Steak and Potato Skillet Dinner Recipe

Yes – your baby is ready for a meat-and-potatoes dinner just like the rest of the family. Try this one with an added kick of lemon. Did you know that lemon juice boosts the absorption of iron from non-meat foods that contain iron?   

Servings: 4 

Prep Time: 10 minutes 

Cook Time: 30 minutes 

Ingredients 

2 tbsp (30 mL) olive oil, divided  

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

1 tbsp (15 mL) *Montreal steak spice 

12 oz (375 g) sliced mixed mushrooms, such as shiitake, oyster and cremini 

2 tbsp (30 mL) butter 

4 cloves garlic, minced 

1 tbsp (15 mL) dried fine herbes, thyme or oregano leaves  

1 lb (500 g) baby yellow potatoes, halved (quartered, if large) 

2 tbsp (30 mL) lemon juice 

Salt and pepper 

3/4 cup (175 mL) frozen peas, thawed 

1/2 cup (125 mL) sour cream 

2 tbsp (30 mL) grainy Dijon mustard 

2 tbsp (30 mL) finely chopped chives or parsley  

1 tsp (5 mL) prepared horseradish (optional) 

Instructions:

  1. Heat 1 tbsp oil in a large, nonstick skillet set over medium-high heat. Season steaks all over with steak spice (*omit the steak spice for baby’s portion of steak). 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 (250 mL) 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 to your taste (if cooking for baby, omit salt at this stage). 
  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 Protein, 44 g Fat, 39 g Carbohydrate, 685 mg Sodium 

%DV: Iron 55% (Excellent Source), Zinc 95% (Excellent Source), vitamin B12 106% (Excellent Source)   

Baby/Toddler Fast Adapt 

Guiding principles 

  • Prepare recipe without adding salt except for Toddler stage
  • Cook beef to 160°F (71°C)
  • Before serving, heat up all baby food until hot, then cool to lukewarm

 

Puréed Texture 

 Combine the cooked unseasoned steak, mushrooms, potatoes and peas in a small food processor or blender; blend for about 1 minute or until you reach a consistency that suits your baby, adding water, breastmilk or formula if necessary.  

Chunky Mash 

Combine the cooked unseasoned steak, mushrooms, potatoes and peas in a small food processor or blender; pulse slightly until you reach a consistency that suits your baby’s ability, adding water, breastmilk or formula if necessary.  

Toddler Finger Foods 

Serve small pieces of cooked steak, mushrooms, potatoes and peas, chopped or cut into small pieces. Offer with a dollop of the sour cream sauce (without horseradish) for dipping.