Composition / ingredients
Step-by-step cooking
Step 1:
How to make a meat souffle in the oven? Prepare the products. Take the meat for the souffle of good quality, preferably tenderloin, so that it remains soft after heat treatment. Any cream will do, I have 20% fat content. Wash the eggs and dry them with napkins.
Step 2:
Divide raw eggs into whites and yolks.
Step 3:
Wash a piece of meat well, dry it, free it from films and tendons, if any. Cut into small pieces. Pour water into a saucepan, transfer the meat into it, put it on the stove. Bring to a boil and cook until tender. I have beef, I cooked it for about an hour. There is no need to salt. Remove the finished meat from the broth and cool slightly.
Step 4:
Chop the boiled meat. Any method is suitable for this: a meat grinder, a blender, a combine harvester. The main thing is that the meat is very finely ground.
Step 5:
Add milk and cream to the chopped meat. Beat the meat mass again until smooth. I do it in a combine.
Step 6:
Add raw egg yolks, salt and favorite spices to the meat mixture. I took only ground pepper. Whisk again.
Step 7:
Pour the egg whites into a high bowl and whisk with a blender until a stable foam. You can use a mixer, you can use a whisk. It's easy enough.
Step 8:
Add the whipped whites to the meat mass.
Step 9:
With neat "folding " movements, mix the mass. Move the spatula from the bottom up, as if burying the proteins. Accuracy is important so that the proteins do not fall off and remain airy. Then the souffle will rise and be very tender.
Step 10:
Grease the baking dish with butter. Pour the meat mass into it.
Step 11:
Bake the souffle in the oven at 200 degrees for about 25 minutes. Be guided by your oven. The souffle will rise a little, but then, when taken out of the oven, it will settle slightly. Serve it, cut into portions as a main dish with any side dish or as an appetizer, hot or cold.
The souffle turned out to be very tender! It tastes like baby food from jars.
You can take any meat for souffle preparation, it turns out very tasty from chicken and turkey.
Minced meat souffle is also prepared.
Instead of cream, you can add sour cream or cottage cheese.
You can also add any vegetables to the meat - carrots, green peas, peppers, pieces of cauliflower or broccoli. They must be boiled a little beforehand. It will be not only useful, but also beautiful.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use the useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
