Delicious recipes: souffle meat

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

Meat souffle

Such souffle can be used with ulcerativedisease. 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.

Meat soufflé

To half a kilo of pork-ground beefadd pepper, seasonings to taste, salt, 2 shabby fused 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 andsqueeze. 300 g of beef are cooked in one piece and together with bread we scroll through a meat grinder. We add to the stuffing 1 yolk, pepper, salt and mix everything well. Bake in a hot oven.

Souffle meat for celebration

Such a souffle can be served on 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 put the marinade for 1 hour. 2 onions cut and pour 2 spoons of vegetable oil. When the meat is missed, add onion, 50 g finely chopped smoked bacon, 2 tablespoons flour, salt, 3 eggs (raw) and pepper.

Form the baking sheet and place it in it.half of 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 soufflé for children

To make one portion soufflé for a babyyou need 50 grams 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 soaked in milk and scrolling 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 we dilute the mixture with milk to the 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 greens. 100 g butter melt, pour 2 tablespoons of flour to it, 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 and addedvegetables. 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 we pour 300 g of milk. We bake on the pan 20 minutes.

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

Bon Appetit.