Ingredients:
• 300 to 400 grams beef blade steak
• 2 lamb kidneys
• 1 tablespoon oil and 1 tablespoon flour
• ½ cup diced carrot
• 1 pickling onion, peeled, chopped
• ½ cup peeled, diced pumpkin
• 2 cups water
Method:
Trim beef and cut it into cubes. Halve kidneys and remove the white parts. Thinly slice kidneys.
Heat oil in a heavy-based pot or enamelled iron casserole pot.
Optional: just before cooking, toss beef (not the kidneys) in flour. Brown half the beef cubes in the hot oil; remove when browned. Then brown remaining beef (add a teaspoon more oil if needed).
Return all beef to the casserole, add vegetables, sliced kidneys and water. Bring to simmering, stirring well.
Stove-top method:
Reduce heat to very low, cover and simmer gently for about 2 hours.
Oven method:
Cover casserole and place in the oven at 160 to 170ºC for 2 hours.
Both methods:
Add extra water if needed during cooking.
Cool, then remove some of the meat and juices and purée in a food processor. For a perfectly smooth purée, mouli or sieve.
To Freeze Meat Morsels: see Freezing purées. When required, take out one or two frozen meat morsels and heat in a small cup standing in simmering water, or heat in the microwave. An alternative is to add meat to baby's freshly cooked, hot vegetables and ensure it is heated thoroughly.