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.

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Meat soufflé (various recipes)

Wednesday, January 14, 2015 18:22 + to quote book

Meat soufflé (various recipes)

Did the title of the post surprise you, or do you understand and have already prepared meat soufflé? Soufflé can be prepared not only for dessert, but also as a main dish. And, it can also be used for sandwiches. In this post I offer several meat soufflé recipes that I have selected for you from various sources. I’ll say right away that meat soufflé is quick and easy to prepare. I will offer recipes for souffles made from various meats. Although they are similar, I offer them separately for you. Take whatever baking form you like best.

Meat soufflé

1st option:

This recipe uses different types of meat. Here we offer onions - 2 pcs., if you don’t like it or think it will be a lot, take less

Ingredients: pork fillet – 500 g, beef fillet – 500 g, smoked brisket – 50 g, onion – 2 pcs., egg – 3 pcs., milk – 1 cup, flour – 1 tbsp. l., vegetable oil - 2 tbsp. l., salt, dark ground pepper, spices - to taste

Manufacturing:

Grind the pork and beef fillets in a meat grinder twice.
Pour in milk and leave for 1 hour. Peel the onion, chop finely and fry in oil until transparent. Finely chop the brisket

Mix the minced meat with the brisket, fried onions, beat 3 eggs into the mixture and add flour. Mix everything well and place in a greased baking dish.

Place the mold on a baking sheet with water and bake for 1 hour at 200C. Remove the finished soufflé from the mold, cut into plastic pieces and sprinkle with fresh herbs.

2nd option: (here only one type of meat is taken to choose from)

Ingredients: any kind of meat (poultry, veal, beef, pork) – 500 g, cool water – 600 ml, eggs – 2 pcs., cream 33% – 200 ml, milk – 200 ml, salt – tsp, ground pepper - 1/3 tsp, spices - to taste.

Manufacturing:

Cut the meat into pieces and steam for 25 minutes. Place the finished meat in a blender and grind at medium speed for 20 seconds.

Add eggs, cream, milk, salt, pepper, seasonings to the meat and beat for 1.5 - 2 minutes at high speed. Place the mixture in a greased pan and bake in a preheated oven for 25 minutes at 200C.

3rd option: (any kind of meat)

Ingredients: meat - 500 g, snow-white bread (without crust) - 100 g, eggs - 3 pcs., milk - 100 ml, butter - 20 g, salt, pepper - to taste.

Manufacturing:

Remove fat and veins from the meat, wash and boil until tender in salted water, lowering into boiling water.

Soak the bread in milk. Beat the chilled egg whites into a thick, thick foam. Beat the soaked bread, milk, butter and yolks in a blender until smooth. Scroll the boiled and cooled meat through a meat grinder twice and mix with the bread mixture, adding salt and pepper to taste. Then add the whipped whites and mix gently. The minced meat should be homogeneous and fluffy.

Grease the surface of the mold with vegetable oil, lay out and smooth out the minced meat. Preheat the oven to 180C and bake for 15 - 20 minutes.

Chicken soufflé

Ingredients : chicken fillet – 400 g, cream (low-fat) – 100 ml, egg – 2 pcs., spices – to taste, salt, pepper – to taste.

Manufacturing:

Separate the yolks from the whites, put the whites in the refrigerator. Boil chicken fillet in salted water, cool. Grind the fillet, cream and egg yolks in a blender. Add seasonings.

Beat the egg whites with a mixer and salt until thick foam forms. Add foam to chicken mixture and stir with a spoon.

Fill the greased form with chicken mixture. Preheat the oven to 220C and bake the soufflé for 20 minutes. Serve hot.

Chicken fillet with broccoli

Ingredients: chicken fillet – 200 g, broccoli – 200 g, cream 15% – 150 ml, egg – 2 pcs., spices – to taste, salt, pepper – to taste.

Manufacturing:

Break an egg. Separate the yolks from the whites, put the whites in the refrigerator for a while.

Steam the fillet and cool. Wash the broccoli and cut into pieces. In a blender, puree the fillet and broccoli, pour in the cream and add egg yolks, and spices to taste.

Beat the egg whites at medium speed with a mixer until stiff, add a pinch of salt. Add the protein foam into the resulting chicken mixture and stir slowly with a spoon.

Preheat the oven to 200C. Fill a greased form with the mixture. Let the soufflé bake for 25 minutes. Serve hot.

Meat soufflé with vegetables

Ingredients: meat (any kind) – 400 g, sour cream (20-25%) – 200 ml, onion – 1 pc., carrots – 1 pc., white cabbage – 200 g, egg – 3 pcs., spices – to taste , salt, pepper - to taste.

Manufacturing:

Steam or boil the meat. Cut into pieces and grind into puree. Peel the vegetables and also puree them, add to the meat.

Separate the yolks from the whites. Add the yolks to the meat and vegetables, as well as sour cream and spices. Beat the whites with salt until thick foam. Introduce the foam evenly into the meat mixture. Stir the first half of the whites with a blender, and the second half slowly with a spoon. Place the soufflé in a greased form.

Bake the soufflé in a preheated oven at 220C for about 20 minutes.

Bon appetit!

Meat soufflé: a recipe for the most delicate dish in the oven

Almost everyone is familiar with soufflé as the most delicious dessert. But not only sweets have this name. Recently, housewives have increasingly begun to look for unique and easy-to-follow recipes for making meat dishes. Prepare the most delicious meat soufflé for your family. We discuss the recipe in the oven in our article.

Meat soufflé: revealing the secrets of making it

Most often, meat soufflé is found in children's diets. A recipe for kids in the oven is no different from the treats that adults enjoy. A perfect soufflé is a lush meat mass that is baked in the oven, but at the same time remains juicy, airy and unusually tasty.

All recipes for making soufflé in the oven are simply adaptable to a double boiler and a slow cooker.

Let's start by choosing the base that makes up the meat. Pork, beef, turkey, and rabbit are available. Of course, chicken meat is considered the winner. It is better to choose brisket, which is low in calories.

The meat product is certainly crushed to a mushy state. If you grind chicken meat in a meat grinder, it is better to repeat this function two or three times to finely chop the meat.

Now about the additions. The essential set of products for making meat soufflé includes chicken eggs, bread, and pasteurized cow's milk. You can deviate from the classic recipe. So, for example, milk can be safely replaced with cream with an average percentage of fat content; bread crumbs, semolina or oatmeal are used instead of bread.

On a note! You can choose any recipe for minced meat soufflé in the oven. To prevent the dish from coming out bland, add chopped garlic, fresh or frozen herbs, ground pepper, nutmeg and other spices at your discretion.

Cooking tips:

Chilled meat is perfect for making soufflés;
to grind the main ingredient, use a blender, food processor or meat grinder;
if you want to create a dietary soufflé, then choose milk or cream with a minimum percentage of fat content;
To make the soufflé even more fluffy, add only beaten egg whites;
To make the whites easier to whip into a strong foam, cool them in advance and add a small pinch of salt;
the taste of the meat soufflé can be added with hard types of cheese; a melted and creamy product is also added;
substitutes for real cheese will only aggravate the taste of the soufflé;
crushed garlic and hot pepper will give the soufflé piquant notes;
if you add hard types of cheese, do not overdo it, otherwise it will flow into the mold during the baking process;
Silicone molds of various diameters are suitable for baking soufflés;
add more greens to the meat mixture, including frozen ones.

Meat soufflé can be placed not only on an everyday, but also on a formal table. This treat does not need any additions. But if you wish, you can prepare a side dish of vegetables, all at your discretion.

Meat soufflé: recipe for oven-baked minced meat

We invite you to prepare a meat soufflé with bell pepper innards. In addition to this vegetable, you can also add fresh tomatoes. It is better to remove the skin from the tomatoes so that it does not spoil the appetizing appearance and taste of the soufflé.

The recipe is not at all complicated. If you are cooking for the first time, follow the recipe proportions and you will succeed.

On a note! There is no need to lubricate the silicone mold with anything. But cover ordinary iron molds or a baking sheet with parchment paper or carefully grease them with refined sunflower seed oil.

Ingredients:

chilled minced chicken – 500 g;
bread slices - two or three pieces;
sweet pepper - one piece;
onion - one head;
mayonnaise – 2 table. spoons;
pasteurized cow's milk – 100 ml;
crushed dill - 2-3 tablespoons. spoons;
garlic cloves - two or three pieces;
ground aromatic pepper;
chicken eggs - two pieces;
salt;
ground nutmeg – 1 teaspoon. spoon.

Manufacturing:

Where do we start? Naturally, from the preparation of goods needed for making meat soufflé.
Minced chicken can be consumed chilled and semi-finished. You can also take the brisket and grind it in a meat grinder.
Grind the bread slices and place them in a bowl. Fill with pasteurized cow's milk. Leave for a couple of minutes to swell.
Place peeled and coarsely chopped onion into a blender container and add garlic cloves.
Grind everything until mushy.
Combine chopped vegetables with minced chicken.
Add chicken eggs here.
Drain the remaining milk from the softened bread and add the crumb to the minced meat.
Let's add almost a couple of tablespoons of mayonnaise. It will be even tastier if you use sour cream with an average percentage of fat content.
Mix all ingredients well until a homogeneous mixture is obtained. Add ground aromatic pepper and nutmeg.
Grind the washed dill. Add to the meat mixture and mix again. The soufflé base is ready.
Wash the bell pepper, peel it and cut into strips.
Lubricate the fireproof mold, walls and bottom with a small amount of refined sunflower seed oil.
Spread half of the meat mixture in an even layer.
Spread the next layer of sweet pepper slices.
Place the remaining meat mass on top and compact the trail.
All that remains is to bake the soufflé. Place in the oven for a third of an hour. Bake at a temperature threshold of 180°.
Remove the soufflé from the mold when it has cooled slightly. Serve with the freshest vegetables or side dish.

Read also:

Almost everyone considers meat soufflé a candidate for sausage products. This treat retains its own taste even when chilled. Instead of sweet peppers, you can use the freshest tomatoes, slices of cream or hard cheese, fried mushrooms, and carrots as insides. Each time the soufflé will receive a new, unique taste. In the process of making this dish, it is appropriate to use your imagination. Bon appetit!

Beef souffle - a unique recipe for dietary cuisine

Beef soufflé is a tasty dietary dish, a real find for those losing weight: the recipe is simple, the nutritional value is high, and the calorie content is low. This dish is prepared using beaten egg whites. Thanks to the spicy mixture, it is easily absorbed by the body.

The recipe fits perfectly into the menu of low-calorie diets and weight loss programs, and is suitable for children's and healing nutrition. This is necessary, nutritious food. Meat dishes with the addition of eggs are rich in vitamins and contain a number of essential amino acids. If you follow the recipe literally and know the hidden tricks of culinary experts, you can get a truly airy weekend treat.

Meat soufflé: step-by-step {instructions}

Basic recipe

You can make a soufflé from beef, bunny or dietary poultry. For baking, use a fireproof or silicone mold, as well as special portion molds. Bake in the oven or in a slow cooker. A double boiler is used less often.

Ingredients:

600 g beef
two testicles
one onion
seasonings (salt, pepper)

Manufacturing method

Wash the meat, cut into pieces, remove veins and films. Cook. Cool. Grind in a meat grinder, you can immediately grind it with onions. Add salt and spices. Mix everything.

Separate the yolks.

Beat the protein mass to stiff peaks and cool.

Stir the yolks into the prepared minced meat, followed by carefully folding in the whipped whites. Mix. Divide the resulting mass into molds.

Bake at t=180 degrees for 40 - 45 minutes. The “indicator” of readiness is the appearance of a golden crust.

Meat soufflé with cottage cheese

This recipe is unusual. At first glance, the combination of cottage cheese and meat looks unconvincing. But once you try this dish, all doubts will disappear. The dish comes out the most juicy, and the light curd sourness immediately reveals the familiar taste of beef.

Ingredients:

50 g low-fat cottage cheese
200 g beef
20 g butter
testicle
seasonings

Manufacturing method

First you need to prepare the meat - boil it, cool it, grind it in a meat grinder. Place in a large bowl and mix with cottage cheese. Puree the resulting mass with a blender, add the yolk, butter and spices. Mix again and add the whipped whites. Form small balls from the resulting paste and bake. It is recommended to cook this original dish in a double boiler.

Meat soufflé - protein attack from Dukan

A dietary super-dish with strict calorie restrictions and the highest protein content. The French nutritionist advises choosing turkey meat as the main ingredient.

Ingredients:

500 g turkey fillet
150 ml skim milk (0%)
1 testicle
1 onion
salt, spices, bouquet of Italian herbs

Manufacturing method

Grind the onion and meat in a meat grinder. Separate the yolks and mix with milk. Add to the minced meat. Salt everything and add spices. Stir the whipped protein mass into the minced meat. Bake at t=190 degrees.

The resulting product tastes slightly like milk sausage. You can eat it as a “greenish” sandwich: pour soy sauce over a cut piece of meat and wrap it in a lettuce leaf.

Meat soufflé “Like in kindergarten”

A familiar taste from my youth. The recipe is suitable for children from one year old, as well as for anyone who loves simple healthy food. For baby food, it is recommended to use chicken fillet as the base.

Ingredients:

100 g chicken fillet
half a carrot
z st. spoons of milk
1 tbsp. tablespoons butter
1 testicle
1 teaspoon of semolina or tbsp. spoon of rice

Manufacturing method

Pour warm milk over the cereal and wait until it swells (in the version with rice, cook porridge from the cereal). Boil the fillet. Grate the carrots on a small grater. Place boiled chicken pulp, grated carrots, yolks of 2 eggs, melted into butter into a blender bowl. Puree everything in a blender until a paste-like consistency is formed. Fold in the whipped egg whites. Place in a mold and place in the oven. Bake for half an hour at t=190 degrees. If you cook in a slow cooker, it will take about 40 minutes.

Meat soufflé with cabbage

To make the food more juicy, the freshest vegetables are added to the minced meat. As a vegetable ingredient, you can use zucchini, white cabbage or cauliflower.

This recipe is a real gift for gourmets who dream of losing extra pounds. The dish involves the addition of sour cream 10% fat and cheese 5% (tofu, Chechil cheese, Dutch “gaudette” are suitable). For minced meat, you should select the leanest pieces. Instead of beef, you can eat other dietary meats - veal or chicken breasts. If you have calorie restrictions, you can avoid cheese.

Ingredients:

500 g minced meat (chicken)
500 g cabbage (zucchini)
two testicles
2 tbsp. spoons of sour cream 10%
20 g cheese
1 small onion
seasonings (salt, pepper)

Manufacturing method

There is no need to cook the cabbage, just cut it and chop it along with the onion. Mix with minced meat. Add sour cream, yolks of 2 eggs. Bring to a smooth paste. Add whipped egg white, salt and spices. Bake at t=200-220 degrees. Bake for 30 minutes. Sprinkle with grated cheese 5-6 minutes before cooking.

Beef soufflé with bechamel sauce

A unique recipe with a French twist . A dish of tender substance with a refined taste, not entirely dietary, but most nutritious. It's quite simple to prepare. Using the basic recipe, add the sauce prepared in advance to the pureed mixture just before adding the whipped egg whites. As a result, the taste of beef will acquire that extraordinary piquancy for which French cuisine is so famous.

Bechamel sauce recipe

Ingredients:

50 g butter
half a cup of flour
A glass of milk
Nutmeg and salt to taste

How to make the sauce

First, lightly fry the flour in a frying pan until a wonderful caramel color appears. Add the dissolved butter and grind until the mixture is homogeneous. Turn down the heat. Slowly pour the milk into the resulting mass, always stirring and without removing from the heat. Add milk 2-3 tablespoons at a time, making sure no lumps are created. The texture should be homogeneous, as thick as sour cream. If you still cannot avoid lumps, it is better to strain the sauce. Stir in ground nutmeg and salt. Cool.

Secrets from chefs

1. The main secret to making a good soufflé is the correct handling of proteins. In order for the food to come out airy and melt pleasantly in your mouth, you must:

carefully separate the yolks, otherwise the whites will not whip;
First cool the whites separated from the yolk in the refrigerator;
Do not immediately add whites to the meat: first beat with a mixer until stiff foam forms, and then cool again;
Proteins should be added just before baking.

2. It is recommended to be careful when adding seasonings. Spicy seasoning can interrupt the tender taste of meat sweetness and spoil the tender taste.

3. It is not allowed to open the oven during baking. The airy paste can “settle” and lose its shape. The risk is justified only in this case, when you want to get a fragrant cheese crust. To do this, open the oven door 10 minutes before cooking and quickly sprinkle the risen mass with grated cheese.

4. If you follow a serious diet (Diet is a set of rules for human consumption of food) and to lose weight, the calorie content of a dish can be reduced by slightly adjusting the recipe. So the yolk can be replaced with light meat broth, and instead of beef you can cook veal. Instead of butter, place parchment paper on the bottom of the baking dish.

5. The readiness of the dish is determined visually. As soon as the crust has browned, immediately remove it from the oven.

You can serve this dietary delicacy as a separate dish with lettuce and tomatoes, or with tea, with bread, like a sandwich.