Dietary beef souffle: recipe in the oven, slow cooker, how to prepare a low-calorie dish for losing weight at home?

Alternative cooking recipes

Steamed veal, which contains a minimum of fat, is perfect for a delicate soufflé. List of required products:

veal – 500 g;
water – 0.5 l;
milk (low fat) – 300 ml;
eggs – 2 pcs.;
salt, ground pepper - add to taste.

Rinse the meat thoroughly and cut it. Steam it for 20 minutes. Then wait for the veal to cool and carefully grind it using a kitchen blender. Add milk, eggs, salt and ground pepper to the minced meat. Beat the base of the dish again using a blender. Prepare a baking dish and pour the future soufflé into it. Preheat the oven and bake the dish for about 25 minutes at 200 degrees. Contains 187 kcal per 100 grams.

For a couple

This soufflé is an indispensable part of the diet and children's diet. It cooks quickly and tastes as juicy as possible. To prepare the dish you will need the following ingredients:

lean beef – 100 g;
quail egg – 1 pc.;
semolina – 1 teaspoon;
low-fat milk – 70 ml;
carrots – 0.5 pcs.;
salt - add to taste.

To begin, rinse the meat thoroughly under running water and cut into medium pieces. Wash and peel the carrots, cut into circles. Place it along with the meat in a blender bowl and grind thoroughly to obtain a homogeneous consistency. Break a quail egg into the mixture, add semolina and milk, and then mix everything thoroughly and add salt. 142 kcal for every 100 grams.

Place the resulting base in prepared silicone molds and steam for about 30 minutes. Serve the dish with herbs and stewed vegetables.

With cottage cheese

Adding low-fat cottage cheese to the recipe makes the dish more filling and protein-rich. The soufflé turns out very appetizing and is allowed on the diet menu. For preparation you will need:

low fat cottage cheese – 50 g;
lean beef – 150 g;
egg – 1 pc.;
salt, aromatic herbs - add to taste.

Rinse the meat carefully under running water and cut it as desired, removing the veins. Boil it in salted water until tender and cool. Next, pass the beef through a meat grinder or grind thoroughly in a kitchen blender. Add the cottage cheese and egg yolk and then whisk the mixture again. In a separate bowl, beat the egg whites with a mixer to form an elastic foam, and then gradually add it to the minced meat using a tablespoon.

Add salt and pepper and give the mixture a final stir. Next, with wet hands, form small balls and place them on the rack in the steamer. Cook the dish for about 20-25 minutes. Serve soufflé with fresh lettuce of your choice. 195 kcal for every 100 grams of food.

With turkey

Turkey is great for making soufflé - the dish turns out very tasty and aromatic, without excess fat and calories. For preparation you need:

minced turkey – 700 g;
eggs – 3 pcs.;
onion – 1 pc.;
low-fat milk – 100 ml;
garlic – 2 cloves;
sea salt, ground allspice - add to taste;

To begin, mince the ground turkey again through a fine-mesh grinder. Separate the egg yolks from the whites and add to the minced meat. Peel and chop the garlic, cut the onion into several pieces and mix them with the turkey. Beat the mixture in a blender, then add milk, salt and pepper, mix again. In a separate bowl, beat the whites with a mixer with a pinch of salt and slowly add them to the minced meat to get a more airy texture.

Gently mix the base of the dish and place in baking dishes. Cook the soufflé for about 35 minutes in a preheated oven (temperature - 180-200 degrees). Serve the finished dish with a light vegetable salad. 126 kcal per 100 grams.

With broth

A hearty and tasty soufflé will help you quickly satisfy your hunger and provide the body with the necessary portion of protein, vitamins and beneficial microelements. Necessary products for cooking:

veal – 500 g;
vegetable broth – 150 ml;
eggs – 2 pcs.;
whole grain flour – 30 g;
salt, spices - add to taste.

First, wash and boil the meat, then cool and finely cut it into cubes. Place the veal in a blender jug and pour in the vegetable broth. Add yolks and flour to the meat. Whisk everything thoroughly, add salt and the necessary spices to taste. Beat the whites separately and combine them with the main mass.

The combination of rabbit meat and cauliflower provides a delicate texture and original taste of this dish. The following products are needed for cooking:

rabbit meat (fillet) – 500 g;
carrot – 1 pc.;
onion – 1 pc.;
cauliflower – 300 g;
milk (skimmed) – 200 ml;
egg – 2 pcs.;
table salt - add to taste.

To begin, wash, finely chop and boil the meat (you can also steam it). Boil the peeled vegetables in a separate pan. Combine all ingredients and pass them through a meat grinder. Then pour in the milk, add the egg yolks and beat the mixture with a blender. In a separate container, beat the whites with a mixer until they form a stable foam to make the soufflé soft and light in texture.

With potatoes

Potatoes perfectly complement the other ingredients in the soufflé. The dish has a delicate taste and is perfect for a hearty lunch while on a diet. Necessary products for cooking:

lean beef – 500 g;
potatoes – 250 g;
onion – 150 g;
carrots – 200 g;
milk – 300 ml;
egg – 1 pc.;
sea salt, pepper - add to taste.

First, rinse the meat well and pass it through a meat grinder. Peel the vegetables and then chop them in the same way. Add milk, yolk, salt and pepper to the mixture. Mix everything thoroughly using a blender. Separately, beat the egg whites until foamy and add to the minced meat. Place the soufflé in a suitable dish and then bake for approximately 35-40 minutes in a preheated oven. Nutritional value – 107 kcal for every 100 grams. Serve the finished dish with lettuce leaves and fresh cherry tomatoes.

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.

How to properly prepare a classic meat soufflé

The classic recipe for this dish has gained popularity in many countries. Meat soufflé is prepared quickly enough and combines available products. For preparation you will need:

chicken fillet – 300 g;
milk (low fat) – 60 ml;
eggs – 2 pcs.;
salt, ground pepper - add to the dish to taste.

Cut the meat into small pieces and place in a blender bowl, blend until smooth. Next, add salt, pepper, eggs, and then beat. Now add milk to the blender and mix again. Place the chicken mixture in a prepared container and steam it (in a double boiler or a special multicooker mode).

It is best to take silicone molds - you can quickly remove the soufflé from them without adding oil to the dietary dish. Cooking time – 20-25 minutes. Next, the soufflé should be removed from the mold and cut into portions. The dish should be served with light vegetable salads or side dishes of cereals and stewed vegetables.

Includes:

200 g lean boiled beef;
a fourth of a pack of cottage cheese;
one chicken egg;
one tablespoon each of butter and milk;
four slices of white bread;
20 g low-fat cheese;
salt, herbs.

Cooking steps:

Soak white bread in milk.
Separate the whites and yolks. Beat with a mixer into a thick foam.
Add cottage cheese to the beef and grind in a meat grinder.
Mix the loaf, yolk and beaten egg white.
Grease the mold with vegetable oil and spread the mixture.
Sprinkle the top with grated cheese and herbs.

Bake in a water bath, adding hot water to the container. But the dish tastes better in the oven.

If a person is not a vegetarian, then he may well enrich his diet with a nutritionally valuable, nutritious and at the same time dietary product. Beef is such a product. In most cases, when talking about dietary meat, they cite chicken, rabbit or veal as an example. Beef is mentioned very rarely, which is not true.

Dietary beef soufflé is easily digested by the body, has low calorie content and is relatively easy to prepare.

Beef contains a large number of amino acids, microelements, and vitamins necessary for the human body. Of course, this type of meat is higher in calories than the already mentioned chicken, rabbit and veal, but by consuming such meat or dishes prepared with its addition, you can get full much faster and not feel hungry for much longer.

Cattle meat that has been properly cooked helps with the functioning of the stomach, since the substances contained in the product neutralize some components of gastric secretion, including hydrochloric acid. So you can eat such meat even if you have problems with the digestive system.

The onion should be finely chopped, the meat should be washed and cut into small pieces. All this should be put together and twisted through a meat grinder. To the resulting minced meat you need to add the yolks of two eggs, salt and season everything with spices.

Separately, you need to beat the whites, adding a small amount of salt to them. The whipped protein mass should be added to the minced meat and mixed with a spoon. All this is placed in the multicooker bowl and baked for forty-five minutes. If you don't have a multicooker, you can use the oven.

To prepare dietary beef soufflé you need:

six hundred grams of beef;
one onion;
two eggs;
seasonings for meat (which ones everyone chooses for themselves).

This delicate dietary meat soufflé is prepared using cottage cheese, which seemingly does not go well with meat, but if everything is done correctly, the result will be pleasantly convincing

This delicate dietary meat soufflé is prepared using cottage cheese, which seems incompatible with meat, but if done correctly the result will be pleasantly convincing. The meat must be washed, cut into pieces, removing all films and tendons. The beef must be cooked until tender in salted water.

Boiled meat should be ground in a meat grinder, then mixed with cottage cheese and mixed using a blender or minced again. You need to add butter and yolk to the resulting mixture, after which everything is whipped using a blender. The white should be beaten separately and added to the main mass.

To prepare dietary steamed beef soufflé you need:

two hundred grams of beef;
fifty grams of cottage cheese;
twenty grams of butter;
one egg;
seasonings to taste.

It's time to prepare an amazing chicken breast soufflé for the little ones. Not only your children, but also older members of the household will be happy to taste a piece of meat soufflé. Observe strictly the recipe proportions and you will certainly succeed.

Ingredients:

chicken egg - two pieces;
chilled chicken breast – 450-500 g;
oat flakes – 3 table. spoons;
salt;
ground nutmeg - one pinch;
pasteurized cow's milk – 100 ml;
ground allspice.

Preparation:

Let's start by preparing the necessary ingredients. Defrost chicken fillet if necessary. Remove the film and rinse thoroughly with water.
Remove excess moisture with paper napkins. Grind the brisket in a meat grinder or grind in a blender until you obtain a porridge-like consistency.
Pour oatmeal into a separate bowl. If they are large, they can be ground in a coffee grinder.
Pour pasteurized cow's milk at room temperature over the oatmeal. Leave to swell.
Add a pinch of salt, ground allspice and nutmeg to the minced chicken.
Mix all components thoroughly.
Carefully break the eggshell and remove the yolk. Transfer the protein mass into a bowl and begin to beat.
Our goal is a stable protein foam.
Meanwhile, our oatmeal has already swollen, add it to the minced chicken.
Mix everything thoroughly again so that the mass acquires a homogeneous consistency.
Next up are the beaten egg whites. We add them to the minced meat.
Gently stir with a tablespoon or spatula.
Fill the silicone refractory mold with the meat mixture. If you are using a different mold, first line the bottom and sides with parchment paper or grease thoroughly with refined sunflower seed oil.
Level the surface of the soufflé with a silicone spatula and place in the oven.
Bake for about 25 minutes. The optimal temperature range is 220-250°.
Before eating, cool the soufflé slightly, remove it from the mold and cut into portions.

Soufflé made from meat is a complete dish that does not require any additions. If desired, you can serve it with a vegetable or cereal side dish. If you are cooking for small household members, then instead of oatmeal, you can also add semolina or boiled rice.

Beef for diet and weight loss

Most dietary recipes are based on chicken fillet and vegetables. However, lean beef is also good for nutrition during weight loss. Such meat is a valuable source of protein, quickly satisfies hunger and fills the body with nutrients. The calorie content of beef depends on the chosen cooking method, marinades and sauces, for example, baked meat without adding vegetable oil and sauces contains only 167 kcal per 100 grams. Useful properties of this product:

contains a sufficient amount of natural vitamins (A, C, E and group B) and microelements that are necessary for immunity and the healthy functioning of all systems in the human body;
protein from red meat is a necessary material for maintaining muscles during physical activity, implementing many processes in the human nervous system and natural metabolism;
Due to its low carbohydrate content, this product is part of the diet of those losing weight and diabetics. Low-fat pieces can be added to the diet of people with cardiovascular pathologies, disorders of the gastrointestinal tract and other internal organs.
Read also: How many calories are in caramel, is it possible for those losing weight to eat candy

Note! Red meat is also recommended for people with low hemoglobin, postoperative patients, etc.

However, beef dishes may also have negative properties:

beef with layers of fat contains a large amount of cholesterol, which increases the risk of heart attacks and blood clots in blood vessels;
excessive consumption of red meat slows down the natural processes of digestion and can cause heaviness and bloating;
This product should be used with caution by people with joint and kidney diseases, since the composition of the meat can provoke exacerbations.

The optimal way to consume such meat is with a generous portion of vegetables, which will activate digestion.

Be sure to check out: Diet cabbage salad: the best recipes Safe cleansing: flax seeds for weight loss Kefir on a diet: are alternatives possible Proper castling: how to replace high-calorie treats and allergenic foods on a diet

Dietary beef soufflé in the oven

1. Let the rice cook in salted water.

2. Defrost the beef, cut it into smaller pieces and boil it too. The smaller the pieces, the faster it will cook!

3. Mix the boiled meat in a blender with cooked rice, salt and seasonings to taste.

4. Add eggs to the minced meat and mix in a blender until smooth.

5. Grease a baking dish with butter, lay out the minced meat and add a little more butter or grated cheese on top. Bake in a preheated oven for half an hour.

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.

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.

Ingredients for a classic beef soufflé in the oven:

600 grams of beef;
2 eggs;
100 grams of onion;
40 grams of sour cream;
15 ml oil;
0.3 teaspoons pepper (black or mixture);
0.5 teaspoons salt.

This soufflé requires boiled beef. The meat can be prepared specially or removed from the broth for soup or any other dish.

For this beef soufflé you need boiled beef, the meat can be prepared specially or removed from the broth for soup of any other dish.

Additionally you will need a little butter. You can use any spices. 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.

Ingredients for quick preparation of beef soufflé in the oven:

250 grams of boiled beef;
1 egg;
30 grams of butter;
spices;
a clove of garlic;
2 sprigs of dill.

There are many ways to prepare a healthy soufflé: boiled, fried or raw meat is mixed in a blender bowl with egg yolks and other ingredients, for example, milk, cream, flour, bread crumb, sour cream, butter, vegetables.

Whipped egg whites are added to the mixture, which gives the dish a porous structure and fluffiness. The homogeneous mixture is placed on a baking sheet or in baking molds, cooked in a water bath, in a slow cooker or baked in a preheated oven at a temperature of 180–190 °C. Finished products are served chilled, lukewarm or hot.

If desired, you can add juicy onions, broccoli, carotene-rich carrots, champignons and any other mushrooms, semolina to the composition. It all depends on the available products, free time, the culinary imagination of the housewife and the chosen recipe.

Soufflé for children

Soufflé for children over one year old should be multi-component, balanced and tasty so that the baby does not refuse the dish and eats it with pleasure. Meat contains iron, calcium and phosphorus, and is rich in proteins and amino acids, so this healthy product must be included in the children's diet.

Soufflé for children should be multi-component, balanced and tasty so that the child does not refuse the dish and eats it with pleasure

It is better to give preference to veal, lean beef, dietary rabbit, chicken or turkey. The amount of salt and other seasonings should be limited. Your child will especially like the finished souffle if you prepare it in portioned ceramic or silicone molds of bright colors.

The method for preparing soufflé for children is to boil the veal. Mix the meat broth, butter, raw egg yolks and wheat flour in a blender bowl, which should be sifted beforehand. Add cooled veal, cut into medium pieces. Beat to obtain a homogeneous consistency. Separately, beat the whites until fluffy. Gently fold the meat mixture into the beaten egg whites until the bubbles remain. Distribute the mixture into portioned molds. Bake for half an hour.

Ingredients for making soufflé for children:

veal – 500 grams;
flour – 1.5 tablespoons.;
meat broth - 150 milliliters;
eggs – 2 pieces;
butter – 30 grams.

An appetizing soufflé made from beef or mixed pork and beef will cook much faster than the classic version of a dish made from fried or boiled meat. It is recommended to give preference to homemade minced meat rather than store-bought minced meat, the quality of which can be questionable.

The consistency of the finished soufflé largely depends on the whipped proteins, which make the minced meat porous, homogeneous and tender. It is very important to carefully and correctly separate the whites from the yolks, otherwise you won’t be able to beat them to a fluffy foam. Before serving, the dish can be decorated with finely chopped herbs or cheese.

Method of preparation: grind beef or veal and pass through a meat grinder three times. Mix the resulting minced meat with raw egg yolks, sour cream (preferably full-fat) and nutmeg. Beat the mixture with a mixer or by hand using a whisk. Separately, beat the chilled whites until fluffy.

Ingredients for making minced meat soufflé:

beef – 500 grams;
nutmeg - a pinch;
sour cream – 4 tablespoons;
eggs – 4 pieces;
butter – 20 grams.

An airy soufflé made from boiled beef is more satisfying and fluffy thanks to the addition of white bread soaked in milk or warm boiled water. If the housewife does not have the opportunity to use a blender, the ingredients can be passed through a meat grinder twice.

If the housewife does not have the opportunity to use a blender, the ingredients can be minced twice

In this case, you need to achieve such a consistency that the mass is homogeneous, slightly viscous, without pieces of meat. If the soufflé is not being prepared for a child, you can add your favorite spices to it, for example, suneli hops, ground black and red pepper, and coriander. The dish will retain its juiciness if you cut it only before serving.

Method of preparation: boil the beef. Soak pieces of fresh loaf or unsweetened buns in warm milk so that the pulp absorbs all the liquid and swells. It is recommended to cut off hard crusts. Combine boiled, chopped beef, soaked bread crumb, butter, and raw egg yolks in a blender bowl.

Ingredients for making boiled meat soufflé:

beef – 650 grams;
loaf – 50 grams;
milk – 4 tablespoons;
eggs – 3 pieces;
butter – 60 grams.

Turkey is one of the most delicious and healthy types of dietary meat that must be included in children's diets.

Turkey is one of the most delicious and healthy types of dietary meat, which must be included in the children's diet. Turkey fillet contains sodium, iron, calcium and iodine and is high in protein. The whole time the minced meat is in the oven, you cannot open the door, otherwise the baked goods will settle, turn out flat and not bake well.

Silicone molds should not be filled to the top with the mixture - the soufflé expands during baking and forms a high “cap”. The dish, prepared in a large baking dish, is cut into small portions, like a pie.

Method of preparation: boil turkey meat. Peel the pumpkin. Cut the pulp into small cubes of approximately the same size. Place pieces of pumpkin and boiled turkey into a blender bowl and blend until smooth. Pour in milk, stir. Add the raw egg and beat the meat mixture again.

Ingredients for making soufflé:

turkey meat – 350 grams;
pumpkin – 200 grams;
milk – 6 tablespoons;
flour – 1 tablespoon;
egg - 1 piece.

Doctors recommend boiled red meat for adults and children. The taste of a cooked piece of beef leaves much to be desired, so chefs have learned to turn the tasteless meat medicine into a lush casserole.

Liver soufflé: like in kindergarten

When choosing food for babies, parents always carefully study the structure, recipe, and composition of ingredients. The previous recipe with a photo of boiled beef soufflé is very good, clear and simple.

However, such a dish can be made not only from beef pulp, but also from offal, such as liver. It will also turn out tasty, airy, and nutritious. To prepare beef liver soufflé in the oven you will need the following ingredients:

Beef liver – 0.5 kg;
Loaf – 2 slices;
Milk – ½ cup;
Butter – 20 g;
1 small onion;
Salt.

Rinse the liver well with cold water, remove all tubes and films. Boil in boiling, slightly salted water until tender (the process will take about half an hour from the moment of boiling). Then drain the water, let the liver cool and rinse with water again.

Cut the crusts off the loaf slices and soak in milk.

Divide the peeled onion into halves or quarters, cut the liver into small pieces. Pass all prepared products through a meat grinder, salt the resulting minced meat to taste.

If the liver mass turns out to be very thick and dry, add a little more milk, cream or butter.

The oven must be preheated to 180-200 degrees Celsius.

Grease a baking dish with butter, fill with minced liver, place in the oven to bake for 15-20 minutes until the crust is golden brown. Bon appetit!

Boiled meat soufflé

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.

Soufflé can add variety to both a festive and everyday table. Perfect for lunch or dinner. Soufflé recipes are very diverse: from beef, chicken, minced meat, steamed, in a slow cooker. This dish can be prepared in different ways using different ingredients. It's always satisfying and incredibly delicious!

The prepared meat is cut into pieces weighing 1.0-1.5 kg, no more than 8 cm thick, placed in hot water, brought to a boil, the foam formed on the surface is removed, and cooked at low boil in a sealed container until cooked. 15 minutes before the end of cooking the meat, add iodized table salt to the broth.

The pasteurized liquid egg product (yolk) is added to the prepared mass and kneaded. Beat the liquid pasteurized egg product (white) into a thick foam, carefully add it to the mass, kneading from bottom to top. Place the mixture in a greased baking sheet in a 3 cm layer and bake at a temperature of 180-200°C for 15-20 minutes.

The meat is cut into small pieces and filled with water

The meat is cut into small pieces and filled with water. It needs to be simmered over low heat until cooked. Then you can twist it twice through a meat grinder or turn it into minced meat using a blender.

When everything is ready, add sour cream, butter and yolk, add salt and stir until smooth using a blender or improvised means. Beat the egg whites with a mixer until they form a thick foam, carefully mix with the minced meat, place in a mold and place in a well-heated oven (about 200 degrees). The meat soufflé takes about 45 minutes to prepare. Beef meat soufflé is quite simple to prepare.

To prepare the soufflé we will need:

200 grams of meat;
a tablespoon of butter;
egg;
a teaspoon of sour cream;
salt.

Boiled meat soufflé is a very tender dish that can be given to children as young as one year old. If you are cooking for small children, then you should stick to salt as a seasoning, but if you are cooking for yourself, then it’s a matter of taste. Feel free to experiment!

Recipe for making meat wort from boiled meat:

Rinse the meat, cut into pieces and boil until tender without spices. In our recipe we use veal, as it is a very tender meat that is suitable for small children, but you can choose any other meat or make a soufflé from poultry meat;
Cool the meat and beat in a blender until smooth. Reserve the broth for the sauce;
prepare the sauce. To do this, add flour, butter and cream to the meat broth. Mix well and cook until thickened over low heat;
add the resulting sauce, yolks and spices to the beaten meat;
Beat the whites well until thick foam and carefully add to the meat mass;
mix carefully and arrange into molds;
bake in a preheated oven for 25 minutes at 200 degrees;
serve with sour cream and vegetables.

Serve veal soufflé with sour cream and vegetables

500 grams of veal;
1/4 cup meat broth;
2 eggs;
200 ml cream (fat content 33%);
3 tablespoons flour;
1 tablespoon butter;
1 teaspoon salt;
1/3 teaspoon chopped pepper;
other seasonings to taste.

Wash the chicken breast, add cold water and bring to a boil. Turn off the heat, drain the water, and rinse the chicken. Chop the cooled half-cooked chicken meat. Add pieces of bread, an egg, a little milk, salt to the container with the meat and grind everything with a hand blender until smooth - you should get creamy minced chicken.

Bake the chicken soufflé in an oven preheated to 150°C. Check readiness to ensure it is not over baked and remains juicy. Cut the chicken soufflé into portions and eat it hot or cold. Chicken soufflé made from boiled meat turns out to be quite dense and thin slices of cold chicken casserole can be placed on bread - they will pass for chicken sausage.

Ingredients for making boiled chicken soufflé:

4 chicken breasts; 1 egg;
slice of loaf;
a few spoons of milk;
a few spoons of mayonnaise;
salt 2-3 handfuls;
vermicelli from durum wheat.

The most delicate soufflé with milk

For dietary nutrition, this is a very good option, since it is absorbed by the body quite quickly, unlike meat prepared in a different way (for example, frying). To prepare this wonderful treat you will need the following ingredients (for 1 ceramic mold, about 400-500 ml in volume):

Beef pulp – 100 g;
Chicken egg – 1 pc.;
Butter – 1 tbsp. heaped spoon;
Milk – ½ cup;
Flour – 1 heaped teaspoon;
Salt to taste.

Pour the flour into a frying pan, dry until yellow, add oil, and grind thoroughly. After this, pour in warm milk, keep on the stove over medium heat for another 5 minutes.

Rinse the pulp thoroughly with cold water, cut off the films and veins if necessary, and boil until tender (30-40 minutes).

After the meat has cooked and cooled, grind it in a blender to a puree consistency. Then add the yolk, milk mass, salt to the beef and grind again.

Separately, whisk the egg whites until foamy and mix with the minced meat. Set the oven temperature at 180-190 degrees.

Grease a baking dish with oil, place the resulting mixture in it, and bake until golden brown. This process takes approximately 15-20 minutes, but the time can be increased, it all depends directly on the operating state of the oven.

Note: to prevent the soufflé from settling, do not open the oven door directly during baking.

Nuances in preparing dietary beef soufflé

For the first time, French chefs began to prepare soufflés. These were airy, sweet desserts made from whipped egg whites. Then, as a variation, sugar-free recipes appeared. Today, soufflé is prepared from fish, all types of meat, and vegetables.

Before you start preparing the airy treat, you need to:

Buy fresh beef or young veal.
Beat the whites and yolks separately.
Add the whites last to the recipe.
Added vegetables, rice, and cottage cheese will add additional flavor to beef fillet.
To reduce calorie content, quail eggs are recommended instead of chicken eggs.
The protein mass is whipped in a dry and clean container, pre-cooled and added salt during the process.
For baking, use silicone molds that do not require additional oil for coating.
Do not use hot seasonings so as not to spoil the delicate taste.
Do not open the oven during cooking; the delicacy may settle.

Beef + cottage cheese = harmony of taste!

Have you tried beef soufflé with cottage cheese? This dish will conquer even the most capricious gourmet.

Compound:

50 g white bread;
250 g cottage cheese;
30 g cheese;
0.7 kg lean beef pulp;
2 eggs;
80 g soft butter;
80 ml milk;
salt.

Advice! Choose non-grain cottage cheese with a low fat content.

Preparation:

Wash and dry the beef pulp.
Boil the meat in salted water until tender, and then cool.
Soak the bread pieces in milk for ten minutes and then squeeze out the excess liquid.
We chop the meat coarsely and pass it through a meat grinder together with cottage cheese and bread. This needs to be done 2-3 times.
Melt the butter and add it to the ground beef.
In eggs, separate the yolk mass from the white mass in a convenient way.
Add the yolks to the minced meat, add salt and mix.
Beat the whites to stiff peaks and transfer them to the minced meat. Gently stir the mixture.
Place the minced meat in a heat-resistant form, without filling it to the very top. Leave a distance of 1-1.5 cm to the top of the mold.
Sprinkle the workpiece with grated cheese.
Bake the soufflé for twenty-five minutes at a temperature threshold of 180 degrees. Ready!

Dietary beef soufflé in a slow cooker

A simple and easy recipe for preparing dietary beef soufflé in a slow cooker can be done by anyone. After all, she cooks it herself; the housewife only needs to add the right ingredients according to the recipe.

Cooking method:

take beef (350 g), wash, dry, cut out fat and veins;
scroll through a meat grinder. To add airiness, it is recommended to do this twice;
add 250 ml of cream, one beaten egg, a pinch of salt;
beat with a mixer until smooth;
grease the multicooker bowl with butter;
lay out the resulting minced meat and level it;
set the “Multi-cook” program, baking time 25 minutes;
leave in the “Heating” mode for fifteen minutes;
The prepared dish is decorated with herbs.

This soufflé is suitable for children over one year old.

Description of preparation:

Such a simple beef soufflé recipe, as you can see, can be prepared by any housewife, the ingredients are affordable, and the dish turns out to be unusual and very tender.
The main secret of a lush soufflé is the uniform consistency of the minced meat and constant monitoring of the baking process. So, depending on the quality of the oven, beef souffle at home can be cooked a little faster or a little slower, the main thing is not to open the oven during the cooking process, otherwise the soufflé will settle. Just as soon as the crust turns brown and the soufflé rises, you can take it out and serve it. Bon appetit! Purpose: For lunch / For dinner / Inexpensive Main ingredient: Meat / Beef Dish: Baking / Soufflé Diet: Diet food