Meat soufflé recipe. Meat souffle: a recipe in the oven for the most delicate dish

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Meat soufflé is an ideal dish for a healthy diet and its balanced composition and proper heat treatment without excess fat and carcinogens will only benefit the body, contributing to moderate satiety without heaviness for the stomach and any negative consequences.

How to cook meat soufflé?

For those who do not know how to cook meat soufflé at home, for starters, it will be interesting to get acquainted with the basic steps for creating food, which are often used in all its variations and recipes:

Pieces of meat are initially boiled for a couple or in a container with water until soft.
The product is ground using an appropriate kitchen appliances and mixed with binders and those that regulate the taste of the dish.
The resulting mixture is subjected to dry heat treatment in the oven and cooled, obtaining the desired taste of the meat soufflé.

Meat soufflé - recipe

Meat soufflé in the oven, the recipe of which is described below, is as close as possible to the classic variation of the dish. The harmonious combination of the meat component with cream, milk and eggs is not forbidden to be supplemented with vegetables, seasonings and, if desired, herbs.

Ingredients:

meat - 0.6 kg;
milk - 200 ml;
fat cream - 200 ml;
eggs - 2 pcs.;
oil - 20 g;
salt, a mixture of peppers.

Cooking

The prepared pulp is cut into small portions and boiled for a couple or in water until tender.
Place the slices in a blender bowl and grind, adding milk, cream, yolks, salt and pepper in the process.
Proteins turn into foam and interfere gently with the base of the dish.
The mass is transferred to an oiled form and the meat soufflé is baked for 25 minutes at 200 degrees.

Meat soufflé - recipe for children

Surprisingly tender and lush, the recipe of which many modern mothers dream of finding, in order to feed their child with a delicacy from childhood, is actually very easy to prepare. Often, veal is used as the basis of the dish, but you can take rabbit or turkey fillet, which will affect the taste, but not spoil it.

Ingredients:

veal - 0.5 kg;
broth - 140 ml;
butter - 1 tbsp. spoon;
fresh eggs - 2 pcs.;
flour - 1 tbsp. spoon with a slide;
salt.

Cooking

A boiled slice of veal is pierced in a blender, adding broth, salt, butter, flour and yolks in the process.
Next, stir in the whites whipped to foam and spread the mass carefully and carefully into an oiled container.
Children's meat soufflé is sent for baking for half an hour in an oven preheated to 190 degrees.

Minced meat soufflé - recipe

Don't have a blender and don't know how to make meat soufflé without it? The following recipe will help to cope with the task. The basis of the dish in this case is taken chopped 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 sirloin 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;
a mixture of peppers, spices, salt.

Cooking

The pulp is twisted three times through a meat grinder.
Yolks, sour cream, nutmeg, butter are added, salted, flavored with nutmeg and, if possible, peppered.
Beat the mixture with a mixer or a whisk, after which the whites whipped separately to a dense foam are introduced.
The resulting mixture is filled with a generously oiled form and sent for thirty minutes to an oven preheated to 195 degrees.

Meat soufflé from beef

A simple and easy-to-prepare meat souffle with an egg contains a minimum of additional components, but it turns out to be surprisingly rich and fragrant. You can simply twist the base of the dish through a meat grinder several times, but for greater splendor, it is still better to use a blender and beat the ingredients thoroughly. Onions will add additional juiciness and piquancy to the dish, but you should not exceed the recommended amount so as not to interrupt the delicate soft taste of the food.

Ingredients:

beef - 700 g;
onion - 100 g;
selected eggs - 3 pcs.;
vegetable fat - 20 ml;
pepper, salt.

Cooking

Beef is prepared and ground together with onions in any way possible.
Add the yolks with salt and spices, grind and gently stir in the whites, previously beaten to a dense foam, with a spoon.
Spread the base of the meat souffle in an oiled form and cook at 185 degrees for forty-five minutes.

Chicken Meat Soufflé - Recipe

The most useful and at the same time insanely tasty meat soufflé with vegetables or cottage cheese is obtained, especially if you take 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.;
fat cream - 0.5 l;
butter - 60 g;
semolina - 100 g;
hard cheese (optional) - 100 g;
breadcrumbs for breading - 40 g;
spice mix for poultry - 2 pinches;
ground pepper, salt.

Cooking

The chicken is ground several times in a meat grinder or punched in a blender along with cottage cheese, yolks.
The mass is salted, peppered, seasoned with seasonings, slices of soft butter are laid, semolina is poured in, cream is poured in and everything is rubbed thoroughly.
At the end, dense protein foam is introduced, trying to maintain its splendor, carefully stirring the minced meat with a spoon or spatula.
It remains only to put the base of the dish in an oiled and breaded form, sprinkle the surface with cheese chips and bake the meat soufflé at 185 degrees for forty-five minutes.

Meat soufflé in a slow cooker

If there is no desire to bake meat soufflé in the oven, the recipe in the slow cooker will be a great alternative. Moreover, using the "Baking" mode, you can get the same taste of goodies as with classic baking. In addition, the device can be used to obtain the maximum dietary variation of food by steaming it in the appropriate program.

Meat steam soufflé

Further on, how to properly cook meat soufflé in the capacity of the device's steamer. Meat can be taken of any variety, but more useful food is obtained from rabbit, turkey, chicken and veal. The vegetables added to the base will make the dish more tender and lighter, reducing the 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.

Good day, dear parents. Today you will learn what a meat soufflé is for a child, how to cook it. Check out the recipes for cooking in a slow cooker, steam and in the oven. You will be given options from chicken meat and veal. Find out how to cook this dish for your baby.

Cooking for a couple

You need to have the following ingredients:

one hundred grams of boiled veal;
one egg;
flour - half a teaspoon;
salt - a pinch;
tsp. oils;
three st. spoons of meat broth.

chicken soufflé

For cooking you need to have:

one hundred grams of fillet (chicken);
sl. oil - Art. spoon;
rice - st. spoon;
1 egg;
three st. spoons of milk;
salt.

Multicooker recipes

Let's look at how to cook this dish using a slow cooker.

For cooking you will need:

six hundred grams of minced meat (preferably chicken);
onion - 1 pc.;
flour - Art. spoon;
egg - 2 pcs.;
salt.

beef dish

You will need:

beef - two hundred grams;
sour cream - four tbsp. spoons;
carrot;
egg - 2 pcs.;
salt;
sl. oil.

Dish from the oven

Let's look at how meat soufflé is cooked in the oven. For this you will need:

raw beef - three hundred grams;
loaf - one slice;
one egg, large;
milk - two tbsp. spoons;
sl. oil.

Soufflé with cabbage

You will need:

half a kilogram of cabbage;
half a kilogram of beef meat;
egg - two pieces;
bulb;
salt;
one hundred grams of sour cream.

Dish with semolina and carrots

You will need:

chicken meat - five hundred grams;
carrot;
milk - half a glass;
two testicles;
oil sl. - 20 grams;
20 grams of semolina.

Adviсe

When cooking for a child, pre-boil, and also chop the meat.
Egg white must be thoroughly beaten. The tenderness and splendor of the finished soufflé will depend on this.
For the smallest, this dish is recommended to be steamed. You can also bake or cook using a slow cooker.
Soufflé is conveniently prepared in special silicone molds. So one mold is equivalent to one serving.
You need to know that the whites need to be whipped cold, it is important that not a drop of yolk gets into them. This ingredient must be added last. This will determine the airiness and height of the finished soufflé.
If you want the meat soufflé to be softer, add vegetables to it. They will give a delicate taste.
When cooking for a child, you do not need to add seasonings. There should be very little salt.

Now you know what meat soufflé is, a recipe for children. As you can see, there are a variety of recipes and ways to prepare this dish. Remember that for the smallest it is better to cook for a couple. In order to diversify the diet of the little one, change the ingredients and cooking methods.

Meat is introduced into the baby's diet from eight months in the form of a monocomponent puree. Meat contains a large amount of protein, which is so necessary for its growth and development, as well as iron, zinc, calcium, phosphorus, B vitamins and amino acids.

A one-year-old baby needs to include more complex meat dishes in the diet. Since it is still difficult for a child to chew and digest pieces of meat, soufflé is best suited for baby food. It is similar to a casserole, but lighter and more tender. Children usually eat such a dish with great pleasure and appetite.

A kid who still does not know how to chew well can be offered meat soufflé; As a rule, children eat this dish with great pleasure.

General principles for making soufflé

France is considered the birthplace of soufflé. Initially, this was the name of an airy dessert made from fluffy whipped proteins. Later, unsweetened varieties appeared - meat, fish, vegetables. Today, soufflé can be both a dessert and a main course. The main product for making a sweet version is cottage cheese mixed with sour cream, milk, cereals, berries or fruits. As a second, soufflé can be made from meat, liver, fish.

The basic principle of preparation is as follows: the proteins are separated from the yolks and whipped into a strong foam, and the yolks are mixed with the rest of the ingredients. Then everything is combined, mixed and baked in the oven or slow cooker. This is a universal recipe, it can be varied at your discretion. Many mothers prefer to cook food for a couple for a child. Steam soufflés are preferred as they are juicier and softer.

Recipes for the children's menu

Lean meats are well suited for feeding a child at 1 year old: poultry (chicken, turkey, quail), rabbit meat, beef, veal, as well as beef or chicken liver (we recommend reading:). Any recipe can be edited, taking into account the products that you have or which your child likes more.

It is better not to eat lamb and fatty pork for kids - this meat is hard to digest and poorly digested by the child's body. It is highly undesirable to use seasonings and spices in the children's kitchen. The exception is salt, but in very small quantities.

Souffle options are many. It is prepared from meat, fish, cottage cheese, vegetables, meat with vegetables, fish with cottage cheese and many other combinations.

Meat soufflé in the oven

This is a classic soufflé. It can be supplemented with various vegetables and herbs. You can also include cream in this recipe.

Required Ingredients:

300 g of raw beef;
one slice of a loaf;
one large or two small eggs;
2 tbsp. l. milk;
butter.

Cooking:

Rinse the meat thoroughly under running water, remove fat, cartilage, films from it. Boil until cooked and cool.
Cut off the peel from the loaf and soak it in milk or boiled water to swell.
Grind the meat, add the soaked bun, milk, egg yolk and butter to it, mix everything, but it is better to pierce with a blender until smooth.
Cool the egg whites, beat and add to the minced meat. Mix everything carefully.
Then transfer the mass to a baking sheet or into silicone molds, greased with oil. Bake in the oven for 30 minutes at a temperature of 180-200 C.

Meat soufflé is very tender in taste and just melts in your mouth.

Beef soufflé in a slow cooker

Another original recipe healthy beef soufflé with sour cream. This lean meat diet option will be beneficial for children and adults who are on a diet or have gastrointestinal problems.

Required Ingredients:

200 g of beef;
4 tbsp. l. sour cream;
2 chicken eggs;
butter;
salt to taste.

Cooking:

Clean the beef from fat and films, finely chop. Separate the whites from the yolks.
Mix meat, sour cream and yolks. Puree the mixture with a blender. Add salt.
Beat egg whites in a separate bowl. Add them to the meat mixture and stir.
Grease the molds with oil, fill them with the future soufflé. Place in a multicooker.
Pour 1 liter of water into the multicooker bowl. Select the "Steam" mode, cook for 45-50 minutes.

Liver soufflé in a double boiler

Required Ingredients:

350 g of liver;
one egg;
a quarter glass of milk;
40 g of a loaf;
salt.

Cooking:

Rinse the liver, remove all excess.
Add a long loaf, egg yolk to the liver and pour everything with milk. Salt a little. Mix with a blender until a homogeneous mass is obtained.
Beat the protein separately into a strong foam and add to the minced liver, then mix everything with a spoon, trying to keep the airiness of the future soufflé.
Next, you need to put the mass into silicone molds, filling them about three-quarters and lay them on a steamer basket.
Add water to the multicooker bowl, set the Steamer program and the cooking time - 30 minutes - and wait until a tasty and healthy dinner is prepared.

Liver souffle in a double boiler is not the same as in the oven: cooking is simpler, and the taste is more tender

Meat soufflé with cabbage

Required Ingredients:

500 g of meat (beef, rabbit or poultry);
500 g cabbage;
100 g of sour cream or a second meat broth;
1 onion;
2 eggs;
salt;
some low fat cheese.

Cooking:

Make minced meat from cooked meat.
Cut the peeled onion into cubes, finely chop the cabbage.
Add vegetables, sour cream and eggs to the meat puree. Mix everything thoroughly and add a little salt.
Grease a baking sheet with oil, put the finished mass on it.
Cook the soufflé in the oven for 40 minutes at 180 degrees. 10 minutes before the end of cooking, take out the mold and sprinkle the dish with grated cheese.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Homemade meat soufflé is uncomplicated, fragrant and amazing tasty dish, which can be served for dinner, lunch or as a snack. It looks like a homogeneous, very tender casserole, has a pleasant airy texture and appetizing appearance. Dietary delicacy is recommended to be included in the menu for diseases gastrointestinal tract, pancreatitis and diabetes. It can be prepared even for one-year-old babies, who have already got used to complex multi-component dishes, but it is difficult to chew and digest meat fibers. You just need to choose a good recipe.

How to cook meat soufflé

There are many ways to prepare a healthy soufflé:

Boiled, fried or raw meat is smashed in a blender bowl with egg yolks and other ingredients, such as milk, cream, flour, breadcrumbs, sour cream, butter, vegetables.
Whipped proteins are added to the mass, which give the dish a porous structure and splendor.
The homogeneous mixture is spread 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, slightly warm or hot.

meat soufflé recipe

The classic diet soufflé recipe is very simple, but with a standard set of products, cooking methods and serving options, you can safely improvise. As the main ingredient, lean meat is traditionally used - beef tenderloin, turkey, rabbit meat, chicken breast or fillet, a little less often - lean pork. 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 fantasy of the hostess and the chosen recipe.

Kindergarten recipe

Time: 1 hour 35 minutes.
Servings: 4 persons.
Calorie content of the dish: 143 kcal per 100 g.
Cuisine: European.
Difficulty: medium.

Souffle for children from 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, rich in proteins and amino acids, so this useful product must be introduced into the children's diet. It is better to give preference to veal, lean beef, dietary rabbit meat, chicken or turkey. The amount of salt and other seasonings should be limited. The child will especially like the finished soufflé if you cook it in portioned ceramic or silicone molds in bright colors.

Ingredients:

veal - 500 g;
flour - 1.5 tbsp. l.;
meat broth - 150 ml;
eggs - 2 pcs.;
butter - 30 g.

Cooking method:

Boil the veal.
Mix in a blender meat broth, butter, raw egg yolks and wheat flour, which should be sifted beforehand.
Add the cooled, medium-sized pieces of veal.
Beat egg whites separately until fluffy.
Gently fold the meat mixture into the beaten egg whites to keep the bubbles.
Distribute the mass into portion molds.
Bake for half an hour.

Diet beef soufflé

Time: 1 hour.
Servings: 4 persons.
Calorie content of the dish: 209 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

To prepare a dietary meat soufflé, lean beef (preferably tenderloin), low-fat cottage cheese and quail eggs are used. If desired, fresh parsley, dill, chives or cilantro can be added to the composition. The stuffing turns out to be viscous, but very tender and airy, so you need to work with it carefully. Hands can be lightly moistened with water to make it easier to form portioned steamer balls from the prepared meat mixture. For a more effective presentation, finished products can be laid out in disposable paper molds for baking muffins and muffins, sprinkled with sesame seeds.

Ingredients:

beef - 450 g;
cottage cheese - 150 g;
quail eggs - 3 pcs.

Cooking method:

Cut the beef into small pieces.
Boil in lightly salted water. Cool down.
Grind boiled beef with a meat grinder or blender.
Add low fat cottage cheese. Mix thoroughly by rubbing with a wooden spoon or spatula.
Add raw quail egg yolks one at a time.
Once again, skip the meat mass through a meat grinder or smash until smooth with a blender.
Introduce proteins, whipped to a state of thick fluffy foam.
Form small meat balls of the same size.
Cook beef balls in a double boiler.

From minced meat in the oven

Time: 45 minutes.
Servings: 5 persons.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

An appetizing soufflé of ground beef or mixed ground pork and beef will cook much faster than the classic version of a dish of fried or boiled meat. It is recommended to give preference to home-made, rather than store-bought minced meat, the quality of which is questionable. The consistency of the finished souffle largely depends on whipped proteins, which make the minced meat porous, uniform and tender. It is very important to carefully and correctly separate the proteins from the yolks, otherwise it will not work to beat them to a state of lush foam. Before serving, the dish can be decorated with finely chopped herbs or cheese.

Ingredients:

beef - 500 g;
nutmeg - a pinch;
sour cream - 4 tbsp. l.;
eggs - 4 pcs.;
butter - 20 g.

Cooking method:

Grind beef or veal, pass through a meat grinder three times.
Mix the resulting minced meat with raw egg yolks, sour cream (preferably fatty) and nutmeg.
Beat the mixture with a mixer or by hand using a whisk.
Separately, beat the chilled egg whites until fluffy.
Combine whipped proteins with chopped raw beef.
Put the mass on a baking sheet or in a detachable baking dish, greased with oil.
Bake minced meat soufflé for about half an hour.

In a slow cooker

Time: 1 hour 15 minutes.
Servings: 4 persons.
Calorie content of the dish: 268 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

An appetizing beef soufflé in a slow cooker turns out to be very tender, literally melting in your mouth, thanks to the addition of fatty sour cream and high-quality butter. The meat is not boiled, but added raw, so the dish comes out especially juicy and aromatic. Instead of beef, you can use lean pork, dietary poultry or rabbit meat. The finished dish will be beautiful, as in the photo, if you decorate it with chopped parsley, cilantro, fresh dill or chives before serving. If desired, the soufflé can be sprinkled with caraway seeds, finely chopped walnuts, sesame seeds.

Ingredients:

beef - 450 g;
sour cream - 8 tbsp. l.;
eggs - 4 pcs.;
butter - 80 g.

Cooking method:

Clean the beef from films, remnants of crushed bones and excess fat.
Smash sour cream, raw egg yolks, butter and raw beef cut into pieces in a blender bowl.
Using a spatula or whisk, fold the mixture into the beaten egg whites.
Fill the multicooker bowl with water. It will take about 1 liter of water, depending on the volume of the bowl (the liquid should boil).
Distribute the raw meat mass into molds, place in a slow cooker.
Set to steam mode.
Cook 45 minutes.
Remove from the slow cooker when the beef soufflé has cooled down a bit and “grabbed”.

From boiled meat

Time: 1 hour 35 minutes.
Servings: 5 persons.
Calorie content of the dish: 252 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

Airy boiled beef soufflé turns out to be more satisfying and lush, thanks to the addition of white bread soaked in milk or warm boiled water. If the hostess does not have the opportunity to use a blender, the ingredients can be passed through a meat grinder twice. In this case, it is necessary to achieve such a consistency that the mass is homogeneous, slightly viscous, without pieces of meat. If the souffle is not prepared for a child, you can add your favorite spices to it, for example, suneli hops, black and red ground pepper, coriander. The dish will retain its juiciness if cut just before serving.

Ingredients:

beef - 650 g;
loaf - 50 g;
milk - 4 tbsp. l.;
eggs - 3 pcs.;
butter - 60 g.

Cooking method:

Boil beef.
Soak pieces of a fresh loaf or unsweetened bun in warm milk so that the pulp absorbs all the liquid and swells. Hard crusts are recommended to be cut off.
Combine boiled, sliced beef, soaked breadcrumbs, butter, raw egg yolks in a blender bowl.
Blend to get a uniform consistency.
Mix thick meat mixture with chilled whipped proteins.
Put the mass on a baking sheet.
Bake for half an hour.

Steam

Time: 1 hour 35 minutes.
Servings: 4 persons.
Calorie content of the dish: 219 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

Meat steam souffle can be made not only in a double boiler, but also in a slow cooker that supports the “Steam cooking” mode. During the heat treatment, the soufflé does not heat up to temperatures above 100 ° C, therefore it retains its taste, aroma and beneficial features. Steamed dishes are considered healthier than fried and even boiled ones, because tap water contains impurities and is chlorinated. Such dishes are recommended to be introduced into the diet of pregnant women, nursing mothers, people with diseases of the gastrointestinal tract and diabetes.

Ingredients:

beef - 600 g;
rice - 2 tbsp. l.;
milk - 1 tbsp.;
eggs - 2 pcs.;
butter - 2 tbsp. l.

Cooking method:

Boil beef, cleaned of fat, films and tendons.
Boil white rice separately. Cool down.
Transfer the boiled beef, cut into small pieces, into a blender bowl.
Add milk, raw egg yolks, half a serving of butter. Kill.
Stir the cooled rice into the meat mixture.
When the mixture is smooth, fold in the beaten egg whites with a spatula.
Pour the mixture into the steamer container.
Cook rice soufflé with beef for 25 minutes.
Drizzle with remaining melted butter before serving.

Pork in the oven

Time: 1 hour 35 minutes.
Servings: 5 persons.
Calorie content of the dish: 229 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

Nutritious fillet of lean pork, heavy cream and milk can be served with a light, low-calorie dressing or soy sauce. Optionally, any spices and spices are added to the dish. Ground sumac berries, paprika, sour cumin, basil, green pepper and saffron are best combined with pork. Spices can be ground in a mortar, mixed with minced meat or pre-dissolved in warm milk. Souffle will be more satisfying if you add vegetables to it, for example, zucchini, grated carrots, cauliflower. It is important to consider that in this case the texture will become slightly denser.

Ingredients:

pork - 600 g;
milk - 1 tbsp.;
cream - 200 g;
eggs - 2 pcs.;
butter - 20 g.

Cooking method:

Rinse the pork, cut into small pieces.
Boil the meat in lightly salted water or steam it.
Blend the pork until smooth using a blender.
Mix the meat mass with milk, heavy cream and raw egg yolks.
Beat egg whites until fluffy by hand or with a mixer.
Combine whipped egg whites with meat mixture. Mix gently, trying to keep the bubbles.
Transfer the mass to a greased form, slightly level.
Bake the meat dish for half an hour.

From a turkey for a child

Time: 50 minutes.
Servings: 3 persons.
Calorie content of the dish: 79 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

Turkey meat is one of the most delicious and healthy types of dietary meat, which must be introduced into the children's diet. Turkey fillet contains sodium, iron, calcium and iodine and is high in protein. All the time while the minced meat is in the oven, you can not open the door, otherwise the pastries will settle, turn out to be flat and bake poorly. Silicone molds should not be filled to the top with mass - the soufflé expands during baking and forms a high “hat”. A dish cooked in a large baking dish is cut into small portions, like a pie.

Ingredients:

turkey - 350 g;
pumpkin - 200 g;
milk - 6 tbsp. l.;
flour - 1 tbsp. l.;
egg - 1 pc.

Cooking method:

Boil the turkey.
Clean the pumpkin. Cut the pulp into small cubes of approximately the same size.
Immerse the pieces of pumpkin and boiled turkey in a blender bowl, smash until smooth.
Pour in milk, stir.
Add a raw egg, beat the meat mixture again.
Introduce sifted wheat flour in small portions.
Divide the mixture into silicone moulds.
Bake in a well-heated oven for about 20 minutes.
Before serving a ready-made diet soufflé to a child, it needs to be cooled down a bit.

with egg

Time: 45 minutes.
Servings: 4 persons.
Calorie content of the dish: 219 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

Juicy soufflé with beef, eggs and low-fat cottage cheese turns out not only tasty, but also beautiful thanks to the golden brown cheese crust. Dried minced meat can be mixed with broth - natural or made from a bouillon cube, such as Maggi. The dish will be more fragrant and piquant if you add dry Provence herbs, paprika, a little nutmeg and other seasonings to its composition. The soufflé will not stick to the baking dish if you brush it with a thin layer of vegetable oil or melted butter. Silicone containers do not need to be lubricated.

Ingredients:

beef - 450 g;
eggs - 2 pcs.;
cottage cheese - 100 g;
cheese - 50 g;
loaf - 50 g;
milk - 2 tbsp. l.;
butter - 60 g.

Cooking method:

Pour the slices of fresh loaf with milk.
Grind raw beef, butter, low-fat cottage cheese with a blender. The mixture must be homogeneous.
Grind the resulting curd and minced meat with raw egg yolks and white bread soaked in milk.
Gently combine the mixture with chilled, well-whipped egg whites.
Pour into a baking dish.
Grate hard cheese on the smallest grater.
Sprinkle the meat mass with airy cheese chips.
Put in the oven. Bake until golden brown for half an hour.
Before serving, cut the finished dish with beef, cheese and cottage cheese into portions.
If the baking dish is high, boiled chicken or quail eggs can be immersed in minced meat. Such a meat treat "with a surprise" will surely please the child.

From veal for a child

Time: 50 minutes.
Servings: 3 persons.
Calorie content of the dish: 84 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

Low-calorie meat soufflé for baby, made from tender veal, low-fat cream, broccoli and carrots, will make your baby's diet balanced and varied. Finished products are puffy and very beautiful in the cut, thanks to the alternation of minced meat and vegetables. If the consistency of minced meat is watery, it can be mixed with finely chopped cabbage or white bread crumb soaked in milk. To bake a tasty and healthy soufflé for young children, you should use silicone molds that do not need to be additionally lubricated with oil.

Ingredients:

veal - 350 g;
broccoli - 200 g;
carrots - 2 pcs.;
cream - 4 tbsp. l.;
onion - 1 pc.;
eggs - 3 pcs.

Cooking method:

Beat the raw veal until smooth with a blender.
Add broccoli, raw egg yolks and low fat cream. Break again.
Combine the mass with whipped proteins.
Grate raw carrots on the smallest grater.
Cut the onion into cubes.
Distribute half of the portion of the meat mass into the prepared molds.
Top with a mixture of onions and raw carrots.
Cover with the remaining portion of minced meat.
Bake for half an hour.
Before serving the finished soufflé to a child, it must be cooled.

From chicken

Time: 1 hour 45 minutes.
Servings: 4 persons.
Calorie content of the dish: 137 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

An airy soufflé made from dietary chicken and vegetables turns out to be tasty, satisfying and very healthy. Juicy white cabbage is rich in ascorbic acid, vitamins and coarse dietary fiber, which contribute to good digestion. Low-fat sour cream makes the texture more delicate and light, onions add piquancy, and hard cheese - a beautiful golden crust. As a decoration, you can use fresh green onions, cut into thin rings. Before serving, the dish can be heated in a microwave or oven, which must be thoroughly warmed up.

Ingredients:

chicken - 550 g;
white cabbage - 500 g;
onion - 1 pc.;
sour cream - 4 tbsp. l.;
cheese - 150 g;
eggs - 2 pcs.

Cooking method:

Boil chicken fillet or breast.
When the chicken has cooled down a bit, grind it with a blender or meat grinder until a homogeneous puree-like consistency.
Shred white cabbage. It is recommended to use a young head of small size.
Peel the onion, cut into small cubes.
Mix minced chicken, onion, cabbage, low-fat sour cream and raw eggs.
Spread the prepared meat mass over silicone molds or put in a large baking dish.
Bake for half an hour.
Cheese grate on the smallest grater. It is advisable to use high-quality hard cheese, and not a cheese product.
Open the oven, quickly sprinkle the workpieces with cheese chips.
Bake for another 10 minutes to allow the cheese to melt.
Serve until the cheese crust has browned.

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Meat soufflé: recipes

Initially, the soufflé appeared in France and was exclusively a dessert with whipped proteins. Much later, salty varieties appeared, among them the popular recipe for dietary meat soufflé. This dish can be made from different types meat with vegetables and spices.

In this article, we will consider the importance of meat soufflé for the diet of losing weight people, the rules for preparing a classic dish. Compilation low calorie recipes useful during the diet and fasting days.

Is the dish suitable for weight loss, on a diet and proper nutrition

Soufflé involves a pureed mixture of meat, vegetables and other additional products along with egg whites. This dish is perfect for people with digestive disorders, who are contraindicated in coarse food, an abundance of oil and hot spices (for gastritis, pancreatitis, etc.).

Meat soufflé complies with all canons of dietary and medical nutrition: all products are carefully chopped, boiled and do not contain a large amount of fat. Such a dish is good for the health of losing weight and the elderly, pregnant women and children. Soufflé contains a lot of easy-to-digest protein, valuable microelements and minerals. The high nutritional value of the dish is combined with a moderate calorie content, which is important in the process of losing weight.

To prepare a dietary option, you should choose lean meats: poultry, rabbit meat, veal and lean beef. You should not buy lamb and fatty pork - such meat, even with gentle processing options, is less digestible and has a high calorie content.

Note! Diet soufflé should contain a minimum amount of salt, as it slows down metabolic processes and can interfere with natural weight loss.

Meat souffle should be consumed in moderation, since the abundance of protein in the composition can give an extra load on the pancreas. Also, you should not arrange a fasting day exclusively on this dish - supplement it with fresh vegetables, herbs and low-calorie broths for safe weight loss.

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How to cook a classic meat soufflé

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

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

Best to take Silicone forms– souffle can be quickly removed from them without adding oil to a 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, stewed vegetables.

Note! If desired, you can use small forms for cupcakes - in this case, the soufflé will be prepared in portions.
Alternative cooking recipes
Oven veal
For a tender soufflé, steamed veal, which contains a minimum of fat, is perfect. 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. Steam it for 20 minutes. Then wait for the veal to cool down and finely grind it with a kitchen blender. Add milk, eggs, salt and ground pepper to the minced meat. Beat the base of the dish again with 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 a temperature of 200 degrees. Contains 187 kcal per 100 grams.
For a couple
Such a soufflé is an indispensable part of the dietary and children's diet. It cooks quickly and turns out to be as juicy as possible in taste. To prepare the dish you will need the following ingredients:

First, rinse the meat thoroughly under running water and cut into medium pieces. Wash and clean the carrots, cut into circles. Place it along with the meat in a blender bowl and grind thoroughly to obtain a uniform consistency. Break a quail egg to the mass, add semolina and milk, and then mix everything thoroughly, salt. 142 kcal for every 100 grams.
Put the resulting base into prepared silicone molds and steam for about 30 minutes. Serve with greens and steamed vegetables.
With cottage cheese
Adding low-fat cottage cheese to the recipe makes the dish more satisfying and rich in protein. Soufflé turns out to be very appetizing, and is allowed in the diet menu. For cooking you will need:
low-fat cottage cheese - 50 g;
lean beef - 150 g;
egg - 1 pc.;
salt, fragrant herbs - add to taste.

Rinse the meat carefully under running water and cut in any way, removing the veins. Boil it in salted water until cooked and cool. Next, pass the beef through a meat grinder or finely chop in a kitchen blender. Add cottage cheese and egg yolk, and then beat the mixture again. In a separate bowl, beat the protein with a mixer to form an elastic foam, and then gradually add it to the minced meat with a tablespoon.
Sprinkle salt and pepper and stir the mixture for the last time. Next, with wet hands, form small balls and place them on the grate in the double boiler. Cook the dish for about 20-25 minutes. Serve the 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 to be very tasty and fragrant, without excess fat and calories. For cooking you need:
minced turkey - 700 g;
eggs - 3 pcs.;
onion - 1 pc.;
skim milk - 100 ml;
garlic - 2 teeth;
sea salt, ground allspice - sprinkle to taste;

To begin with, minced turkey is re-passed through a meat grinder with a fine grate. Separate egg yolks from whites and add to minced meat. Peel and chop the garlic, cut the onion into several pieces and mix them with the turkey. Whip the mixture in a blender, then add milk, salt and pepper, mix again. In a separate bowl, beat the whites with a pinch of salt with a mixer and slowly fold them into the minced meat to get a more airy texture.
Gently mix the base of the dish and arrange in baking dishes. Cook the souffle for about 35 minutes in a preheated oven (temperature - 180-200 degrees). Serve 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 useful trace elements. 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, rinse and boil the meat, then cool and cut it into small cubes. Place the veal in a blender and pour over the vegetable broth. Add yolks and flour to meat. Beat everything thoroughly, salt and pour the necessary spices to taste. Beat the whites separately and combine them with the main mass. Pour the minced meat into a mold and bake in a slow cooker (Baking mode) for about 30 minutes. Serve the dish with light salad from seasonal vegetables. 210 kcal for every 100 grams.
Rabbit with cauliflower
The combination of rabbit meat and cauliflower provides a delicate texture and original taste of this dish. The following products are needed for cooking:

First, rinse, finely chop and boil the meat (it can also be steamed). Boil the peeled vegetables in a separate saucepan. Combine all the ingredients and pass them through a meat grinder. Then pour milk, add egg yolks and beat the mass with a blender. In a separate bowl, beat the whites with a mixer until stiff foam to make the soufflé soft and light in texture. Add egg whites to minced meat and mix gently with a spoon. Fill the form with the prepared mixture and bake the fillets for 30-40 minutes in the oven. Calorie content - 202 kcal per 100 grams.
Note! Serve cooked soufflé with green beans or green peas optionally.

with potatoes
Potatoes perfectly complement the rest of the ingredients in the soufflé. The dish has a delicate taste and is great for a hearty lunch during a diet. Necessary products for cooking:
lean beef - 500 g;
potatoes - 250 g;
onion - 150 g;
carrot - 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 mass. Mix everything thoroughly with a blender. Separately, beat the protein to a stable foam and stir in the minced meat. Pour the soufflé into 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 meal salad leaves and fresh cherry tomatoes.
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Main conclusions
Meat soufflé is a dietary dish based on different types of meat, vegetables and eggs. It has a delicate texture and refined taste. For diet food it is worth preparing such a soufflé from:
Chicken;
turkeys;
veal;
lean beef.

The listed types of meat contain a minimum percentage of fat and are characterized by low calorie content. The finished soufflé can be served with herbs, light vegetable salads or cereal-based side dishes.