Cooking beef soufflé

Meat soufflé is considered not only a delicious dish, but also very useful, as it is quite suitable even for diet and baby food.With the help of the meat soufflé, you can saturate the body with everything you need without getting an obsessive feeling of heaviness. Beef souffle is considered to be a very tasty and easy to prepare dish. Further, we will learn more about the recipes of its preparation at home, learn some culinary secrets and expert advice.

Since beef is a dietary and lean meat, the soufflé of it is quite low-calorie, but nourishing and nutritious for the organism as a whole.

Meat soufflé is a very light dish that is suitable for serving for both lunch and dinner. It can be prepared in various and convenient ways. Moreover, it does not require large expenditures. Souffles are made in a slow cooker, in an oven, and in a microwave oven. Such a dish always produces a very balanced composition, since, in addition to meat, it is possible to add vegetables, buckwheat and rice, as well as other ingredients, which we will find out a little later.

Properly cooked meat souffle is enriched with vitamins, minerals and other beneficial elements that positively affect the processes occurring in the body.

For beginners in culinary skills and cooking various meat dishes, it is recommended to study step-by-step recipes for making souffles at home in more detail.

First, consider the most common cooking recipe - in the oven. As ingredients should be prepared:

• beef - 0.5 kg;
• milk 150-200 ml;
• rich cream 150-200 ml;
• two chicken eggs;
• salt, pepper and spices - to taste.

Follow the step by step instructions.

• Meat pulp must be prepared in advance, washed and cleaned. It is best to use fresh chilled meat, not frozen. The pulp should be boiled. You can use both the classic method of cooking in water, and more dietary - steamed.
• Next, the slices of cooked meat should cool slightly, after which they must be placed in a blender and grind as much as possible. And also in a blender, you should add milk, cream, yolks, salt and pepper in the specified amounts.
• Squirrels should be whipped separately and gently mix them in meat pulp from a blender.
• And, finally, almost finished soufflé should be laid out in a specially prepared form. It can be coated with oil, if it is not silicone. Bake the dish should be about twenty minutes at a temperature of 180-200 degrees.

Consider another simple recipe for beef soufflé, which for many chefs is basic. For it will need:

• half a pound of beef;
• 2 eggs;
• 1 onion bulb;
• seasoning to taste.

Cooking instruction includes several steps.

• At the first stage, you should thoroughly wash the meat, remove excess fat, streaks and film from it. Cook in the usual way or steamed. After the meat has cooled, it must be ground with a blender or a conventional meat grinder. In the mixture, you can immediately add the onion, and if desired, carrots. And also at this stage, all you need to salt and pepper.
• Egg whites should be separated from yolks. Squirrels thoroughly whipped with a mixer. But the yolks can immediately be mixed in cooked minced meat, and only then add proteins.
• The finished meat mass can be laid out in one form or in several small ones.
• Bake the souffle should be about 30-40 minutes at a temperature of 170-180 degrees. When ready on a platter, a pleasant golden crust should form.

It is prepared according to the basic recipe, but for the sauce you will need the following ingredients:

• butter 40-50 grams;
• flour 0.5 cups;
• 1 glass of milk;
• nutmeg;
• spices to taste.

To begin with, flour should be slightly fried in a pan, add butter to it, and then gradually begin to pour milk into the resulting consistency. The mixture should resemble sour cream, but without lumps. After all the milk has been poured, you must add nutmeg and spices to the mixture. Cool well, and if there are lumps, then be sure to strain.

And consider another interesting recipe for beef soufflé with the addition of cottage cheese. As ingredients you need to prepare:

• white bread 30-50 grams;
• cottage cheese 200 grams;
• cheese 30-40 g;
• beef pulp 0.5 kg;
• two chicken eggs;
• butter 70 grams;
• milk 70 grams;
• salt, pepper and spices to taste.

Cook, consistently performing actions.

• First you need to wash the meat and dry it, then boil it in salted water beforehand, pull out and cool.
• Bread should be soaked in slightly warm water and immediately squeezed. Approximately the same as it is done when cooking minced meat on cutlets.
• Then the meat should be cut into small pieces, mix it with cottage cheese and bread. All this grind in a meat grinder or using a blender. When using a meat grinder, you should be prepared that you will have to skip the mixture through it several times to obtain the smallest homogeneous meat consistency.
• Then lightly melt the butter and add it to the minced meat. After that it is necessary to add yolks to it, but whites should be whipped separately.
• After whipping proteins, it is also necessary to mix in the meat mixture and mix everything thoroughly.
• And finally, the finished mixture can be laid out in one form or in several. However, it is necessary to leave a few centimeters to the upper edges of the mold, as the souffle will begin to rise in the cooking process.
• It is recommended to sprinkle with grated cheese (any hard) that has not yet been cooked, but already decomposed. And then put in the oven for about half an hour at a temperature of 200 degrees.

Beef soufflé can be cooked not only in the oven, but also in the slow cooker and in the microwave oven. The last two options are especially convenient because they have the appropriate cooking modes for this.

In order to make a great souffle, which will be enjoyed by the whole household, It is recommended to pay attention to the advice of experts.

• In order to make the soufflé surely get airy and “rise”, it is very important to whip the whites separately from the yolks. Before beating proteins are recommended to be cooled.
• It is very important to add a minimum of seasonings in the soufflé, since they may well spoil the most delicate delicacy.
• When baking a souffle in the oven, it is extremely undesirable to open it during the process, otherwise the soufflé will “fall off” and will not be so airy at the end.

Meat soufflé is also excellent for dietary nutrition, the main thing is to adjust a specific recipe. As a rule, to make the soufflé less calorie-rich, yolks are replaced in it with meat broth (for example, the one in which the beef was originally cooked), and sometimes even young veal is used instead of beef. And instead of butter or sunflower oil, you can use parchment, with which you can easily remove the soufflé.

Beautiful souffle can be filed, diversifying it with fresh herbs and lettuce leaves. Often the dish is served with baked or stewed vegetables, such as carrots, zucchini and cauliflower.

In general, to cook the beef soufflé at home will not be any difficulty. The main thing is to do everything strictly according to the recipe, and then everything will go by itself.

See the next video for a master class on soufflé cooking.