Souffle meat: recipes

The content of the article

• How to cook meat souffle
• Souffle meat recipe
• The recipe as in kindergarten
• Beef Souffle
• Minced meat in the oven
• In a slow cooker
• From boiled meat
• Steam
• Pork in the oven
• From turkey to baby
• With egg
• Veal for baby
• From chicken

Homemade meat souffle is a simple, aromatic and deliciously delicious dish that can be served for dinner, lunch or as an appetizer. It looks like a uniform, very delicate casserole, has a pleasant airy texture and a mouth-watering appearance. A diet treat is recommended on the menu for diseases of the gastrointestinal tract, pancreatitis, and diabetes. It can be cooked even for one-year-old babies, who already have time to get used to complex multi-component dishes, but it is difficult to chew and digest meat fibers. You just need to choose a good recipe..

How to cook meat souffle

There are many ways to make a healthy souffle:

• The boiled, fried or raw meat is beaten in a blender bowl with egg yolks and other ingredients, for example, milk, cream, flour, crumb, sour cream, butter, vegetables.
• Whipped proteins are added to the mass, which give the dish a porous structure and splendor.
• The homogeneous mixture is spread on a baking sheet or in baking tins, prepared in a water bath, in a slow cooker or baked in a preheated oven at a temperature of 180-190 ° С.
• Finished products are served chilled, slightly warm or hot..

Souffle meat recipe

The classic recipe for a diet souffle is very simple, but with a standard set of products, cooking methods and options for serving dishes, you can safely improvise. Non-fat meat is traditionally used as the main ingredient – beef tenderloin, turkey, rabbit meat, chicken breast or fillet, and less often – lean pork. If desired, juicy onions, broccoli, carotene-rich carrots, mushrooms and any other mushrooms, semolina can be added to the composition. It all depends on the available products, free time, the culinary imagination of the hostess and the chosen recipe.

The recipe as in kindergarten

• Time: 1 hour 35 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 143 kcal per 100 g.
• Purpose: for lunch, dinner, snack.
• Cuisine: European.
• Difficulty: medium.

A souffle for children from one year old should be multicomponent, balanced and tasty, so that the baby does not give up the dish and ate it with pleasure. The meat contains iron, calcium and phosphorus, rich in proteins and amino acids, so this useful product must be introduced into the children’s diet. Better to prefer veal, lean beef, diet rabbit, chicken or turkey. The amount of salt and other seasonings should be limited. A child will especially like a finished souffle if cooked in portioned ceramic or silicone tins of bright colors.

Ingredients:

• veal – 500 g;
• flour – 1.5 tbsp. l .;
• meat broth – 150 ml;
• eggs – 2 pcs.;
• butter – 30 g.

Cooking method:

1. Boil Veal.
2. Mix meat broth, oil, raw egg yolks and wheat flour in a blender bowl, which should be sifted beforehand.
3. Add cooled veal sliced ​​in medium slices.
4. Interrupt to get a homogeneous consistency.
5. Separate the whites to a state of fluffy foam.
6. Gently mix the meat mixture with whipped proteins to preserve the bubbles.
7. Distribute the weight in batch molds.
8. Bake for half an hour.

Beef Souffle

• Time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 209 kcal per 100 g.
• Purpose: for lunch, dinner, snack.
• Cuisine: European.
• Difficulty: medium.

For the preparation of dietary meat soufflé, low-fat beef (preferably tenderloin), low-fat cottage cheese and quail eggs are used. If desired, fresh parsley, dill, chives or cilantro can be added to the composition. Stuffing is viscous, but very tender and airy, so you need to work with it carefully. Hands can be slightly moistened with water to make it easier to form portioned balls for a double boiler from the prepared meat mixture. For a more effective serving, finished products can be laid out on disposable paper molds for baking muffins and cupcakes, sprinkled with sesame seeds.

Ingredients:

• beef – 450 g;
• cottage cheese – 150 g;
• quail eggs – 3 pcs..

Cooking method:

1. Cut beef into small pieces.
2. Boil in slightly salted water. Cool.
3. Grind boiled beef with a meat grinder or blender.
4. Add low-fat cottage cheese. Mix thoroughly by rubbing with a wooden spoon or spatula.
5. One by one add raw yolks of quail eggs.
6. Skip the meat mass again through a meat grinder or beat until smooth with a blender.
7. Introduce whipped whites to the state of thick lush foam.
8. Form small meat balls of the same size.
9. Prepare beef balls in a double boiler.

Minced meat in the oven

• Time: 45 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 219 kcal per 100 g.
• Purpose: for lunch, dinner, snack.
• Cuisine: European.
• Difficulty: medium.

Appetizing soufflé from beef or mixed pork and ground beef will be prepared much faster than the classic version of a dish of fried or boiled meat. It is recommended to give preference to home-made rather than minced meat, the quality of which is doubtful. The consistency of the finished souffle largely depends on the whipped proteins, which make the minced meat porous, uniform and tender. It is very important to carefully and correctly separate the proteins from the yolks, otherwise it will not work to whip them to a state of lush foam. Before serving, you can decorate the dish with finely chopped greens or cheese..

Ingredients:

• beef – 500 g;
• nutmeg – a pinch;
• sour cream – 4 tbsp. l .;
• eggs – 4 pcs.;
• butter – 20 g.

Cooking method:

1. Grind beef or veal, pass through a meat grinder three times.
2. Mix the resulting minced meat with raw egg yolks, sour cream (preferably fatty) and nutmeg.
3. Beat the mixture with a mixer or manually using a whisk.
4. Beat chilled proteins separately until fluffy foam.
5. Combine whipped whites with chopped raw beef.
6. Put the mass on a baking sheet or in a split baking dish, oiled.
7. Bake souffle from minced meat for about half an hour.

In a slow cooker

• Time: 1 hour 15 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 268 kcal per 100 g.
• Purpose: for lunch, dinner, snack.
• Cuisine: European.
• Difficulty: medium.

Appetizing beef soufflé in a slow cooker turns out to be very tender, literally melting in your mouth, thanks to the addition of fat sour cream and high-quality butter. The meat is not boiled, but added raw, so the dish comes out especially juicy and aromatic. Instead of beef, you can use lean pork, dietary meat of poultry or rabbit. The finished dish will be beautiful, as in the photo, if you decorate it before serving with chopped parsley, cilantro, fresh dill or feathers of chives. If desired, soufflé can be sprinkled with caraway seeds, finely chopped walnuts, sesame seeds.

Ingredients:

• beef – 450 g;
• sour cream – 8 tbsp. l .;
• eggs – 4 pcs.;
• butter – 80 g.

Cooking method:

1. Remove beef from films, residues of crushed seeds and excess fat.
2. Kill sour cream, raw egg yolks, butter and raw beef, sliced ​​in a blender bowl.
3. Using a spatula or whisk, mix the mixture with whipped proteins.
4. Fill the multicooker bowl with water. It will take about 1 liter of water, depending on the volume of the bowl (the liquid should boil).
5. Distribute the raw meat mass in the molds, place in a slow cooker.
6. Set to Steam.
7. Cook 45 minutes.
8. Remove from the slow cooker when the beef soufflé cools down a bit and “grabs”.

From boiled meat

• Time: 1 hour 35 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 252 kcal per 100 g.
• Purpose: for lunch, dinner, snack.
• Cuisine: European.
• Difficulty: medium.

Boiled beef air soufflé turns out to be more satisfying and lush due to the addition of white bread soaked in milk or warm boiled water. If the hostess does not have the opportunity to use a blender, the ingredients can be passed twice through a meat grinder. In this case, it is necessary to achieve such a consistency that the mass is homogeneous, slightly viscous, without pieces of meat. If the souffle is not prepared for the child, you can add your favorite spices to it, for example, suneli hops, black and red ground pepper, coriander. The dish will remain juicy if you cut it just before serving.

Ingredients:

• beef – 650 g;
• loaf – 50 g;
• milk – 4 tbsp. l .;
• eggs – 3 pcs.;
• butter – 60 g.

Cooking method:

1. Boil beef.
2. Soak slices of fresh loaf or unsweetened bun in warm milk so that the flesh absorbs all the liquid and swells. Hard crusts are recommended to be cut.
3. In a blender bowl, combine boiled, sliced ​​beef, soaked bread crumb, butter, raw egg yolks.
4. Interrupt to get a homogeneous consistency.
5. Mix thick meat mixture with chilled whipped proteins.
6. Put the mass on a baking sheet.
7. Bake for half an hour.

Steam

• Time: 1 hour 35 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 219 kcal per 100 g.
• Purpose: for lunch, dinner, snack.
• Cuisine: European.
• Difficulty: medium.

Steam meat soufflé can be made not only in a double boiler, but also in a slow cooker supporting the “Steam cooking” mode. During the heat treatment, the souffle does not heat up to a temperature above 100 ° C, therefore it retains its taste, aroma and useful properties. Steamed dishes are considered more useful than fried and even boiled, because tap water contains impurities and is chlorinated. Such dishes are recommended to be introduced into the diet of pregnant women, nursing mothers, people with diseases of the gastrointestinal tract and diabetes.

Ingredients:

• beef – 600 g;
• rice – 2 tbsp. l .;
• milk – 1 tbsp .;
• eggs – 2 pcs.;
• butter – 2 tbsp. l.

Cooking method:

1. Boil beef cleaned from grease, films and tendons.
2. Separately boil white rice. Cool.
3. Transfer the boiled beef, cut into small pieces, in a blender bowl.
4. Add milk, raw egg yolks, half a serving of butter. To kill.
5. Add cooled rice to the meat mass.
6. When the mixture becomes homogeneous, inject whipped proteins with a spatula.
7. Put the mass in the container of the double boiler.
8. Cook rice souffle with beef 25 minutes.
9. Pour the remaining portion of melted butter before serving..

Pork in the oven

• Time: 1 hour 35 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 229 kcal per 100 g.
• Purpose: for lunch, dinner, snack.
• Cuisine: European.
• Difficulty: medium.

Nutritious filet of lean pork, cream and milk can be served with light low-calorie dressing or soy sauce. At will, any spices and spices are added to the dish. Ground sumum berries, paprika, sour zira, basil, green pepper and saffron are best combined with pork. Spices can be ground in a mortar, mixed with prepared minced meat or previously dissolved in warmed milk. Souffle will be more satisfying if you add vegetables to it, for example, zucchini, grated carrots, cauliflower. It is important to consider that in this case the texture will become a little denser.

Ingredients:

• pork – 600 g;
• milk – 1 tbsp .;
• cream – 200 g;
• eggs – 2 pcs.;
• butter – 20 g.

Cooking method:

1. Rinse the pork, cut into small pieces.
2. Boil the meat in slightly salted water or steam it.
3. Kill pork until smooth with a blender.
4. Mix the meat mass with milk, fat cream and raw egg yolks.
5. Beat proteins to a state of fluffy foam manually or using a mixer.
6. Combine the whipped squirrels with the meat mixture. Mix gently, trying to keep bubbles.
7. Put the mass in a greased form, slightly level.
8. Bake a meat dish for half an hour.

From turkey to baby

• Time: 50 minutes.
• Servings Per Container: 3 Persons.
• Calorie dishes: 79 kcal per 100 g.
• Purpose: for lunch, dinner, snack.
• Cuisine: European.
• Difficulty: medium.

Turkey meat is one of the most delicious and healthy types of dietary meat, which must be introduced into the children’s diet. Turkey fillet contains sodium, iron, calcium and iodine, has a high protein content. All the time the mince is in the oven, you cannot open the door, otherwise the baking will settle, it will turn out flat and will not bake well. Silicone molds should not be filled up to the top – the souffle increases during baking and forms a high “cap”. The dish, cooked in a large baking dish, is cut into small portions, like a pie.

Ingredients:

• turkey meat – 350 g;
• pumpkin – 200 g;
• milk – 6 tbsp. l .;
• flour – 1 tbsp. l .;
• egg – 1 pc.

Cooking method:

1. Boil turkey.
2. Peel the pumpkin. Cut the flesh into small cubes of approximately the same size.
3. Submerge slices of pumpkin and boiled turkey in a blender bowl, beat until smooth.
4. Pour in milk, mix.
5. Add a raw egg, beat the meat mixture again.
6. In small portions introduce sifted wheat flour.
7. Lay out the mass in silicone molds.
8. Bake in a well preheated oven for about 20 minutes.
9. Before serving a ready-made dietary souffle to a child, it needs to be slightly cooled..

With egg

• Time: 45 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 219 kcal per 100 g.
• Purpose: for lunch, dinner, snack.
• Cuisine: European.
• Difficulty: medium.

Juicy soufflé with beef, eggs and low-fat cottage cheese turns out not only tasty, but also beautiful thanks to the golden crust of cheese. Dried minced meat can be mixed with broth – natural or prepared from a bouillon cube, for example, Maggi. The dish will be more fragrant and piquant if you add dry Provence herbs, paprika, a little nutmeg and other seasonings to its composition. Souffle does not stick to the baking dish if you grease it with a thin layer of vegetable or melted butter with a brush. Silicone containers do not need to be lubricated.

Ingredients:

• beef – 450 g;
• eggs – 2 pcs.;
• cottage cheese – 100 g;
• cheese – 50 g;
• loaf – 50 g;
• milk – 2 tbsp. l .;
• butter – 60 g.

Cooking method:

1. Pour in slices of fresh loaf of milk.
2. Grind raw beef, butter, low-fat cottage cheese using a blender. The mixture should be homogeneous.
3. Grind the resulting curd and minced meat with raw egg yolks and white bread soaked in milk.
4. Gently mix the mixture with chilled, well-beaten proteins.
5. Put in a baking dish.
6. Grate hard cheese on the finest grater.
7. Sprinkle the meat mass with air cheese chips.
8. Put in the oven. Bake until golden brown for half an hour.
9. Before serving, chop the finished dish with beef, cheese and cottage cheese into portions.
10. If the baking dish is high, boiled chicken or quail eggs can be immersed in minced meat. Such a meat treat “with a surprise” will surely please a child.

Veal for baby

• Time: 50 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 84 kcal per 100 g.
• Purpose: for lunch, dinner, snack.
• Cuisine: European.
• Difficulty: medium.

A low-calorie meat souffle for a child made from tender veal, low-fat cream, broccoli and carrots will make the baby’s diet balanced and varied. Finished products are flaky and very beautiful in cut, due to the alternation of minced meat and vegetables. If the forcemeat texture is liquid, it can be mixed with finely chopped cabbage or crumb of white bread soaked in milk. For baking a tasty and healthy souffle for young children, you should use silicone molds that do not need to be additionally lubricated with oil.

Ingredients:

• veal – 350 g;
• broccoli – 200 g;
• carrots – 2 pcs.;
• cream – 4 tbsp. l .;
• onion – 1 pc.;
• eggs – 3 pcs..

Cooking method:

1. Slaughter raw veal with a blender until smooth..
2. Add broccoli, raw egg yolks and low-fat cream. Kill again.
3. Combine the mass with whipped proteins.
4. Grate raw carrots on the finest grater.
5. Dice the onion.
6. Distribute half the portion of the meat mass to the prepared tins.
7. Top with a mixture of onions and raw carrots.
8. Cover with the remaining portion of minced meat.
9. Bake for half an hour.
10. Before serving the souffle to the child, it needs to be cooled.

From chicken

• Time: 1 hour 45 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 137 kcal per 100 g.
• Purpose: for lunch, dinner, snack.
• Cuisine: European.
• Difficulty: medium.

Air soufflé from diet chicken and vegetables turns out to be tasty, satisfying and very useful. Juicy white cabbage is rich in ascorbic acid, vitamins and coarse dietary fiber, which contribute to good digestion. Low-fat sour cream makes the texture more tender and light, onions add piquancy, and hard cheese – a beautiful golden crust. As a decoration, you can use fresh green onions, sliced ​​into thin rings. Before serving, the dish can be heated in a microwave or oven, which must be thoroughly heated.

Ingredients:

• chicken – 550 g;
• white cabbage – 500 g;
• onion – 1 pc.;
• sour cream – 4 tbsp. l .;
• cheese – 150 g;
• eggs – 2 pcs.

Cooking method:

1. Boil chicken fillet or breast.
2. When the chicken cools down a little, grind it with a blender or meat grinder to a homogeneous puree-like consistency.
3. Chop white cabbage. Small head is recommended..
4. Peel the onion, cut into small cubes.
5. Mix minced chicken meat, onion, cabbage, low-fat sour cream and raw eggs.
6. Distribute prepared meat mass in silicone molds or put in a large baking dish.
7. Bake for half an hour.
8. Grate cheese on the finest grater. It is advisable to use quality hard cheese rather than a cheese product.
9. Open the oven, quickly sprinkle the workpiece with cheese chips.
10. Bake another 10 minutes for the cheese to melt.
11. Serve until the crust of cheese has hardened..