Step-by-step recipes for melt-in-your-mouth minced chicken soufflé in the oven, microwave and steamed. How to quickly make a soufflé from minced chicken

8-9 servings

50 min.

217

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Do you still cook regular cutlets and goulash from meat? Don't know how to diversify your daily diet? Then I hasten to tell you several options for preparing meat soufflé. All you have to do is choose the recipe that suits you and start preparing this uniquely tender dish.

Step-by-step cooking recipe

1. Very tasty soufflé. It can be offered to both adults and children.

2. Boil the rice in water until half cooked.

3. Cut the meat into large pieces.

4. Place meat, cooked rice, cream and eggs in a blender and beat well.

5. Salt, pepper and beat again.

6. Pour into silicone molds. Place the molds in a baking tray filled with water, so the soufflé will not burn and will remain juicy.

7. Bake in an oven preheated to 180 degrees for about 45 minutes. Then let cool and put in the refrigerator overnight.

After this you can serve it to the table. Bon appetit!

Meat soufflé is an ideal dish for healthy diet and baby food. Its balanced composition and proper heat treatment without excess fat and carcinogens will only benefit the body, promoting moderate saturation without heaviness for the stomach or any negative consequences.

How to prepare meat soufflé?

For those who do not know how to prepare meat soufflé at home, it will first be interesting to familiarize yourself with the basic stages of creating the dish, which are often used in all its variations and recipes:

1. Pieces of meat are initially boiled by steaming or in a container of water until soft.
2. The product is crushed using appropriate kitchen equipment and mixed with binding components and those that regulate the taste of the dish.
3. The resulting mixture is treated with dry heat in the oven and cooled, obtaining the desired taste of meat soufflé.

Meat soufflé - recipe

Meat soufflé in the oven, the recipe for which is outlined below, most closely matches the classic variation of the dish. The harmonious combination of meat component with cream, milk and eggs is not prohibited from being supplemented with vegetables, seasonings and, if desired, herbs.

Ingredients:

• meat – 0.6 kg;
• milk – 200 ml;
• heavy cream – 200 ml;
• eggs – 2 pcs.;
• butter – 20 g;
• salt, pepper mixture.

Preparation

1. The prepared pulp is cut into small portions and boiled by steam or in water until tender.
2. Place the slices in a blender bowl and grind, adding milk, cream, yolks, salt and pepper in the process.
3. The whites are turned into foam and carefully mixed into the base of the dish.
4. Transfer the mixture into an oiled pan and bake the meat soufflé for 25 minutes at 200 degrees.

Meat soufflé - recipe for children

Surprisingly tender and fluffy meat soufflé, like in kindergarten, the recipe for which many modern mothers dream of finding in order to feed their child with delicacies from childhood, is in fact very simple to prepare. Veal is often used as the base of the dish, but you can use rabbit or turkey fillet, which will affect the taste, but will not spoil it.

Ingredients:

• veal – 0.5 kg;
• broth – 140 ml;
• butter – 1 tbsp. spoon;
• fresh eggs – 2 pcs.;
• flour – 1 tbsp. heaped spoon;
• salt.

Preparation

1. The boiled piece of veal is punched in a blender, adding broth, salt, butter, flour and yolks in the process.
2. Next, stir in the whites whipped until foamy and place the mixture carefully and neatly into an oiled container.
3. Send the baby meat soufflé for baking in an oven preheated to 190 degrees for half an hour.

Minced meat soufflé - recipe

You don’t have a blender and you don’t know how to make meat soufflé without one? The following recipe will help you cope with the task. In this case, the dish is based on minced meat, which somewhat changes the structure of the dish, but significantly simplifies and speeds up the process of cooking it. It is preferable to prepare the base yourself from a boneless fillet piece by twisting it in a meat grinder.

Ingredients:

• meat – 500 g;
• homemade sour cream – 100 g;
• eggs – 3-4 pcs.;
• nutmeg - a pinch;
• butter – 20 g;
• mixture of peppers, spices, salt.

Preparation

1. The pulp is twisted three times through a meat grinder.
2. Add yolks, sour cream, nutmeg, butter, add salt, flavor with nutmeg and, if possible, pepper.
3. Beat the mixture with a mixer or whisk, then add the whites, whipped separately until stiff foam.
4. Fill a generously oiled mold with the resulting mixture and place it in an oven preheated to 195 degrees for about thirty minutes.

Beef meat soufflé

A simple and easy-to-prepare meat soufflé with eggs contains a minimum of additional ingredients, but is surprisingly rich and flavorful. You can simply twist the base of the dish through a meat grinder several times, but for greater splendor it is better to use a blender and beat the ingredients thoroughly. Onions will add additional juiciness and piquancy to the food, but you should not exceed the recommended amount so as not to interrupt the delicate soft taste of the dish.

Ingredients:

• beef – 700 g;
• onion – 100 g;
• selected eggs – 3 pcs.;
• vegetable fat – 20 ml;
• pepper, salt.

Preparation

1. The beef is prepared and chopped together with the onions in any available way.
2. Add the yolks with salt and spices, grind and carefully fold in the whites, previously beaten to a thick foam, with a spoon.
3. Place the meat soufflé base in an oiled pan and cook at 185 degrees for forty-five minutes.

Chicken meat soufflé - recipe

The most healthy and at the same time incredibly tasty meat soufflé with vegetables or cottage cheese is obtained, especially if you use chicken fillet or turkey meat as a basis. The basic version proposed below can be modified by varying the type of base and additional components, as well as adding others to your taste and flavoring them with additional seasonings.

Ingredients:

• chicken fillet – 700 g;
• cottage cheese – 200 g;
• eggs – 3 pcs.;
• heavy cream – 0.5 l;
• butter – 60 g;
• semolina – 100 g;
• hard cheese (optional) – 100 g;
• breadcrumbs – 40 g;
• poultry spice mix – 2 pinches;
• ground pepper, salt.

Preparation

1. The chicken is ground several times in a meat grinder or beaten in a blender along with cottage cheese and yolks.
2. Add salt to the mass, pepper, season with seasonings, add slices of soft butter, add semolina, pour in cream and grind everything thoroughly.
3. Finally, a dense protein foam is introduced, trying to maintain its fluffiness, carefully stirring the minced meat with a spoon or spatula.
4. All that remains is to place the base of the dish in an oiled and sprinkled with breadcrumbs pan, sprinkle the surface with cheese shavings and bake the meat soufflé at 185 degrees for forty-five minutes.

Meat soufflé in a slow cooker

If you don’t want to bake meat soufflé in the oven, a slow cooker recipe will be an excellent alternative. Moreover, by using the “Baking” mode, you can get the same taste of the delicacy as with classic baking. In addition, the device can be used to obtain the maximum dietary variation of the dish by steaming it in the appropriate program.

Steamed meat soufflé

Read more about how to properly prepare meat soufflé in the steamer container of the device. You can take any type of meat, but more healthy dishes are made from rabbit, turkey, chicken and veal. Vegetables added to the base will make the dish more tender and lighter, reducing calorie content, and the use of herbs and spices will add additional piquancy to it. If the delicacy is intended for a child or food for gastrointestinal diseases, then the use of pepper and spicy ingredients should be avoided.

Ingredients:

• fillet or tenderloin – 700 g;
• eggs – 3 pcs.;
• milk – 400 ml;
• butter – 40 g;
• semolina – 70 g;
• herbs, seasonings, salt.

Preparation

1. Raw fillet or tenderloin is pureed in a blender along with peeled carrots.
2. Place yolks and semolina into the resulting slurry, add milk, add soft butter, salt, seasonings and herbs and beat again.
3. Gently stir in the protein foam and transfer the mixture into portioned greased molds.
4. Steam the meat soufflé on the grill of the device for thirty minutes, selecting the appropriate mode.

Chicken soufflé with rice and carrots is a tasty and aromatic dish. Chicken soufflé can be safely served for dinner, as the dish turns out to be dietary. It goes well with a salad of fresh vegetables, and you can also serve it with a side dish of potatoes or rice.

Very simple, fast, inexpensive and at the same time such an amazing result. Chicken soufflé with rice can be eaten either hot or cold as a snack.

• minced chicken - 300 gr.
• dry rice - 100 gr.
• egg - 2 pcs. sour cream - 2 tbsp. milk - 0.5 cups carrots - 1 pc. -salt, ground black pepper - to taste

1. Pre-boil the rice in salted water.

2. Cut the breast fillet into medium pieces, pass through a meat grinder or grind with a blender.

3. Peel the carrots and grate them on a fine grater. Beat eggs with milk and sour cream.

4. Mix minced meat, boiled rice, carrots and egg mixture. Add salt and pepper to taste. Mix everything thoroughly.

5. Place the finished minced meat in a baking dish, greased with oil.

6. Place the pan in the oven, preheated to 180*C, for 35-40 minutes.

7. Cut the soufflé into portions and serve with your favorite sauce. A fresh vegetable salad is perfect as a side dish.

Due to its composition and method of preparation, meat soufflé is an ideal dish for baby food, which is why it is so popular in kindergartens. It’s easy to make a kindergarten-style soufflé at home; the main thing is to know the recipe—the ingredients of the dish and the cooking process.

Features of preparing a dish in kindergarten - is it possible to repeat it at home, for the family?

All dishes for public catering establishments are prepared according to technological maps. This is a document that indicates a list of products needed for a specific dish, as well as possible substitutions for other products. Particular attention is paid to the menu of children's institutions, from which fatty, spicy, heavily fried foods are excluded, and preference is given to dishes prepared in a gentle way:

• boiling;
• baking;
• stewing

Such a dish is a meat soufflé (a kind of meat casserole). It is prepared from lean varieties of meat or poultry, which are first boiled, passed through a meat grinder, mixed until smooth with other products and baked in the oven. The result is a tender soufflé, rich in protein, necessary for a growing child’s body.

You can prepare a meat casserole not only in the oven, but also in a slow cooker, steamed, and in a frying pan. However, in kindergarten, technological maps provide for preparing soufflés in the oven.

Soufflé is a dish that is prepared on the basis of eggs, but the yolks and whites are introduced separately

Culinary results

Eating meat with cereals or potatoes is common for many, but unhealthy.

Meat dishes go well with vegetables.

Therefore, when cooking at home, you can experiment with zucchini, cauliflower or tomatoes.

You can add broccoli and zucchini to the soufflé.

For a more pleasant aroma, the dish is seasoned with garlic and dried basil.

For an attractive look, you can decorate it with green peas.

You can also add mayonnaise, cottage cheese, breadcrumbs and much more to the dish, depending on the imagination of the cook.

Meat soufflé is an exquisite treat that doesn’t take much time and can be enjoyed by your family and guests.

Now we suggest you pay attention to the last video recipe in this article, where beef liver will be used as the basis for the dish:

Good day, dear parents. Today you will learn what meat soufflé is for a child and how to prepare it. Check out recipes for cooking in a slow cooker, steamed and in the oven. You will become aware of the options for chicken and veal. Find out recommendations for preparing such a dish for your baby.

Meat souffle recipes for children from different types of meat

The following meats are suitable for preparing this dish:

• veal (or lean beef);
• lean pork;
• rabbit;
• turkey;
• chicken.

• mutton;
• goose;
• duck.

Veal soufflé in the oven

• 450 grams of veal;
• 150 ml meat broth (or milk);
• 30 grams of butter;
• 2 eggs;
• 3 grams of flour;
• a pinch of salt.

Boil the meat until it becomes soft.

When the meat has become soft, remove it from the pan and cool.

To make the soufflé more tender, it is better to grind the meat twice

You can quickly separate the components of eggs using various means that both an experienced cook and a person far from cooking are sure to find at home.

You can beat the egg whites using a mixer or whisk.

You can add cream to the meat souffle, then the dish will become more tender

We carefully mix the whites into the base of the dish so that the soufflé turns out airy

The soufflé expands in volume when baked, so the molds need to be filled approximately three-quarters full.

Soufflé baked in the oven has long established itself as a tasty and aromatic, but at the same time tender and light dish.

Pork casserole with milk

• 600 grams of lean pork;
• 250 ml milk;
• 1 egg;
• 25 grams of flour;
• 25 grams of butter;
• a pinch of salt;
• a teaspoon of vegetable oil.

The soufflé can be served warm or cold - it will be delicious either way.

1. Fill the meat with water, cook until done, remove and cool.
2. Grind the cooled meat into a meat grinder.
3. Prepare the milk sauce: Melt half the butter.
4. Add flour and mix thoroughly.
5. Gradually add milk, stirring constantly to avoid lumps forming.
6. Cook until thickened.

Turkey soufflé

• 500 grams of turkey;
• 1 glass of milk;
• 200 grams 10% cream;
• 3 chicken eggs;
• 1 tablespoon butter;
• a pinch of pepper;
• 1 teaspoon salt;
• 50 grams of hard cheese.

Boil the meat and separate it from the bones, then grind it in a meat grinder or grind it in a blender.

During cooking, be sure to skim off any foam from the broth.

Experienced housewives can easily separate eggs using just a knife.

You can do without cream, limiting yourself to milk, but they give the dish strength and uniformity

If the whites are stale, the foam will be poor.

You can use muffin tins or any other molds.

Cheese can be grated on either a coarse or fine grater.

After cooking, you can turn off the oven and let the dish rest for a while so that it becomes richer and even more delicious.

Dish from the oven

Let's look at how to prepare meat soufflé in the oven. To do this you will need:

• raw beef – three hundred grams;
• loaf - one slice;
• one egg, large;
• milk - two tbsp. spoons;
• sl. oil.

1. The meat is thoroughly washed, removing everything unnecessary. Place in a saucepan, add water, heat until completely cooked, and cool.
2. The crusts are cut off from the loaf and soaked in milk, waiting for it to swell.
3. The meat is chopped in a convenient way, the soaked loaf, yolk, milk and melted butter are added. Mix everything thoroughly until smooth, preferably using a blender.

   

4. The whites are cooled, beaten, and added to the prepared minced meat. Stir everything well.

   

5. The finished mixture is transferred into muffin tins or poured onto a baking sheet and placed in the oven. Baking occurs at a temperature of 180 to two hundred degrees for half an hour.

   

Soufflé with cabbage

• half a kilogram of cabbage;
• half a kilogram of beef meat;
• egg - two pcs.;
• bulb;
• salt;
• one hundred grams of sour cream.

1. Boiled meat is ground into minced meat.

   

2. Peel the onion, chop it, shred the cabbage.

   

3. Sour cream, vegetables, eggs, and salt are added to the minced meat. Everything is mixed.

   

4. Grease a baking tray and place the prepared mixture on it. The cooking process takes about 40 minutes in the oven at a temperature of 180 degrees.

   

Dish with semolina and carrots

• chicken meat - five hundred grams;
• carrot;
• milk - half a glass;
• two testicles;
• oil sl. - 20 grams;
• 20 grams of semolina.

1. Heat the milk, pour semolina over it, and leave for half an hour so that it swells.

   

2. The meat is chopped into small pieces, mixed with pre-chopped boiled carrots, yolks, semolina and melted butter. Using a blender, the ingredients are ground to a paste.

   

3. Thoroughly beaten whites are added to the paste. Mix everything carefully.

   

4. The finished mixture is poured into molds. The dish is baked for 20 minutes in the oven at 200 degrees.

   

Video: how to make turkey soufflé for a baby (not from minced meat - suitable for children under one year old)

Everyone knows that meat is a healthy product in the diet. It is especially useful for a growing child's body. Therefore, mothers try to feed it to their children. This is easy to do by preparing a meat soufflé, then you don’t need to beg your baby to eat a piece.

I’m not going to discover America, but I want to share a casserole recipe that my son really liked.

What is the value of red meat?

Often, chicken white meat and vegetables are used in the diet menu. But lean beef also fits perfectly into your diet when losing extra pounds. This is an irreplaceable source of protein content. 168 kcal is contained in 100 g of baked product. In the required quantities, meat contains vitamins “B”, “C”, “E”, and microelements that support the immune system.

Protein during physical activity is an important element for maintaining the muscular system. The product does not contain carbohydrates; it is added to the diet for intestinal problems and for patients with heart problems. Red meat is recommended to be included in the diet for patients with low hemoglobin levels after surgery.

Veal is considered more tender in taste. It contains more protein and less fat than the flesh of an adult animal. It is more difficult to prepare. Meat products can easily dry out due to missing fat. For dietary recipes, it is recommended to use low-calorie marinades.

Dishes prepared from red meat also have negative sides. The layers of fat contain cholesterol, which causes increased formation of blood clots and blockage of blood vessels, increasing the risk of heart attack. People with kidney problems and joint diseases are advised to limit their consumption of the product.