98 | June 2020 | motherandbaby.co.uk
Prep: 10 minutes
Cook: 1 hr 40 minutes
Makes: 6 portionsDirections
1 Preheat the oven to 130 ̊C
fan/250 ̊F/gas mark 1. Heat the
oil in a casserole dish. Add the
beef and fry until sealed, then
set aside. To the same pan, add
the apple, vegetables, and garlic,
and fry for 2 minutes.
2 Return the sealed beef to the
pan. Add the paprika and tomato
purée and stir in the stock, bay
leavesandthyme.
3 Bring up to the boil,
co ver, and simmer
in the oven for
1 ½ hours, untilthe
beef is tender.
Remove thebay
leaves, stirin the
cream cheese
and serve with
rice(optional).Baby beef goulashPrep: 5 minutes
Cook: 6–7 minutes
Makes: 1 portion
Directions
1 Preheat the grill. Put the egg into a
saucepan of cold water. Bring up to the boil,
then boil for 3 minutes. Spoon the egg into
an egg cup.
2 Toast the bread on both sides and butter.
Top with the tomato slices and Cheddar.
3 Place on a baking sheet and grill for 3 to 4
minutes, until the cheese has melted. Slice
into fingers and serve with the runny egg.
Dippy egg
with cheese &
to mato toasts
Eggs are such a fantastic
all-round super food, and the
yolk in particular contain
all-important iron (among s that
lots of other essential nutrient
Dippy e s).
ggs at the ready!Slow-cooked beef
can be a slightly easier
texture for your baby to
manage over beef mince, so
be sure to give this ‘low-and-
slow’ goulash a go!SUITABLE
FROM
7 MONTHSSUITABLE
FROM
7 MONTHSeR
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Ingredients
● 1 tbsp oil
(vegetable,
rapeseed, or olive)
● 300g braising
beef, diced into
small cubes
● ½ apple, peeled
and finely diced
● 1 onion, finely diced
● ½ red pepper,
finely diced
● 1 medium carrot,
peeled and finely
diced
● 1 clove garlic,
crushed
● 1 tsp paprika
● 2 tsp tomato
purée
● 300ml unsalted
beef stock
● 2 bay leaves
● 1 tsp fresh thyme,
chopped
● 2 tbsp cream
cheese
Ingredients
● 1 large egg
● 1 slice of bread
● A little unsalted butter
or plant-based spread
● 1 cherry tomato, sliced
● 15g Cheddar cheese,
grated