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Steak and Potatoes
½ cup flank steak or filet mignon, diced
1 medium Russet potato, peeled and diced
3 cups water
2 tsp. olive oil
1 Tbsp. onion, diced
¼ cup organic low-sodium chicken stock, boiled and cooled
¼ cup breast milk or formula
In a pan sauté onion and meat with olive oil until cooked through. Finely chop meat.
In a pot, boil potatoes for 20 minutes or until fork tender. Drain.
Place all ingredients in food processor and blend until smooth. For extra creaminess, add breast milk or formula little by little until right consistency is achieved. For more density, add dry rice cereal.
