Minced meat soufflé recipe like in kindergarten. Recipes for beef soufflé in the oven - dietary, from boiled meat and minced meat Meat soufflé made from raw minced meat
This dish will bring noticeable variety to the usual table and will be a worthy replacement for the usual, boring cutlets. Mothers of small children and adherents of a healthy diet will especially appreciate the minced meat soufflé, and time-saving housewives will also like it. The preparation itself does not take long: just mix everything, and the oven does the cooking for us - no need to stand at the stove and turn over each meatball!
So, as you may have guessed, meat soufflé is prepared according to approximately the same principle, but we have selected not only the simplest recipes, but also truly interesting ones to awaken your imagination, give a starting point, and the final, most favorite option , you can compose for yourself!
Don’t think that soufflé is necessarily something sophisticated and complex. Do you just have some minced meat left over from cutlets or meatballs, or do you want to cook something new instead? Meat soufflé is just what you need!
Secrets of a successful soufflé
There are, however, several nuances that it is better not to neglect so that the dish turns out fluffy and airy, as planned.
Squirrels
We always beat the whites separately, regardless of their quantity, even if we are talking about one piece!
Grind the yolk with the minced meat as usual (with a mixer, blender or food processor), and first cool the white (keep it in the refrigerator for 10 - 15 minutes), then beat it to white peaks with grains of salt, so the foam will be steeper, and add it to the fully prepared minced meat, already mixed with all the ingredients.
We do this carefully with a wooden spatula or a tablespoon, since our task is not to damage the structure of the foam - it is this that will add volume and fluffiness to our soufflé.
Water bath for cooking
If we want to achieve the most dietary food possible, we cook it in a water bath. To do this, we select dishes of the required size: a tray/baking tray with high sides, into which you can pour boiling water and the baking dish itself. It should be slightly higher so that water does not get into the minced meat.
You can use several small muffin tins. If they are silicone, they do not even need lubrication; oil can be used solely to enhance the taste of the dish.
Remember that the smaller the size of the molds, the less time the soufflé will be prepared.
Temperature
Place the raw minced meat in a preheated oven and bake until the surface is browned. The usual temperature is 180 - 200 degrees, depending on the mode. If the top begins to darken too intensely, cover it with foil, but do not lower the temperature.
If now it seems that instead of a hearty meat dish you will certainly end up with a diet steamed casserole, then don’t worry, this is not so.
Golden crust
Regardless of the components in the recipe, when baking the soufflé in the oven, we can easily achieve a golden brown crust by simply brushing the surface of the raw minced meat before baking:
- Butter
You can melt it and pour it over it, or you can grate the frozen one, mix it with herbs and sprinkle it on top.
- Sour cream
Of course, it’s best to take the fatty country variety, but the store-bought 10% in combination with allspice, paprika and nutmeg will create a very tasty crust.
- Grated cheese
The classic baking option will make the surface of the soufflé rosy and crispy. In addition, you can take any cheese: hard or semi-hard. To achieve the most piquant, spicy taste, choose blue cheese.
- Cream
Just as in the case of sour cream, it is best to purchase the product on the market. The store-bought version can be improved by adding spices and a little grated cheese.
- Raw egg with milk and herbs
It is enough to stir the egg with 4-5 tbsp of milk with a fork, make the mixture as for an omelette, add salt, add 2-3 tbsp of chopped herbs (frozen will do) and, if desired, 1.5 tbsp of mayonnaise.
Stir until smooth and spread with a tablespoon over the surface of the raw minced meat.
- Homemade mayonnaise
It is made very quickly and simply from the most ordinary products, and the taste is so different for the better from any industrial analogues that, once you try it, you will not refuse it! This mayonnaise is good on its own, without any additions. The soufflé with it will become juicier and more aromatic, the minced meat will be soaked, and a bright, appetizing crust will form on top.
Ingredients
- — 500 g + -
- - 1 glass + -
- - 1 glass + -
- - 2 pcs. + -
- - pinch + -
- - on the tip of a knife + -
Preparation
- If desired, boil the meat in a whole piece or in small slices, steamed, or in broth. Then cool and grind into minced meat using a meat grinder or food processor.
- Pour cream or sour cream, milk into it and beat with both yolks, salt and pepper. Let it sit for a minute, meanwhile getting to work on the whites.
- Mix the resulting foam into the minced meat, spread the mixture into molds, if desired, grease the top and send to bake. We do this in the oven in a water bath or without.
Serve the finished soufflé hot.
Of course, the composition of the minced meat can be changed, and the soufflé itself can be prepared not from boiled, but from raw meat.
Ingredients
- Meat pulp – 450 g
- Broccoli (white or cauliflower) – 450 g
- Onions – 1 pc.
- Eggs – 2 pcs.
- Low-fat sour cream or meat broth – 100 ml
- Hard cheese as desired (for sprinkling) – 50 g
- Salt, spices - to taste
Preparation
- We make minced meat from raw meat, add salt and pepper, mix in sour cream and yolks.
- If necessary, wash the vegetables and chop them in a food processor. We leave the consistency to your discretion: you can puree them completely, you can leave small pieces. Combine with meat.
- Mix the whipped whites with the prepared minced meat.
- Place the soufflé in a hot oven, pouring it into portioned molds. Bake for 25 - 30 minutes at 195 degrees.
If we use one mono-mould, cool the finished dish slightly, take it out and cut it into portions.
This is a meat souffle with vegetables, and there are 50% of the total mass, it turns out to be dietary and juicy. To create an even lighter dish, replace the sour cream with vegetable broth or plain salted water.
- It is best to steam the dish without lubricating the surface of the minced meat with anything.
- Instead of various types of cabbage, you can take zucchini, corn and green peas.
- When you want to maintain a light texture and make the taste more piquant without counting calories, add soft cheese, processed cheese and starch to the minced meat. For half a kilo of meat base you will need 200 g of processed cheese and 2 tbsp of potato or corn starch. Stir everything with 2 yolks, add whites and, to create a crust and beautiful sides, pour breadcrumbs into greased molds.
- If desired, pour dried herbs, garlic from the mill and paprika into the breading, and only then cover the walls of the molds with an even layer. It will fit well on the oil. We remove the excess; there is no need for extra bread.
Here is another option for a healthy, protein-containing meat soufflé.
- Choose 200 g of low-fat or 9% cottage cheese.
- Mix it with half a kilogram of minced meat, salt and pepper and leave.
- Meanwhile, use a blender to beat 2 slices of crustless white bread soaked in milk together with 2 yolks.
- Add the mixture to the minced meat, mix, and at the end mix in the foam of 2 proteins.
Bake in small, greased pans for 25 minutes. This meat soufflé with cottage cheese goes well with cheese topping and herbs. You can add these ingredients before baking, or after, it all depends on the desired effect.
Serve hot with vegetable or potato side dish.
So, a minced meat soufflé cooked in the oven can meet any of our requirements: it can be dietary and satisfying, rich and light, most importantly, it is very varied!
28.12.2018
Many people know soufflé as a delicious dessert. But not only sweets come with this name. Recently, housewives have increasingly begun to look for original and easy-to-follow recipes for preparing meat dishes. Prepare a delicious meat soufflé for your household. We discuss the recipe in the oven in our article.
Meat soufflé: revealing the secrets of preparation
Most often, meat soufflé is found in children's diets. A recipe for children in the oven is no different from the treats that adults enjoy. In general, a soufflé is a fluffy 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 can be easily adapted to a double boiler and a slow cooker.
Let's start by choosing the base that makes up the meat. Pork, beef tenderloin, turkey, and rabbit are suitable. Of course, chicken is considered a favorite. It is advisable to choose brisket that is low in calories.
The meat product must be ground to a mushy state. If you grind chicken meat in a meat grinder, it is better to repeat this procedure two or three times to grind the meat as much as possible.
Now about the additions. The required set of products for preparing meat soufflé includes chicken eggs, bread, and pasteurized cow's milk. You can deviate from the traditional recipe. So, for example, milk is safely replaced with cream with an average percentage of fat content; instead of bread, bread crumbs, semolina or oatmeal are added.
On a note! You can choose absolutely any recipe for minced meat soufflé in the oven. To prevent the dish from turning out bland, add chopped garlic, fresh or frozen herbs, ground pepper, nutmeg and other spices at your discretion.
Cooking tips:
Meat soufflé can be placed not only on an everyday table, but also on a holiday table. This treat does not need any additions. But if you wish, you can prepare a side dish of vegetables, any at your discretion.
We invite you to prepare a meat soufflé stuffed with sweet peppers. In addition to this vegetable, you can also add fresh tomatoes. It is advisable to remove the skin from the tomatoes so that it does not spoil the appetizing appearance and taste of the soufflé.
The recipe is completely simple. If you are cooking for the first time, follow the recipe proportions and you will succeed.
On a note! The silicone mold does not need to be lubricated with anything. But cover ordinary metal 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;
- chopped dill - 2-3 table. spoons;
- garlic cloves - two or three pieces;
- ground allspice;
- chicken egg - two pieces;
- salt;
- ground nutmeg – 1 teaspoon. spoon.
Preparation:
- Where do we start? Of course, from the preparation of the products necessary for preparing the meat soufflé.
- You can use chilled semi-finished chicken mince. 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 few 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 literally a couple of tablespoons of mayonnaise. It will be even tastier if you use sour cream with a medium fat content.
- Mix all components thoroughly until a mass of homogeneous consistency is obtained. Add ground allspice and nutmeg.
- Grind the washed dill. Add to the meat mixture and mix again. The base for the soufflé is ready.
- We wash the sweet pepper, peel it and cut it into strips.
- Grease the refractory mold, walls and bottom with a small amount of refined sunflower seed oil.
- Spread half of the meat mixture in an even layer.
- Distribute the slices of sweet pepper in the next layer.
- 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 fresh vegetables or side dish.
Beef soufflé- a delicious 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 its delicate consistency, 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 baby and medical nutrition. This is healthy, 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 exactly and know the secret tricks of chefs, you can get a real airy weekend treat.
Meat soufflé: step-by-step instructions
Basic recipe
You can make a soufflé from beef, rabbit or dietary poultry. For baking, a fireproof or silicone mold is used, as well as special portion molds. Bake in the oven or in a slow cooker. A double boiler is used less often.
Ingredients:
- 600 grams of beef
- two eggs
- one onion
- seasonings (salt, pepper)
Cooking method
- Wash the meat, cut into pieces, remove veins and films. Cook. Cool. Grind in a meat grinder, you can immediately 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, then carefully fold 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 turns out more juicy, and the light curd sourness reveals the familiar taste of beef in a new way.
Ingredients:
- 50 grams low-fat cottage cheese
- 200 grams of beef
- 20 grams butter
- seasonings
Cooking method
First you need to prepare the meat - cook it, cool it, grind it in a meat grinder. Place in a large bowl and mix together 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 high protein content. The French nutritionist recommends choosing turkey meat as the main ingredient.
Ingredients:
- 500 g turkey fillet
- 150 ml skim milk (0%)
- 1 egg
- 1 onion
- salt, spices, bouquet of Italian herbs
Cooking 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 “green” 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 childhood. The recipe is suitable for babies from one year old, as well as for everyone who loves simple, healthy food. For baby food, it is recommended to use chicken fillet.
Ingredients:
- 100 g chicken fillet
- half a carrot
- z st. spoons of milk
- 1 tbsp. tablespoons butter
- 1 egg
- 1 teaspoon semolina or tbsp. spoon of rice
Cooking 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 fine grater. Place cooked chicken pulp, grated carrots, two egg yolks, and melted butter into a blender bowl. Puree everything in a blender until a paste-like mixture forms. 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, fresh vegetables are added to the minced meat. You can use zucchini, white cabbage or cauliflower as a vegetable ingredient.
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 use other dietary varieties meat- veal or chicken breasts. If you have calorie restrictions, you can skip cheese.
Ingredients:
- 500 g minced meat (chicken)
- 500 g cabbage (zucchini)
- two eggs
- 2 tbsp. spoons of sour cream 10%
- 20 g cheese
- 1 small onion
- seasonings (salt, pepper)
Cooking method
There is no need to cook the cabbage, just chop it and chop it along with the onion. Mix with minced meat. Add sour cream and two egg yolks. 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
Exquisite recipe with a French accent . The dish is a delicate substance with a refined taste, not quite dietary, but higher in calories. It's quite simple to prepare. Using the basic recipe, add the pre-prepared sauce to the pureed mixture just before adding the beaten egg whites. As a result, the taste of beef will acquire that special piquancy for which French cuisine is so famous.
Bechamel sauce recipe
Ingredients:
- 50 grams 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 beautiful caramel color appears. Add the dissolved butter and grind until smooth. Reduce heat. Slowly pour milk into the resulting mass, stirring all the time and without removing from heat. Add milk 2-3 tablespoons at a time, making sure that no lumps form. The texture should be homogeneous, similar in density to sour cream. If you still cannot avoid lumps, it is advisable to strain the sauce. Stir in ground nutmeg and salt. Cool.
Secrets from chefs
1. The main secret to making a good soufflé is proper handling of proteins. To make the food airy and pleasantly melt in your mouth, you must:
- carefully separate the yolks, otherwise the whites will not beat;
- 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 immediately before baking.
3. You cannot open the oven while baking. The airy paste may “settle” and lose its shape. The risk is justified only when you want to get a flavorful 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 strict diet and lose weight, the calorie content of the 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 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.
Many people consider soufflé a complicated dish, but in fact, knowing some secrets of preparation, everything is quite simple. It can be prepared from different types of meat, and can also be subjected to various heat treatments. The soufflé turns out delicious in the oven, but the steam version is recommended to include children and people with gastrointestinal problems in the menu. I would like to say right away that you can cook it in portions in small forms or in a large dish.
How to prepare a classic meat soufflé?
Many people compare this dish to a cloud because the consistency is very airy. You can use any type of meat, and even offal.
Ingredients:
- 0.5 kg of veal or beef;
- 0.5 l of water;
- 1 tbsp. cream 33%;
- 1 tbsp. milk;
- 2 testicles;
- 1 teaspoon salt;
- 0.5 teaspoon pepper.
Cooking method:
How to prepare meat soufflé for children?
Meat products must be on the children's menu. To ensure that your child eats them with pleasure, prepare a soufflé for him. You can use both chicken and veal; we'll stick to beef.
Ingredients:
- 300 g beef;
- 2 eggs;
- 100 g buns;
- 15 g butter;
- 2 tbsp. spoons of milk;
- salt.
Cooking method:
How to prepare a dietary meat soufflé?
This recipe is suitable for people who are watching their figure or have problems with the gastrointestinal tract. Meat prepared this way is healthy.
Ingredients:
- 0.5 kg minced meat;
- 0.5 kg cabbage;
- 100 g low-fat sour cream;
- onion;
- 2 eggs;
- salt;
- pepper;
- a little low-fat cheese.
Cooking method:
How to cook meat soufflé in a slow cooker?
This recipe will allow you to create the most healthy dish that is incredibly tender and juicy. A great option for a children's breakfast. We will steam it using a multicooker.
Ingredients:
- 100 g veal;
- quail egg;
- 1/4 tbsp. milk;
- 1 teaspoon semolina;
- carrots;
- salt;
- oil.
The result will be approximately 6 servings.
Cooking method:
How to cook meat soufflé with cottage cheese?
This dish is similar in consistency to pate, so it can not only be eaten separately, but also spread on toast. Cottage cheese makes the dish even more satisfying and healthy.
Ingredients:
- 700 g beef;
- 150 g cottage cheese;
- 3 eggs;
- 100 g butter;
- 2 slices of white bread;
- 0.5 tbsp. milk;
- 55 g cheese;
- greenery;
- salt;
- pepper.
Cooking method:
How to make rabbit soufflé?
This meat does not end up in the refrigerator very often, but if you managed to get a piece of this meat, then you should definitely cook this dish.
Ingredients:
- 0.5 kg rabbit meat;
- egg;
- 2 slices of bran bread;
- 0.5 tbsp. spoons of milk;
- a little broth;
- butter;
- 55 g low-fat cheese;
- salt.
The result will be approximately 8 servings.
Cooking method:
How to cook meat soufflé with vegetables?
This recipe is a godsend for mothers, since they can feed their child not only meat, but also vegetables. Not only children, but also adults will like this dietary dish.
Ingredients :
- 400 g chicken fillet;
- onion;
- celery root;
- carrots;
- 2 eggs;
- 55 ml cream;
- 2 tbsp. spoons of flour;
- 50 g butter;
- salt;
- pepper
Cooking method:
Chicken and zucchini soufflé recipe
Few people like zucchini, and this is especially true for children. In fact, this is a very healthy product that should be in the diet.
Ingredients :
- half a chicken fillet;
- small zucchini;
- egg;
- 1 teaspoon starch;
- 1 tbsp. a spoonful of chopped greens;
- salt;
- pepper.
The quantity of products is designed for 6 servings.
Cooking method:
All the recipes discussed above are simple and can be prepared extremely quickly. Now you will not have problems with what to feed children and adults in the morning. Cook with pleasure.