Meat dishes for children. Delicious meat dishes for children. Chicken fillet in sauce

In the first years of a baby's life, his taste habits and preferences are formed. Therefore, the children's meat menu should be not only tasty and healthy, but also varied.

Meat and fish are a source of complete protein, iron and other useful substances, they are indispensable products in a child's daily menu. Small children are prepared dishes from minced meat and fish - due to their shape and texture, they instill in the baby the first chewing skills. These dishes include cutlets for children, meatballs and meatballs. How are they different?

Baby meatballs- minced meat or fish dishes, rolled into small balls (usually the size of an apricot or plum). In different interpretations, they exist in the national cuisines of almost the whole world. Groats are necessarily added to minced meat, most often rice, bread, sometimes onions, spices and an egg are put. Meatballs for babies 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 kids- small balls the size of a cherry or walnut from minced meat, chicken or fish. They are usually boiled in broth, soup or, more rarely, cooked in second courses. Finely chopped onions, spices and herbs are added to the minced meat. Very rarely, bread soaked in milk or water is put into minced meat.

Cutlets for children. In modern Russian cuisine, cutlets are flat cakes made from minced meat, chicken, fish or vegetable. Children are usually served with various side dishes - cereals, vegetables, as well as with sauce or broth.

With the advent of the first chewing teeth in a child (i.e., from about 1-1.5 years old) children's menu filled with meat dishes. These are cutlets, meatballs and meatballs prepared according to special recipes. At this age, the baby needs about 70-80 g of meat products per day, 1-2 times a week they can be replaced with fish. Chopped minced meat dishes are very suitable in shape and consistency for a baby who is just learning to chew at this age.

Minced meat recipes for children

AT 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.

Of the birds, only:

• hen;
• turkey.

Goose and duck are very fatty, difficult to digest and are not suitable for children under 3 years old.

For minced fish, sea fish of low-fat and white varieties is used:

• halibut;
• sole;
• pollock.

From river fish, only:

• pike;

Minced meat for children's meals prepared only from fresh or chilled meat, frozen meat is not recommended, 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 passed through a meat grinder twice. For older children, from 2 years old, you can skip the meat through a meat grinder once.

From the white bread added to minced meat, you need to remove the crust, and then soak the pulp in water or milk. Bread mass in 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 the preparation of fish dishes, fillets are used, cleaned of bones and scales.

Cooking minced meat is a laborious process. Therefore, it is permissible to immediately prepare a sufficiently large volume of it, to make stocks for the future - to freeze portioned semi-finished products. However, they must be stored at a constant temperature in the depth of the freezer, repeated defrosting-freezing is unacceptable for them.

In minced meat for baby food before freezing, only vegetables or cereals are added, but do not salt and do not add spices, milk and eggs, this is done immediately before cooking after defrosting the minced meat.

Cooking methods

The most traditional way of cooking meat dishes is frying. However, fried foods are not recommended for children under 3 years of age. In the process of frying, a crust is formed, which contains substances harmful to the child that irritate the digestive tract. Therefore, in the children's kitchen, the following cooking methods are used:

• extinguishing;
• baking in the oven;
• steam cooking.

For children from 2 years old, it is permissible to lightly fry the cutlets, and then bring them to readiness by stewing in the sauce. Meatballs are prepared in the same way. But the traditional type of cooking for meatballs is steaming, in salted water or soup with vegetables. Sometimes meatballs are stewed with cabbage or other vegetables in a little 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 on. Consider several options for cooking cutlets from meat, poultry and fish, so that there is something to diversify the baby's diet.

Beef steam cutlets (from 1 year old)

Ingredients:

• 100 g of beef;
• 20 g of white bread;
• 20 ml of milk;
• 5 g butter;
• salt.

Cooking method:

Skip the prepared meat together with bread soaked in milk without a crust through a meat grinder, add oil and salt to taste, mix well until smooth, form cutlets and steam for 20-25 minutes.

Meat cutlets (from 1.5 years old)

Ingredients:

• 40 g pork without fat;
• 50 g of beef;
• 10 g of white bread;
• 5 g of onions;
• salt.

Cooking method:

Soak the bread in water, pass the meat twice through a meat grinder. Mix meat, bread, finely chopped onion, salt. Form small patties 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 of onion;
• 1 / 4 boiled eggs;
• 7 g butter.

Cooking method:

Skip the meat through a meat grinder. Divide the minced meat into small cakes with wet hands, put finely chopped carrots, onions, cabbage and chopped boiled egg in the center of each. Wrap the edges of the cakes and pinch, flatten the resulting cutlets. Melt the butter in a frying pan and lightly fry the patties. Then place them in the oven or steam until ready for 10-15 minutes.

Meat zrazy with rice (from 2-3 years old)

Ingredients:

• 90 g of meat (pork or beef);
• 20 g of white bread;
• 30 g of cereals (buckwheat or rice);
• 10 g of onion;
• 1 / 3 boiled egg.
• For sauce:
• 50 g of 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. From the resulting minced meat, form cakes and put the filling in the center of each: boiled rice (or buckwheat porridge), mixed with finely chopped onion and egg. Bend and pinch the edges, form cutlets. For the sauce, mix the broth, sour cream and flour. Fry the cutlets for 2-3 minutes on each side, then pour the sauce and put in the oven for 15-20 minutes.

Chicken steam cutlets (from 1-1.5 years old)

Ingredients:

• 90 g of chicken meat from the thigh or breast;
• 10 g of onion;
• 10 g of white bread;
• 10 ml of milk;
• 5 g butter;
• salt.

Cooking method:

Skip the meat with onions through a meat grinder, add bread soaked in milk and once again pass the resulting mass through a meat grinder. Add slightly melted butter to the minced meat, salt. Form cutlets with wet hands, steam for 15 minutes. You can stew them in milk in the oven for 20-25 minutes.

Cutlets from turkey meat (from 1.5-2 years old)

Ingredients:

• 100 g of turkey meat (breast or legs);
• 1 st. a spoonful of boiled rice;
• 1 / 2 eggs;
• 10 ml of milk;
• salt;
• greenery.

Cooking method:

Pass the turkey meat through a meat grinder, mix the cooked rice with minced meat, 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 old)

Ingredients:

• 100 g fillet of pike perch (or cod, or sole);
• 10 g of white bread;
• 20 ml of milk;
• 5 g butter;
• salt.

Cooking method:

Pass the fillet through a meat grinder along with bread soaked in milk, salt, add butter, mix, form cutlets. Place the cutlets in the oven, fill with 1 / 3 water, or steam for 10-15 minutes.

Fish cakes with cheese (2-3 years)

Ingredients:

• 10 g of white bread;
• 20 ml of milk;
• 1 small onion;
• 30 g of hard cheese;
• 1 / 2 eggs;
• salt;
• 5 g flour.

Cooking method:

Skip the fish fillet through a meat grinder along with bread and onions soaked in milk, add finely grated cheese, egg, salt. Thoroughly mix the mass. 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 cakes (2–3 years)

Ingredients:

• 300 g of pike perch (or cod, or sole);
• 10 g of white bread;
• 20 ml of milk;
• 1 small onion;
• 30-40 g of cottage cheese;
• 1 / 2 eggs;
• salt;
• 5 g flour.

Cooking method:

Skip the fish fillet through a meat grinder with bread and onions soaked in milk, add cottage cheese, egg, salt. Thoroughly mix the mass. Form cutlets, roll them in flour, lightly fry on each side and simmer until tender in white sauce.

Meatballs for kids

Meatballs can be made from many types of meat, poultry, and fish. They are small in size, have a delicate taste and are convenient because the baby can hold them in his hand and eat, training the skill of independence. They appear in the diet of a child from the age of one in the first and second courses.

Meatballs for children (from 1–1.5 years old)

Ingredients:

• 40 g lean pork;
• 50 g of beef;
• 10 g of white bread;
• 1 egg white;
• salt;
• greenery.

Cooking method:

Pass the meat twice through a meat grinder and mix with bread soaked in water. Beat the egg white thoroughly and mix with minced meat. Form small balls and boil them in lightly salted water with herbs.

Steam meatballs in Polish (from 1.5 years old)

Ingredients:

• 100 g lean pork;
• 50 g chicken fillet;
• 1 / 2 egg white;
• dill;
• salt;
• a little butter.

Cooking method:

Pass 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, form small balls. Place the meatballs by a teaspoon into the simmering broth or soup and cook until tender, 15 minutes. They can be boiled and steamed, and then put on a plate with a side dish.

Chicken meatballs (1–1.5 years)

Ingredients:

• 90 g chicken fillet;
• 1 st. a spoonful of boiled rice or rice flakes;
• 1 / 2 eggs;
• salt;
• greens to taste.

Cooking method:

Clean the fillet from the skin and films, pass through a meat grinder. Salt the boiled rice and grind in a blender along with herbs, and then mix with meat. Add in the beaten egg and mix again. Roll minced meat into balls and cook in vegetable broth (or steam) for 15-20 minutes.

Children's chicken meatballs (from 1.5 years old)

Ingredients:

• 100 g chicken breast;
• 50 g potatoes;
• 30 ml of milk;
• 200 ml chicken broth;
• salt;
• Bay leaf;
• greenery.

Cooking method:

Pass the chicken breast through a meat grinder or chop in a blender along with milk. Boil potatoes. Mix minced meat with potatoes, form small balls and boil them in chicken broth, salt it, and also put bay leaves and herbs in it.

Broth with fish meatballs (from 1.5 years old)

Ingredients:

• 60 g of pollock fillet (or hake, or pike perch);
• 10 g of white bread;
• 10 ml of 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, knead minced meat. Form small balls. Boil meatballs in vegetable broth for 10-15 minutes.

Cod meatballs with herbs (from 1.5 years old)

Ingredients:

• 100 g cod;
• 15 g of white bread;
• 5 g of onions;
• 8 g spinach;
• parsley;
• 10 g of lettuce;
• 1 teaspoon of butter;
• 1 egg;
• salt.

Cooking method:

Cod fillet, along with onion, spinach, lettuce and parsley, pass through a meat grinder, and then mix with bread soaked in water. Add butter and egg to the mass, salt, 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 meatballs, but also contain a lot of rice and vegetables. The combination of meat, cereals and vegetables contributes to 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 peppers, carrots, onions, zucchini, tomatoes;
• 1/4 eggs;
• 1 teaspoon of flour;
• salt;
• greenery.

Cooking method:

Minced mince together with vegetables through a meat grinder or chop in a blender, mix with egg and flour, salt, add herbs, knead. Form balls, put them in a deep frying pan and, pouring 1 / 3 water, simmer for 10 minutes. Then add red or white sauce and simmer until cooked for another 15 minutes under the lid.

Classic Meatballs (2-3 years old)

Ingredients:

• 50 g pork or beef;
• 10 g of bread;
• 1 st. a spoonful of milk;
• 10 g carrots;
• 10 g of onion;
• 1 st. a spoon with a slide 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 the egg and salt. Mix the minced meat and form meatballs, fry lightly in oil, pour red sauce and simmer in the oven or on the stove under the lid for 30 minutes.

Cottage cheese and fish meatballs (2–3 years)

Ingredients:

• 60 g cod fillet;
• 30 g of white bread;
• 150 ml of milk;
• 30 g of cottage cheese;
• 10 g of 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 onions. Beat the egg and mix it with minced meat, salt, add herbs. Pour into a baking dish or skillet and bake in the oven for 15 minutes. Mix milk with sour cream until the consistency of the sauce, pour the meatballs with the mixture and simmer for another 10 minutes.

Fish meatballs (1.5–2 years)

Ingredients:

• 80 g fish fillet (cod, pollock or hake);
• 10 g of white bread;
• 1 / 4 egg yolks;
• 1 st. a spoonful 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, knead the minced meat. Form meatballs and place them in a deep bowl, filling with white sauce for 2 / 3. Put the stew on a very small fire for 25-30 minutes.

Baby sauces

Sauces that complement children's meat dishes¸ not only enrich their taste, but also contribute to better absorption of the product and expand the taste preferences of the baby. Especially often sauces are used in the preparation of meatballs.

Milk sauce (from 1.5 years old)

Ingredients:

• 5 g (1 tablespoon) flour;
• 1 st. a spoonful of sour cream 10% fat;
• 20 ml of milk;
• 20–25 ml of water.

Cooking method:

Fry the flour in a pan so that it is slightly browned, pour in milk and water and bring to a boil, wait until the mixture thickens, add sour cream, wait for it to boil again and turn off the heat.

White sauce (from 2 years old)

Ingredients:

• 1 / 2 tsp flour;
• 80 g low-fat broth;
• 1 / 2 tsp butter or heavy cream;
• lemon juice;
• salt.

Cooking method:

Fry the flour in a pan so that it is slightly browned, pour in the broth, bring to a boil, wait until the mixture thickens, add butter or cream, lemon juice, wait until the sauce boils, and turn off the heat.

Red sauce (from 2–3 years old)

Ingredients:

• 1 onion;
• 1 carrot;
• 2 tomatoes;
• Bay leaf;
• 1 /2 cups of water;
• 1 teaspoon of vegetable oil.

Cooking method:

Finely chop the onion, grate the carrots, put them in a pan and lightly fry in vegetable oil, then pour water into it and put the tomato, chopped in a blender until smooth. Add bay leaf and salt and cook for 10 minutes.

Children's side dishes

What to cook for a baby as a side dish for meat dishes? For meatballs and meatballs, boiled or stewed vegetables will be the best addition; fish cakes are good served with rice or vegetable stew; buckwheat, rice, pasta or potatoes are suitable for meatballs, and green peas, cauliflower and rice with vegetables go well with poultry.

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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 stew 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 for cooking beef for a child - choose any. You can serve this dish with vegetable salad, porridge or vegetable puree. As a rule, in beef recipes (cutlets, meatballs, etc.) for children, there are such components as vegetables, herbs, and sometimes fruits.

Beef stew 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

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

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

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

Ingredients

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

Cooking steps

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

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

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

Ingredients

• 500 g beef
• 1 carrot
• 1 head of onion
• 2 teaspoons tomato paste
• 10 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 circles.

Clean the meat from films, 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 bones are removed, and continue stewing until tender. Serve the meat along with prunes and carrots, pouring over the sauce in which it was stewed.

Ingredients

• 250 g beef meat
• 1 head of 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 pan with butter.

Salt the browned meat, add finely chopped onion, flour, and fry everything together. Then put the meat in a saucepan, pour over the broth, add tomato paste and simmer covered over low heat for 1-1.5 hours.

Serve sour cream to the finished dish.

Ingredients

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

Cooking steps

Salt the beef fillet, beat it well and fry in a hot frying pan until tender.

Peel 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.

Clean the mushrooms and cut into small pieces. Heat half a teaspoon of oil in a frying pan and fry the mushrooms. A few minutes before readiness, add cream and simmer, stirring constantly, until fully cooked.

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

In an oven preheated to 180-200 degrees, place the meat with potatoes in foil 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 off.

Mix a raw egg with milk, 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 stew with vegetables and mushrooms (from 5 years old)

Beef with vegetables is a versatile dish that combines hearty meat, vitamin vegetables, and an appetizing look. However, since mushrooms are present in this dish, it is not recommended to offer it to a baby under 5 years old (but you can exclude mushrooms without losing nutritional value).

Ingredients

• 100 g beef meat
• 1 potato tuber
• 1/2 carrot
• 1/2 head of onion
• 2 champignons
• 1/2 tomato
• 1 tablespoon sour cream
• 1 teaspoon tomato paste
• 1 teaspoon butter
• herbs: dill lettuce for garnish

Cooking steps

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

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

3. Cut the mushrooms into small pieces, the tomato into cubes, chop the greens. Put the prepared products in a saucepan, salt, pour over 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 pan until light yellow, dilute with 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 a small amount of vegetable broth and simmer under the lid for 5-10 minutes. Then pour in the sauce and boil.
Serve at the table sprinkled with parsley

How to choose the right beef

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

Firstly, it is worth buying beef on the market only when there is absolute certainty that the individual whose meat is being sold is free from disease. Since there are diseases that a person can become infected through meat. But the product that enters the shelves of large retail outlets is tested.

To understand how fresh the meat is, pressing on it with your finger will help - if a reddish hole remains in this place, which then smoothes out, then you have a quality product. Do not forget to smell the piece - there should not be any rotten and sour smell!

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

Ask the seller where the meat came from - the more it traveled, the more likely it was treated with antibiotics or other substances to keep it fresh.

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

Minced meat is prepared from natural minced meat or from cutlet or dumpling mass. Fat, tendons, films are cut off from the meat intended for minced meat, cut into small pieces, passed through a meat grinder twice, water is added, salted, kneaded thoroughly. Natural minced cutlets, schnitzels, steaks are prepared from such minced meat.

For cutlets, white bread without a crust is added to ground meat, previously soaked in water or milk and squeezed out, the mass is again passed through a meat grinder, salted, water is added and mixed thoroughly. Bread and water in the cutlet mass should be no more than 20-25 and 30% of the amount of meat, respectively.

Cutlets, meatballs, meatballs, rolls, zrazy, meatballs are prepared from the cutlet mass, which differ in shape and size. Cutlets have an oblong oval shape with pointed ends, meatballs - rounded flattened, meatballs - spherical, meatballs - the shape of small balls.

In case of intestinal diseases, bread in the cutlet mass is replaced with viscous rice porridge, in case of diabetes, obesity - with cottage cheese. Minced meat for quenelles differs from cutlet one in that instead of bread, beaten egg whites, butter, milk are added to it and, after mixing, they are beaten out until a homogeneous lush mass is formed. Minced meat for quenelles is salted at the end of beating.

Minced meat must be cooked immediately before cutting the preparation of the dish. So that when cutting the minced meat does not stick to your hands, it is easier to give it the desired shape, hands should be moistened with water.

STEAM MEAT CUTTERS

Pass the meat pulp twice through a meat grinder along with white bread soaked in milk, add butter, salt and mix thoroughly. Cut the minced meat into meatballs and steam, placing it on a water bath grate moistened with water. Meat - 100 g, bread - 25 g, milk - 30 ml, butter - 5 g.

STEAM MEAT ZRAZY Stuffed with EGG AND CARROT

Smooth the well-beaten cutlet mass with a wet hand on a cutting board, put boiled chopped eggs mixed with boiled, finely chopped carrots in the middle of the meat cake. Connect the edges of the cakes, giving them the shape of a pie, put on the grate of a steam pan, greased with oil, pour cold water into the pan (1/3 of the volume) and cook the zrazy under the lid until tender (20-25 minutes). Meat - 100 g, white bread - 20 g, water - 25 ml, eggs - 1/4 pc., carrots - 15 g.

MEAT ZRAZY WITH RICE OR BUCKWHEAT*

From minced meat cutlets on a cutting board moistened with water, roll up small cakes about 1 cm thick, put boiled rice mixed with onion sautéed in butter and chopped, hard-boiled egg, or buckwheat porridge with sautéed onions in the middle of each. Pinch the edges of the cakes, giving the zrazy an oval shape, lightly fry them in butter and put in the oven for 10-15 minutes. Meat - - 100 g, white bread - 15 g, rice - 10 g, onion - 7 g, eggs - 1/4 pc., butter - 7 g (buckwheat porridge - 20 g).

MEAT QUENELS (CHICKEN)

Sliced ​​beef or chicken meat will be skipped twice: through a meat grinder, add milk, butter, beat everything well, then add, gently stirring, beaten egg white, salt. Minced meat cut into quenelles weighing 20-25 g and steamed by placing on a wire rack in a water bath. Meat - 100 g, milk - 30 ml, butter - 5 g, eggs (protein) - 1/2 pc.

MEAT QUEENELS WITH COTTAGE CHEESE STEAM

Meat, passed through a meat grinder twice, combine with grated cottage cheese, mix, pass through a meat grinder again, add an egg, butter, beat, salt. From the resulting mass, form quenelles and cook them in a water bath. Meat - 75-g. cottage cheese - 30 g, eggs - 1/2 pc., butter - 3 g

STEAM CHICKEN CUTLETS

Remove the skin from the sternum and legs of the chicken, remove the tendons, films and cook cutlet mass from chicken meat and soaked wrung out white bread, form cutlets and boil for a couple. You can put them in a small saucepan greased with oil, add a little water and, tightly closing the lid, put it in a large saucepan with boiling water. Boil until tender (15-20 minutes). Chicken meat - 100 g, white bread - 20 g, milk - 25 ml.

STEAM MEAT CUTLETS

Pass the meat through a meat grinder, mix with white bread soaked in water and squeezed out, pass through a meat grinder again, beat gradually adding cold water, form cutlets. Place on a wire rack, pour water into a saucepan under the wire rack, cover with a lid and | put on fire. When the water boils, reduce the fire - with a weak boil, the cutlets are softer. Meat - 100 g, white bread - 20 g, water - 30 ml.

MEAT PUDDING

Pass the meat and the bun soaked in milk twice through a meat grinder, salt, dilute with milk to a mushy consistency, add the yolk, mix, then carefully introduce the whipped protein. Put everything in a generously greased with butter and sprinkled with breadcrumbs form and steam (keep under steam for 40-45 minutes). Meat - 50 g, roll - 15 g, milk - 15 g, eggs - 1/2 pc., butter - 5 g.

STEAM MEAT MEATHERS

Roll 2-3 rounded balls with a diameter of 3-3.5 cm from minced meat prepared as for cutlets, put them in a pan, pour water so that it reaches half the meatballs, cover with a lid and put in the oven for 30 minutes. Meat - 90 g, white bread - 20 g, water - 90 ml.

STEAM MEAT CUTLETS BAKED IN MILK SAUCE**

Prepare meat steam cutlets as described above, transfer them to a portioned frying pan or small oiled saucepan, pour milk sauce and bake in the oven. Meat - 100 g, bread - 20 g, water - 30 ml, milk sauce - 30 g.

STEAM MEAT ROLL*

Prepare the cutlet mass, put it on wet cheesecloth with a layer of 5 cm. Put hard-boiled finely chopped eggs in the middle. Raising the gauze on one side, connect the edges of the cutlet mass, level the surface of the roll through the gauze, give it a round shape, place it on the grate of the steam pan and cook for 30-40 minutes. Ready (remove the roll together with the wire rack, remove the gauze, cut it. Meat 100 g, white bread - 20 g, milk - 20 ml, eggs - 1/4 pc.

STEAM MEAT ROLL STUFFED WITH OMELET**

Add a raw egg to the cutlet mass, mix well. Minced meat should be put on gauze moistened with cold water, leveled with a layer of 1.5 cm, put an omelet boiled on steam from eggs and milk on top. Connect the edges of the gauze so that the edges of the roll come one after the other. Transfer the roll to the grate of the steam pan and cook until tender (about 30 minutes). For the roll: meat - 100 g, white bread - - 20 g, milk - - 30 ml, eggs - 1/4 pc. For an omelette: eggs - 1 pc., milk - 25 ml.

MEAT CUTTERS IN MILK (SOUR CREAM) SAUCE**

From the cutlet mass, form meatballs weighing 20-30 g, lightly fry them in butter, transfer to a shallow pan and pour milk (sour cream) sauce. Cover the pot with a lid and simmer over low heat for 15-20 minutes. Cutlet mass - 100 g, butter - 5 g, sauce - 40 g.

STEAM MEAT MEATBALLS

They are made from cutlet mass. Place the formed meatballs on the grate of a steam pot with boiling water, close the lid and steam for about 15 minutes.

MEAT MEAT DOLLS*

From the minced meat prepared as for cutlets, form small balls, place them in a 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.

MEAT DOLLS IN SOUR CREAM (MILK) SAUCE*

From the cutlet mass, to which a raw egg is added, form meatballs a little smaller than a walnut, put on a frying pan greased with butter, pour half the height with water and cook in a sealed container at a low boil for 10-15 minutes. Pour the boiled meatballs with sour cream (milk) sauce and boil. Meat - 100 g, white bread - 15 g, eggs - 1 pc., milk - 20 ml. sauce - 50 ml.

MEAT JELLY MEAT DOLLS*

Add vegetable oil, egg to the cutlet mass, salt, beat, form meatballs, steam them. Dissolve pre-soaked gelatin in hot broth or vegetable broth, strain. In a shallow form, pour a little broth or vegetable broth cooled to 30 ° C with dissolved gelatin, put the cooled meatballs, add the rest of the broth or broth, let it harden. Meat - 100 g, white bread - 25 g, milk - 30 ml, vegetable oil - 5 g, eggs - 1/3 pc., vegetable broth or broth - 150 ml, gelatin - 3 g.

BOILED MEAT GASHET**

Boil the meat, pass it through a meat grinder twice, combine with milk sauce, knock it out well. While stirring, bring to a boil, before serving, season with butter. Meat - 100 g, milk - 15 ml, wheat flour - 5 g, butter - 5 g.

BAKED BOILED CHICKEN SOFFLE**

Skip the boiled chicken meat twice through a meat grinder, add milk, flour, egg yolk, mix everything, add whipped egg white. Put the mass into a greased form and bake in the oven for 30-35 minutes. So that the soufflé does not burn, it is better to put the form in a deep frying pan with water. Boiled chicken - 60 g, milk - 30 ml, flour - 3 g, eggs -! / 2 pcs., butter - 3 g.

MEAT SOFFLE**

Cut the meat without films and tendons into pieces and stew 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 grate, add broth, mashed yolks and stir, adding gradually whipped whites into foam . Put this mass in a saucepan, greased with oil and sprinkled with breadcrumbs, and bake, covered with a lid, in the oven or in a water bath. Meat - 100 g, white bread - 20 g, milk - 30 ml, eggs - 1/4 pc., butter - 3 g.

BOILED MEAT PUDDING

Skip the boiled meat twice through a meat grinder, combine with white bread soaked in milk, salt, dilute with milk to a mushy consistency, add egg yolk, mix, then carefully introduce whipped protein. Put the resulting mass into a form greased with butter and sprinkled with breadcrumbs and bring to readiness for a couple (keep in a steam pan for 20-25 minutes). Meat - 100 g, white bread - 15 g, milk - 30 ml, eggs - 1/2 pc., butter - 3 g.

PUREE FROM BOILED MEAT (CHICKEN)

Cut the meat into small pieces, put in a saucepan with water and cook until tender. Skip the boiled meat 2-3 times through a meat grinder with a fine grate, add the broth in which it was cooked, mix thoroughly, boil for 1-2 minutes. Add butter to the finished puree. Meat - 100 g, water - 100 ml, butter - 5 g.

BOILED MEAT SOFFLE

Boil the meat, cool it, pass it through a meat grinder three times, combine it with white (sour cream or milk) sauce. Mixing thoroughly, add the yolk of a raw egg, salt, gradually introduce the beaten protein into the meat puree. Beat the mass 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 pc, butter - 3 g.

STEAM BOILED MEAT SOFFLE

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

BOILED CHICKEN SOFFLE STEAM

Skip the boiled chicken meat 2-3 times through a meat grinder with a fine grate, combine with well-boiled rice porridge, knead, add the yolks, melted butter and whipped whites. Knead the resulting mass, transfer to a mold, greased with oil, 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 pc., butter - 8 g.

LIVER PATE

Stew 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, together with carrots and onions, pass through a meat grinder several times, salt, add whipped butter. Form the liver mass into a roll, cool. Liver - 75 g, carrots - 15 g, onions - 10 g, butter - 7.5 g.

LIVER PUDDING WITH CARROT

Pass the liver through a meat grinder, add grated boiled carrots, butter, raw egg yolk, ground crackers, salt, beat thoroughly, carefully introduce whipped protein. Put the mass into a mold greased with butter and steam for 40 minutes. Drizzle with melted butter when serving. Liver - 60 g, carrots - 20 g, eggs - 1/2 pc., ground crackers - 10 g, butter - 5 g.

NOTE TO PARENTS

1. Frozen meat is thawed at 18~20°C slowly. In this case, the released meat juice is absorbed back. 2. Beef will cook faster and taste better if rubbed with mustard powder in the evening.

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

4. Schnitzels and chops become softer if they are smeared with a mixture of vinegar and vegetable oil 1-2 hours before cooking.

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

6. Before breading cutlets in breadcrumbs, they are moistened in a lezon. This makes the meatballs tastier.

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

8. Boiled broth is added only with boiling water.

9. In order for the soup with homemade noodles in meat broth to be transparent, the noodles are first dipped in boiling water for 1-2 minutes, thrown into a colander, and then boiled in the broth until tender.

10. In order to better singe the bird's carcass, it is cleaned of feather residues, 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 gallbladder is crushed, then the places stained with bile should be immediately rubbed with salt and then washed.

* -- for children over two years old

** - for children older than one and a half years.

Vladislav Gennadievich LIFLYANDSKY - doctor of medical sciences, professor

Viktor Veniaminovich ZAKREVSKY - Candidate of Medical Sciences, Associate Professor

In chapter « Beef dishes for children» presents recipes for children's beef dishes. Beef can be stewed or steamed with vegetables, cutlets or cabbage rolls can be made for children. Still very tasty is stewed cabbage with beef.

AGE: 9 months

COMPOSITION: beef - 50g; carrots - 40g; onion - 15g; quail yolk - 1 pc. (chicken - 1/2 pc.); dill

AGE: 3 years old

COMPOSITION: beef - 0.5 kg; pitted prunes - 150 g; onion - 1 pc.; carrots - 1 pc.; tomato sauce (optional) - 2 tbsp. spoons; meat broth (water) - 3/4 cup; melted butter - 3 tbsp. spoons; salt; ground black pepper

AGE: 2 years old

COMPOSITION: beef (veal) - 500 g; onion - 1 pc.; garlic - 2 cloves; carrots - 1 pc.; tomato paste - 2-3 tbsp. spoons; sunflower oil

AGE: 1 year

COMPOSITION: potatoes - 100 g; beef - 40 g; butter

AGE: 2 years old

COMPOSITION: potatoes - 1 kg; beef (veal) - 300 g; carrots - 1 pc.; onion (optional) - 1 pc.; tomato paste (optional) - 1 tbsp. the spoon; pepper; salt; Bay leaf

AGE: 1.5 years

COMPOSITION: beef - 500 g; rice - 75 g; white cabbage - 1 head; chicken egg - 1 pc.; sour cream - 200 g; carrots - 1 pc.; onion - 1 pc.; salt

You will need

• To prepare meatballs / cutlets / meatballs you will need:
• - meat - 200 g;
• - a slice of soaked loaf - 1 pc;
• - potatoes - 1 pc, or;
• - carrots - 0.5 pcs, or;
• - boiled rice - 50 g.
• To make meat pudding you will need:
• - egg - 1 pc;
• - meat - 50 g;
• - milk - 50 g;
• - a slice of bread - 15 g.
• To prepare meat soufflé you will need:
• - chopped boiled meat - 100 g;
• - a slice of bread - 1 pc;
• - egg - 1 pc;
• - water - 0.5 st;
• - butter - 1 tsp;
• - salt to taste.
• To prepare the pate you will need:
• - meat - 100 g;
• - chicken liver - 50 g;
• - carrots - 1 pc;
• - onion - 1 pc;
• - butter - 1 tsp;
• - salt to taste.

Instruction

The easiest option for a meat dish for a 1 year old child is minced meat chops. It is no longer necessary to grind the minced meat, as before, however, the texture should be such that the child cannot choke on pieces of meat if he cannot chew them. Minced meat is mixed with soaked loaf, grated potatoes, grated rice porridge or vegetable component and steamed or in the oven. Meatballs are added to soups or served as a separate dish with mashed potatoes, porridge or a side dish of sautéed vegetables. Since a child does not yet chew food as thoroughly as an adult, it is better to serve meat with sauces that make it easier to swallow. Cutlets / meatballs / meatballs can be served with sour cream or cream sauce.

If you add whole rice to minced meat, you get a favorite children's dish - hedgehogs. Cooking the dish takes a little longer, until the rice is completely softened. It is both a second course and a side dish. For better digestion, hedgehogs are served with tomato or cream sauce. However, it is often not recommended to cook this dish, as rice fixes the contents of the intestines.

Dishes with a uniform smooth texture are familiar and pleasant to the baby. The range of meat dishes can be diluted with dishes such as soufflé, pudding or pâté. To prepare a classic meat pudding, you will need to pass the meat through a meat grinder along with a loaf soaked in milk. Then the mass must be diluted with milk to the consistency of porridge and salt. First, the yolk must be introduced into this base, and then separately whipped protein. The lush mass should be carefully mixed into the minced meat so that the pudding is tender and airy. The pudding is steamed in a buttered pan for 30-40 minutes.

To prepare meat soufflé, it is necessary to twist the meat in a meat grinder and combine it with soaked bread. As in the preparation of pudding, the minced meat is combined with the yolk and whipped protein. Soufflé, unlike pudding, requires baking in the oven for 20-25 minutes at 180°C. To prepare the pate, you need to boil the meat, liver and vegetables until cooked and grind in a blender with a small amount of broth and butter. Such a pate can be served with a side dish of vegetables or mashed potatoes.