Delicious recipes: souffle meat

Meat souffle is a wonderful light dish that can be prepared for a holiday and for an everyday dinner, and also, if certain rules of cooking are observed, it can be used as a diet for many diseases.

Meat souffle dietary

Such souffle can be used for peptic ulcer. The quantity of products is indicated for one serving. 100 grams of raw meat (any) you need to boil and grind in a meat grinder very finely (even several times), add a little salt and 5 g of olive oil. Then add 5 g of flour, 50 g of milk, yolk. The protein is whisked separately and added to the meat. Prepare in a steam box for about 10 minutes. With butter, you can grease a dish when serving, or you can add it to a souffle.

Souffle Meat Festive

To half a kilogram of pork-beef mince we add pepper, seasonings to taste, salt, 2 shabby processed cheese, 2 tablespoons of starch, 3 beaten eggs and a couple of crushed garlic cloves. All we mix and fill the molds for cupcakes, which are pre-lubricated with oil and sprinkled with breadcrumbs. On top of the meat mass should be greased with mayonnaise. Bake for 40 minutes.

Souffle meat with black bread

1 piece of black bread soaked in milk and squeeze. 300 g of beef are cooked in one piece and together with bread we scroll through a meat grinder. Add 1 egg yolk to the stuffing, pepper, salt and mix everything well. Bake in a hot oven.

Souffle meat for celebration

This souffle can be served for any holiday - it tastes good and looks beautiful. For its preparation, take half a kilo of pork and beef pulp, pass them through a meat grinder, pour a glass of milk and marinate for 1 hour. 2 onions cut and pour 2 spoons of vegetable oil. When the meat is missed, add onions, 50 g finely chopped smoked bacon, 2 tablespoons flour, salt, 3 eggs (raw) and pepper.

Form the baking grease and put in it half of the minced meat. Place 8 whole hard-boiled eggs on top and close them with the second half of the mass. The mold should be placed on a baking tray filled with water, and for 1 hour - in the oven. Before serving, the souffle can be decorated with herbs.

Soufflé meat steamed from chicken

This souffle is also considered dietary. For the preparation of one portion of 100 g of boiled chicken, scroll through the meat grinder 2 times. Then whisk it with 80 grams of milk sauce, yolk and 15 g butter butter. Last add whipped protein, carefully mix and cook for a couple. Before use, pour melted cream butter.

Meat souffle

To make a serving of soufflé for a baby, you will need 50 g of low-fat meat. It can be chicken, rabbit, beef, turkey. With meat, remove all fat, if it is, peel, etc., boil. 20 g of pulp of a plain white loaf is soaked in milk and scrolled with meat through a meat grinder. ¼ of a small bulb is also scrolled (this is optional, you can not put onions at all) and add to the meat. Also add salt, 1 egg quail, and then milk the mixture to a state of gruel. Cook the souffle for a couple, putting it in aluminum utensils and putting a hot-filled pot on the fire.

Soufflé meat fried

500 g minced meat (beef or pork-beef) fry in oil. Add salt, nutmeg and pepper to it, as well as chopped herbs. 100 g butter melt, pour 2 tablespoons flour, mix and cool, add 3 yolks. Mix the flour mixture with minced meat, then enter 3 whipped proteins and put in a mold. Sprinkle with grated cheese on top (100 g). Bake for 20 minutes.

Meat soufflé with vegetables

Souffle meat can be prepared with the addition of vegetables. 1,5 kg of beef is boiled and scrolled through a meat grinder. 300 g of potatoes and 100 g of beets are cleaned, also scrolled and mixed with meat. All together again we scroll through the meat grinder. Solim and pour 300 g of milk. We bake on a pan 20 minutes.

3 eggs are beaten with 100 g of milk and 10 minutes before the prepared souffle poured on it.

Bon Appetit.