Meat soufflé - 6 best recipes for a tender meat dish

Meat soufflé is an ideal dish for healthy diet and baby food. Its balanced composition and proper heat treatment without excess fat and carcinogens will only benefit the body, promoting moderate saturation without heaviness for the stomach or any negative consequences.

How to prepare meat soufflé?

For those who do not understand how to prepare meat soufflé at home, it will first be interesting to familiarize yourself with the basic steps of creating the dish, which are often used in all its variations and recipes:

The pieces of meat are first boiled by steaming or in a container of water until soft.
The product is crushed using appropriate kitchen equipment and combined with binding components and those that regulate the taste of the dish.
The resulting mixture is treated with dry heat in the oven and cooled, obtaining the desired taste of meat soufflé.

Meat soufflé - recipe

Meat soufflé in the oven, the recipe for which is outlined below, is very consistent with the traditional version of the dish. The harmonious combination of the meat component with cream, milk and eggs is not prohibited from being supplemented with vegetables, seasonings and, if desired, herbs.

Ingredients:

meat – 0.6 kg;
milk – 200 ml;
heavy cream – 200 ml;
eggs – 2 pcs.;
butter – 20 g;
salt, pepper mixture.

Manufacturing

The prepared pulp is cut into small portions and boiled by steam or in water until tender.
Place the slices in a blender bowl and grind, adding milk, cream, yolks, salt and pepper in the process.
The whites are turned into foam and carefully mixed into the base of the dish.
Transfer the mixture into an oiled pan and bake the meat soufflé for 25 minutes at 200 degrees.

Meat soufflé - recipe for kids

A breathtakingly tender and fluffy meat soufflé like in kindergarten, the recipe for which almost all modern mothers dream of finding in order to feed their child with a delicacy from adolescence, is actually quite simple to prepare. Veal is often used as the base of the dish, but you can take bunny or turkey fillet, which will affect the taste but will not spoil it.

Ingredients:

veal – 0.5 kg;
broth – 140 ml;
butter – 1 tbsp. spoon;
fresh eggs – 2 pcs.;
flour – 1 tbsp. heaped spoon;
salt.

Manufacturing

The boiled piece of veal is punched in a blender, adding broth, salt, butter, flour and yolks in the process.
Stir in the whites whipped until foamy and place the mixture carefully and neatly into an oiled container.
Send the baby meat soufflé to bake for half an hour in an oven preheated to 190 degrees.

Minced meat soufflé - recipe

You don’t have a blender and you don’t understand how to create a meat soufflé without it? The following recipe will help you cope with the task. In this case, the base of the dish is minced meat, which somewhat changes the structure of the dish, but significantly simplifies and speeds up the cooking process. It is better to prepare the base yourself from a boneless fillet piece, twisting it in a meat grinder.

Ingredients:

meat – 500 g;
homemade sour cream – 100 g;
eggs – 3-4 pcs.;
nutmeg - a pinch;
butter – 20 g;
mixture of peppers, spices, salt.

Manufacturing

The pulp is twisted three times through a meat grinder.
Add yolks, sour cream, nutmeg, butter, add salt, flavor with nutmeg and pepper if possible.
Beat the mixture with a mixer or whisk, then add the whites, whipped separately to a dense foam.
Fill a generously oiled mold with the acquired consistency and place it in an oven preheated to 195 degrees for 30 minutes.

Beef meat soufflé

The usual and easy-to-make meat soufflé with eggs contains a minimum of additional ingredients, but it turns out to be breathtakingly rich and fragrant. You can simply twist the base of the dish through a meat grinder a couple of times, but for greater splendor it is better to use a blender and thoroughly beat the ingredients. Onions will add additional juiciness and piquancy to the food, but you should not exceed the recommended amount so as not to interrupt the delicate soft taste of the dish.

Ingredients:

beef – 700 g;
onion – 100 g;
selected eggs – 3 pcs.;
vegetable fat – 20 ml;
pepper, salt.

Manufacturing

The beef is prepared and chopped together with onions using any easily accessible method.
Add the yolks with salt and spices, grind and carefully fold in the previously whipped whites with a spoon.
Place the meat soufflé base in an oiled pan and cook at 185 degrees for forty-five minutes.

Chicken meat soufflé - recipe

Meat soufflé with vegetables or cottage cheese is very healthy and immediately incredibly tasty, especially if you take chicken fillet or turkey meat as a base. The basic version proposed below can be modified by varying the type of base and additional components, also adding the rest to your own taste and flavoring them with additional seasonings.

Ingredients:

chicken fillet – 700 g;
cottage cheese – 200 g;
eggs – 3 pcs.;
heavy cream – 0.5 l;
butter – 60 g;
semolina – 100 g;
hard cheese (optional) – 100 g;
breadcrumbs – 40 g;
poultry spice mix – 2 pinches;
ground pepper, salt.

Manufacturing

The chicken is ground a couple of times in a meat grinder or beaten in a blender along with cottage cheese and yolks.
Add salt to the mixture, pepper, season with seasonings, add slices of soft butter, add semolina, pour in cream and grind everything thoroughly.
At the end, dense protein foam is introduced, trying to maintain its fluffiness, carefully stirring the minced meat with a spoon or spatula.
All that remains is to place the base of the dish in an oiled and sprinkled with breadcrumbs pan, sprinkle the surface with cheese shavings and bake the meat soufflé at 185 degrees for forty-five minutes.

Meat soufflé in a slow cooker

If you don’t want to bake a meat soufflé in the oven, a slow cooker recipe will be a great choice. At the same time, using the “Baking” mode, you can get the same taste of sweetness as with traditional baking. In addition, the device can be used to obtain very dietary versions of the dish by steaming it in the appropriate program.

Steamed meat soufflé

Read on to learn how to properly prepare meat soufflé in the device’s steamer container. You can take any type of meat, but the most healthy food comes from bunny, turkey, chicken and veal. Vegetables added to the base will make the dish more tender and lighter, reducing calorie content, and the introduction of herbs and spices will add additional piquancy to it. If the delicacy is intended for a baby or nutrition for diseases of the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) , then the introduction of pepper and spicy ingredients should be avoided.

Ingredients:

fillet or sliced – 700 g;
eggs – 3 pcs.;
milk – 400 ml;
butter – 40 g;
semolina – 70 g;
herbs, seasonings, salt.

Manufacturing

Raw fillet or slices are punched in a blender along with clean carrots.
Place yolks and semolina into the resulting slurry, add milk, add soft butter, salt, seasonings and herbs and beat again.
Gently stir in the protein foam and transfer the mixture into portioned greased molds.
Steam the meat soufflé on the device grid for 30 minutes, selecting the appropriate mode.

4 recipes for making meat soufflé for a baby in the oven, slow cooker and double boiler

Meat is introduced into the baby’s diet from eight months in the form of a monocomponent puree. Meat contains a huge amount of protein, which is so necessary for its growth and development, as well as iron, zinc, calcium, phosphorus, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of group B and amino acids.

A one-year-old baby needs to include the most complex meat dishes in his diet. Because it is still difficult for a child to chew and digest pieces of meat, soufflé is ideal for baby food. It is similar to a casserole, but the lightest and most tender. Children usually eat this dish with great pleasure and appetite.

For a baby who still doesn’t know how to chew well, you can offer a meat soufflé; Children usually eat this dish with great pleasure.

General principles for making soufflé

France is considered the birthplace of soufflé. At first, this was the name for an airy dessert made from fluffy whipped egg whites. Later, savory varieties appeared - meat, fish, vegetables. Nowadays, soufflé can be both a dessert and a main course. The main product for making the sweet version is cottage cheese mixed with sour cream, milk, cereals, berries or fruits. As a second option, soufflé can be made from meat, liver, and fish.

The main principle of production is as follows: the whites are separated from the yolks and whipped into a strong foam, and the yolks are combined with the rest of the ingredients. Later, everything is combined, mixed and baked in the oven or slow cooker. This is a versatile recipe that can be varied to suit your tastes. Almost all mothers prefer to steam food for their baby. Steam soufflés are most preferred because they are juicier and softer.

Recipes for children's menu

Low-fat varieties of meat are excellent for feeding a 1-year-old baby: poultry (chicken, turkey, quail), rabbit, beef, veal, and also beef or chicken liver (we recommend reading: how long does it take to cook chicken liver for a baby?). Any recipe can be edited, taking into account the products that you have or which your child likes best.

There are a huge number of options for making soufflés. It is prepared from meat, fish, cottage cheese, vegetables, meat with vegetables, fish with cottage cheese and many other combinations.

Meat soufflé in the oven

This is a traditional version of soufflé. It can be supplemented with various vegetables and herbs. You can also include cream in this recipe.

300 g raw beef;
one slice of loaf;
one large or two small testicles;
2 tbsp. l. milk;
butter.

Wash the meat well under running water, remove fat, cartilage, and films. Boil until tender and cool.
Cut off the crust from the loaf and soak it in milk or boiled water to swell.
Grind the meat, add the soaked bun, milk, yolk and butter, mix everything, or better yet, beat with a blender until smooth.
Cool the whites, beat them and add them to the minced meat. Stir everything carefully.
Then transfer the mixture onto a baking sheet or into silicone molds greased with oil. Bake in the oven for 30 minutes at a temperature of 180-200 C.

The meat soufflé tastes very tender and simply melts in your mouth.

Beef soufflé in a slow cooker

Another unique recipe for healthy beef soufflé with sour cream. This dietary option made from lean meat will be useful for children and adults who are on a diet or have problems with the gastrointestinal tract.

200 g beef;
4 tbsp. l. sour cream;
2 chicken eggs;
butter;
salt to taste.

Trim the beef from fat and films and chop finely. Separate the whites from the yolks.
Mix meat, sour cream and yolks. Puree the mixture with a blender. Add salt.
Beat the whites in a separate bowl. Add them to the meat mixture and stir.
Grease the molds with oil and fill them with the future soufflé. Place in a slow cooker.
Pour 1 liter of water into the multicooker bowl. Select the “Steam” mode and cook for 45-50 minutes.

Liver soufflé in a steamer

350 g liver;
one testicle;
a quarter glass of milk;
40 g loaf;
salt.

Wash the liver, remove all excess.
Add the loaf, egg yolk to the liver and pour milk over everything. Little salt. Mix with a blender until smooth.
Beat the whites separately into a strong foam and add to the minced liver, then mix everything with a spoon, trying to maintain the airiness of the future soufflé.
Next, you need to pour the mixture into silicone molds, filling them approximately three-quarters full, and place them on a steamer basket.
Add water to the multicooker bowl, set the “Steamer” program and the cooking time to 30 minutes – and wait until a delicious and necessary lunch is prepared.

Liver soufflé in a double boiler does not come out the same as in the oven: the preparation is more common, and the taste is more delicate

Meat soufflé with cabbage

500 g of meat (beef, bunny or poultry);
500 g cabbage;
100 g of sour cream or second meat broth;
1 onion;
2 testicles;
salt;
slightly low-fat cheese.

Create minced meat from cooked meat.
Cut the peeled onion into cubes, finely chop the cabbage.
Add vegetables, sour cream and eggs to the meat puree. Mix everything thoroughly and add a little salt.
Grease a baking sheet with oil and place the prepared mixture on it.
Cook the soufflé in the oven for 40 minutes at 180 degrees. 10 minutes before the end of cooking, remove the pan and sprinkle the dish with grated cheese.

Meat soufflé like in kindergarten

Ingredients

Veal – 600 g

Chicken egg – 1 pc.

Wheat flour – 25 g

Butter – 25 g

Vegetable oil - for the mold

120 kcal
1 hour 35 minutes
1 hour 35 minutes

Photo of the finished dish

Step-by-step recipe with photos

In public catering establishments, and especially in preschool institutions, all dishes are prepared according to technological maps. This is a regulated document that indicates a list of goods needed for a particular dish, possible substitutions for other products and the amount in grams of each product per 100 grams of the finished dish. The children's menu is developed especially painstakingly; fatty, spicy, and very fried foods are excluded from the diet. Preference is given to dishes prepared using gentle methods - boiling, baking, stewing.

Meat soufflé is proof of this. A dish is prepared from lean types of meat or poultry, boiled in advance, passed through a meat grinder, mixed until smooth with other products and baked in the oven. The result is a tender soufflé, rich in protein, which is necessary for a growing child’s body.

If you want to prepare meat soufflé at home like in kindergarten, prepare the products indicated in the list.

Pour water over the young veal and boil until tender - it took me about 40-50 minutes. After cooking, remove the meat from the pan and cool.

While the meat is boiling, let's prepare the milk sauce for the soufflé. Melt half the butter in a saucepan, add flour, mix quickly and thoroughly. After a minute, pour in the milk and boil everything together, stirring so that no lumps form, until thickened.

When the boiled meat has cooled slightly, grind it through a meat grinder.

Add milk sauce, chicken egg yolk, remaining melted butter and salt to the minced meat and mix.

Beat the whites with a pinch of salt thoroughly with a mixer until stiff peaks form.

Add the protein to the minced meat and mix everything with a spoon until smooth.

Grease a baking dish with vegetable oil, pour the meat mixture into the pan and level the surface. Place the pan in the oven, preheated to 180 degrees, and bake the meat soufflé as in kindergarten for 25 minutes.

Remove the finished soufflé from the oven. By the way, the technological maps also indicate the requirements for the external appearance of the finished product. Directly for the meat soufflé, the requirements are as follows: the surface must be even, the soufflé mixture must be juicy and homogeneous, the smell and color must match the cooked meat. Our meat soufflé meets all these requirements.

Cut the soufflé into portions and serve with any side dish. The soufflé can be served warm or cool – it will be delicious in any case.

Minced meat soufflé in the oven like in kindergarten - TOP 8 recipes

1 Minced meat souffle - recipes like in kindergarten
- 1.1 Chicken
- 1.2 Beef
- 1.3 From fish
- 1.4 From various types of meat with cheese
- 1.5 With zucchini
- 1.6 From the liver

Meat soufflé is considered a French dish, but I associate it with kindergarten. The product made from chicken, beef, and fish is characterized by softness, airiness and delicate taste. Let's prepare a soufflé from minced meat in the oven as in kindergarten - a healthy and dietary dish that can be included in the baby's diet starting from 9-10 months.

Minced meat souffle - recipes like in kindergarten

The dish is considered nutritious, hypoallergenic, and easily digestible, which allows it to be included in the diet menu and nutrition of a very young child.

Meat soufflé meets the standards of a child’s diet, which is why it is often prepared in educational institutions: kindergartens, schools, camps, and so on.

By the way, the dish can be varied with vegetables - for example, adding carrots will give it an interesting color. I also recommend that you familiarize yourself with the rules for choosing different types of meat for minced meat.

Chicken

Let's prepare the soufflé exactly like in kindergarten.

chicken breast fillet - 500 g;
vegetable oil - 5 ml.
butter - 50 g;
eggs - 3 pcs.;
milk (necessarily at room temperature) - ½ cup;
salt - to taste.

Skim milk should not be consumed; a product with a regular percentage of fat content (2.5%) is completely suitable.

Make minced meat from the breast fillet - it is recommended to pass it through a meat grinder a couple of times or grind it thoroughly in a food processor.
Separate egg whites from yolks. The first ones must be beaten until snow-white peaks, the yolks until the composition is homogeneous. Then combine both masses and mix.
Inject milk into the eggs. Add the watery mass to the minced meat and add salt. Beat the composition with a blender or mixer.
Melt the butter and add it to the meat mixture. Mix.
Coat the mold with vegetable oil (or portion molds) and transfer the composition.
Bake the soufflé in the oven at 180 degrees for about 40-50 minutes, depending on the characteristics of the stove.

It is not recommended to open the oven until the dish is ready - otherwise the soufflé may lose its airiness (sink).

I also recommend reading the recipes for another favorite dish for children - meatballs with rice and gravy.

Beef

beef (preferably veal) - 600 g;
testicle - 1 pc.;
milk - 250 ml;
flour - 25 g;
butter - 25 g;
salt - to taste.

Boil the meat until cooked - at least 50-60 minutes. The beef should be soft and cooked. Cool to room temperature and pass through a meat grinder.
Melt 15 g of butter in a separate bowl, add flour and quickly mix the mixture. Then add milk and cook the sauce.
Add the milk mixture, egg yolk, remaining melted butter (10 g), and salt into the meat. Mix thoroughly.
Add egg whites beaten with salt to the minced meat (until snow-white peaks form), stir until smooth.
Place the meat mixture in a mold (or serving bowl) treated with vegetable oil and smooth it out.
Bake in the oven at 180 degrees for about 30-40 minutes.

Another option for making beef:

From fish

To get a soufflé, you can eat all types of fish (pollock, pink salmon, cod, and so on) - the main thing is to remove all the bones.

fish - 1 kg;
cream - 1 glass;
eggs - 4 pcs.;
butter - 20 g;
salt, dark pepper - to taste.

Boil the fish in salted water with bay leaf (about 10 minutes).
Cool to room temperature, mince (remove all bones).
Beat the cream with the yolks until foam forms.
Beat the chilled egg whites with salt in a mixer until they form snow-white peaks.
Add cream to minced fish and stir. Then add the whites and mix lightly again. Add salt and spices as needed.
Place the mixture in a large baking dish or baking dish. Lubricate them with vegetable oil in advance.
Bake the dish at 180 degrees for about 40 minutes.

Read also how to cook delicious pink salmon cutlets.

From various types of meat with cheese

This version of soufflé can be made from different types of meat, or you can use a mixture of them.

minced meat - 500 g;
milk - 1 glass;
eggs - 3 pcs.;
starch - 2 tbsp. spoons;
butter - 20 g;
sour cream - 100 g;
mayonnaise - 2 tbsp. spoons;
salt, spices - to taste;
cheese - 70 g.

Add egg yolks (2 pcs.), salt and spices to the minced meat. Add starch diluted in milk. Mix thoroughly until smooth.
Beat the egg whites (2 pcs.) until they form snow-white peaks and carefully fold them into the meat.
Grease the pan with butter and sprinkle with breadcrumbs if desired. Place the minced meat and smooth it out.
Combine sour cream with mayonnaise and eggs. Pour the mixture over the soufflé. Sprinkle the dish with grated cheese.
Bake in the oven at 180 degrees for 35-40 minutes.

I recommend that you read on the Zen channel how to cook dragon meat.

With zucchini

The soufflé can be varied with any vegetables: carrots, bell peppers, tomatoes. At the moment, I propose to consider the option with zucchini.

zucchini - 400 g;
chicken fillet - 500 g;
yogurt without flavors - 1.5 tbsp. spoons;
testicle - 1 pc.;
salt, dark pepper - to taste.

Mince the fillet using a meat grinder or food processor.
Remove the zucchini from the skin and seeds. Grind into mince, squeeze out the mass, remove excess liquid.
Combine the zucchini with meat, add the egg and salt. Mix the composition.
Add yogurt to the mixture and mix.
Distribute the composition in a mold greased with vegetable oil (or several molds).
Bake at 180 degrees for 40-50 minutes.

For vegetable lovers, I recommend reading recipes for stuffed eggplants or zucchini with minced meat.

Another version of soufflé with vegetables in the video:

From the liver

liver (I have beef) - 500 g;
dried loaf - 2-3 pieces;
milk - 70 ml;
onion - 1 pc.;
salt - to taste.

Boil the liver for half an hour after boiling. Cool at room temperature.
Soak the bread crumb in milk.
Pass the liver, onions and bread through a meat grinder. Mix the composition.
Pour the mixture into a mold greased with butter (or portion molds).
Bake in the oven at 180 degrees for about 25-30 minutes.

To prepare the soufflé quite quickly - the main thing is to beat the whites well and achieve uniformity of the composition. The dish can be served with or without a side dish; sour cream sauce also goes well. I also recommend reading about different options for making pasta with minced meat or meatloaf.