Beef soufflé in the oven - recipe

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.

Steamed meat soufflé

In the report photo, the veal meat soufflé is prepared in a small silicone mold, just enough for one serving. But I want to say that I prepared seven such servings, because even my second child and husband are not against enjoying a delicate steam soufflé. We also love chicken souffle; it tastes much more tender than beef. If you don’t want to bother with small molds, you can use one large one and then cut the soufflé with a knife. Since I have a multicooker in my kitchen, I adapted the recipe for it. So we have a new dish in our diet - tender meat soufflé in a steamed slow cooker.

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:

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

Dietary classic recipe for meat soufflé

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:

1. Soak white bread in milk.
2. Separate the whites and yolks. Beat with a mixer into a thick foam.
3. Add cottage cheese to the beef and grind in a meat grinder.
4. Mix the loaf, yolk and beaten egg white.
5. Grease the mold with vegetable oil and spread the mixture.
6. 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.

Chicken soufflé in the microwave with herbs

We need:

• 300 g chicken fillet
• 2 pcs egg
• 1 tbsp. butter
• 200 g white loaf
• 500 ml milk
• 20 g hard cheese
• 3 sprigs parsley
• 0.5 tsp salt

1. Chicken fillet needs to be soaked in milk for 2 hours.

2. Divide the eggs into whites and yolks. Beat the whites until stiff peaks form.

3. We also fill the loaf with milk and leave it to swell. Then put the chicken fillet, loaf, milk, yolks into a blender bowl and blend into a homogeneous mass.

4. Gently mix the resulting minced meat with the whites, moving from bottom to top, until smooth.

5. Grease a refractory microwave dish with butter and transfer the minced meat, leveling the surface. Microwave at full power for 8 minutes. Then sprinkle with grated cheese and bake for another 2 minutes.

Let cool and place on a plate.

We need:

• 500 g chicken fillet
• 160 g processed cheese
• 3 cloves garlic
• 4 eggs
• 2 tbsp. decoys
• 1 tsp salt
• 1/2 tsp. nutmeg
• hot and black pepper to taste
• 2 tbsp. hard cheese, grated
• 10 g butter
• 2 tbsp. ground crackers

1. Cut the chicken fillet, melted cheese into pieces and finely chop the garlic. We put all this into a meat grinder and get minced meat.

2. Add semolina to the resulting minced meat and mix until smooth.

3. In eggs, separate the whites from the yolks. We send the yolks into the minced meat, and beat the whites to stiff peaks, with nutmeg, pepper and salt.

4. Prepare the baking dish: grease with butter and sprinkle the bottom and sides with ground breadcrumbs. Preheat the oven to 180 degrees.

5. Carefully add the resulting whites to the minced meat in portions, stir from bottom to top until smooth.

Transfer the minced meat into a mold, level it over the surface, sprinkle grated cheese on top and put it in the oven to bake for 50 minutes.

Cool in the pan, transfer to a plate and serve with cream sauce.

We need:

• 400 g fillet
• 50 ml milk
• 3 tbsp. flour
• 1 bunch of dill
• ground black pepper and salt, to taste
• 1 piece egg

1. Grind the fillet into minced meat in a meat grinder or blender.

2. Add the egg and milk to the minced meat and mix everything thoroughly until smooth.

3. Add flour to the mixture, salt, pepper and mix so that there are no lumps.

4. Finely chop the dill and add to the resulting mass, mix.

5. Grease silicone molds with vegetable oil and transfer the soufflé, filling 2/3 of the mold.

Fill 1/2 of the container with water into the multicooker bowl, place the container for steaming and place the soufflé molds on it. Set the cooking mode to 45 minutes. Cool in the pan and place on a plate.

This soufflé can be a decoration for a holiday table or delicious sandwiches for breakfast.

We need:

• 500 g chicken fillet
• 2 pcs yolks
• 2 tbsp. butter
• 100 g hot milk
• 2 tbsp. flour
• 100 g pistachios
• 150 g bacon
• salt, pepper, to taste

1. Peel the pistachios and heat them in a frying pan for 2-3 minutes.

2. Cut the fillet into pieces and twist into minced meat through a meat grinder.

3. Melt the butter in the microwave and heat the milk there.

4. Divide the eggs into whites and yolks. Place the yolks into the minced meat and beat the whites until stiff.

5. Add butter, hot milk, salt and pepper to the minced meat with yolks and mix well. Add flour, mix until smooth, add beaten egg whites, mix again and add pistachios.

6. Preheat the oven to 185 degrees. Grease a baking dish with oil and place the bacon strips so that the ends hang over both sides of the dish.

Place minced meat on bacon

Level the surface and cover with the hanging ends of the bacon, braid.

We suggest you read: How to lose weight, what diets to use

Place in the oven for 45-50 minutes.

7. Ready-made soufflé – cool the roll, cut it and serve it to the festive table. Can be wrapped in foil and refrigerated for use in breakfast sandwiches.

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.

Beef soufflé in a slow cooker

To prepare you need:

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

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. In order for the finished dish to be fluffy and airy, it is necessary to beat the mixture with a blender at the cooking stage. 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.

Dietary beef soufflé in the oven

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.

The baking recipe includes:

• half a kilogram of beef, pre-boiled;
• After cooling, grind to the consistency of minced meat;
• take three eggs. Beat the whites separated from the yolks until fluffy;
• add one and a half glasses of milk, three yolks to the meat mass, add salt and spices to taste and mix;
• carefully introduce prepared proteins;
• the minced meat is kneaded until smooth and placed in baking dishes on parchment paper;
• put in the oven for forty minutes, temperature 180 degrees.

It is not recommended to cut the prepared dietary souffle hot. The dish needs time to cool. The soufflé baked in this way will be fragrant.

Dietary beef souffle in the oven is baked not only from boiled beef. If you add cream and eggs to raw ground beef, you get a flavorful soufflé with an airy texture. The baking process (temperature 170 degrees) takes one hour, the mold is covered with foil. You can get a golden brown crust by increasing the temperature to 220 degrees in the last minutes of cooking by removing the foil.

Beef soufflé recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Beef Soufflé”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of beef soufflé is 179.2 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.