Oven meat soufflé

6 servings
2 hours

Souffle turned out very tender! It tastes like baby food from jars. Meat for making soufflé can be taken from any, it is very tasty from chicken and turkey. Mince souffle is also made. Instead of cream, you can add sour cream or cottage cheese. You can also add any vegetables to the meat - carrots, green peas, peppers, pieces of cauliflower or broccoli. They need to be boiled a little before. It will be not only useful, but also beautiful.

How to make meat souffle in the oven? Prepare the products. Take meat for souffle of good quality, preferably a tenderloin so that it remains soft after heat treatment. Cream is suitable for any, I have 20% fat content. Wash the eggs and dry with napkins.

Divide raw eggs into squirrels and yolks.

Wash a piece of meat well, dry, free from films and tendons, if any. Cut into small pieces. Pour water into the pan, transfer the meat into it, put on the stove. Bring to a boil and cook until cooked. I have beef, I cooked it for about an hour. You don't need to salt. Remove the finished meat from the stock and cool a little.

Chop the boiled meat. Any way is suitable for this: meat grinder, blender, combine. The main thing is that the meat is very finely crushed.

Add the milk and cream to the chopped meat. Whisk the meat mass again until smooth. I do it in a combine.

Add raw egg yolks, salt and your favorite spices to the meat mixture. I only took the ground pepper. Whisk again.

Pour the egg whites into high dishes and whisk with a blender until stable foam. You can also with a mixer, you can with a whisk. It's easy enough.

Add the whipped proteins to the meat mass.

Tidy & quot; stacking & quot; stir the mass with movements. Move the shoulder blade from the bottom up, as if burying squirrels. Accuracy is important so that the proteins do not fall and remain airy. Then the soufflé will rise and be very gentle.

Brush the roasting tin with butter. Pour the meat mass into it.

Bake the soufflé in the oven at 200 degrees for about 25 minutes. Navigate your oven. Souffle will rise a little, but then, when taken out of the oven, it will settle slightly. Serve it, sliced into portions as a main course with any side dish or as a snack, hot or cold.