Beef soufflé is a delicate dietary dish. It is recommended to use soufflé not only if you want to reduce weight, but also during the treatment of the gastrointestinal tract.
Products required for cooking
To make a beef soufflé, you will need the following products: 100 g of beef, 1 chicken egg, 1/2 cup of milk, 1 tablespoon of wheat flour, 1 tablespoon of butter, a pinch of salt.
First you need to boil the beef. If you cook meat in cold water, all the nutrients it contains will go into the broth. Therefore, put the beef in boiling water.
Beef soufflé recipe
Boiled beef should be cooled and cut into small pieces. The meat is passed through a meat grinder twice or chopped using a blender.
Wheat flour is fried in a dry preheated frying pan until a light golden hue appears. Only when the flour is sufficiently fried, butter is added to it and milk is gradually poured in, stirring the ingredients. It is necessary to achieve a sufficiently thick sauce with a uniform consistency.
Chicken yolk is driven into the ground beef and the prepared sauce is poured. Beat the chicken protein until a strong foam is formed. The foam is then added to the minced meat and the ingredients are quickly mixed. The addition of whipped protein will make the soufflé more fluffy and delicate in taste.
A baking dish is greased with vegetable oil and the prepared mass is carefully poured into it. The mold is placed on the middle level in an oven preheated to 180 ° C. Cooking beef soufflé in the oven will take about half an hour. You can decorate the finished dish with fresh herbs. Mashed potatoes or stewed vegetables will be a great addition to soufflé.
Steaming beef and rice soufflé
To prepare a soufflé from beef and rice, you will need the following ingredients: 400 g of beef, 0.5 cups of rice, 2 chicken eggs, 2 teaspoons of butter, salt to taste.
Beef is dipped in boiling water and boiled for an hour. Thoroughly washed rice is boiled in salted water until tender. The finished rice is washed and discarded on a sieve to drain all the water. Beef and rice are minced twice or chopped with a blender.
Minced meat is mixed with chicken yolks and half butter. Salt is added to taste. Beat the whites separately until they become strong foam and add them to the minced meat, quickly stirring the ingredients.
Grease the mold with the remaining butter and put in a double boiler. The time for steaming soufflé is 30-35 minutes. The finished soufflé is served warm, garnished with fresh herbs or sprinkled with sour cream sauce.
