Steamed beef soufflé. Beef soufflé
Meat soufflé is introduced into the diet of young children, since this dish has dietary properties. Meat soufflé included in the diet of healthy people who adhere to a healthy lifestyle. Diet therapy offers meat soufflé with pancreatitis.
Meat soufflé
Proper nutrition treats chronic pancreatitis. It heals because by following a diet, you create conditions to stop the inflammatory process in the pancreas. The inflammation stops 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 today's post is soufflé.
Meat soufflé Dietary recipes
The meat can be beef, chicken, turkey, fish. Soufflés are prepared from all types. We choose meat that is not sinewy, not fatty, and boil it first. For meat souffle intended for non-dietary food, minced meat, not boiled, is used.
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. task steamed meat soufflé-“steaming” 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 pc.
- Butter – 1 tbsp
- Loaf (white bread) - a little, if bread, then a cut piece, 1 cm thick: 4
- Milk – 1 tbsp
- Low-fat cheese – 15-20 gr.
- Greenery
- Salt - to taste
- Pepper is not advisable because pepper has properties that increase secretory activity.
Cooking 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
- Gently add the whipped egg white to the resulting mixture.
- 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. However, 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
- Eggs - 1 piece
- Milk - 1/2 cup
- Wheat flour -1 tsp (11 g)
- Butter -1 tsp (11 g)
- Salt - to taste
Cooking method:
- To the boiled beef, cleaned of tendons, add milk sauce, egg yolks, and butter. Mix and grind with a blender until smooth. (Or we pass the meat twice or twice through a meat grinder with a fine grid and add all the described ingredients to it)
- Grease a baking sheet with oil, spread the protein-meat mass on it in a layer of 3-4 cm.
- The oven is preheated to a temperature of 220-230 degrees. Baking time 20-25 minutes.
- 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
Cooking method:
- To boiled beef, cleaned of tendons, add egg yolks, half the amount of butter, and salt. Mix and grind with a blender until smooth. (If you don’t have a blender, then pass the meat twice or twice through a meat grinder with a fine grid and add all the described ingredients to it)
- Add well-cooked and cooled rice porridge to the resulting 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 is 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
- 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 soufflé
Read more about what you can eat with pancreatitis and what foods are not recommended, what you absolutely cannot eat with pancreatitis
Beef soufflé is prepared using a variety of methods. An oven, a stove with a frying pan, a multicooker and a double boiler can be used here. There are traditional classic and dietary soufflé recipes. But you can also diversify the dish with additional ingredients, for example, cottage cheese.
Meat soufflé can be considered a dietary dish, especially if beef is used in preparation. Also, this food is great for those who have problems with the gastrointestinal tract. This is due to the fact that the dish, thanks to the unique cooking technology, turns out to be very light and easily digestible.
Classic recipe
This recipe is the simplest and most popular because it takes little time and effort.
Direct preparation of the dish:
![](https://i2.wp.com/notefood.ru/wp-content/uploads/2016/11/sufle_iz_govyadini_na_paru-147388.jpg)
Dietary steamed beef soufflé
The dish prepared according to this recipe can be consumed not only during a diet, but also for small children.
- beef, pre-steamed in the amount of 100 grams;
- three or four tablespoons of meat broth;
- butter in the amount of one teaspoon;
- one chicken egg;
- flour in the amount of ½ teaspoon;
- a small pinch of salt.
Calorie content – 157 kcal per 100 grams.
The process of preparing a steamed dietary soufflé:
- It is very important that the beef for this dish is lean and has no streaks;
- Boiled meat must be twisted twice using a meat grinder;
- Next, you can start preparing the sauce. To do this, add flour and pre-melted butter to the prepared meat broth;
- Mix the mixture thoroughly and cook over low heat until a homogeneous thick composition is obtained;
- Add the resulting sauce to the meat, also add chicken yolk, salt and mix everything thoroughly;
- Beat the protein in a separate container until a rich foam forms and also add to the chopped meat;
- For preparation, it is better to use small silicone molds;
- Divide the resulting meat mass into molds;
- Steam for 25 minutes.
Beef soufflé for children in a slow cooker
This soufflé is perfect for the smallest children who are just starting to get acquainted with food. For preparation you will need the following ingredients:
- lean beef without veins in the amount of 100 grams;
- one quail egg;
- semolina in the amount of one teaspoon;
- butter in the amount of one teaspoon;
- a quarter glass of milk;
- a small pinch of salt;
- a small piece of carrot.
Cooking time – 40 minutes.
Calorie content – 142 kcal per 100 grams.
Cooking:
- Wash the meat thoroughly and divide into small pieces;
- Do the same with carrots;
- Place meat and vegetables in a blender and grind;
- Add the quail egg, semolina, butter and turn on the blender again. The result should be a homogeneous mass;
- Pour milk into the mixture and add salt;
- Place the resulting composition in silicone molds;
- Pour two glasses of water into the multicooker bowl;
- Place a special container for steaming;
- Place the mold with the mixture in a container;
- Set the multicooker to “Steam” mode, close the lid and leave for 30 minutes.
Beef soufflé with cottage cheese
A dish with such seemingly incompatible products turns out very tender and tasty.
To prepare you will need:
- cottage cheese in the amount of 50 grams;
- beef in the amount of 200 grams;
- butter in the amount of 20 grams;
- one chicken egg;
- salt and seasonings to taste.
Cooking time – 1 hour.
Calorie content – 195 kcal per 100 grams.
Step-by-step preparation of soufflé:
- Rinse the meat well under cold water and cut into small pieces. Be sure to remove all veins and film;
- Place the meat on the stove and cook it in slightly salted water;
- Bring it to readiness, remove it, cool it and pass it through a meat grinder or grind it in a blender;
- Also pass the cottage cheese through a meat grinder or blender. Stir in meat;
- Add chicken yolk and butter to the mixture. You can mix thoroughly, but it is better to beat everything together in a blender;
- In a separate container, beat the egg whites until a thick foam forms and add to the mixture. Mix very carefully with a spoon;
- Add salt and pepper to the mixture. Mix gently again;
- Form small balls and cook them in a steamer.
- The dish is completely ready to eat.
Boiled beef soufflé in a frying pan
Prepare the main ingredients of the recipe:
- beef in the amount of 100 grams;
- one chicken egg;
- about 20 grams of milk;
- flour in the amount of 6 grams;
- butter in the amount of 5 grams.
Cooking time – 50 minutes.
Calorie content – 232 kcal per 100 grams.
Step-by-step preparation:
- Wash the beef thoroughly, remove all films and veins, cut into small pieces;
- After cooling the finished meat, pass through a meat grinder. It is advisable to do this twice;
- Mix milk with butter and flour. Add to meat and mix thoroughly;
- Immediately add the chicken yolk to the meat and stir;
- In a separate bowl, beat the chicken white and slowly add it to the meat mixture. Stir gently;
- Grease a frying pan with butter and place the finished mixture there;
- Place the frying pan on low heat, cover with a lid and cook for 20 minutes.
- When preparing minced meat, it is better to add only chicken yolks to the meat. The egg whites are whipped until foamy in a separate container and added before the actual baking of the dish;
- In order to reduce the calorie content of the dish, you should add only chicken proteins to the minced meat. You can also replace sour cream with meat broth of the second or third broth;
- To prepare a dish for serving on the holiday table, you can use small cake pans.
Beef soufflé can be prepared both for people with various diseases of the gastrointestinal tract and for small children. This dish is also perfect for a diet. There are many different recipes with different additional ingredients. Therefore, everyone can always choose an option to their taste.
Beef soufflé is a nutritious and very healthy dish. Its low calorie content allows it to be quickly absorbed by the human body, feeding it with the necessary macro- and microelements. A delicate soufflé is an excellent dish, which, if prepared correctly, is perfect for both a festive table and a children's menu.
For festive serving, a dish made from 600 g of beef pulp, cooked in the oven, is perfect. In addition to meat, you will need:
- 2 eggs;
- 200 ml each of milk and cream;
- salt and spices.
Cooking method:
- The meat is chopped, boiled until tender in water with seasonings and, after cooling, ground using a blender until smooth.
- Pre-separated whites are whipped with salt.
- The meat is re-beaten with the addition of milk, cream, yolks and spices.
- Next, the protein mass is mixed in from the bottom up.
- The oven is preheated to 180°C.
- The minced meat is distributed into forms, which are sent to the oven for 25 minutes. https://youtu.be/C35uLHjgvk0
Steaming in a slow cooker
You can prepare a delicate dish using a modern kitchen device from:
- 120 g beef;
- stacks of meat broth;
- eggs;
- a small piece of butter;
- pinches of flour.
When preparing:
- The beef is washed, dried, boiled and passed through a meat grinder twice.
- The butter is melted in the microwave or steamed.
- A sauce is prepared from broth, melted butter and flour, with which the meat is mixed, after which the minced meat is simmered until all the liquid has evaporated.
- The yolks are mixed into the minced meat immediately, and the whites are added to the resulting mass after beating.
- The minced meat is laid out in molds, which are placed on a plastic grill for steaming.
- Water is poured into the bowl, after which the multicooker is set to the appropriate mode for half an hour. For aroma, add laurel and basil leaves to the liquid. https://youtu.be/XcqZ5qXtCG8
Dietary recipe for a child
Beef soufflé for a child can be prepared with the addition of healthy cereals. To complete the recipe you need:
- 80 ml milk;
- 15 g butter;
- egg;
- 100 g beef;
- 30 g rice.
Progress:
- The meat is washed, boiled, chopped and, using a blender, turned into a homogeneous mass, to which ¼ milk is added.
- The rice is cooked until cooked, after which 35 ml of milk is poured in and left for 5 minutes.
- The entire contents are whipped with a blender, and then mixed with separately whipped egg whites.
- The soufflé is laid out in molds, which are steamed for 25 minutes. https://youtu.be/IIch924-FLg
Boiled beef soufflé
Beef meat soufflé is prepared quickly and from a minimal food set, consisting of:
- 2 eggs;
- 600 g beef;
- bulbs;
- seasonings and salt.
Sequencing:
- The onion is chopped.
- Boiled beef is cut into pieces, which are mixed with onions and passed through a meat grinder.
- Afterwards the minced meat is whipped with a blender until fluffy.
- Using a mixer, a stable foam is prepared from eggs with a pinch of salt, which is mixed into the future soufflé.
- The minced meat is seasoned and placed in molds, which are sent to the oven for 30 minutes. https://youtu.be/mRFXsb3g5dc
With added cottage cheese
Dietary beef soufflé with cottage cheese is a nutritious and very healthy dish that will be very useful for digestive problems.
To bring the recipe to life, you need to prepare:
- 100 g beef;
- half the amount of cottage cheese;
- egg;
- just a little butter;
- a pinch of salt.
The step-by-step preparation scheme involves performing the following manipulations:
- Water is poured into the pan, in which a piece of beef is boiled until cooked.
- Boiled meat is divided into parts, which, together with cottage cheese, are passed through a meat grinder.
- The yolk and melted butter are carefully mixed into the resulting minced meat.
- The whites are separately beaten with salt and added to the minced meat.
- The meat mass is given an airy structure using a blender.
- The soufflé is placed in molds and steamed for about 20 minutes.
How to make with milk
In the summer heat, when you want something meaty, but at the same time light, a tender soufflé with the addition of 500 ml of milk will help out. In addition to the additional ingredient, you will need:
- ½ kg of beef pulp;
- 3 eggs;
- a piece of cheese and butter;
- a little salt and spices.
Basic steps for preparing a dietary dish:
- The pan is filled with water, which is salted.
- The meat is immersed in cold water and cooked until cooked.
- After cooling, the beef is divided into pieces.
- All of the above ingredients, except cheese, are combined in a food processor and whisked thoroughly.
- The resulting mass is poured into a pre-greased mold and sprinkled with cheese shavings, which will create an appetizing golden brown crust.
- The soufflé is baked in the oven at 180°C for about 40 minutes.
- After the dish is ready, rest a little. https://youtu.be/BDg7ULAjRNE
To ensure that the soufflé has a delicate, airy texture, you should listen to the important advice given by the best chefs:
- It is necessary to use young, lean meat, which should be boiled before direct cooking.
- When baking in the oven, do not open the door until a golden brown crust forms, indicating that the food is ready.
- To prevent the meat mass from losing its fluffiness, the whites are whipped separately and mixed into the minced meat from the bottom up.
- For children's and diet menus, it is better to use steamed recipes.
- To diversify the meat soufflé, you can supplement the main ingredient with cottage cheese, rice, onions or pieces of other vegetables that add delicate notes.
- To add sophistication to the appearance of the dish, you can supplement the basic recipe with hard cheese.
Thus, preparing beef in the form of a soufflé will radically change the view on this type of meat, which many consider to be quite tough and dry, which is why they refuse such a nutritious product.
Step-by-step recipes for beef soufflé in the oven with various vegetables, cheese, rice, boiled meat
2018-03-03 Marina VykhodtsevaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
15 gr.
12 gr.
Carbohydrates
2 gr.172 kcal.
Option 1: Classic beef soufflé in the oven
It is not always possible to cook juicy and soft beef, especially in the oven. This recipe copes wonderfully with a difficult task. The soufflé turns out tender, literally melts in your mouth and is ideal for all existing side dishes of cereals and vegetables. You will need very few ingredients to prepare. One of the most important is eggs.
Ingredients
- 600 grams of beef;
- 2 eggs;
- 100 grams of onion;
- 40 g sour cream;
- 15 ml oil;
- 0.3 tsp. pepper (black or mixture);
- 0.5 tsp. salt.
Step-by-step recipe for a classic beef soufflé in the oven
Wash the beef. Be sure to remove films and veins, even if the meat grinder is very powerful. But you can leave the fat. Then cut the meat into pieces, pass it through a meat grinder at least 2 times, using a fine mesh. If the minced meat will be prepared in a food processor, then simply chop it very well.
We also chop the onions, but you can just cut them into small cubes, it’s a matter of taste. Immediately add it to the minced meat. Separate the egg yolks and add them next. The soufflé mixture needs to be peppered and salted. Mix thoroughly.
Add some salt to the whites and beat them into stiff foam. We do this with a mixer to save time. It is also important to place the egg whites in a dry and clean bowl, then all this can be done in just a couple of minutes.
Mix the minced meat and whipped whites, transfer to a greased form, level, grease with sour cream and place the beef soufflé in the oven. Bake at 180 degrees for 40 minutes.
The soufflé will not stick in the mold and will turn out much tastier if you prepare the vessel correctly. You can grease it from the inside and then sprinkle it with breadcrumbs (white) or semolina. The dish will have a golden brown and crispy crust.
Option 2: Quick recipe for beef soufflé in the oven
This soufflé requires boiled beef. The meat can be prepared specially or removed from the broth for soup or any other dish. Additionally you will need a little butter. You can use any spices.
Ingredients
- 250 g boiled beef;
- 1 egg;
- 30 g plums. oils;
- spices;
- a clove of garlic;
- 2 sprigs of dill.
How to quickly prepare a soufflé
If the beef was cooked on the bone, then you need to trim it, cut the flesh into pieces, and put it in a blender. You can also twist it through a meat grinder. Grind together with a clove of garlic, add spices, add chopped dill.
Separate the yolk, send it to the beef, and immediately at this stage add melted or softened butter. You can simply twist a small piece of lard into the soufflé. It will give dryish meat the missing fat content. Stir all this thoroughly until smooth and set aside to let the spices dissolve.
Beat the egg whites, add to the minced meat, and stir. Place the future souffle in the mold, level it and bake for 15 minutes at 220 degrees. Since the beef is boiled, this time will be enough.
You can add green peas or canned corn to this souffle; it turns out interesting and tasty with bell pepper, but you need to cut it into small cubes.
Option 3: Beef soufflé in the oven (recipe with rice)
Recipe for a tender and tasty beef soufflé in the oven. It can be used for baby food if you don't add a lot of spices. We take any type of rice; you can add the remaining side dish to the minced meat and do not boil anything separately.
Ingredients
- 0.4 kg beef;
- 0.1 kg rice;
- 3 eggs;
- 1 onion;
- 0.5 carrots;
- 2 spoons of crackers;
- 1 spoon of oil;
- 2 spoons of sour cream;
- 1 tsp. spices for meat;
- 1 tbsp. l. chopped dill.
How to cook
Cook the rice. We do this in a large amount of water. We bring it to readiness, but in no case overcook it, maintaining the integrity of the grains. We put it in a colander. Or take about 250 grams of cooked rice left over from the side dish.
While the rice is cooking, twist the raw, washed beef and onions two or even three times. If you bought minced meat, you still need to grind it again, at least beat it with a blender.
Carrots look beautiful in a soufflé; it is best to cut them into small cubes or strips, combine them with rice and minced meat, add egg yolks, meat spices, salt, and add fresh chopped dill. Stir the mixture to distribute the ingredients evenly.
All that remains is to beat the whites into foam and add. By this time the oven should warm up to 180 degrees. Grease the mold and sprinkle with crackers.
Spread the soufflé with egg whites and cover with a thin layer of sour cream. Set to bake for 35 minutes. At the end, you can check for readiness and add a few more minutes if necessary.
The soufflé will be much more beautiful if you sprinkle it with grated cheese 15 minutes before the end of cooking. You can mix the product with white breadcrumbs, then not only a beautiful, but also a crispy crust will appear.
Option 4: Tender beef soufflé in the oven with vegetables and cream
In addition to vegetables and cream, for a tender beef soufflé in the oven you will need bread. It is best to use a white roll or unsweetened loaf. Vegetables can be cut and added to the minced meat into cubes or twisted through a meat grinder, as you prefer.
Ingredients
- 400 g beef;
- 3 eggs;
- 1 onion;
- 1 pepper;
- 3 tbsp. l. peas;
- 100 ml cream;
- 90 g loaf or roll;
- spices.
Step by step recipe
Cut off the crusts from the buns and combine with cream. You can use a product of any fat content. Let the bread soak.
We twist the washed beef and onions several times. You can simply chop the meat and chop the onions and peppers. Or we twist all the ingredients altogether, then you get a completely homogeneous soufflé. You also need to skip the soaked bun; simply pour the remaining cream into the minced meat.
Add spices and yolks to the soufflé mixture, mix everything thoroughly, put it in the refrigerator for about fifteen minutes.
There is time to prepare the mold, turn on the oven (heat it to 180 degrees), and beat the egg whites until stiff.
Mix the whipped whites and chilled minced meat with vegetables. Add three tablespoons of canned or simply frozen peas. Gently mix again and send to the form that was previously prepared. Bake for approximately 40 minutes.
You can put peas not in the total mass, but make a filling, like in a pie. To do this, place it in the middle between two layers of minced meat. In this version, you can chop the pepper and use it as well.
Option 5: Beef soufflé in the oven with cheese and bacon
A very unusual and tasty recipe for beef meat soufflé. In addition to bacon, you will also need sesame seeds for the dish. This amount of food produces eight full servings of meat. This soufflé recipe does not contain whites, only yolks are used.
Ingredients
- 450 g beef;
- 2 yolks;
- 60 g cheese;
- 1 tbsp. l. sesame;
- mixture of peppers, salt;
- 100 ml milk;
- 20 g flour;
- 20 g butter;
- 120 g bacon (strips).
How to cook
Mix milk with butter and heat, but there is no need to overheat, make a warm liquid. Chop the meat in a food processor until smooth. Immediately add the yolks to it, and then the milk mixture.
Season the minced meat with spices, add salt and stir. At the end, when the milk is absorbed into the beef, add flour and mix again.
Cut the cheese into small cubes and add to the total mixture. If desired, add a little greenery. At the same stage, we throw in sesame seeds, you can pre-fry them in a frying pan, the aroma will be brighter.
Line a rectangular, elongated pan with strips of bacon so that the edges hang out. Fill with prepared minced meat and cover with overhanging edges. If they do not completely cover the soufflé, then you need to cut several ribbons of bacon and hide all the holes.
Place the dish in the oven. Bake for 45 minutes at 180 degrees. Then remove from the oven, but not from the mold. Let the soufflé get a little stronger and transfer it to a plate. Cut like a roll. Serve with strips of bacon.
If there is no cream, then you can prepare the soufflé with milk or sour cream of any fat content. The products must be mixed with the minced meat until they are completely absorbed into it. Mayonnaise also makes a wonderful soufflé, but do not forget about the high fat content and calorie content of the product.
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 steamer is rarely used.
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.