Meat souffle is an ideal dish for healthy dietary and baby food. Its balanced composition and proper heat treatment without excess fat and carcinogens will only benefit the body, contributing to moderate satiety without gravity for the stomach and any negative consequences.
How to cook meat soufflé?
For those who do not know how to cook a souffle soup at home, it will be interesting to start with the basic stages of creating a dish, which are often used in all its variations and recipes:
- Pieces of meat are initially boiled for a couple or in a container of water until soft.
- The product is ground using appropriate kitchen appliances and mixed with the binder components and those that regulate the taste of the dish.
- The resulting mixture is subjected to dry heat treatment in an oven and cooled, obtaining the desired taste of a meat soufflé.
Meat souffle - recipe
Meat soufflé in the oven, the recipe of which is set forth below, corresponds to the classical variation of the dish. Harmonious combination of the meat component with cream, milk and eggs is not forbidden to complement with vegetables, spices and green on request.
Ingredients:
- meat - 0.6 kg;
- milk - 200 ml;
- cream fatty - 200 ml;
- eggs - 2 pieces;
- oil - 20 g;
- salt, a mixture of peppers.
Preparation
- The prepared pulp is cut into small portions and boiled for a couple or in water until ready.
- Place slices in a bowl of a blender and crush, adding in the process milk, cream, yolks, salt and pepper.
- Proteins turn into foam and interpose carefully into the basis of the dish.
- Transfer the mass into an oiled form and bake a meat souffle 25 minutes at 200 degrees.
Meat souffle - recipe for children
Surprisingly tender and magnificent meat souffle as in a kindergarten , the recipe of which many modern mummies dream to find, with the purpose to feed with a delicacy from the childhood and the child, in fact it is prepared very simply. Often, veal is used as the basis of the dish, but you can take a rabbit or turkey fillet, which will affect the taste, but it will not spoil it.
Ingredients:
- veal - 0,5 kg;
- broth - 140 ml;
- butter - 1 tbsp. a spoon;
- fresh eggs - 2 pcs .;
- flour - 1 tbsp. spoon with slide;
- salt.
Preparation
- The boiled ham of veal is pierced in a blender, adding broth, salt, butter, flour and yolks in the process.
- Stir in the whipped whites before the foam and spread the mass carefully and gently into the oiled container.
- Send the baby meat souffle for baking for half an hour in a heated oven to 190 degrees.
Meat souffle with minced meat - recipe
No blender, and you do not know how to make a meat soufflé without his participation? The following recipe will help to cope with the task. For the basis of food in this case, minced meat is taken, which slightly changes the structure of the dish, but significantly simplifies and speeds up the process of its preparation. Preferably prepare the foundation yourself from a loin without bone, twisting it in a meat grinder.
Ingredients:
- meat - 500 g;
- sour cream home - 100 g;
- eggs - 3-4 pieces;
- nutmeg - pinch;
- butter - 20 g;
- mixture of peppers, spices, salt.
Preparation
- The pulp is twisted three times through a meat grinder.
- Add yolks, sour cream, nutmeg, butter, podsalivayut, flavored with nutmeg and, if possible, peppers.
- Beat the mixture with a mixer or whisk, after which the whipped whites are beaten separately until tight.
- Fill the resulting mixture with oiled lavishly generous form and send the minutes for thirty to a heated to 195 degree oven.
Meat soufflé from beef
Simple and easy to prepare meat soufflé with egg contains a minimum of additional ingredients, but it is surprisingly rich and fragrant. You can simply twist the base of the dish several times through a meat grinder, but for a rush of splendor, it's best to use a blender and whip the ingredients carefully. Onions will add extra juiciness and piquancy to the dish, but do not exceed the recommended amount, so as not to break the tender soft taste of the food.
Ingredients:
- beef - 700 g;
- onion - 100 g;
- Eggs selected - 3 pieces;
- vegetable fat - 20 ml;
- pepper, salt.
Preparation
- Beef is prepared and ground with bulbs in any accessible way.
- Add yolks with salt and spices, grind and knead carefully with a spoon pre-whipped until a thick foam of protein.
- Lay the base of the meat soufflé in an oiled form and cook at 185 degrees for forty-five minutes.
Meat soufflé from chicken - recipe
The meat soufflé with vegetables or cottage cheese is maximally useful and at the same time deliciously tasty, especially if you take as a basis chicken fillet or turkey meat. The base version proposed below can be modified by varying the type of the base and additional ingredients, and adding others to your taste and flavoring them with additional seasonings.
Ingredients:
- chicken fillet - 700 g;
- cottage cheese - 200 g;
- eggs - 3 pieces;
- cream fatty - 0.5 liters;
- Butter - 60 g;
- manga - 100 g;
- hard cheese (optional) - 100 g;
- crackers for breading - 40 g;
- mix of spices for poultry - 2 pinch;
- ground pepper, salt.
Preparation
- Chicken meat is grinded several times in a meat grinder or pierced in a blender along with cottage cheese, yolks.
- Salt mass, pepper, flavor seasonings, lay slices of soft oil, pour in mango, pour in cream and rub it all carefully.
- Finally, a protein thick foam is introduced, trying to preserve its splendor, gently stirring the forcemeat with a spoon or spatula.
- It remains only to lay the base of the dish in an oily and sprinkled shape, sprinkle the surface with cheese chips and bake a meat souffle at 185 degrees for forty-five minutes.
Meat soufflé in the multivariate
If there is no desire to bake a meat souffle in the oven, the recipe in the multivark will be a great alternative. And, using the "Baking" mode, you can get the same taste of delicacy as with classic baking. In addition, the device can be used to obtain the maximum dietary variation of the food by pairing it in the corresponding program.
Soufflé meat steamed
Further on how to properly prepare a meat soufflé in a steamer's container. Meat can be taken any kind, but more useful food is made from rabbit, turkey, chicken and veal. The vegetables added to the base will make the dish more tender and easier, reducing the calorie content, and the use of greenery and spices will add to it an extra piquancy. If the treat is intended for the child or nutrition in diseases of the digestive tract, then use of pepper and acute ingredients should be avoided.
Ingredients:
- fillet or tenderloin - 700 g;
- eggs - 3 pieces;
- milk - 400 ml;
- Butter - 40 g;
- manga - 70 g;
- greens, seasonings, salt.
Preparation
- Raw fillet or tenderloin is punched in a blender along with a peeled carrot.
- In the resulting mush, lay yolks, semolina, pour in milk, throw creamy soft butter, salt, seasonings and greens and whisk again.
- Gently intercalate the protein foam and transfer the mixture into the portioned oiled molds.
- Prepare a meat souffle for a couple on the grill of the device for thirty minutes, selecting the appropriate mode.