Children's cutlets. The best recipes for little gourmets Dishes for children. How to prepare meat puree for a baby Stewed veal with vegetables for a baby

Peculiarity: may contain cow protein, so it is not recommended as a first food.

Veal- this is the meat of 4-5 month old calves. The most delicious and most expensive meat of dairy calves.

In 100 gr. veal from 96.8 kcal.

B2 (riboflavin) - 0.2 mg.

B6 (pyridoxine) - 0.4 mg.

B9 (folic acid) - 5.8 mcg.

Manganese - 0.0339 mg

The meat is pale pink, almost white, with a delicate smell, but firm and velvety to the touch. Thanks to its tender meat, veal is a delicacy and is in great demand. This is not only tasty, but also a dietary product - low-fat and not very filling.

Composition and nutritional properties of veal

Due to the abundance of easily digestible amino acids and various minerals, veal is considered the most useful meat type. It contains many complete proteins, fats and carbohydrates.

Nutritionists strongly recommend including veal in the diet of children, the elderly and sick people. This meat should be on the table of those who complain of hypertension, diabetes or any stomach problems. Boiled veal will help you recover from various injuries, infectious diseases and burns.

This meat is indispensable for those people who care about their well-being and health, as well as for patients diagnosed with anemia. Veal is considered one of the best sources of iron, which is absorbed in the presence of vitamin C - for this reason it is good to eat with sauerkraut.

Individual intolerance. Excessive consumption of veal is contraindicated for people with arthritis and gout. When veal is digested, many uric acid salts are formed, which are deposited in joints, cartilage, kidneys and aggravate the disease.

If your baby does not have lactose deficiency, i.e. If you are intolerant to cow's milk, you can safely give your child veal starting from 8 months.

Veal is easy to chew, so it is preferable in baby food.

When cooking veal for children use only fresh meat, because... When defrosting and storing meat, the content of nutrients in it decreases significantly.

First, the baby needs to boil the meat and grind it to a puree.

With age, the consistency of dishes changes. After a year (if the child has several cloves), the meat can be boiled and served in the form of small pieces or meatballs.

Portions (pieces) of veal can be given to a child after three years of age.

Preferred cooking method veal for children is steaming meat or baking it in the oven .

Begin adding meat puree with half a teaspoon. You can give this dose for three days and monitor the reaction. Serve the meat with vegetable puree for better absorption.

Veal recipes for children

1. Wash the veal thoroughly, cut into pieces and grind using a meat grinder.
2. Add onion, egg and loaf to the minced meat, pre-soaked in water and squeezed well.
3. Add salt and beat the minced meat well.
4. Form small cutlets from the minced meat, roll in flour and fry in vegetable oil for no more than 2 minutes on each side.
5. Separately, fry carrots and celery, grated on a coarse grater, in butter.
6. Place the cutlets in a saucepan or stewpan, cover with sautéed carrots and celery, add a little water, finely chopped dill and green onions and simmer on low heat for 20-30 minutes.

Stewed veal with potatoes (from 1.5 years)

1. Wash fresh veal and cut into small pieces.
2. Place the chopped meat in a saucepan, add a small amount of water and add a little salt.
3. After boiling, cook over medium heat for about 30 minutes until the meat becomes soft.
4. Peel the vegetables and wash them thoroughly.
5. Cut the potatoes into cubes, grate the carrots, chop the onion in a blender or finely chop.
6. Place the prepared vegetables into the pan with the veal.
7. Simmer the veal and potatoes over low heat with the lid closed for 40-50 minutes. To prevent potato pieces from turning into mush during the cooking process, you should not stir them.

Puree with veal and carrots

1. Boil the meat until done.
2. Peel and boil the carrots.
3. Combine the meat with carrots and grind twice in a meat grinder or grind with a blender.
4. Add cold milk to the flour and dilute it.
5. Add the flour mixture to the carrot-meat mixture and simmer for 5 minutes over low heat.
6. Before serving, add butter to the dish.

Read about when to introduce new foods into your baby’s diet, about the beneficial properties of these foods and how to diversify your baby’s menu with new dishes in the Encyclopedia of Baby Food

Pregnancy and childbirth

From 1 to 6 years

Family

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From 8 months, the child’s daily menu includes meat purees - a source of protein and easily digestible iron (if the first complementary foods were introduced at 6 months, then meat should be given from 9–10 months). Healthy children are given meat purees starting from 5 g (1 teaspoon), and gradually increase to 60–80 g by the age of one year. It is better to start with turkey, beef, and lean pork.

You can buy meat puree in stores or pharmacies, but you can successfully prepare it at home. To do this, fat-free meat, cleared of veins and films, must be boiled, finely chopped with a knife and minced at least twice. The resulting minced meat can be mixed with vegetable puree or milk (mixture).

To save time and effort, you can take a different route: prepare meatballs from raw minced meat, put them in the freezer and use as needed. They can also be boiled together with vegetables, and then chopped together (for example, in a blender).

And of course, we must not forget that to prepare meat dishes for children, you must use only fresh meat, without additives, which must first be thoroughly washed, films, lard and veins, if any, removed.

Which meat is healthier for a child?

Beef

Most often, complementary feeding starts with beef, due to its availability and usefulness. It is distinguished by the content of the most valuable proteins, which include almost all essential and essential amino acids. It contains a lot of protein (20%), fat 10%, iron - 2.9 mg per 100 g of product, zinc and B vitamins.

Beef is digestible in the human body by 75%, and veal (meat from calves up to 3 months old) by 90%. The most valuable part of the carcass, recommended for baby food, is tenderloin - meat from the lumbar region (it contains only 2.8% fat).

However, one must keep in mind that beef can cause allergies in a child. It is also not recommended to give beef to children with an allergy to cow's milk.

Rabbit meat

Hypoallergenic and easily digestible meat. In the human body, rabbit meat is digestible by 90%, and protein from rabbit meat is digestible by 96%). It contains more protein (21%) and less fat than the usual beef. Although rabbit meat is a white meat, it contains more iron than beef: 3–4 mg per 100 g. Rabbit meat contains less salt (sodium chloride) and purines than other varieties. The most valuable meat is from young rabbits (up to 3 months).

Turkey meat

Low-allergenic, protein-rich meat. It is relatively low in fat (4%), cholesterol and easily digestible (95%). Turkey breast fillet (the recommended part of the bird) contains 24.5% protein and 1.9% fat. It has more sodium than other meats. A whole turkey has more iron than beef and even more than rabbit: 4–5 mg per 100 g, but its fillet (breast without skin) has less iron: 2–3 mg per 100 g. Turkey meat is very tender and tasty .

horsemeat

Horse meat is also a low-allergenic meat. Rich in complete proteins (21%), tenderloin contains about 4% fat; in terms of value and digestibility of proteins and iron content, horse meat is not inferior to beef.

Other types of meat that do not start complementary feeding

Chicken meat

Chicken meat is considered even more allergenic than beef, so complementary feeding is usually not started with it. Chicken fillet contains 18–19% protein, 1.9% fat, 1.5 mg iron per 100 g.

Chicken is introduced later (from 7–8 months) and is given to the child only 1–2 times a week. The recommended cut is the breast.

Pork

Even later (from 8–9 months), pork is introduced into the baby’s complementary foods. It is also a hypoallergenic type of meat, but has a higher fat content. Pork meat used in children's nutrition contains approximately 14% protein and 33% fat.

The recommended pork tenderloin is 20% protein and only 7% fat. But of all animal fats, pork fat has the most beneficial properties, because it contains a certain amount of polyunsaturated fatty acids. Pork fat is easier to digest. There is approximately the same amount of iron in pork as in chicken: 1.5 mg per 100 g.

Mutton

Lamb is also used in children's nutrition; the meat is tougher and is not inferior in nutritional value to other varieties. It can be introduced from 9 months.

After the child gets used to meat, different types of meat are alternated. Beef is usually preferred.

Fish

Fish often causes allergies, so it must be administered with caution. After the child has become accustomed to meat, they begin to give fish. This happens no earlier than 7 months.

The meat of all types of fish is rich in magnesium, potassium and, especially, phosphorus, as well as iodine and fluorine. Fish contains vitamins A, D, E and B vitamins. Choose sea fish, as the most healthy, white, as the least allergenic and low-fat: cod, hake, tuna, haddock, pollock.

Fish puree is prepared similarly to meat puree. Before chopping, all bones are carefully removed. The maximum amount of fish puree by 1 year is 50 g. Fish is given to the child instead of meat 1-2 times a week.

Bouillon

It is recommended to introduce meat into the child’s diet first, and then meat broth. Since meat broth is not a fundamentally significant product in terms of its nutrient content: proteins, fats, minerals, it can be completely omitted from the diet of children under 1 year of age.

For the broth, you must take lean meat without streaks. For 30–50 g of meat per 200 ml of water. Wash the meat thoroughly. To reduce the concentration of extractive substances in the broth, it is recommended: pour cold water over the meat, bring to a boil and cook for 5–10 minutes, then drain the broth, add water to the meat again and cook until tender.

Up to 1 year, since the amount of broth in the diet is strictly limited, it is advisable to cook meat separately from vegetables, and then add the required amount of meat and broth to the finished portion. After 1 year, you can add other soup ingredients to the meat broth while cooking the meat.

The same is true for fish broth.

Dishes for children of the first year of life

Mashed Chicken and Potatoes (Option 1)

Compound:

• chicken meat – 100 g,
• potatoes – 200 g,
• milk – ¼ cup,
• butter – ½ tsp.

Boil low-fat chicken broth, strain through a wet napkin and pour it over the peeled and cut into large pieces of potatoes. The broth should just cover the potatoes. Boil the potatoes covered for 25–30 minutes, then rub through a hair sieve, adding chicken meat that has been previously cooked and minced through a meat grinder. Dilute the resulting puree with boiling milk and whisk. Heat on the stove until boiling. Add butter to the finished puree.

Mashed Chicken and Potatoes (Option 2)

Compound:

• potatoes – 2 pcs.,
• chicken – 100 g,
• milk – ½ cup,
• butter – 1 tsp,
• salt - to taste.

Boil the chicken and grind in a meat grinder. Peel the potatoes, cut them and pour hot broth over them. Cook for 30 minutes, rub hot through a sieve, add minced chicken. Then pour in hot milk and beat well. Warm over low heat and add butter.

Meat puree

Compound:

• meat – 100 g,
• water – ¼ cup,
• butter – ⅓ tsp,
• broth – 30 ml.

Wash a piece of meat (beef), cut off the film, remove fat and tendons, cut into small pieces. Pour in cold water and simmer covered until soft. Pass the cooled meat through a meat grinder twice, rub through a sieve, add broth, salt, bring to a boil over low heat, remove from heat and add butter.

Starting from 7 months, the baby can be given boiled meat. It is a high quality protein, different from human milk protein, and has easily absorbed iron. The child also receives a new type of fat, vitamins (B1, B6, B12), microelements (cobalt, zinc, etc.). In addition, the introduction of meat stimulates the digestive system and promotes proper development of teeth and learning to chew.

It is better to give your child lean varieties of beef, veal, pork, chicken, turkey, and rabbit. Boiled and stewed and only occasionally fried is preferable.

Meat puree with rice (Option 1)

• beef – 100 g,
• rice – 2 tbsp. l.,
• milk – ½ cup,
• butter – 1 tbsp. l.,
• salt - to taste.

Boil the meat. Cook the rice until done. Pass the meat and rice through a meat grinder twice. Add hot milk, stir and, stirring all the time, heat over low heat for 5 minutes. Remove from heat, add oil.

Mashed Meat With Rice (Option 2)

• meat (pulp) – 150 g,
• beaten egg – 1 pc.,
• viscous rice porridge – 4 tbsp. l.,
• salt.

Pass the meat cleaned of fat and tendons through a meat grinder, mix with cold viscous rice porridge, pass through the meat grinder again, add egg, salt and beat well. Place the resulting mass in a greased frying pan and bake in the oven.

Vegetable puree with liver

• liver – 100 g,
• potatoes – 1 pc.,
• carrots – 1 pc.,
• onions – ½ pcs.,
• butter – 2 tsp.,
• salt.

Wash, clean and quickly fry the liver in a teaspoon of heated butter on both sides. Add a little hot water and simmer covered for 10 minutes. Boil the vegetables and rub through a sieve along with the stewed liver. Add salt, a little vegetable broth and heat for 5 minutes. Add butter and beat well.

Liver Puree

• liver – 200 g,
• butter – 2 tsp,
• onions – 10–15 g.

Rinse the liver in running water, remove the films, cut into pieces, salt and sprinkle with a small amount of flour. Melt the butter in a frying pan and fry first the finely chopped onion, then the liver, quickly turning it over. Place the liver pieces into a saucepan, add water, cover with a lid and simmer in the oven for 7-10 minutes. Pass the cooled liver through a meat grinder twice or rub through a sieve.

Meat cutlets

• meat – 100 g,
• water – 60 ml,
• bun – 20 g.

Wash the meat (veal), cut off the membranes, remove fat and tendons, cut into small pieces and pass through a meat grinder. Then mix the minced meat with the bun soaked in cold water and pass through the meat grinder again.

Add salt to the resulting minced meat and beat well, adding cold water. Make cutlets from the resulting mass, place them in a single layer in a saucepan, fill halfway with vegetable or meat broth, cover with a lid and simmer until tender (about 30–40 minutes).

Fish cutlets

• fish – 250 g,
• bun – 30 g,
• milk – 50 ml,
• egg – ½ pcs.,
• butter – 1 tbsp. l.

Cut the fish into pieces. Remove the skin, remove the bones and pass through a meat grinder. Grind the minced meat a second time along with the bread soaked in milk. Then add salt, add a raw egg and beat until fluffy.

Cut it into cutlets, place it on the grate of a steam pan, greased with oil (or moistened with water), close the lid tightly and cook the cutlets until cooked.

Sea fish meat contains a lot of minerals and trace elements: iron is necessary for normal hematopoiesis; iodine ensures the health of the thyroid gland and is necessary for children of school age; Other microelements include chlorine, copper, and calcium.

Fish Pudding

• fish fillet – 100 g,
• bun – 50 g,
• milk – ½ cup,
• egg – 1 pc.,
• butter – 1 tsp,
• salt.

Soak the bread in milk and pass through a meat grinder together with the fish fillet twice. Rub through a sieve, add salt, raw yolk and mix well. Beat the egg whites until foamy and carefully add them to the mixture.

Grease the mold with butter, sprinkle with breadcrumbs or flour and fill with the mixture. Place the mold in a saucepan filled with water to half the height of the mold, cover with a lid and cook the pudding over low heat for 40 minutes.

Chicken, Meat or Fish Pudding

• meat – 200 g,
• milk – 1 glass,
• bun – 60 g, egg – 2 pcs.,
• vegetable oil – 2 tbsp. l.

Mix the chicken pulp (if desired, you can replace it with beef, beef liver or steamed pike perch) with a small piece of dry bread soaked in milk, then pass through a meat grinder twice.

Rub the resulting minced meat through a sieve, add salt, dilute with milk until the paste becomes thick, add the raw yolks, and then the whites whipped into a strong foam, mix carefully (from the bottom up so as not to mash the whites).

Place in a small enamel pan, thickly greased with butter and sprinkled with breadcrumbs, cover with an oiled circle of paper. Lower the saucepan into a larger saucepan filled to half the height of the smaller saucepan with boiling water, cover with a lid and place on the stove for 40-45 minutes.

Pates for Sandwiches (Option 1)

meat – 100 g,

onion – 1 pc.,

Boil lean meat, finely chop the onion and lightly fry in oil. Mince the meat and onion, add salt and mix well.

Pastes for Sandwiches (Option 2)

Ingredients: chicken meat – 100 g, egg – 1 pc., butter – 30 g, salt.

Boil the chicken meat, grind together with the boiled egg, add butter, salt and mix.

Pates can also be made from stewed liver, sausage or frankfurters minced in a meat grinder, fish, eggs or cottage cheese.

Liver pate

liver – 100 g,

carrots – 1 pc.,

egg – 1 pc.,

butter – 30 g,

Cut the livers, remove the veins and quickly fry in oil. Add a little water, cover and simmer for 5-7 minutes.

Cool, pass through a meat grinder twice, the second time along with pre-fried onions, small boiled carrots, and a boiled egg. Add butter, salt, beat well.

Fish pates (Option 1)

herring fillet – 200 g,

onion – 1 pc.,

cheese – 100 g,

green onions,

parsley and dill.

Pass the onion and herring fillet through a meat grinder. Grate the cheese on a fine grater and add to the herring mass. Stir, sprinkle with herbs.

Fish pates (Option 2)

canned fish – 100 g,

egg – 1 pc.,

cheese – 100 g,

Mash boneless fish from canned food (children's canned food is used for children), add to it a boiled chopped egg, finely grated cheese, and season with mayonnaise.

Meat Broth

meat – 100 g,

water – 400 ml,

carrots – 1 pc.,

parsley root,

onions and leeks,

parsley.

Wash a piece of meat (beef) with bones, cut off the film, remove fat and tendons, cut into small pieces, crush the bones. Pour in two glasses of cold water, bring to a boil, skim off the foam, cover with a lid and simmer over low heat for an hour. Season the broth with finely chopped roots (onion, parsley, carrots) and herbs.

Continue cooking for another hour. Then remove the fat; Strain the broth, add salt and bring to a boil. Serve with meatballs.

Meat puree soups (Option 1)

meat – 100 g,

broth - ½ cup,

flour – 1 tsp,

Pass raw meat through a meat grinder. Heat vegetable or meat broth and season it with minced meat and flour stirred in cold water. Bring to a boil and cook for 10–15 minutes, then rub through a sieve.

Meat puree soups (Option 2)

chicken meat – 100 g,

milk – ⅓ glass,

water – 250 ml,

butter – 1 tsp,

flour – 1 tsp,

Boil chicken broth. Pass the cooked chicken meat through a meat grinder twice, lower it into boiling broth, add flour fried in butter, and boil for 2-3 minutes. Then add salt, pour in hot milk and bring to a boil.

Beef Soup

Ingredients: beef – 100 g, fresh frozen green peas – 50 g, onion – 1 pc., salt, bay leaf, spices to taste.

Boil the beef. Remove the meat from the broth and chop finely. Cut the potatoes into wedges, put them in the broth and cook for 10–15 minutes. At the same time, chop the onion and fry until golden brown, and then add the peas to it.

Simmer the onions and peas for 3-4 minutes. When the potatoes are almost ready, add peas and onions to them and cook for another 3-4 minutes. Then add chopped meat to the soup, add salt, spices and herbs as desired. Let the soup sit for a few minutes.

Soups are extremely important for the baby, because they contain salts and extractive substances necessary for the proper functioning of the stomach and good digestion of other dishes. Soups should be given as the first, and not the only, dish for lunch.

Beef Liver Soup

Ingredients: liver (beef, veal) – 100 g, bread – 100 g, milk – ½ cup, egg yolk – 1 pc., butter – 2 tsp.

Rinse the liver in running water, remove films, cut into pieces and pass through a meat grinder. Mix the minced liver with the bread soaked in milk, stir in the yolk and butter. When the mixture is well mixed, rub it through a sieve. Bring the prepared vegetable broth to a boil, add the resulting puree to it and simmer for 5–6 minutes.

Dishes For Children From 1 Year To 5 Years

Steamed Cutlets

• meat (pulp) – 150 g,
• butter – 3 tsp,
• bun – 30 g,
• flour – 1 tsp,
• onion – 1 pc.,
• milk – 150 ml,
• salt.

Clean the pulp from films and fat, wash and mince twice, adding a slice of stale bread, soaked in milk and squeezed out. Salt the minced meat, mix with 2 tbsp. l. cold milk and 1 tsp. oils Cut into cutlets, roll in breadcrumbs and fry in hot oil, then put in the oven for 5-10 minutes.

Chicken cutlets

Ingredients: chicken fillet – 150 g, bun – 30 g, milk – ¼ cup, butter – 1 tsp, salt.

Cut the chicken fillet into small pieces and pass through a meat grinder. Then mix the minced meat with the bread soaked in milk and pass through the meat grinder again. Add oil to the mixture and grind everything. Make cutlets and fry in a frying pan or bake in the oven.

Chicken meat contains more protein than any other type of meat, while its fat content does not exceed 10%. Chicken protein contains 2% of the amino acids necessary for humans. It contains large quantities of vitamins B2, B6, B9, B12. In addition, chicken contains a large amount of iron in an easily digestible form, as well as sulfur, phosphorus, selenium, calcium, magnesium and copper.

Meat Puree

Ingredients: meat – 50 g, butter – 1 tsp, flour – 1 tsp.

Pass a piece of boiled meat without fat and films through a meat grinder. Dissolve the butter in a saucepan and fry the onion in it first, then the meat. Sprinkle the meat with flour, mix well, add a little low-fat broth, add salt, cover and simmer in the oven. Then rub through a hair sieve. Should I add more to the finished puree? spoons of butter.

Baked Meat Puree

Ingredients: meat – 200 g, bun – 20 g, egg 1 pc., butter – 2 tsp, broth – 3 tbsp. l.

Cut the meat, cleaned of films and tendons, into pieces and simmer in a small amount of water until half cooked. Then add the bread soaked in cold water, pass everything through a meat grinder 2 times, add broth, mashed egg yolk and stir. Fold in the whipped whites. Place the mixture in a pan, greased with oil and sprinkled with breadcrumbs, and bake, covered, in the oven in a water bath.

Meat Croquettes

Ingredients: meat (pulp) – 200 g, rutabaga, carrots, potatoes, onions – 1 pc. each, green peas – 2 tbsp. l., cauliflower - 1 head, parsley and leek root, bread - 40 g, butter - 1 tsp, salt.

Make clear broth from the bones. Cut the peeled vegetables into cubes, pour in the strained broth and simmer under the lid.

Pass the meat pulp through a meat grinder 2 times along with a roll soaked in cold water and a piece of butter. Make round croquettes from the minced meat. When the vegetables are half cooked, add the croquettes and simmer for 20 minutes.

Meatballs

Ingredients: meat (pulp) – 250 g, bun – 30 g, butter – 2 tsp, egg – 2 pcs., salt.

Prepare the minced meat as for meat cutlets, and carefully fold in the tightly beaten egg whites. Make balls (meatballs) from the minced meat, place in a greased frying pan, add a little cold broth, cover with oiled paper and place in a not very hot oven for 20–30 minutes.

Serve with mashed potatoes or carrots.

Chops

Ingredients: meat – 200 g, onion – ½ piece, hard cheese (grated) – 2 tbsp. l., sour cream - 3 tbsp. l., butter – 1 tbsp. l., salt.

Cut the meat, beat it, salt it, put it in a greased frying pan. Sprinkle the top with chopped onions, cheese and sour cream. Bake in the oven until done.

Fish Meatballs

Ingredients: fish – 200 g, breadcrumbs – 2 tsp, butter – 1 tsp, egg – 2 pcs., salt.

Pass the fish fillet through a meat grinder 2-3 times. Add butter, crackers, egg yolk and beaten white to the minced meat. Dip the finished minced meat into boiling water with a teaspoon and cook for 10–15 minutes under the lid.

Ready meatballs can be topped with sour cream sauce.

The meat of marine fish, in the cod group, contains significantly more minerals than the meat of freshwater fish. Cod species include cod, pollock, whiting, navaga, burbot, pollock, and silver hake. Cod meat contains 18–19% protein; it contains very little fat, virtually no cholesterol, and contains phospholipids. Therefore, cod is considered a dietary product. The meat of pollock, whiting and pollock is close in nutritional value to cod.

Fish cutlets

Ingredients: fish – 200 g, bread – 40 g, breadcrumbs – 2 tsp, butter – 1 tsp, milk – ⅓ cup, protein – 1 pc., salt.

Mix the butter thoroughly with a crustless loaf of bread soaked in milk. Clean the fish, gut it, wash it, cut the flesh from the bones and mince it twice through a meat grinder along with the bread.

Salt the minced meat and grind thoroughly with a small amount of cream or milk, carefully mix with the egg white, whipped into a strong foam. Form cutlets, roll in breadcrumbs and fry in hot oil.

Fish and Potato Cutlets

Ingredients: fish – 200 g, potatoes – 3 pcs., breadcrumbs – 40 g, butter – 1 tbsp. l., milk - ½ cup, egg - 1 pc., salt.

Boil the potatoes. Clean the fish, gut it, wash it, cut the flesh from the bones. Pour water over the bones, head and skin and cook. Pass the pulp and boiled potatoes through a meat grinder 2 times. Add breadcrumbs, butter, salt, yolk and milk to the resulting minced meat. Knead thoroughly and place the entire mass on a wet board. Make cutlets, coat with egg white, roll in breadcrumbs and fry in hot oil.

Beef zrazy

Beef – 200 g, bun – 20 g, rice – 2 tbsp. l., onion – 1 pc., water or milk – 2 tbsp. l., egg - 1 pc., salt.

Roll the minced meat into a ball with wet hands and roll it out into a flat cake 1 cm thick. Place boiled rice mixed with chopped egg and onion in the middle of the flat cake. Pinch the edges of the flatbread, immediately give it an oval shape and fry in a frying pan with butter or put in the oven for 30–40 minutes.

Veal Croquettes

Ingredients: meat (pulp) – 150 g, ham – 60 g, butter – 2 tbsp. l., flour - 1 tbsp. l., milk - ¾ cup, egg - 1 pc., salt, parsley.

Cut veal and ham into small cubes. Put butter in a saucepan, let it boil and add flour, then bring to a boil. Dilute with hot milk or broth.

Boil for about 10 minutes, stirring, add salt and chopped parsley. When the sauce thickens to the consistency of porridge, add veal to it, let cool, and place on a board sprinkled with flour. Cut croquettes the size of a nut, coat with egg and roll in breadcrumbs. Fry in hot oil.

Nowadays people really like to over-salt foods. Make sure that the ham is not over-smoked or over-salted.

Stewed Meat Dishes (Option 1)

Ingredients: water - 1.5 cups, beef - 200 g, potatoes, onions, carrots - 1 piece each, green beans - ½ cup, bay leaf, parsley, dill, green onions, salt.

Cut the meat into pieces, boil until half cooked in salted water along with a bay leaf. Peel the vegetables, cut into cubes and add to the meat. Sprinkle with herbs before serving.

Stewed Meat Dishes (Option 2)

Ingredients: meat – 200 g, onion – 1 pc., tomato paste – 1 tbsp. l., butter – 1 tbsp. l., flour - 1 tbsp. l., bay leaf, salt.

Cut the meat into cubes and fry in oil. Sprinkle with flour, add bay leaf, finely chopped onion, tomato paste, salt and simmer for 15–20 minutes.

Casserole with Meat and Vermicelli

Ingredients: vermicelli – 100 g, milk – ½ cup, egg – 1 pc., butter – 1 tbsp. l., boiled meat – 100 g, onion – 1 pc., salt, tomato sauce.

Boil the vermicelli in salted water, discard through a colander and let the water drain. Place in a saucepan, add egg and milk and stir. Place half of the noodles on a greased baking sheet. Place minced boiled meat on top, simmered in a frying pan along with finely chopped onion. Place the remaining vermicelli on the meat, crumble the butter, sprinkle with breadcrumbs. Bake in the oven. Serve with tomato sauce.

Casserole with Meat and Potatoes

Boiled beef – 100 g, potatoes – 3 pcs., onions – 1 pc., butter – 1 tbsp. l., egg - 1 pc., ground crackers, salt.

Prepare mashed potatoes. Place half in an even layer on a frying pan greased with oil and sprinkled with sifted breadcrumbs; Place the meat minced and fried with onions on top and cover it with the rest of the puree. Brush the surface of the casserole with egg mixed with sour cream and bake in the oven.

Meat Casserole with Cabbage

Ingredients: meat – 200 g, white cabbage – 1 leaf, butter – 2 tbsp. l., onion – 1 pc., milk – ½ cup, water – ½ cup, egg – 1 pc., salt.

Pass the boiled meat with finely chopped onion through a meat grinder. Finely chop the cabbage, put it in a saucepan, add hot water and simmer covered over low heat for 15 minutes. Then put butter in the cabbage, turn the meat, pour in cold milk, salt, add a beaten egg, stir well and place in a frying pan, previously greased with oil. Brush the top of the casserole with egg mixed with milk and place in the oven for 30 minutes.

When serving, pour over sour cream or tomato sauce and sprinkle with finely chopped herbs.

Chicken Casserole

Ingredients: boiled chicken – 250 g, egg – 2 pcs., white bread – 1 slice, milk – 50 ml, sour cream – ½ cup, butter – 50 g, ground crackers – 2 tbsp. l., cheese - 50 g, salt.

Pour milk over white bread and leave to soak. Separate the yolks from the whites, put the whites in the refrigerator. Mince chicken, add yolks, soaked bread, salt, sour cream and 2/3 butter. Mix well.

Beat the chilled whites with a small amount of salt, carefully add to the minced meat and mix. Grease a deep frying pan with the rest of the oil, sprinkle with half the breadcrumbs and lay out the chicken mixture. Sprinkle breadcrumbs on top and place in a preheated oven for 30–40 minutes.

Chicken can be replaced with boiled turkey meat.

Fish and Potato Casserole

Ingredients: fish – 200 ml, potatoes – 3 pcs., breadcrumbs – 2 tsp., butter – 2 tsp., milk – ⅓ cup, egg – 2 pcs., salt.

Mash hot, freshly boiled potatoes and stir with milk. Boil the gutted fish, remove the flesh and mix it with the potatoes. Add melted butter, salt, yolk and beaten egg white to the resulting mass. Grease the mold with butter and sprinkle with breadcrumbs, place the minced meat in it, cover with oiled paper and cook in a water bath for 40 minutes.

Fish Casserole

Ingredients: fish – 200 g, butter – 2 tsp, cheese – 20 g, breadcrumbs – 2 tsp, salt.

Boil the gutted and cleaned fish in boiling water (5 minutes), cool quickly in cold water, place on a sieve and let the water drain. Cut into pieces and remove the flesh from the bones. Place the fish pieces in a fireproof clay cup, greased with oil, pour over the sauce made from dried flour, broth and milk, sprinkle with grated cheese and sifted breadcrumbs on top. Bake in the oven for 15–20 minutes.

Fish Rolls

Ingredients: fish fillet – 500 g, egg – 1 pc., milk – 3 tbsp. l., bread crumbs, butter - 50 g, vegetable oil - 50 ml, flour, herbs, salt. For minced meat: rice – ½ cup, hard-boiled egg – 1 pc., butter – 20 g, salt.

Salt the fillet and refrigerate for 1–2 hours. Prepare the minced meat. Rinse the rice and cook in plenty of water until half cooked. Drain the water, add oil to the rice, cover with a lid and place in a hot oven for 10-15 minutes. Then cool the rice, put it in a bowl, add salt and pepper, and mix with boiled eggs. Place the prepared minced meat on the fillet, roll into rolls, tie with threads, roll in flour, moisten in egg mixed with milk, and bread in breadcrumbs. Fry in plenty of oil.

Remove the finished rolls from the threads, place in a saucepan and pour over melted butter, without covering, put in the oven.

Steamed Fish Balls

Ingredients: fish fillet – 250 g, green beans – 150 g, bun – 50 g, milk – 50 ml, fresh mushrooms – 100 g, egg – 1 pc., butter – 2 tbsp. l., salt.

Pass the skinless fillet through a meat grinder, mix with bread soaked in milk, add salt and pass through the meat grinder again. Then add softened butter and egg to the mixture and mix well. Cut without dredging in flour, giving the minced meat the shape of balls.

Place the cue balls in one row at the bottom of a pan, greased with oil; in between, put peeled, washed and chopped fresh mushrooms (white or champignons), sprinkle with oil, pour in broth made from fish bones, so that the cue balls are three-quarters immersed in the liquid. . Cover the pan with a lid and cook for 15–20 minutes.

Steaming is always healthier than frying or, especially, deep-frying.

Fish Pate (Option 1)

Ingredients: sea fish fillet – 250 g, butter – 50 g, carrots – 1–2 pcs., onions – 1 pc., salt.

Peel the carrots and onions and grate them. Lightly fry. Chop the fish fillet and fry along with vegetables until cooked. Pass this mixture through a meat grinder twice, add salt and add the butter remaining after frying. Mix everything thoroughly, beat and cool.

Fish Pate (Option 2)

Ingredients: cod fillet – 300 g, potatoes – 3–4 pcs., onion – 1 pc., egg – 1–2 pcs., parsley – 1 bunch, salt.

Boil cod and jacket potatoes separately. Squeeze excess moisture from the fish, peel the potatoes and pass through a meat grinder along with the onion. Add chopped parsley and eggs to the minced meat. Mix well and add salt. Place in a mold and bake in the oven.

Stew of Meat and Vegetables

Ingredients: beef – 200 g, potatoes, carrots, onions – 1 piece each, cauliflower or white cabbage 1 white leaf, green peas – 2 tsp, butter – 2 tbsp. l., flour - 1 tsp, milk - ½ cup, water - 2 cups, salt.

Cut the meat into small pieces, put in a saucepan, add hot water (1 cup) and simmer over low heat for 20 minutes. Then put finely chopped potatoes, carrots, onions, pieces of raw cabbage, green peas, water (1 cup) and salt there. Simmer the stew over low heat for another 30 minutes, then add sifted and dried flour, diluted with cold milk, and, stirring gently, boil for 3-5 minutes.

Meatloaf Stuffed

Ingredients: meat (pulp) – 200 g, bun – 30 g, carrots – 1 pc., egg – 2 pcs., butter – 2 tsp., green onions, salt, sour cream.

Prepare the minced meat, place it in a long strip on a wet towel and roll it out lightly. Place finely chopped eggs in the middle of the minced meat, sprinkle with green onions, and place fried carrots on top. Pinch the roll, bringing the edges of the towel together, and place it, seam side down, in a greased frying pan.

Grease the roll with sour cream, mashed with egg and butter, prick it in several places with a fork to prevent it from cracking. Add some hot water to the pan and place in the oven for 30-40 minutes, pouring hot water from the pan from time to time.

Meatloaf With Cheese

Ingredients: beef – 200 g, cheese – 50 g, butter – 1 tsp, vegetable oil – 1 tbsp. l., herbs, salt.

Cut the beef into pieces, beat it, salt it, make a cheese filling from finely grated cheese mixed with butter and chopped herbs, place it on the meat, wrap it in a tube, and fry it in vegetable oil. Then add a little hot water and simmer until done.

Canned stewed meat

Ingredients: meat – 200 g, carrots, onions – 1 piece each, celery root and shallots, tomato sauce – 1 tsp, butter – 1 tbsp. l., salt.

Trim the fat from a piece of meat, wash with cold water, put in a colander and let the water drain, then dry with a towel and rub with salt. Melt the butter in a frying pan and lightly fry the finely chopped onion, then add the meat and chopped roots. As soon as the meat is well fried, add 2 full tablespoons of water, cover the pan with a lid and simmer in the oven, periodically turning and pouring juice over the meat. To improve the taste, add tomato sauce.

Veal With Potatoes

Ingredients: veal – 200 g, potatoes – 2 pcs., onions – 1 pc., vegetable oil – 1 tbsp. l., tomato paste - 1 tbsp. l., crackers - 1 tbsp. l., grated cheese - 1 tbsp. l., herbs, salt.

Boil the meat and potatoes, cut into slices, place in a frying pan, pour over the sauce (mix fried onions with tomato paste), simmer for 15 minutes. Sprinkle with breadcrumbs and cheese and bake for 10–15 minutes.

Liver With Vegetables

Ingredients: beef or chicken liver - 100 g, onions, carrots, potatoes - 1 piece each, tomatoes - 2 pieces, flour - 1 tsp, butter - 2 tbsp. l., bay leaf, salt.

Wash, peel, and cut vegetables (except tomatoes) into cubes. Wash the liver, remove the film, cut into pieces, sprinkle with flour, fry in oil. Add vegetables and fry for 10–15 minutes. Scald the tomatoes with boiling water, peel them, cut into slices and place with the vegetables and liver. Add salt, add bay leaf and simmer until done.

Chicken with rice

Ingredients: chicken meat – 150 g, rice – 100 g, butter – 2 tbsp. l., flour - 1 tbsp. l., broth - 1 glass, onion - 1 pc., tomato puree, salt.

Cut the boiled chicken meat into cubes. Melt the butter over high heat and fry finely chopped onion in it, and then dry rice, previously dried with a towel. Fry the rice until slightly yellow. When the rice acquires a pleasant smell, pour the broth over it and bring to a boil, stirring constantly.

When the rice is soft enough, add a teaspoon of tomato paste and chicken, stir and heat.

Chicken Pudding

Chicken (pulp) – 300 g, bun – 30 g, butter – 1 tbsp. l., milk – 150 ml, egg – 3 pcs., salt.

Rinse the boneless chicken and mince it twice; the second time, pass the meat along with stale wheat bread, previously soaked in some milk. Rub the resulting mass through a hair sieve, mix with the rest of the milk, add raw egg yolk and white beaten into a strong foam, salt, transfer to a greased form and cook in a water bath for 20–25 minutes.

Stuffed cabbage rolls

Ingredients: meat (pulp) – 150 g, rice – 60 g, cabbage – 0.5 kg, onion – 1 pc., tomato – 1 pc., butter – 1 tbsp. l., egg – 3 pcs., flour – 2 tsp., sour cream – 3 tsp., sugar, salt.

Cut off the thick parts in the cabbage leaves and place the leaves in gently boiling water for a few minutes (depending on the thickness of the leaves). Place the leaves in a colander and let the water drain.

Pass the meat through a meat grinder, add boiled rice, finely chopped and fried onion in oil, and a chopped egg.

Place the minced meat in the middle of the cabbage leaf and wrap it up. Roll the cabbage rolls in breadcrumbs or flour and fry in oil. Then place in a saucepan, pour in tomato sauce and simmer in the oven for 30–40 minutes.

Preparation of the sauce: dissolve the butter, fry the tomato in it, add sugar, sprinkle with flour, dilute with broth and sour cream, let simmer for 8-10 minutes.

Lazy cabbage rolls

Ingredients: rice – 1 cup, cabbage – ½ head, onion – 1 pc., meat – 200 g, tomato paste – 2 tbsp. l., water - 4 cups, butter - 4 tbsp. l., herbs, salt.

Pass the meat through a meat grinder, wash the rice, chop the cabbage and onion. Place in a pan in layers: cabbage, onion, meat, rice. Salt each layer. Dilute tomato paste in hot water and pour it over the layers. Place butter cut into pieces on top and simmer over low heat until tender. Sprinkle with herbs before serving.

Fish stuffed cabbage rolls

Ingredients: fish fillet – 250 g, cabbage – 250 g, rice – 1 tbsp. l., onion – 1 pc., butter – 2 tbsp. l., tomato sauce - 2 tsp., salt.

Boil fresh cabbage and chop finely. Fry thinly sliced ​​onion, boil rice. Grind the fillet in a meat grinder, add cabbage, rice, onion, salt, mix thoroughly and make sausage-shaped cabbage rolls. Place in a heated frying pan, fry, pour over tomato sauce and bake in the oven.

Dressing Broth

Ingredients: meat (beef) – 300 g, water – 6 glasses, carrots – 1 pc., parsley root, salt, onions and leeks, parsley.

Wash a piece of meat with bones, cut off the film, remove fat and tendons, cut into small pieces, crush the bones. Pour in cold water, bring to a boil, skim off the foam, cover with a lid and simmer over low heat for an hour. Season the broth with finely chopped roots (onion, parsley, carrots) and herbs. Continue cooking for another hour. Then remove the fat, strain the broth, add salt and bring to a boil. The dressing broth can be used both for making soups and as a separate dish.

You can season the broth with finely chopped vegetables (1 tbsp per glass of broth) or pre-cooked fluffy rice (1 tsp per glass of broth). You can season with pre-stewed fresh cabbage (1 tbsp per glass of broth) or semolina (1 tsp per glass of broth), pureed vegetables or pureed meat, taken 1 tbsp. l.

Broth With Vermicelli

Ingredients: meat – 100 g, vermicelli – 2 handfuls, carrots – 1 small, butter – 1 tsp, salt.

Place vermicelli in boiling salted water and cook until tender, then discard in a colander and rinse with cold boiled water. Finely chop the carrots into rings or thin strips and simmer in oil. Place boiled vermicelli and stewed carrots into the hot broth and boil.

Average amount of first course: for a child from 1 to 2 years old – 120–150 ml, from 2 to 3 years old – 150–180 ml. Your child may have a different appetite on different days; you don’t necessarily have to strive for him to eat everything.

Cauliflower Soup

Ingredients: beef – 100 g, cauliflower – ¼ head (or 10–12 inflorescences), carrots – ½ piece, butter – 1 tsp, onion – ½ piece, parsley, dill, salt.

Wash a head of cauliflower, peeled from stalks and leaves, cut into small pieces (florets), put in strained boiling meat broth and cook at low boil for 15 minutes, add salt. Before serving, add butter to the soup and sprinkle with finely chopped parsley or dill.

Brussels Sprout Soup

Ingredients: beef – 100 g, Brussels sprouts – 3-4 pcs., carrots – ½ pcs., parsley, dill, sour cream, meat broth – 1.5 cups, salt.

Boil meat broth. Cut off the Brussels sprouts, rinse thoroughly and put in cold water for half an hour, then wash again. Place the buns in boiling water and, when the water boils again, immediately remove them with a slotted spoon and place them in the hot broth. Add diced potatoes and cook until tender. You can also prepare soup using water or vegetable broth. Serve with sour cream.

Vegetables should be washed and peeled immediately before cooking, placed in boiling water and preferably simmered under a lid in a small amount of water. You should not cook vegetables for more than 30 minutes, as prolonged cooking leads to the destruction of vitamins.

Strong Chicken Soup

Ingredients: chicken meat – 400 g, water – 6 glasses, parsley root – 50 g.

Place the processed young chicken carcass in a saucepan, put on high heat, bring to a boil and skim off the foam. Then reduce the heat and simmer over low heat for 1-1.5 hours until the chicken is tender.

Remove the chicken and place it in cold salted water to prevent it from browning. Strain the broth through a damp napkin, put it back on the fire and season with semolina, or noodles, or rice. At the same time, add the minced chicken and let it simmer for another 20 minutes. Children over 2 years old can be served separately with a piece of chicken with rice and white sauce.

When preparing vegetable soups, you need to remember that the vegetables must be fresh and undamaged. Puree soup intended for baby food should not be too thick.

Chicken Cream Soup

Ingredients: chicken meat – 400 g, water – 6–8 glasses (depending on the size of the chicken), parsley and leek root – 50 g each, egg – 1 pc., flour – 1 tsp, milk – ¼ glasses, butter - 1 tsp, salt.

Cut the chicken carcass into small pieces, add cold water and cook under the lid. Skim off the foam and add salt to the broth. Bring to a boil, skim off the foam again, add the white roots, let it boil, then simmer the broth, covered, over low heat until the chicken is soft. Remove the chicken, remove the flesh from the bones and turn it through a meat grinder 2-3 times.

Add flour fried in butter to the resulting chicken puree, stir well, adding strained chicken broth until the desired thickness is achieved so that the puree soup is not very liquid and not very thick.

Light Rice Soup

Ingredients: meat – 100 g, water – 0.5 l, rice – 2 tsp, carrots – 10 g, turnip or rutabaga – 10 g, salt, a small amount of onions, parsley and dill.

Boil meat or chicken broth, strain. Sort the rice, rinse, put in salted boiling water and cook at low boil until soft, without overcooking. Place the rice in a colander and let the water drain, then place the rice in the hot broth and boil. The greens, washed with boiled water and finely chopped, are placed on a plate before serving.

Fish Broth

Ingredients: fish – 150 g, white roots, onion – 1 pc., water – 1.5 cups, salt.

Take a fish fillet (or remove the bones from the fish carcass) and cut into pieces. Place them on the bottom of the pan, add hot water (1 glass of water per 100 g of fish), add chopped raw roots, onion, salt and bring to a boil. Then reduce the heat and simmer over low heat (almost without visible boiling). Remove the finished fish from the broth and strain the broth. Serve with fish balls.

Fish Meatballs For Soup

Ingredients: fish fillet – 100 g, bun – 15 g, butter – 1 tsp, egg – ½ pc., salt.

Pass fish without skin and bones through a meat grinder twice with wheat bread previously soaked in milk and squeezed out. Add butter, salt, beaten egg to the crushed mass and mix well, then roll into balls (meatballs) approximately the size of a hazelnut. Place the meatballs into the boiling broth. Cook at the lowest simmer for 10–15 minutes.

It is best for children to give cod, pike perch, navaga, sea bass, silver hake and other types of fish containing a small amount of fat. It is advisable that the fish be fresh or frozen.

Fish Soup With Rice and Vegetables

Ingredients: fish fillet – 300 g, water – 1 l, sweet pepper – 2 pods, tomatoes – 2–3 pcs., onions – 1 pc., rice – ¼ cup, vegetable oil – ¼ cup, lemon wedge, dill, parsley and green onions, salt.

Remove seeds from pepper pods and cut into strips. Pour boiling water over the tomatoes and then immediately with cold water. Remove the skin and cut into slices. Peel the onion and chop. Fry the onion directly in the pan until transparent. Add the washed rice to the onions, add peppers and tomatoes. Fry, stirring, for 5-7 minutes, then add hot water and cook for another 15 minutes. Salt the fish fillet and sprinkle with lemon juice. Cut the fillet into pieces or strips and place in boiling soup. Cook over very low heat until the fish is done. Finely chop the greens, add to the soup and immediately remove from heat.

Fresh cabbage soup with meatballs

Ingredients: meat – 150 g, parsley and leek root, onion – 1 pc., potatoes – carrots, rutabaga – 1 pc., cabbage – small fork, tomato – 1 small, sugar, salt.

Boil clear broth. Simmer the shredded white cabbage, carrots and rutabaga under the lid with the addition of sugar and a small amount of strained broth. When the vegetables are half cooked, add the potatoes and tomatoes, simmered separately in a small amount of oil. When the vegetables are ready, add the rest of the strained broth, let them boil again and serve with or without sour cream.

Meatballs For Soup

Ingredients: boiled beef – 200 g, wheat bread – 1 slice, egg – 1 pc., small onion, parsley, dill, salt.

Pass the boiled meat through a meat grinder twice along with wheat bread (without crusts) previously soaked in cold water and then squeezed out, add a beaten egg, grated raw onion, salt and mix. Cut the minced meat into balls the size of a hazelnut. Before eating, place the meatballs in the boiling broth and cook over low heat for 10 minutes.

Veal Meatballs

Veal (pulp) – 200 g, milk – 2 tbsp. l., egg (white) - 2 pcs., salt.

Pass the meat through a meat grinder twice, add salt, add milk and mix well, then add egg whites, whipped into foam, and mix again. Roll the prepared mass into balls the size of large cherries, place in a small pan, greased with oil, add a little broth or water and close tightly with a lid. Steam.

Green cabbage soup

Ingredients: meat – 150 g, spinach – 200 g, potatoes – 2 pcs., egg – 2 pcs., sour cream – 2 tsp.

Boil the meat broth and strain through double-folded gauze. Sort the spinach, wash it in several waters, and put it in the boiling broth along with the chopped potatoes. Cook, covered, until the potatoes are cooked through. Remove the spinach and potatoes from the soup and rub through a sieve, then put the resulting puree back into the broth and bring it to a boil. Season the finished soup with raw yolk, mashed with sour cream. Serve with half a hard-boiled egg.

Lazy cabbage soup

Ingredients: beef – 100 g, sauerkraut – 150 g, onions and carrots – 1 piece each, tomato paste – 1 tsp, sour cream – 1 tbsp. l., flour – 1 tsp., butter – 1 tbsp. l., bay leaf, salt, dill.

Boil the broth, remove the meat. Fry chopped onions and carrots in oil for 10 minutes, add sauerkraut, tomato paste, bay leaf, simmer for another 10–15 minutes. Combine with broth and chopped meat, boil for 10 minutes, add flour dressing. Before serving, add sour cream and dill.

Borscht With Meatballs

Ingredients: meat – 200 g, water – 600 ml, bun – 30 g, parsley and leek root, onion, carrots, rutabaga, beets – 1 piece each, cabbage – ¼ medium head of cabbage, tomato – 1 small, sour cream, butter - 1 tsp, sugar, salt.

Separate the meat from the bones. Make clear broth from the bones.

Prepare meatballs from the pulp: add a roll pre-soaked in water to the minced meat, add a tablespoon of very cold water and mix well. Cut meatballs the size of a walnut.

Separately chop beets, cabbage, some carrots, rutabaga and onions. Simmer the vegetables in a small amount of broth (covered) with the addition of a small amount of sugar, add a tomato poached in oil.

Meatballs (4-5 pieces per serving) are dipped into the soup 10 minutes before the end of cooking.

Recipes from the book "Grandma's Recipes for Kids. Tasty, Hearty, Healthy", Agafya Tikhonovna Zvonareva

Meat plays an important role in a baby’s diet. It is this product that contains the necessary amount of complete protein for building new cells. Nutritionists do not recommend limiting a little gourmet in meat dishes, even if the parents are vegetarians.

Veal and beef are the same type of meat, only the former is obtained from young calves, and the latter from adults. But veal is still recommended in baby food, as it is easier to digest.

Veal contains the same set of useful elements as beef:

• B vitamins;
• Vitamin E;
• Vitamin PP;
• Microelements: calcium, magnesium, iodine, sulfur, sodium, iron, selenium.

Features of cooking veal

The first portion of veal, offered to a baby before one year of age, is served in the form of puree, and when the child has his first teeth - in the form of cutlets, meatballs and meatballs. You can also cook the meat by cutting it into small pieces. But you can give a whole piece of veal to a child only after 3 years.

The ideal way to prepare this type of meat is boiling or baking. You can also steam veal, but this will significantly increase the cooking time.

Of course, in baby food it is better to cook veal fresh, but you should not buy it frozen, since defrosting destroys the fibers of the meat and many useful substances.

There are several nuances that will help prepare veal for your child tasty and tender:

1. Do not cook veal meat for too long: the meat of young animals does not contain enough fat characteristic of beef, so the veal loses its shape when cooked for a long time.
2. Do not add too much spices and salt - this will lose the taste of the meat.
3. Prefer baking to regular boiling, since when boiling, many useful components of meat go into the broth (but this item can be omitted when preparing soup).

Celery puree with veal

Celery is a healthy vegetable, however, it is worth noting that not everyone likes its taste. Therefore, before preparing large quantities of celery puree, we advise you to prepare just a little, so to speak “for testing”.

Ingredients

• 150 g veal
• 250 g celery
• 1 tablespoon butter
• sprig of dill

Cooking steps

Rinse the veal thoroughly and boil in boiling water until cooked. Pass the finished meat through a meat grinder or blender.

Boil the celery root separately until soft. Also grind using a blender or pass through a sieve.


Mix both purees and add salt to taste. Add butter and chopped dill sprig.

Veal with Brussels sprouts and apples

Ingredients

• 250 g veal
• 50 g apples
• 300 g Brussels sprouts
• 50 g hard cheese
• 40 ml olive oil
• vegetable broth (for baking)
• 1 tablespoon finely chopped greens

Cooking steps

Rinse the meat and dry it on a paper towel. Cut into strips 2cm wide, sprinkle the pieces with olive oil and stir. Set aside to soak.

Preheat the oven to 180"C, grease the baking dish with oil.

Peel the onion and cut into thin half rings. Peel and seed the apples and cut into slices.

Place the veal with cabbage and other vegetables in a baking dish, pour in hot vegetable broth. Cover the pan with a lid and bake in the oven for 1 hour. 5 minutes before ready, sprinkle the dish with chopped herbs and grated cheese.

Serve the veal with cabbage, cool slightly and add vegetable salad.

Veal stewed with sweet potato

When preparing veal with vegetables, there are always some nuances. For example, this recipe uses yams, a sweet potato that, when combined with orange juice, gives the meat a savory flavor.

Serves 4 children's portions

Without meat, a complete diet for a healthy person is impossible. A child’s body is in the formative stage; it needs protein, which is used to build new cells and tissues, synthesize hormones and enzymes, and also to produce immune system antibodies. Meat perfectly fights iron deficiency in the body, which is important for anemia. Meat complementary foods are an important part of infant nutrition.

What types of meat are there?

Veal

Veal contains minerals and amino acids essential for the body. For complementary feeding, it is worth introducing low-fat varieties of beef. Give veal puree to children with caution if lactose intolerance has already been identified. Cow protein is not recommended for first feeding.

Pork

Pork can be used in children's diets, but only tenderloin. There is an opinion that pork is a fatty meat. But tenderloin contains only about 10% fat and twice as much valuable protein. Pork meat can contain about 60-80% fat, which is harmful to the baby's body.

Rabbit meat

Rabbit meat is suitable for the very first feeding. Rabbit meat is hypoallergenic, rich in vitamins, microelements and iron. Due to the minimal likelihood of allergic reactions, rabbit meat is healthy and safe. This is important for the infant’s fragile immune system.

Chicken and turkey

And meat is easily digestible, thanks to proteins that have an optimal set of amino acids, trace elements and vitamins. Bird fat contains Omega 3. However, chicken can cause allergies in infants. Be careful when eating eggs too. Turkey has a hypoallergenic composition. These types of meat are one of the most common complementary feeding options.

horsemeat

Horse meat is also almost safe for babies. Its properties are not inferior to veal. It contains a lot of minerals and complete proteins. But the child may not like its taste.

Veal meat is one of the most popular for complementary feeding, so let’s look at it in more detail.

What's included

Veal is the meat of a young cow or bull. The most tender and most expensive meat is considered to be the meat of calves, which are fed exclusively with milk. They are called “milk calves”. It has a pinkish tint, a dense, fibrous structure, and emits a pleasant aroma, causing increased salivation. Due to its taste, veal is considered a delicacy. This is a dietary product, low in calories and fat. There is less cholesterol in veal than in the meat of an adult animal or sheep.

You can see for yourself how many useful elements are contained in one hundred grams of this product:

• Almost all B vitamins: from folic acid to pyridoxine;
• Micro and macroelements: from iodine to nickel.

What are the benefits of veal?

The amino acids that make up this product are easily absorbed by the child's body. Young calf meat is considered one of the healthiest, due to the presence of complete fats, carbohydrates and proteins.

Doctors strongly recommend eating veal. This is especially important for people with weakened immune systems, after a long illness, as well as for older people. Boiled veal should be an integral part of the diet for those who suffer from high blood pressure, gastrointestinal problems, diabetes, and excess weight. The diet for a speedy recovery and recovery should include veal meat dishes. The rich composition of veal helps regulate blood glucose. The gelatin it contains improves blood clotting.

People who lead a healthy lifestyle, athletes who are accustomed to grueling training, try to choose heat treatment that does not deprive the veal of its beneficial properties, for example, cooking in a double boiler.

The introduction of veal into the diet is the prevention of heart attack and urolithiasis. Veal is indicated for anemia. It will perfectly replenish iron deficiency. But in order for it to be better absorbed, it must be consumed with foods containing vitamin C, for example, sauerkraut.

Eat with caution

Like any product, puree from the meat of young cows and bulls has a number of contraindications. There may be cases of individual intolerance, which is becoming more common in infants every year.

Patients suffering from gout and arthritis should monitor how much animal protein they consume. Uric acid salts, formed when the body processes meat, have a detrimental effect on the body. Protein often causes allergic reactions in infants.

Children's menu

Veal can be introduced into the diet from eight months, but only if there is no lactose deficiency. Many parents wonder how much to start giving? At the initial stage, only half a teaspoon is offered. Even small children can chew veal.

For cooking, use only fresh meat, prefer chilled rather than frozen. Freezing degrades quality and taste.

Incomplete satisfaction of the body's needs for vitamins, as well as anemia, contribute to an earlier start of complementary feeding; it can be introduced at six months.

Buy baby food that has undergone homogenization, a process in which all ingredients are thoroughly crushed and mixed. It is impossible to make such meat puree at home. Such purees are easier for children’s bodies to digest, because difficult-to-digest muscle cells are destroyed.

SanPin puts forward strict requirements for baby food for infants. These are high-quality and certified products, manufactured in compliance with production technology, which have gone through special processing stages.

Organic veal: is it worth the extra money?

The fashion for organics and the desire for everything natural has also affected baby food. Organic meat puree has appeared in stores. Allegedly, the cows, whose meat is now in a miniature jar, grazed in alpine meadows, ate only fresh greens that were not treated with pesticides and chemicals, and almost classical music was played in the barn.

This is most likely a marketing ploy. This meat diet is not much different from the usual one. Only the cost of the jars varies significantly. No matter how much a product costs, this does not indicate its quality. Baby puree is a food product in the production of which the use of flavorings, preservatives, and dyes is excluded.

When is veal given to babies?

Gradually the consistency of the dishes should change. After 2 months, when the child grows up, you can prepare meat puree yourself. A suitable recipe can be found either in a cookbook or on the Internet. Complementary foods can be in the form of boiled meat or puree prepared in a blender.

Closer to the year, digestion will be fully formed, and the child will be able to digest heavy food. After a year, when the first teeth erupt, the meat can be given in the form of small pieces or meatballs. At three years old, veal is given in portions. To cook meat dishes, use a steamer or oven.

We cook ourselves

Many mothers choose homemade recipes. Parents do not trust store-bought products. You can choose the recipe that suits you from the following:

Recipe 1

1. The meat must be cooked until soft;
2. Also boil the peeled carrots;
3. Combine both products and mince a couple of times;
4. Add milk to flour;
5. Add the flour and milk mixture to the meat and carrots, and cook over low heat for about five minutes.

This recipe is suitable for the first feeding.

Recipe 2

Cutlets:

1. Wash the meat, cut it, grind it in a blender;
2. Add the egg and loaf to the resulting minced meat, pre-soak the latter in water;
3. Then shape the minced meat into cutlets, roll each one in flour, fry in vegetable oil for about two minutes;
4. Separately, lightly fry the carrots and celery;
5. Place the cutlets in a frying pan with high edges, sprinkle with celery and carrots, add a little water and herbs and cook for half an hour.

Your child will love this recipe as it has a distinct taste. The dish is suitable for children from three years old.

Recipe 3

Stewed veal:

1. Place the veal cut into small pieces in a saucepan, add water and a pinch of salt;
2. Cook the meat for about half an hour until it becomes soft;
3. Add chopped carrots, chopped onions and grated carrots to the pan;
4. Cook vegetables and meat over low heat, covered, for about an hour.

The recipe for veal stew with potatoes is suitable for children over one and a half years old.

All mothers are well aware of the importance of protein foods in their child’s diet, but not everyone knows the original and interesting ways of preparing it. Our recipes for beef and veal dishes for children will help you create a varied and undoubtedly tasty menu that will provide the necessary nutrition to a growing body. Mastering simple and detailed recommendations will allow you to create mouth-watering dishes that will appeal to both kids and adults.

For some reason, in our culinary tradition it is accepted that children's beef dishes are steamed or boiled meat. Meanwhile, there are dozens of interesting ways to prepare an original treat for both schoolchildren and their parents, without spending half a day fussing over the stove.

How to choose quality beef for children's meals

The taste and juiciness of the final dish depends on the quality of the meat. You can't argue with that! Let's learn how to choose this product correctly!

• Some people make the common mistake of purchasing the product from “private traders” rather than from retail outlets. There are many diseases that a person can become infected with through meat, which only a veterinarian can recognize.
• Lightly press your finger on the piece of tenderloin you like: if the mark turns red and then gradually returns to its usual color, then this is a quality product.
• Check with the seller where the meat was delivered from. The longer the journey it has taken on the way to the counter, the more poor quality it is.

Well, we have purchased the meat, now we can begin to master our recipes, which will certainly conquer the little picky ones!

Beef pie “Cowboy” for children

Ingredients

• Canned peas— 250 g + -
• beef - 0.5 kg + -
• - 1 kg + -
• - 2 pcs. + -
• - 2 pcs. + -
• — 250 g + -
• - 2 pcs. + -
• - taste + -
• — a few twigs + -
• — 50 g + -
• — 100 g + -
• + -
• - 3 tbsp. l. + -

Making baby beef pie

An ancient recipe from British shepherds that has captivated gourmets around the world. We think that your child will certainly appreciate it if, instead of fried meat and mashed potatoes, he gets meat and mashed potatoes for lunch, but in the form of a pie!

• Peel the potatoes, rinse them under water, cut them into two halves and throw them into a pan of salted boiling water.
• Grind the cheese using a grater.
• We process the meat into minced meat using a meat grinder.
• Cut the onion into small pieces, peel the carrots and also cut into small cubes. Wash the greens and finely chop.
• Fry the ground beef in a frying pan, gradually adding carrots and onions to it, and at the very end, when the mixture is almost ready, add green peas.
• Drain the water from the pan with the potatoes, salt the root vegetables themselves, add butter, slightly warmed milk and half the grated cheese. Knead the entire mixture thoroughly into a homogeneous mass using a fork.
• Grease the container with high edges in which we will bake our beef dish for children with vegetable oil using a pastry brush.
• We put half of the existing puree into the mold, level it with a spoon and put the mixture with minced meat on top.
• Sprinkle the meat with herbs and cover with a layer of the remaining mashed potatoes. Level the top of the pie and sprinkle generously with cheese.
• Place the container with the pie in the preheated oven for thirty-five minutes.

The pie turns out extremely tasty, juicy and beautiful, like an illustration from a recipe book. It is best served warm, pre-cut into small portions and topped with sour cream or cream sauce.

Beef canapes “Trio” for children

Ingredients

• Boiled beef - 400 g;
• Mozzarella cheese - 250 g;
• Pitted olives - 1 jar.

Cooking children's canapés with beef

You can easily make this delicious appetizer with your child for any celebration. It’s easy to prepare and disappears from plates in the blink of an eye – what’s not an ideal recipe for a festive evening?

1. Thinly cut the boiled meat into small pieces about two by two centimeters.
2. Cut the cheese into cubes of the same thickness and size.
3. We string the ingredients onto skewers in the following order: first a piece of beef, then mozzarella and crown the composition with an olive.

This beef dish is served for children and adults on a large flat plate, decorated with lettuce leaves, with containers with sauces for every taste placed in the center.

“Young beef” – veal – is no less popular. It is especially valued for its exquisite delicate taste, much higher content of nutrients and low amount of fat than other similar products. We offer you a recipe for a veal dish for children, which will certainly become one of your child’s favorite dishes.

Veal roll for children “Stolichny”

• Veal tenderloin (one piece) - 1 kg;
• Carrots - 3 fruits;
• Canned corn - 1 can;
• Eggs - 5 pcs.;
• Black pepper - 2 pcs.;
• Butter - 50 g;
• Purified water - or meat broth - 1 cup.

Step-by-step preparation of beef baby roll

The combination of tender veal and juicy vegetables, in addition to its undoubted benefits, also gives an unusually rich taste. And the opinion of nutritionists confirms that meat and vegetables are an excellent duo for a balanced diet. Take care of your children's health with style!

1. Cook the eggs for 4-5 minutes in salted water.
2. Remove all small bones and cartilage from the veal.
3. Peel the carrots and chop into small cubes.
4. Remove the tail and center of the pepper and cut it into pieces.
5. We remove the eggs from the shell and finely chop them with a knife.
6. In a deep container, mix corn, eggs and chopped vegetables.
7. Place the filling on a piece of veal, then roll the product tightly and tie it tightly with ropes.
8. Place the roll in the oven. During baking, periodically pour a small amount of water over it.

Once done, remove the strings from our veal dish for children and cut it into thin pieces. It is best to serve this treat with a side dish in the form of fried pieces of zucchini, boiled beans and other “healthy goodies”.

We are absolutely sure that these recipes will “take root” in your family and will become favorite treats for both children and adults. Well, you will deservedly earn the reputation of an excellent cook.