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 - a recipe for children

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 a 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

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 together 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 pureed in a blender together 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.

Meat soufflé with steamed semolina

Ingredients
Step-by-step preparation of meat soufflé with steamed semolina
Video recipe

The history of soufflé production dates back to France at the end of the 18th century. Then the Parisian culinary specialist beat the egg yolks and whites, mixed them with cottage cheese, cooled it, and an extraordinary, tender dessert emerged. The novelty and originality of the sweet pleased the crowned heads, and the delicacy quickly gained popularity throughout the country and abroad. Over time, the method of making soufflé has been diversified and its newest varieties have been made, where the main ingredient is not cottage cheese, but minced meat/fish, fruit/vegetable ingredients. The food has become so different that it may be independent. In this review, we will look at how to cook meat soufflé with steamed semolina.

Meat soufflé is a tender dish that is best prepared from boiled beef, veal or poultry. Although, if desired, you can bake the meat in the oven. Meat that has undergone heat treatment is painstakingly crushed to a puree, passing through a meat grinder, grinding in a blender or food processor. According to this recipe, you can prepare the soufflé either in the oven, in a double boiler or in a slow cooker. Instead of milk, you can take sour cream or meat broth, and replace the semolina with oatmeal or boiled rice. For contrast, pieces of vegetables or cheese can be added to the soufflé. With the addition of vegetables, the dish will be the most healthy.

Calorie content per 100 g - 202 kcal.
Number of servings - 3
Production time - 40 minutes

Ingredients:

Lean boiled meat (any kind) - 250 g
Testicles - 1 pc.
Milk – 30 ml
Salt - a pinch
Semolina - 1 tbsp.

Step-by-step preparation of steamed meat soufflé with semolina, recipe with photo:

1. Boil the meat ahead of time and cool. If there is fat on it, remove it. Tear the meat along the fibers and place in a deep bowl.

2. Pour 1-2 tbsp into the container with meat. milk and blend with a blender to a homogeneous puree mixture.

3. Add semolina to the chopped meat and pour in the remaining milk. Stir well and leave the mixture for 15-20 minutes so that the semolina swells and doubles in volume. This way it won’t grind your teeth in the finished dish.

4. Add eggs to the meat mixture. If you wish, you can beat them in advance with a mixer until fluffy.

5. Stir the products until smooth and place them in silicone molds, which are placed in a colander, and place the colander on a pan of bubbling water. At the same time, make sure that the bubbling water does not come into contact with the colander. Steam the meat soufflé with semolina for 15 minutes with the lid closed. Serve the finished dish hot or chilled.

Watch also the video recipe on how to prepare meat soufflé.

Steamed meat soufflé - recipes for making a dietary dish

Meat soufflé is a dish consisting of several ingredients that are healthy and nutritious. For what diseases can this dish be eaten? What can be included? How to properly prepare steamed meat soufflé, what recipes are suitable for children?

Who is advised to eat meat soufflé?

There are various popular methods of preparing meat, but some prefer the easiest options. Meat soufflé is a savory dish suitable for adults and children. In addition, it can be used during the recovery period for a number of diseases.

Recommended meat soufflé:

children;
for diseases of the gastrointestinal tract;
with pancreatitis;
in the period after operations.

Before eating meat soufflé, you should consult your doctor.

Secrets of making meat soufflé from the best chefs:

the dish will taste better if you put a small piece of butter in it;
you can add vegetables: zucchini, tomatoes, sweet peppers, carrots;
for flavor, add garlic and basil to the prepared mixture;
The splendor of the dish depends on the whipped proteins, which are best prepared chilled and lightly salted.

If the meat soufflé is intended for unhealthy people, then it is recommended to steam it in a slow cooker.

Meat soufflé for pancreatitis

Diet (Diet is a set of rules for eating food by a person or other living organism) during inflammatory actions in the pancreas is inevitable. The effectiveness of healing methods depends specifically on proper nutrition. Meat souffle, a suitable dish for the recovery period.

Types of meat that can be used for soufflé:

skinless chicken;
rabbit meat;
turkey;
beef.

Even these types of meat should be chosen as lean ones, with small veins.

pork;
mutton;
game;
goose;
duck.

You need to keep in mind that when making a soufflé you can use a small amount of seasonings, otherwise they can cause an exacerbation of the disease (disturbances in normal functioning, performance) .

In order for a dish to become dietary, it is necessary to properly cook the meat, remove fat, veins, and skin.

Steamed meat soufflé recipe made from beef:

Soak 4 slices of loaf, about 1 cm wide, in milk.
Grind 200 g of meat, 45 g of cottage cheese using a meat grinder.
Add 1 yolk, loaf, mix everything thoroughly.
Beat 1 egg white and carefully fold into the curd and meat mixture.
Place the composition into the prepared container.
Sprinkle with herbs and low-fat cheese on top.
Place in a water bath.

To prepare the dish, you can use a multicooker, and there is no need to use oil or fat.

The meat soufflé comes out soft and nutritious. It will be easily processed by the digestive system, which is important during the healing of pancreatitis.

What kind of meat is best for making soufflé?

Soufflé can be made from various types of meat. To make the dish light and dietary, you need to choose lean varieties of meat, and be sure to remove the skin from the poultry.

It is best to use the following types of meat for soufflé:

chicken;
turkey;
veal;
pork;
bunny meat

When preparing meat, you need to carefully remove all bones, cartilage, and veins. In this case, you will get a warm and light soufflé texture.

Calorie content of meat souffle depending on the type of meat

Depending on the type of meat and the composition of the dish, its calorie content also changes.

Calorie table for meat soufflé, per 100 g:

It is necessary to keep in mind that when adding cream, sour cream and other ingredients to the recipe, the calorie content of the dish will increase.

Recipe for meat soufflé in the oven

Beef can be used to make a soufflé with a smooth texture and pleasant taste.

Boil 600 g of beef, it is recommended to add seasonings.
Grind using a blender.
Add 2 yolks, 200 ml of cream 20% fat, seasonings.
Grind to a paste.
Beat 2 egg whites and carefully fold into the resulting mixture.
Place in greased molds.
Bake for 20-25 minutes in the oven at a temperature of 180-200°C.

Based on this recipe, you can prepare other soufflé options. To do this, it is recommended to eat cottage cheese and olives.

Steamer recipe

Steamed soufflé is enjoyed by adults and can be eaten by children. You can eat different types of meat: chicken fillet, veal, beef, ready-made minced meat.

Steamed meat soufflé recipe:

Grind 500 g beef.
1 medium carrot, chopped.
Combine the ingredients, add a small piece of butter, 150 g of cream, 2 eggs, salt.
Grind everything thoroughly using a blender.
Leave for 10 minutes for the semolina to swell.
Place in molds and place in a steamer.
It will take approximately 30-40 minutes.

We advise you to look at the recipe for chicken soufflé:

To make this dish, you can use a slow cooker. It takes approximately 30-40 minutes to cook.

Meat soufflé with rice

Even children can eat meat soufflé with chicken and rice.

Recipe for meat soufflé with rice:

Prepare porridge from 30 g of rice, you can use water or milk.
Boil 100 g of chicken fillet or turkey.
Cool the chicken and puree using a blender.
Cool the porridge a little, add it to the chicken, and use the blender again.
Beat 2 egg whites and add to the prepared mixture.
Place in heatproof containers.
Bake for 20-25 minutes at a temperature of 190-200°C.

The prepared soufflé is suitable for children and adults. Thanks to chicken fillet, it can be consumed during a low-calorie diet (Diet is a set of rules for human consumption of food) .

Recipe with semolina

Children adore the dish; it is often included in the menu of children's institutions. Almost all adults will love this soufflé option.

Pour 20 g of semolina into 0.5 cups of warm milk.
600-700 g chicken fillet or turkey, salt and boil.
Grate 60-70 g of raw carrots.
Add 2 yolks, 20 g of melted butter.
Grind everything using a blender to a paste.
Beat 2 egg whites and add to the rest of the ingredients.
Transfer to baking containers.
Cook at 190-200°C for half an hour.

We advise you to look at the recipe for a tender soufflé:

The result is a tender dish that can be supplemented with any side dish or sauce.

Meat soufflé for children

Children's menus often include various soufflés made from cottage cheese, milk, fruits, vegetables, and fish. If a child refuses to eat meat, you can use a little trick and offer a soufflé. All children enjoy using it.

Types of meat suitable for children:

veal;
beef;
poultry meat.

This particular meat is best digested by the baby’s digestive system and benefits the growing body.

Instead of sour cream, you can use meat broth;
It is better to use a silicone mold;
when adding vegetables, the usefulness of the dish increases;
the meat should be minced 2 times, you can use a blender;
It is better to cook in the oven or steamer.

If you follow these rules, the soufflé will become tender, tasty, and healthy.

How to properly prepare soufflé with meat and cottage cheese

Boil 200 g of beef meat, peeled from films.
Remove from broth, cool, chop.
Grind 50 g of cottage cheese and add to the meat.
Add 1 yolk, 50 g butter.
Grind in a blender.
Beat 1 egg white, add to mixture, stir.
Form small balls.
Place in a steamer for 10 minutes.

For children, you can create a meat soufflé with rice, broccoli, semolina, cabbage and other products. When serving the dish, you can decorate it with vegetables, for example corn, green peas.

meat soufflé

Meat soufflé
Meat soufflé Dietary recipes
Recipe No. 1. Meat soufflé
Recipe No. 2. Beef soufflé
Recipe No. 3 Steamed beef soufflé with rice

Meat soufflé

It is recommended to choose meat - lean, lean beef, bunny, turkey, chicken (skin removed)
Excluded : fatty varieties, lamb, pork, goose, duck, game.

Proper nutrition can cure acquired pancreatitis. It cures because by following a diet, you create conditions to stop the inflammatory process in the pancreas. Inflammation stops (Inflammation is a complex local reaction of the body to damage) and the pancreas begins to work closer to normal.

And secondly, I promised you that dietary food can be not only healthy, but also tasty. The topic of this post is soufflé.

Meat soufflé Dietary recipes

Meat maybe - beef, chicken, turkey, fish. Soufflés are prepared from all types. We choose meat that is not sinewy, not fatty, and boil it in advance. For meat soufflé, created for non-dietary food, use unboiled minced meat.

In dietary nutrition, the soufflé is steamed - steamed meat soufflé. To do this, place the bowl with the semi-finished souffle product in a water bath. The problem of steamed meat soufflé - “steam cooking” - is perfectly solved by a multicooker.

Recipe No. 1. Meat soufflé

Ingredients:

Lean and lean beef (boiled) – 200-250 g
Cottage cheese – 50 g (1/4 pack)
Egg – 1 piece
Butter – 1 tbsp
Loaf (snow-white bread) – not enough, if bread, then a cut piece, 1 cm wide: 4
Milk – 1 tbsp
Low-fat cheese – 15-20 gr.
Greenery
Salt - to taste
Pepper is no better, since pepper has qualities that increase secretory activity.

Manufacturing method:

Loaf (bread) soaked in milk
I separate the white from the yolk. I beat the egg white (if I add a pinch of salt, it whips better and faster).
I grind the beef and cottage cheese in a meat grinder
To the rolled one I will add the soaked loaf and yolk
I will carefully add the whipped egg white to the purchased one.
I grease the mold with vegetable oil, carefully spread out the whole mass, sprinkle with grated cheese and herbs.
I put it in a slow cooker (you can put it in a water bath)

Well, of course, it tastes best if you put it in the oven. Then a golden brown crust will appear. t =200 0, 15-20 minutes. But, if the condition is unstable, then it is better not to put it in the oven.

Bon appetit!

Recipe No. 2. Beef soufflé

Ingredients:

Boiled beef - (300 -350) g
Testicles - 1 piece
Milk - 1/2 cup
Wheat flour -1 tsp (11 g)
Butter -1 tsp (11 g)
Salt - to taste

Manufacturing method:

To the boiled beef, clean of tendons, add milk sauce, egg yolks, and butter. Mix and grind using a blender until smooth. (Or we pass the meat twice through a meat grinder with a small mesh and add all the described ingredients to it)
Separate the white from the yolk. Beat the egg white (if you add a pinch of salt, it will beat better and faster).
Carefully combine the whites with the meat mixture.
Grease a baking sheet with oil, spread the protein-meat mass on it in a layer of 3-4 cm.
The oven was preheated to a temperature of 220-230 degrees. Baking time 20-25 minutes.

Nutrient content per 100 g of dish:

Proteins - 25 g
Fat – 16.47 g
Carbohydrates -1.88 g
Calorie content - 262.1 kcal
B1 - 0 mg
B2 - 0 mg
C - 0 mg
Ca - 37.9843 mg
Fe - 1.1806 mg

Bon appetit!

Recipe No. 3 Steamed beef soufflé with rice

Ingredients:

Beef –300 g
Rice cereal – 1 tbsp (10 g)
Eggs – 1 piece (40g)
Milk 3.2% - ½ cup (100 g)
Butter – 1 tbsp (10 g)
Salt - to taste

Manufacturing method:

To boiled beef, clean of tendons, add egg yolks, half the amount of butter, and salt. Mix and grind using a blender until smooth. (If you don’t have a blender, then pass the meat through a meat grinder with a small mesh twice and add all the described ingredients to it)
Add well-cooked and cooled rice porridge to the purchased meat mass.
Separate the white from the yolk. Beat the egg white (if you add a pinch of salt, it will beat better and faster).
Carefully combine the whites with the meat mixture.
Grease a baking tray with oil and place the meat mixture on it in a 3-4 cm layer.
The oven was preheated to a temperature of 220-230 degrees. Baking time is 20-25 minutes in a water bath. When serving, drizzle with butter.

Note. I like to bake this beef soufflé in a slow cooker. I put the meat mass into a steamer container. I pour two glasses of hot water into the case. Multicooker mode - “Steaming”, time 20 minutes

Nutrient content per 100 g of dish:

Proteins - 20.39 g
Fat – 13.48 g
Carbohydrates - 1.54g
Calorie content - 215.9 kcal
B1 - 0.0913 mg
B2 – 0.2435 mg
C - 0.1522 mg
Ca - 68.4857 mg
Fe - 1.9176 mg

Bon appetit!

OTHER SOUFFLE RECIPES:

chicken soufflé, fish soufflé, vegetable and fruit souffle read more

Read more about what you can eat with pancreatitis and what foods are not recommended, what is absolutely not allowed to eat with pancreatitis