. When the meat becomes soft, add sour cream and flour mixed with butter and bring to a boil.

This recipe is very original and healthy: prunes help improve the functioning of the digestive system.

Ingredients

  • 500 g beef
  • 1 carrot
  • 1 onion
  • 2 teaspoons tomato paste
  • 10 pcs pitted prunes
  • 2 teaspoons butter
  • 2 glasses of water

Cooking steps

Peel the onion, cut into half rings and blanch in a small amount of water.

Peel the carrots and cut into thin slices.

Remove films from the meat, simmer in oil until half cooked, add prepared onions and carrots, tomato paste and simmer covered over low heat for 1 hour.

Then add the washed prunes, from which the seeds have been removed, and continue simmering until done. Serve the meat along with prunes and carrots, pouring over the sauce in which it was stewed.

Ingredients

  • 250 g beef meat
  • 1 onion
  • 1 teaspoon flour
  • 1 teaspoon tomato paste
  • 1/2 cup broth
  • 1 teaspoon butter 1 teaspoon sour cream

Cooking steps

Wash the beef pulp, cut off the tendons, cut into cubes and fry in a frying pan with butter.

Salt the browned meat, add finely chopped onion, flour, and fry everything together. Then transfer the meat to a saucepan, add broth, add tomato paste and simmer under the lid over low heat for 1-1.5 hours.

Serve sour cream with the finished dish.

Ingredients

  • 200 g beef
  • 1 potato tuber
  • 1 champignon
  • 2 tablespoons cream
  • 2 tablespoons butter

Cooking steps

Season the beef fillet with salt, beat well and fry in a hot frying pan until cooked.

Peel the potatoes and cut into slices.

In a separate frying pan or small heavy-bottomed saucepan, fry the potatoes on both sides, adding 1 teaspoon of butter.

Peel the mushrooms and cut into small pieces. Heat half a teaspoon of oil in a frying pan and fry the champignons. A few minutes before it’s ready, add the cream and simmer, stirring constantly, until fully cooked.

Place beef chop on a sheet of foil and potatoes on top. Place fried mushrooms on top of the potatoes. Sprinkle everything with a little salt and press the edges of the foil tightly.

Place the meat and potatoes in foil in an oven preheated to 180-200 degrees and cook for about 30 minutes.

Ingredients

  • 200 g beef
  • 2 teaspoons breadcrumbs
  • 2 teaspoons butter
  • 1/2 cup milk
  • 1/2 egg

Cooking steps

Cut the meat from the bones, remove fat, tendons and films, cut into thin slices and lightly beat.

Mix a raw egg with milk, add salt and moisten the prepared slices of meat in this mixture, then roll them in breadcrumbs and fry in a frying pan greased with butter on both sides until golden brown.

Beef stewed with vegetables and mushrooms (from 5 years old)

Beef with vegetables is a universal dish that combines hearty meat, vitamin-rich vegetables, and an appetizing appearance. However, since this dish contains mushrooms, it is not recommended to offer it to a child under 5 years old (but mushrooms can be excluded without losing nutritional value).

Ingredients

  • 100 g beef meat
  • 1 potato tuber
  • 1/2 carrot
  • 1/2 onion
  • 2 champignons
  • 1/2 tomato
  • 1 tablespoon sour cream
  • 1 teaspoon tomato paste
  • 1 teaspoon butter
  • greens: dill lettuce leaves for decoration

Cooking steps

Peel potatoes, carrots, onions and mushrooms. Cut the meat into cubes and simmer a little in a frying pan with butter.

Mix sour cream with tomato paste. Cut the carrots into pieces, potatoes into cubes and sauté in a saucepan with a little water and oil.

3. Cut the mushrooms into small pieces, the tomatoes into cubes, and chop the greens. Place the prepared products in a saucepan, add salt, pour in a mixture of sour cream and tomato paste and simmer over low heat for 30-35 minutes.

Serve to the table, garnished with lettuce leaves.

Ingredients

  • 150 g beef
  • 2/3 cup vegetable broth
  • 1 teaspoon flour
  • 1 tablespoon sour cream
  • 10 g raisins
  • 10 g prunes
  • 10 g apples
  • 1 teaspoon sugar
  • a few drops of lemon juice
  • 1 teaspoon chopped parsley

Cooking steps

Prepare the sauce. Dry the flour in a frying pan until light yellow, dilute with the broth, boil, strain. Add washed raisins and prunes, sour cream, finely chopped apples and simmer covered over low heat for 10 minutes, then add sugar and lemon juice.

Boil the beef until tender and cut across the muscle fibers into small pieces. Pour in a small amount of vegetable broth and simmer covered for 5-10 minutes. Then pour in the sauce and boil.
Serve to the table, sprinkled with parsley

How to choose the right beef

In order for children's beef dishes to really benefit your baby, they must not only be prepared correctly, but also be able to choose the main component - meat. Beef dishes for children are prepared only from fresh, high-quality ingredients, but meanwhile, purchasing a stale or contaminated product can cause irreparable harm to the child’s health.

Firstly, you should buy beef on the market only when there is absolute confidence that the animal whose meat is being sold is free of diseases. Since there are diseases that a person can become infected with through meat. But the product arriving on the shelves of large retail outlets is tested.


Pressing on it with your finger will help you understand how fresh the meat is - if a reddish pit remains in this place, which then smoothes out, it means you have a quality product. Don’t forget to smell the piece – there shouldn’t be any rotten or sour smell!

Examine the beef from all sides: “marbled” color with streaks of white fat is a sign of the quality of the product. There should be no slime or mold on the product.

Ask the seller where the meat came from - the further it has traveled, the more likely it has been treated with antibiotics or other substances to preserve shelf life.

You can store the purchased product fresh in the refrigerator only for 2-4 days at a temperature of 0 to +5 degrees.

 

 
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