Meat soufflé for a child is like in kindergarten - remember your childhood! Meat soufflé recipes for a child, just like in kindergarten from chicken

On November 9, in the first building, parents were treated to a meat dish: “Beef Soufflé with Rice.” Everyone really liked it.

Meat occupies a significant place in the life of almost every person. It must be included in the daily diet to properly saturate the body with useful microelements. But there are people who do not want to eat fried meat for various reasons: transition to a healthy lifestyle or treatment of stomach diseases. But there is a way out here too! We invite you to try making deliciously tender, tasty and healthy beef souffle

Ingredients for making beef soufflé:

Beef – 400 grams
Long grain rice - 0.5 cups
Chicken eggs - 1-3 pieces
Butter - 1-2 teaspoons
Salt - to your taste

Equipment for preparing beef soufflé:

Small pot
Pot
Cutting board
Meat grinder
Baking dish (frying pan)
Chopping knife
Beaker
Tea spoon
Kitchen stove
Oven
Serving dish

Preparing beef soufflé:

Step 1: Boil meat and rice.

Place a pan of clean water on the stove and bring it to a boil. Place the meat (in our case, beef), previously well washed under water, into boiling water over medium heat and cook until tender, about one hour . Pour pre-washed rice into the pot. Fill it with water in a ratio of 1:3 and also cook until tender, 15-20 minutes .

Step 2: Prepare the minced meat.

Now that our meat is ready, we need to take a cutting board and place the slightly cooled meat on it. Then we clean it of unnecessary fat and tendons. Then cut into pieces and mix with sticky rice porridge. After mixing, you need to mince the beef along with the rice, preferably three times so that the mass is as tender as possible.

Step 3: Add eggs to minced meat

Place the yolks separated from the whites and half the amount of butter into the minced meat. After adding all of the above, you need to thoroughly beat the minced meat and mix with the whites. Now you need to take a baking dish greased with butter, put the prepared mixture there, about halfway. Preheat the oven to 180 degrees , place the pan and steam until the soufflé is completely cooked, about 30 minutes . Do not open the oven door, otherwise the soufflé will settle.

Step 4: Serve the beef soufflé

Beef soufflé should be served warm, or with a side dish sprinkled with herbs or topped with white sauce. You can also serve this dish either in portioned forms or in one large dish.

Adviсe:

— Beef soufflé goes well with sour cream. It can be served in a separate bowl, such as a bowl.

- The side dish can be any cooked porridge or mashed potatoes.

— You can decorate the dish with a sprig of green dill and parsley.

Tender, tasty meat soufflé, when properly prepared, can be consumed even on a diet (both for weight loss and for healing). There are several successful recipes for such a treat, the best of them are published below in the article. The healthiest soufflé option is baked in the oven.

General principles for preparing meat soufflé

Regardless of the recipe chosen, any meat fillet is prepared according to the same similar scheme:

the meat is crushed as much as possible (it is best to use a meat grinder for this purpose to obtain fine, homogeneous minced meat);
vegetables (if they are added) can be either pureed or cut into miniature pieces, then they will be felt in the finished dish;
The container in which the soufflé is baked is sprinkled with flour or breadcrumbs so that the finished dish has a light crust and can be easily removed from the container.

The average baking time for meat souffle in the oven is 35-45 minutes. It depends on the thickness of the treat layer and the characteristics of the oven.

Kindergarten recipe

The meat soufflé, the oven recipe for which is published later in the article, is known to everyone who went to kindergarten. It is often served to children for lunch.

Ingredients

For the dish you need to take:

turkey fillet – half a kilo;
egg (large) – 1 pc.;
milk – ½ tbsp.;
carrots – 1 pc.;
white onion – 60-70 g;
salt.

In the classic recipe, turkey is used for the dish, but if desired, it can also be replaced with chicken. Milk for this dish is suitable for any fat content.

Step-by-step cooking process

The cooking process includes several stages:

The poultry fillet must be thoroughly washed and removed from skin and films. You need to remove the skin from the onion.
Next, both ingredients are passed through a meat grinder together to obtain a homogeneous thick minced meat.
You need to add an egg, milk, and salt to the meat and onions. To make the minced meat more tender, you should not just mix it, but beat it with a blender. This will make the mass homogeneous and viscous.
Carrots must be boiled until soft, cooled, peeled and grated. After this, you can also add it to the minced meat and mix the products thoroughly.
The baking dish is oiled and the entire mass from the previous step is transferred into it. You can sprinkle the container with breadcrumbs.
The treat will be baked in an oven preheated to 185-190° for approximately 35-40 minutes. The dish should be completely baked inside.

A recipe for meat soufflé like in kindergarten.
The ready-made tender soufflé is cut into portions and served. You can complement it with any vegetable side dish.

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:

Pieces of meat are initially boiled by steaming or in a container of water until soft.
The product is crushed using appropriate kitchen equipment and mixed with binding components and those that regulate the taste of the dish.
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

The prepared pulp is cut into small portions and boiled by steam or in water until tender.
Place the slices in a blender bowl and grind, adding milk, cream, yolks, salt and pepper in the process.
The whites are turned into foam and carefully mixed into the base of the dish.
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

The boiled piece of veal is punched in a blender, adding broth, salt, butter, flour and yolks in the process.
Next, stir in the whites whipped until foamy and place the mixture carefully and neatly into an oiled container.
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

The pulp is twisted three times through a meat grinder.
Add yolks, sour cream, nutmeg, butter, add salt, flavor with nutmeg and, if possible, pepper.
Beat the mixture with a mixer or whisk, then add the whites, whipped separately until stiff foam.
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

The beef is prepared and chopped together with the onions in any available way.
Add the yolks with salt and spices, grind and carefully fold in the whites, previously beaten to a thick foam, with a spoon.
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

The chicken is ground several times in a meat grinder or beaten in a blender along with cottage cheese and yolks.
Add salt to the mass, pepper, season with seasonings, add slices of soft butter, add semolina, pour in cream and grind everything thoroughly.
Finally, a dense protein foam is introduced, trying to maintain its fluffiness, carefully stirring the minced meat with a spoon or spatula.
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.

In the oven

If you bake a treat in the oven, then in this case it will be possible to cook it with a minimum amount of fat - healthy and low-calorie. And you can take any meat for this version of the recipe. For example, pork, chicken, beef or a combination of them.

Ingredients

For the dish you need to take:

fresh meat (any) – half a kilo;
milk (any fat content) – 1 full glass;
cream - 1 full glass;
raw eggs (large) – 3 pcs.;
butter fat – 35-40 g;
nutmeg (ground) – 1 tsp;
pepper, salt.

Milk for this recipe is suitable for any fat content, and it is best to choose cream with no more than 10%. If desired, you can use only one of these ingredients, but in double portions.

Step-by-step cooking process

The cooking process includes several stages:

The first step is to deal with the selected meat. It is thoroughly washed and then chopped into small pieces. To prepare a tender soufflé in the future, it is better to steam the meat. In addition, in this case the product will not collect excess liquid. Steaming the meat is enough for 25-30 minutes. If the cook does not have a multicooker with a special attachment for this purpose, then you can use a regular saucepan and a colander.
The resulting boiled meat will need to be blended.
At the next stage, you need to add milk, cream (or only one selected ingredient in a double portion) to the resulting slurry. Then add salt, nutmeg and pepper. You can choose any spices for such a dish. For example, marjoram and basil (dried) are perfect for this soufflé option.
It is important to thoroughly mix all the components combined in a common container. It is best to use a blender at this stage, working with it for 3-4 minutes.
All that remains is to coat the baking dish with melted butter and transfer the homogeneous meat mass obtained in the previous step into it.
The dish will be prepared in the oven, preheated to 195-200° for about 40-45 minutes.

When the soufflé has cooled completely, it can be served. The dish should be complemented with fresh sliced vegetables, as well as wheat bread.

In a slow cooker

Another way to prepare a low-calorie dish with a minimum amount of fat is to use a “kitchen assistant” - a slow cooker. The main thing is that the device has the “Steam” mode.

Ingredients

For the dish you need to take:

pork pulp – 230-250 g;
carrots and egg (large) - 1 pc.;
butter fat, milk, salt.

The specified amount of products will yield 6-7 servings of the dish. The amount of butter and milk is determined by the cook according to taste.

Step-by-step cooking process

The cooking process includes several stages:

Fresh pork must be cut into small pieces and placed in a bowl.
Next, add an egg, lightly beaten in a separate bowl until foamy, to the meat.
The carrots need to be boiled until soft, peeled and processed with a grater with the smallest divisions. Then transfer to the meat.
After mixing, you can add soft butter and milk to the mixture. The amount of these ingredients must be determined by eye so that the mixture turns out to be of medium thickness.
All that remains is to add salt and blend all the ingredients with a blender.
At the next stage, the resulting minced meat must be transferred to a silicone mold.
Pour 2 tbsp into the multicooker bowl. water and place a form on top for steaming dishes. On the last one you should place a silicone mold with meat.

The treat will be prepared in the “Steam” mode until the end of the standard program. Before serving, the souffle should be cut into pieces and served with an assortment of fresh vegetables. For example, with slices of cucumber and tomatoes.

On November 9, in the first building, parents were treated to a meat dish: “Beef Soufflé with Rice.” Everyone really liked it.

Ingredients for making beef soufflé:

Beef – 400 grams
Long grain rice - 0.5 cups
Chicken eggs - 1-3 pieces
Butter - 1-2 teaspoons
Salt - to your taste

Equipment for preparing beef soufflé:

Small pot
Pot
Cutting board
Meat grinder
Baking dish (frying pan)
Chopping knife
Beaker
Tea spoon
Kitchen stove
Oven
Serving dish

Preparing beef soufflé:

Step 1: Boil meat and rice.

Step 2: Prepare the minced meat.

Step 3: Add eggs to minced meat

Step 4: Serve the beef soufflé

Beef soufflé should be served warm, or with a side dish sprinkled with herbs or topped with white sauce. You can also serve this dish either in portioned forms or in one large dish.

Bon appetit!

Adviсe:

— Beef soufflé goes well with sour cream. It can be served in a separate bowl, such as a bowl.

- The side dish can be any cooked porridge or mashed potatoes.

— You can decorate the dish with a sprig of green dill and parsley.

For a couple

Meat soufflé, the oven recipe for which housewives use most often, can also be steamed. For this purpose you will need to use a wide pan and a colander. This method is very convenient if the cook does not have a multicooker in stock.

Ingredients

For the dish you need to take:

beef pulp - half a kilo;
milk – 1.5 tbsp;
egg (large) – 1 pc.;
salt, spices.

If you need to exclude an egg from the recipe, you can replace it with a couple of pinches of semolina.

Step-by-step cooking process

The cooking process includes several stages:

If the dish is steamed, then fatty pork is not suitable for it. It is best to use beef, chicken, turkey. Be sure to trim off all excess fat from the piece of meat you choose, then rinse it thoroughly and dry it.
At the next stage, you will need to chop the beef into small pieces and grind them using a meat grinder or a suitable blender attachment. The result should be a homogeneous, tender minced meat.
In a separate bowl, lightly beat the raw egg with milk. Afterwards, pour the mixture into the meat mixture. If it is necessary to reduce the calorie content of the dish under discussion, then instead of milk you need to use ordinary filtered water. When replacing an egg with semolina, the dairy product is first poured into the mixture, after which the cereal is poured in.
All that remains is to salt the soufflé to your liking. At this stage, you can use any spices.
The mass must be transferred to a silicone mold.
Next, a large pan of water is placed on the stove, and a colander is placed on top of it. In the latter you need to place a container with soufflé.
The treat will take about 60-70 minutes to prepare. You can shorten this period if you use the “Steam” mode in the multicooker. In this case, water is poured into the device, and the soufflé pan is placed on a special attachment for steaming dishes. The lid of the “kitchen helper” must be closed during the process.

The resulting delicate soufflé can be decorated with chopped green onion feathers. An excellent side dish for this treat would be steamed buckwheat or any grilled or steamed vegetables.

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

Raw fillet or tenderloin is pureed in a blender along with peeled carrots.
Place yolks and semolina into the resulting slurry, add milk, add soft butter, salt, seasonings and herbs and beat again.
Gently stir in the protein foam and transfer the mixture into portioned greased molds.
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.

Chicken

Meat soufflé made from chicken in the oven turns out to be especially tender and low in calories. The recipe for this type of treat is published later in the article. It is best to choose fillet from a chicken carcass. And to make the taste of the dish more interesting, frozen vegetable mixture is also added to it.

Ingredients

For the dish you need to take:

chicken fillet – 3 pcs.;
cream (maximum fat content) – 1 full glass;
eggs (large size) – 2 pcs.;
melted butter – 40 g;
frozen vegetable mixture – 370-400 g;
salt, spices.

For such a dish, cream with a fat content above 20% is well suited.

Step-by-step cooking process

The cooking process includes several stages:

The fillet must be thoroughly washed and dried. Afterwards, cut into medium pieces and put into a meat grinder. The result should be a homogeneous, tender mixture. The best way to do this is to pass the chicken through a meat grinder 2 times.
You need to boil water in a saucepan and add salt to it. Next, frozen vegetables are dipped into the liquid for half a minute. To do this, they must first be placed in a colander.
The eggs will need to be divided into components. The minced chicken obtained in the first step contains the yolks, melted butter, all the cream and salt. At the same stage, the selected spices are added to the mass. For example, a mixture made specifically for chicken meat.
Next, all combined products must be mixed as thoroughly as possible.
When the vegetables in the colander have cooled completely, they can be added to the meat mixture.
Then you need to process the cooled whites with a mixer. They should whip to a thick foam. Afterwards, fluffy proteins should be added in small portions to the mass of other products.
It is necessary to transfer the base of the future soufflé into an oiled form and carefully level it. Then send the container with all the contents to bake in the oven, preheated to 190-200°. This process will take approximately 30-35 minutes.

Next, the finished souffle needs to be left in the oven for another 20-25 minutes. The finished dish is served to the table with any side dish. Best with vegetables.

Turkey

Meat soufflé, the recipe for which can be changed in the oven to suit your taste, is juicy and nutritious from turkey fillet. It can be served either warm or cold.

Ingredients

For the dish you need to take:

turkey fillet – half a kilo;
butter fat – 1-1.5 tbsp. l.;
egg (large) – 1 pc.;
crumb crumbs - 2-2.5 tbsp. l.;
milk – ½ tbsp.;
smoked bacon - 1 package;
peeled pistachios – 80-90 g;
salt, dry thyme.

Step-by-step cooking process

The cooking process includes several stages:

Turkey fillet must be thoroughly washed, dried and cut into medium pieces. Next, the bird needs to be processed with a meat grinder. The result should be a homogeneous thick minced meat.
Beat the egg slightly and heat the milk. These prepared components are immediately sent to the meat mass. There you also need to add breadcrumbs, salt to taste and dry thyme. Next, mix all the products thoroughly.
Pistachios must be peeled. If even the smallest pieces of it get into the minced meat, the taste of the treat will be ruined. Prepared nuts need to be coarsely chopped and added to the meat mixture. Be sure to stir again.
The baking dish in which the soufflé will be prepared must be completely covered with strips of bacon. In this case, the ends of the meat product should hang down.
The minced meat prepared above is laid out on top of the bacon layer. It needs to be leveled and covered with hanging strips of bacon.
The treat will be baked in the oven at 190-195°. The process will take about half an hour. If necessary, this time can be increased to 40 minutes.

The finished soufflé must be slightly cooled directly in the mold, then carefully cut, placed on a plate and served. As a side dish for this treat, you can choose baked cauliflower or broccoli.

Beef

Meat soufflé (the recipe for oven-baked beef is published below in the article) is an excellent hot option for a diet. If you supplement it with fresh vegetables without fatty sauces, you will get a low-calorie, hearty lunch or dinner.

Ingredients

For the dish you need to take:

beef pulp – 230-250 g;
eggs (large size) – 2 pcs.;
milk (any fat content) – 1 full glass;
butter fat – 40-45 g;
flour (sifted) – 10-15 g;
salt, spices.

As for spices, a mixture of ground colored peppers works well for this dish. Or sweet paprika.

Step-by-step cooking process

The cooking process includes several stages:

The washed and dried beef is cut into small pieces and poured into a blender bowl. It needs to be crushed as much as possible, and then mixed with all the other ingredients of the recipe, except milk.
The next step requires turning on the blender again to obtain a homogeneous, tender mass for the soufflé.
After pouring in the milk, the mixture must be whipped with a mixer to obtain an airy mass without lumps.
Next, you will need to move the meat preparation into an oiled heat-resistant form.
The treat will be baked for a little over half an hour in an oven preheated to 170-175°.

Small cracks will appear on the surface of the finished soufflé. Before serving, cut it into pieces and garnish with any fresh herbs.

Beef soufflé with rice

On November 9, in the first building, parents were treated to a meat dish: “Beef Soufflé with Rice.”
Everyone really liked it. Meat occupies a significant place in the life of almost every person. It must be included in the daily diet to properly saturate the body with useful microelements. But there are people who do not want to eat fried meat for various reasons: transition to a healthy lifestyle or treatment of stomach diseases. But there is a way out here too! We invite you to try making deliciously tender, tasty and healthy beef souffle

Ingredients for making beef soufflé:

Beef – 400 grams
Long grain rice - 0.5 cups
Chicken eggs - 1-3 pieces
Butter - 1-2 teaspoons
Salt - to your taste

Equipment for preparing beef soufflé:

Small pot
Pot
Cutting board
Meat grinder
Baking dish (frying pan)
Chopping knife
Beaker
Tea spoon
Kitchen stove
Oven
Serving dish

Preparing beef soufflé:

Step 1: Boil meat and rice.

Step 2: Prepare the minced meat.

Step 3: Add eggs to minced meat

Step 4: Serve the beef soufflé

Beef soufflé should be served warm, or with a side dish sprinkled with herbs or topped with white sauce. You can also serve this dish either in portioned forms or in one large dish.

Adviсe:

— Beef soufflé goes well with sour cream. It can be served in a separate bowl, such as a bowl.

- The side dish can be any cooked porridge or mashed potatoes.

— You can decorate the dish with a sprig of green dill and parsley.

Source

With cottage cheese

The calorie content of such a dish is approximately 198.4 kcal.

And his BJU:

BJU	Value in g per 100 g
Squirrels	20,1
Fats	12,3
Carbohydrates	1,4

Ingredients

For the dish you need to take:

homemade cottage cheese and young veal - half a kilo each;
raw eggs – 2 pcs.;
Dutch cheese, butter, white bread – 30-35 g each;
full fat milk – 40-45 ml;
sweet pepper – ¼ piece;
fresh parsley and dill, salt.

Step-by-step cooking process

The cooking process includes several stages:

The washed meat must be cleaned of films and excess fat. After this, cut into small pieces, add salted water and cook for approximately 60-70 minutes.
Next, you need to let the veal cool, covering it with a clean towel.
The bread needs to be soaked in warm milk, then lightly squeezed.
At the next stage, the bread and milk mass will need to be passed through a meat grinder along with pieces of boiled meat.
The second time the mass is processed with cottage cheese. For a meat grinder, you need to choose a nozzle with a fine mesh.
The eggs are separated into their components. You need to add raw yolks, soft butter to the resulting mass, and mix everything thoroughly. And the whites need to be beaten separately with a mixer until thick foam.
All that remains is to mix the protein mass into the minced meat and salt it to taste.
The soufflé mixture is transferred to an oiled, heat-resistant container and leveled. Sprinkle it with shredded Dutch cheese and pour melted butter on top.
The treat will bake for just under half an hour at medium temperature.

Place the finished dish on a large plate, sprinkle chopped herbs on top, add pieces of sweet pepper (can be of different colors). As a side dish you can serve boiled potatoes, vegetables, rice.

With rice

Adding rice to a dish allows you to serve it without a side dish. This version of the treat turns out to be especially satisfying and nutritious.

Ingredients

For the dish you need to take:

lean pork pulp – 230-250 g;
cream (minimal fat content) – 1 full glass;
rice – 60 g;
eggs – 3 pcs.;
salt and spices.

Step-by-step cooking process

The cooking process includes several stages:

Rice must be poured with salted water and cooked until half cooked.
The meat must be washed, dried, and cut into large slices.
Both prepared products are placed in a blender bowl. The contents of raw eggs, cream, and salt are also sent there. The ingredients are thoroughly blended together with a blender.
After adding the spices, the mixture must be beaten again.
All that remains is to distribute the mixture into portioned silicone molds. The latter are placed on a baking sheet with water so that the dish does not burn.
The treat will be baked at 180-185°. This process will take approximately 40-45 minutes.

The finished dish must be cooled, after which it must be refrigerated overnight.

With vegetables

The composition of vegetables in this treat can be changed to suit your taste. It is also allowed to add legumes to it. For example, green peas

Ingredients

For the dish you need to take:

lean pork – 270-300 g;
egg (pre-boiled to a hard center) – 1 pc. + 1 raw white + 1 boiled yolk;
white onion, sweet pepper and carrots - 120 g each;
fresh dill - 3 sprigs;
salt and spices.

Step-by-step cooking process

The cooking process includes several stages:

All vegetables must be peeled and then cut into miniature pieces. For example, chop onions and peppers into cubes, and chop carrots with a grater (the finest).
The meat must be washed, dried and cut into small pieces.
The greens will need to be finely chopped. If desired, you can also use frozen dill.
Next, all the components prepared in the previous steps should be placed in a blender bowl and thoroughly blended until smooth. Instead, you can pass them 2 times through a meat grinder with a fine mesh attachment.
The resulting minced meat remains to be salted and the protein previously whipped to a strong foam is mixed into it.
It is most convenient to place a homogeneous meat mass into portioned muffin tins. Silicone ones can be used without lubrication, but metal ones will need to be thoroughly oiled first.
At the next stage, you need to preheat the oven to 190-200° and place the soufflé containers placed on a metal rack into it. Bake the treat until done. This is approximately 35-40 minutes.

When serving, remove the soufflé from the molds and place it on a large plate. Each serving is sprinkled with finely grated or hand-crushed boiled yolk.

Meat soufflé for a child as in kindergarten - basic principles of preparation

Soufflé is a delicate dish prepared from vegetable, meat, fish or dairy products mixed with beaten eggs. To make the soufflé truly fluffy and tender, you need to beat the egg whites into a stable, dense foam. To do this, you need to properly separate the whites from the yolks. If even a little yolk gets into the whites, the foam of the desired consistency will not work.

Meat soufflé for children is best prepared from beef, veal or poultry. It is boiled and thoroughly crushed to a puree. You can pass the meat through a meat grinder with small holes a couple of times, or grind it in a blender.

Prepare meat soufflé in a double boiler, slow cooker or oven.

The meat mass is lightly salted and combined with whipped egg whites. Mix carefully so that the mass does not lose its fluffiness.

The resulting mass is poured into silicone molds, filling them about three-quarters full, and cooked in the oven or steamed.

You can diversify the soufflé by adding rice, pieces of vegetables or cheese.

Useful tips and tricks

The following tips will help you prepare delicious meat soufflé according to any recipe:

You should not buy ready-made minced meat for treats, it may turn out to be too fatty and with large inclusions of veins, fat, and skin;
when adding spices, it is important not to overdo it and not interrupt the taste of the meat;
To prevent the soufflé from burning and to turn out juicy, you should pour water onto the baking sheet in which the form with it is placed.

You can prepare a delicious meat soufflé in the oven not only according to the simplest budget recipe, but also in a more original version. For example, with pistachios, rice, vegetables.

How to cook minced meat soufflé

I bought meat from the market. There, in my opinion, there is a chance to choose a better quality product than in the store, and bargaining is not prohibited! I wash the pork and cut it into pieces.

Next, you can make the soufflé in two ways. If you want, grind the meat immediately, while it is raw, to the state of minced meat, and then bake it. Or, like I did, boil it or cook it in a steamer. I prefer to boil pork. She becomes less fat.

I put the boiled meat in a food processor and grind it. It turns out fine minced meat. I break 3 eggs there and pour milk. Sprinkle with salt and add a little black pepper for flavor. I'm still scrolling through it.

Now take the baking dish. I recommend greasing it with any oil or covering it with parchment paper so that the soufflé does not burn. I put it in the oven at 180 degrees for 35-40 minutes.

When the soufflé is ready, do not cut it right away. It is very tender, it needs to be allowed to stand for a while and strengthen. You get these neat airy pieces. Bon appetit!