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Iron-Rich Casserole
Combining steak, kidneys and vegetables, this is a tasty and versatile high-iron casserole for young children, which can also easily be pureed for a baby.
Prep: 10 mins
Cook: 2 hours 30 mins
Serves 6
Excellent source of iron
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Ingredients
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Method |
Nutrition Information Per Serving
Serving size: 159g| Energy kJ (kcal) | 869 (207) |
| Protein (g) | 19.6 |
| Fat (g) | 10.4 |
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Saturated (g)
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4.7 |
| Carbohydrate (g) | 8.6 |
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Sugars (g)
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2.9 |
| Sodium (mg) | 107 |
| Iron (mg) | 6.1 |
| Zinc (mg) | 5.6 |
| Vitamin B12 (ug) | 11.0 |
| Vitamin D (ug) | 0.1 |
| Selenium (ug) | 18.5 |
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Heat 1 Tbsp oil in a casserole dish and cook the onion and celery on a moderate heat for a few minutes. Add the carrot and kumara, and continue cooking for several minutes. Reduce the heat to low.
Add the beef and kidneys and stir well. Add the thyme, parsley and water, and cover the casserole before placing in the oven at 150°C for 1½ - 2 hours or until the meat is tender. (If cooking for a young baby, remove some meat, vegetables and liquid at this stage to chop or puree.)
Add the combined flour and water, stir well and cook for another 5 minutes until thickened.
6-7 months
Purée to a smooth consistency, introducing more lumps over time8-9 months
Serve as cooked, with extra vegetables, chopped or as finger foods