Garlic-Herb Steak & Potato Skillet Dinner

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Yes – baby is ready for a real meat-and-potatoes dinner just like the rest of the family. Iron-boosting lemon juice maximizes absorption from the  iron-rich beef.

Follow the 👶 symbol in the recipe copy to know when to take Steps to make foods for 1 – infants starting solids, 2 – older infants who can manage chunkier foods, 3 – toddlers who can work with finger foods. You’ll find the method steps for children of different stages later in the recipe copy. Look for 👶 for children (6 to 8 months), 👶👶 for children (9 months to 12 months) or 👶👶👶 for children (12 month +).

Servings: 4 • Prep Time: 10 minutes • Cook Time: 30 minutes • Total Time: 40 minutes

INGREDIENTS

2 tbsp olive oil, divided

1 lb (500 g) boneless fast-fry beef steaks, such as strip loin or sirloin tip

1 tbsp Montreal steak spice

12 oz sliced mixed mushrooms, such as shiitake, oyster and cremini

2 tbsp butter

4 cloves garlic, minced

1 tbsp dried fine herbs, thyme or oregano leaves

1 lb baby yellow potatoes, halved (quartered, if large)

2 tbsp lemon juice

1/4 tsp EACH salt and pepper

3/4 cup frozen peas, thawed

1/2 cup sour cream

2 tbsp grainy Dijon mustard

2 tbsp finely chopped chives or parsley

1 tsp prepared horseradish (optional)

METHOD 

  1. Heat 1 tbsp oil in a large, non-stick skillet set over medium-high heat. Season steaks all over with steak spice. In batches, cook steaks for 2 to 3 minutes per side or until browned. Transfer to a plate. Tent with foil.
  2. Add the remaining oil and mushrooms to skillet. Cook, stirring, for 5 to 7 minutes or until lightly browned and tender. Transfer to a plate and set aside.
  3. Reduce heat to medium. Add butter, garlic and dried herbs; cook, stirring, for 1 minute. Stir in potatoes and toss to coat well. Pour in 1 cup water. Cook, covered and stirring occasionally, for 15 to 18 minutes or until fork tender and browned. (Add additional water, 1/4 cup at a time, if skillet becomes too dry and potatoes are not cooked through.)Add lemon juice. Season with salt and pepper.
  4. Meanwhile, slice steak on a diagonal across the grain, into thin strips. Return steak and mushrooms to skillet with any accumulated juices. Stir in peas. Cook, stirring, for 2 minutes or until evenly coated and heated through. Remove from heat.
  5. Meanwhile, stir sour cream with mustard, chives and horseradish (if using). Serve with skillet dinner.

Per Serving (1/4 full recipe) 586 calories, 44 g fat, 39 g carbohydrates, 7 g fibre, 55% DV iron, 95% zinc, 106% vitamin B12

 

TODDLER/BABY SWITCH-UP!

👶 Infant Purée (6 months to 8 months)

Method Adjustment:

  • Brown a piece of steak, unseasoned, specifically for baby.
  • Set aside some mushrooms after browning.
  • Remove some cooked potatoes after adding lemon juice but before adding salt and pepper.
  • Set aside some thawed peas.
  • Purée steak, mushrooms, potatoes and peas in a blender or baby food processor until smooth.
  • Add water, formula or *breast milk to achieve a smooth purée

*Wait until a child is 9 to 12 months old before introducing cow’s milk.

Before serving, heat up all baby food until hot, then cool to lukewarm.

👶👶 Baby Chunky Mash (9 months to 12 months)

Method Adjustment:

  • Brown a piece of steak, unseasoned, specifically for baby.
  • Set aside some mushrooms after browning.
  • Remove some cooked potatoes after adding lemon juice but before adding salt and pepper.
  • Set aside some peas.
  • Pulse steak, mushrooms, potatoes and peas in a blender or baby food processor until finely chopped.
  • Add water, *milk, formula or breast milk to thin, as needed.

*do not use milk, if your baby has not yet tried dairy products, or has a milk allergy or sensitivity.

Before serving, heat up all baby food until hot, then cool to lukewarm.

👶👶👶 Stage 3 – Toddler Finger Foods (12+ months)

Method Adjustment:

  • Brown a piece of steak, unseasoned, specifically for baby.
  • Slice steak into thin strips, then tear into small pieces.
  • Set aside some mushrooms after browning.
  • Remove some cooked potatoes after adding lemon juice but before adding salt and pepper.
  • Set aside some thawed peas.
  • Spoon out some sour cream sauce before adding horseradish.

Before serving, heat up all baby food until hot, then cool to lukewarm. Serve with a dollop of the sour cream sauce (without horseradish) for dipping.

Storing & Freezing:

  • Prepared purée, chunky mash and finger foods can be stored tightly covered, in the refrigerator, for up to 1 day.

To freeze, divide into desired portions (1- to 4-oz), in airtight containers. Label all containers, with recipe name and date prepared. Freeze for up to 1 month. Thaw in the refrigerator and warm gently before serving.

 

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