Beef & Pumpkin Puree
After surgery comes the often dreaded puree phase. But, it doesn’t have to be dreaded!
This recipe is brought to you by Forever After Recipes which is a fabulous recipe membership site for those with a sleeve. You can search for recipes depending on the stage you are at in your WLS journey – from pre-op to long term after your sleeve. If you want to know more, you can find them at www.foreverafterrecipes.com. I’d love to know if you try it, too, so feel free to comment on the bottom of this post or to post on the LWAS Facebook page.
This beef and pumpkin puree is packed full of vegies and high in protein. Start with blending it really smoothly, but the longer after surgery you are, the less you need to blend. It works for long term, too, just don’t blend it at all or blend it and add some more stock to make it a little less thick.
Ingredients
- 1 tablespoon olive oil
- 1 garlic clove finely diced
- 1 onion, diced
- 1 celery stalk, diced
- 200 grams chuck steak, diced
- 1 cup diced pumpkin
- 1 carrot, diced
- 1 1/2 cups beef stock
- 1 pinch dried oregano
Method
1. Heat oil in a large saucepan over low heat. Add garlic, onion and beef and cook, moving constantly until beef is browned and garlic and onion are soft.
2. Add all other ingredients and bring to the boil, stirring regularly.
3. Reduce heat, cover and simmer gently for 45 minutes.
4. Reserving the cooking liquid, remove the solids from the pot and place into a blender.
5. Blend on low speed slowly adding the cooking liquid until you have the desired consistency – the longer you are out from surgery, the more lumpy you can have it.
