Beef soufflé - general principles of cooking
Meat soufflés are excellent for children, diet and medical nutrition. Such dishes are very well absorbed by the body, thanks to the delicate and light texture. For the preparation of meat souffles are used different types of meat, for example, beef. Beef soufflé is considered one of the most healthy and low-calorie meat soufflés. The general principle of cooking soufflés from beef is as follows: the meat is washed, processed and boiled until cooked. Then grind in a meat grinder or food processor and mixed with egg and a small amount of butter. You can also add onions and seasonings to the mince (mainly salt and pepper). It is better not to overdo it with spices, because of them the delicate taste of the soufflé can be “lost”. In a children's beef soufflé, you can add a little milk or cream. To make the dish fluffy and airy, you must first add the yolk to the stuffing, then the whipped protein separately. After the protein is laid out, the mass should be mixed with a spoon (but not with a mixer or a blender). Beef soufflé can be baked in the oven or cooked in a slow cooker or a double boiler.
Beef souffle - preparing food and dishes
To make a beef soufflé, you need a bowl for minced meat, a pan for cooking meat, a meat grinder (or a food processor or blender), and a baking dish.
Meat should be thoroughly washed, cut off all the veins and films, cut into pieces and boil until tender. You can cook beef in a double boiler.
Recipes for beef souffles:
Recipe 1: Beef Souffle
The simplest beef soufflé is made from just three ingredients. This is the meat itself, onions and eggs. It is very easy to prepare soufflé, but heat treatment takes a lot of time. The dish is great for therapeutic or dietary food. Ingredients Required:
1. Two eggs;
2. 600 grams of beef;
3. Onion head;
Chop onions, wash the meat and cut into small pieces. Scroll the beef with onions through the meat grinder. Smash yolks into mince, season with salt and black pepper. To beef souffle turned out very lush and airy, you need to beat the mass with a blender. Separately, whip proteins with a small amount of salt. We spread the proteins to the stuffing, gently mix the mass with a spoon. Lubricate the baking pan and fill with minced meat. We bake about 45 minutes in the oven.
Recipe 2: Beef and curd soufflé
At first glance, these two ingredients are absolutely not combined with each other, in fact, it turns out very tasty and delicate dish. Soft cottage cheese flavor is in harmony with the taste of beef. Eggs are also used for cooking.
- 50 g of cottage cheese;
- 200 g of beef;
- 20 g butter;
My meat, cut into pieces, cut off all the tendons and films. Cook the meat until cooked in a little salted water. Finished meat is cooled and passed through a meat grinder. Cottage cheese is also skipped with meat through a meat grinder or grind with a blender, mix with meat and mash with a blender all together again. Add to the mass the yolk and butter, beat everything again. Separately, beat the protein and spread to the mass, mix gently with a spoon. Season the mass to taste with salt and pepper. We make small balls, prepare a souffle from beef in a double boiler. With curd soufflé it turns out very juicy and appetizing.
Recipe 3: Beef Soup with Milk
Milk, like cottage cheese, gives the souffle a delicate creamy taste and makes the dish more juicy. Beef soufflé with milk is great for baby and diet food. The recipe also uses egg, some flour, butter, and salt. Ingredients Required:
- 100 g of beef;
- Some salt;
- Butter - 25-30 g;
- Half a glass of milk;
- A teaspoon of flour.
Dried flour in a dry pan to a yellowish tinge, grind with half a soft butter. Dissolve the mass with warm milk and heat it on low heat for five minutes. Wash the meat, remove the veins and cook until done. Grind finished meat in a blender, combine or meat grinder. Add the yolk, a little salt, butter and cream sauce. All thoroughly mix and whisk blender. Beat the protein, spread the stuffing, stir the mass with a spoon. Put the soufflé in a greased form and bake in the oven. You can make soufflé of beef and steamed.
Beef soufflé - secrets and useful tips from the best chefs
The main secret of the beef soufflé is thoroughly whipped whites, minced consistency and constant control over the baking process. Everyone's ovens are different, so the cooking time will also vary. In order for the souffle not to have subsided, you cannot open the oven during baking. A sign of readiness - a ruddy crust, and a magnificent rose soufflé.