Beef soufflé recipe like in kindergarten. Meat soufflé like in kindergarten - recipe. Meat soufflé for children: how to cook before and after a year. Chicken breast soufflé

Meat soufflé is a tender and tasty dish that everyone who was in kindergarten tried. It can be prepared for both a child and adults - after all, taste preferences, as you know, are laid down in childhood, and now we love to eat what we were fed at an early age.

Making a meat souffle is not at all difficult, the main thing is to know the sequence and ingredients. It can be cooked both in the oven and in a slow cooker, from different meats. Lean, soft meats such as chicken, veal, fresh beef are best.

You will be surprised how delicious a dish cooked at home with your own hands can turn out! Surely after these recipes, meat soufflé will become something that you will cook regularly.

Meat soufflé like in kindergarten

If you want to please a child or all households with a tender meat soufflé, like in a kindergarten, this recipe with cream will come in handy for you. They make the dish even softer in taste and give it tenderness.

List of ingredients:

Half a kilo of lean beef or veal
glass of milk
A little less than a glass of cream (200 ml) - better than 10%
Three chicken eggs
Some hard cheese
A small piece of butter

Step 1
First you need to prepare the meat. Rinse it thoroughly under running water, separate all the films and bones, if any, and then cut into small pieces. It doesn't matter how smooth they are - they still need to be crushed into gruel. To do this, put the pieces in a blender, and with them the rest of the ingredients - eggs, milk, cream, butter. No need to add just cheese. Everything should turn into a paste-like mass.
Step 2
Pour batter into pre-greased muffin tins or into one large tin. Finely grate the cheese and sprinkle it on top of the soufflé. Put the molds on a baking sheet and send to the oven, preheated to one hundred and eighty degrees.
Step 3
Putting the molds in the oven, forget about them for forty - forty-five minutes. After the specified time has elapsed, turn off the gas and open the oven door slightly. Wait another ten minutes, and then take out the soufflé, put it on plates and eat with pleasure!

Beef

This recipe will help you get a dense, satisfying soufflé that will be appreciated not only by children, but also by adults.

It is good for breakfast, lunch and dinner. Cream will make the dish more tender, and spices will give it a special taste.

cooking time: 50 minutes

Servings: 6

calories: 198 Kcal

List of ingredients:

Five hundred grams of boiled beef
Two hundred grams of twenty percent cream
One hundred grams of 10% fat cream
Two chicken eggs
One hundred grams of milk
Half a teaspoon of salt
A little ground black pepper (optional)
Your favorite spices (marjoram, basil, or something else)

Step 1
Wash the beef, cut off the films and cut it into pieces. Remove bones if present, but boneless meat is best. Grind in a blender.
Step 2
Add cream, milk, spices (you can take your favorite herbs), eggs to the meat mass, and turn on the blender again, grinding everything together.
Step 3
Put the mass in the mold and put it in the preheated oven. Bake until cooked (about forty minutes) at one hundred and eighty degrees. Enjoy your meal!

In a slow cooker

Meat soufflé, like in kindergarten, can be cooked not only in the oven, but also in a slow cooker. This recipe will be even easier, and the dish will turn out to be unusually soft and tasty. Souffle goes well with any sauce and side dish, it is perfectly digested by the stomach and is suitable for people of all ages.

Video recipe for poultry soufflé in a slow cooker

cooking time: 55 minutes

Servings: 6

calories: 195 Kcal

List of ingredients:

Half a kilogram of meat (beef, veal, you can even take chicken)
Seventy grams of carrots
One hundred grams of milk
A little butter
Two eggs
Fifteen grams of semolina

Step 1
Slightly warm the milk, if you just took it out of the refrigerator, and pour it over the semolina. Leave it for a while so that it swells, otherwise the cereal may crunch in the finished dish.
Step 2
Grate the carrot as finely as possible, separate the pre-cooked meat from the films and bones, chop it and combine it with the carrots. Now add the egg yolks and butter, which you melt in advance. All ingredients must be thoroughly beaten and chopped with a blender to get a homogeneous mass.
Step 2
Separately, beat the whites and carefully combine them with a mass consisting of meat, yolks, carrots and butter. Add swollen semolina. You should get something resembling a pate, without lumps and solid particles.
Step 3
Put the mass in the slow cooker, which should be set to the baking mode. Leave it on for forty minutes, and then check the soufflé for doneness. If not ready, add another five minutes.

Soufflé with broth

This souffle turns out to be tender and dense, it saturates well, but it is not very high in calories.

cooking time: 60 minutes

Servings: 6

calories: 225 Kcal

List of ingredients:

Half a kilo of beef or veal
One hundred and fifty milliliters of meat broth
Thirty grams of butter
Two chicken eggs
thirty grams of flour

Step 1
First, boil the meat, cool it and chop finely. Then you need to put it in the blender bowl and pour the broth.
Step 2
Add the yolks separated from the proteins, flour and butter to the blender. Beat everything and only then add separately whipped proteins.
Step 3
Put the mass into a mold or molds and place in the oven. Let it bake for about half an hour. Enjoy your meal!

With cottage cheese

Meat soufflé with cottage cheese turns out to be especially tender, saturated with protein, useful for both adults and children. The dish is good for digestion and has a low nutritional value.

cooking time: 65 minutes

Servings: 6

calories: 200 Kcal

List of ingredients:

Fifty grams of low-fat cottage cheese
A pinch of salt
Two hundred grams of beef, veal or chicken
One chicken egg
A little butter

Step 1
Rinse the meat, remove the films, cut into small pieces. Put in salt water and boil until tender. Then take it out, wait until it cools down, and grind it in a blender .
Step 2
Grind the cottage cheese and mix it with the meat mass. Add the oil and the yolk separated from the protein. Again, all this in a blender.
Step 3
Beat the protein separately and combine it with the mass. Mix with your hands. At this stage, you can add spices that you like.
Step 4
Form neat balls from the resulting mass and steam them. Cooking time is ten minutes.

Answers to any questions

Who among us does not sometimes remember how he went to kindergarten. How happy he was when they took him away during a quiet hour, and everyone else stayed on to sleep, how they threw pillows while the teachers were busy, how they smelled of soup and jelly before dinner. Sometimes you just want to go back to that time. This is not difficult to do, you can cook something from that children's menu at home. For example, cold semolina and put a piece of unmelted butter on top, jelly with lumps or compote with floating sour dried fruits, a wonderful meat soufflé like in kindergarten, the recipe of which is extremely simple.

What is a soufflé?

Soufflé is a type of dish made mainly from eggs mixed with various ingredients. As the latter, you can use completely different products, depending on the purpose of the dish - we will eat it for breakfast, or for dinner:

Fish.
Shrimps.
Vegetables.
Poultry meat and any other.
Berries.
Fruit.
Cottage cheese.

The most important rule in cooking is to beat the egg whites to a thick homogeneous foam, for which it is necessary to properly separate the yolk. If enough of it remains, the foam will not be as airy. After that, you can already add the remaining components. Souffle is loved by everyone, both adults and children, because it is a delicious, delicate dessert or a main course in an unusual form.

How to cook meat soufflé? Recipe

There are a lot of cooking methods. In kindergarten, in order to feed the kids with meat, it was often served in this form. For this we used tender veal as a dietary product.

Veal - 450 g.
Meat broth - 140 - 150 ml.
Butter, preferably butter - 30 g.
Egg - 2 pcs.
Flour - 3 g.

The meat must be boiled, chopped in any convenient way into small pieces.
Crack the eggs carefully so that the contents do not spill out.
Separate the white and yolk.
Beat the protein with a mixer or blender until the same foam is obtained. It is important not to overdo it here, otherwise you can overdry it.
Put the pieces of veal in a bowl with broth, add the yolks, butter, flour.
Beat everything together until a paste-like mass and add protein foam.
Molds where you are going to put the meat dough, treat with oil and leave for cooking in the oven, preheated to 190 degrees.

In this video, chef Roza Sobakina will show you a step-by-step recipe for making tender veal meat soufflé:

Minced meat soufflé in a slow cooker: how to cook?

The multicooker has replaced the oven and most of the dishes can already be cooked in it, it is convenient and practical. Meat soufflé is no exception. You can take minced beef instead of lumpy meat.

Here's what you'll need:

Minced beef - 400 g.
Egg - 2 pcs.
Butter - 40 g.
Flour - 30 g.
Mushrooms, better champignons - 100 g.
Carrots - medium, 1 pc.
Onion - 1 pc.
Milk 3.2% - 1 cup.

Grind onions, carrots, mushrooms and sauté.
Salt to taste.
Separate the yolk and protein, beat the protein and set aside.
Add minced meat, milk, flour, yolks to the bulk and mix.
Pour out the protein foam.
Lubricate the bowl of the multicooker with butter, pour everything that happened into it, cook in the “Baking” mode for 40 minutes.

Soufflé can also be made from liver or chicken fillet.

Chicken Soufflé: Kindergarten Recipe

In the kindergarten, meat desserts were served not only from veal, but also from poultry meat, such as chicken. Poultry meat (300 g) before cooking, washed, then boiled over low heat. When boiling, it must be salted and boiled for further 40 minutes. Once the chicken is cooked, take it out of the water and let it cool. Grind the cooled meat. To prepare chicken tender soufflé, you will also need:

Egg - 1 pc.
Milk - 100 ml.
Flour 20 - g.
Butter - 30 g.

The soufflé is tastier when cooked with milk sauce. To make it you need:

Heat the butter until it melts, and pour the flour into it.
The resulting slurry is thoroughly mixed until the resulting lumps are dissolved.
Milk must be slightly warmed up and poured there.
The sauce is brought back to a boil and removed from heat to cool.
Then everything happens, as in the usual recipe, the remaining ingredients are crushed, added and mixed: chicken fillet, milk sauce and egg yolk.
And of course, we add the protein (without it, as we managed to understand, the soufflé will not work), whipped to a thick foam, poured in last.

Meat soufflé is extremely diverse in its recipe.

Beef and cottage cheese soufflé

To give the dish a mild curd taste and make it unusual, you can cook a soufflé in combination with cottage cheese.

300 g beef.
30 g of creamy meat.
2 chicken eggs.
5 g of cottage cheese.

The cooking process is as follows:

The meat is cleaned of tendons and film, washed under water.
Cook and grind in a meat grinder mixed with cottage cheese to obtain a homogeneous minced meat.
Add the yolk separately from the protein to the mass. Don't forget the whipped egg white.
We mix again. If you don’t have baking molds on hand, you can roll small balls out of minced meat.

Meat soufflé: a recipe for children

Sometimes in kindergarten, to add volume, semolina was added to the soufflé. If you want to repeat that unforgettable taste from childhood, you need to cook it this way:

Semolina must first be filled with water to swell, so it will be more inconspicuous and softer in the finished dish.
Grind carrots (1 piece) on a grater, and then turn into gruel with a blender.
Boil chicken meat (700 g) and finely chop. Mix with mass.
Add yolks (2 pcs.) And melted butter (30 g or 1 tablespoon) there.
Mix everything thoroughly, beat and add the whites already familiar to us. The resulting gruel is packed in forms and sent to the oven, which must be heated to a temperature of 190 degrees.
The cooking time in the oven is 30 minutes.

If you want to cook it using a slow cooker, you can put the soufflé dough directly into the bowl. Cooking mode - "Baking", set for about 40 minutes. Sometimes the cooking time depends on the model of the appliance. It can be increased or decreased.

Meat soufflé like in kindergarten, the recipes of which are so varied, have probably been remembered by everyone since that time. And it doesn’t matter how it is prepared and from what meat, but that it will taste the same for everyone.

Video recipe for meat soufflé

In this video, chef Ilona Rumyanova will show you a recipe with which you can cook chicken meat soufflé, exactly the same as we were given in kindergarten:

Meat soufflé - 6 best recipes for a tender meat dish

Meat soufflé is an ideal dish for a healthy diet and baby food. 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 crushed using appropriate kitchen equipment 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.

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

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 - a recipe for children

Surprisingly tender and lush meat soufflé like in a kindergarten, 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 fillets, which will affect the taste, but not spoil it.

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

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. In this case, minced meat is taken as the basis of the dish, 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.

meat - 500 g;
homemade sour cream - 100 g;
eggs - 3-4 pcs.;
nutmeg - a pinch;
butter - 20 g;
a mixture of peppers, spices, salt.

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.

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

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.

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.

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.

fillet or tenderloin - 700 g;
eggs - 3 pcs.;
milk - 400 ml;
butter - 40 g;
semolina - 70 g;
herbs, spices, salt.

Raw fillet or tenderloin is punched in a blender along with peeled carrots.
Yolks, semolina are laid in the resulting slurry, milk is poured in, soft butter, salt, seasonings and herbs are thrown in and beat again.
Gently mix in the protein foam and transfer the mixture to portioned oiled molds.
The meat soufflé is steamed on the grill of the device for thirty minutes, selecting the appropriate mode.

Let's spoil the household with meat soufflé like in kindergarten (recommendations, recipes)

Due to the composition and method of preparation, meat soufflé is an ideal dish for baby food, which is why it is so popular in kindergartens. It is easy to cook soufflé like in a kindergarten at home, the main thing is to know the recipe - the ingredients of the dish and the cooking process.

Features of cooking in kindergarten - is it possible to repeat at home, for a family

All dishes for public catering places are prepared according to technological maps. This is a document that indicates the list of products needed for a particular dish, as well as possible substitutions for other products. Particular attention is paid to the menu of children's institutions, from which fatty, spicy, heavily fried foods are excluded, and preference is given to dishes prepared in a gentle way:

Such a dish is a meat soufflé (a kind of meat casserole). It is prepared from lean meats or poultry, which is pre-boiled, passed through a meat grinder, mixed until smooth with other products and baked in the oven. It turns out a tender soufflé, rich in protein, necessary for a growing child's body.

You can cook meat casserole not only in the oven, but also in a slow cooker, and steamed, and in a pan. However, in kindergarten, technological maps provide for the preparation of soufflé in the oven.

Soufflé is an egg-based dish, but the yolks and whites are added separately.

Meat souffle recipes for children from different types of meat

The following meat is suitable for cooking:

veal (or lean beef);
lean pork;
rabbit;
turkey;
chicken.

Veal soufflé in the oven

450 grams of veal;
150 ml of meat broth (or milk);
30 grams of butter;
2 eggs;
3 grams of flour;
a pinch of salt.

Boil the meat so that it becomes soft.

When the meat is soft, take it out of the pan and let it cool.

To make the soufflé more tender, it is better to twist the meat into a meat grinder twice

You can quickly separate the components of the eggs using various means that are sure to be found at home by both an experienced cook and a person who is far from cooking.

You can beat the protein with a mixer or whisk

You can add cream to the meat soufflé, then the dish will become more tender.

We mix the proteins into the base of the dish carefully so that the soufflé is airy.

The soufflé expands when baked, so the molds should be about three-quarters full.

Soufflé baked in the oven has long established itself as a tasty and fragrant, but at the same time delicate and light dish.

Pork casserole with milk

600 grams of lean pork;
250 ml of milk;
1 egg;
25 grams of flour;
25 grams of butter;
a pinch of salt;
a teaspoon of vegetable oil.

Souffle can be served warm or cold - in any case it will be delicious

Pour the meat with water, cook until tender, remove and cool.
We twist the cooled meat into a meat grinder.
Preparing milk sauce:
1. Melt half of the butter.
2. Add flour and mix thoroughly.
3. Gradually pour in the milk, stirring constantly so that no lumps form.
4. Cook until thickened.
Mix minced meat, milk sauce, egg yolk, remaining melted butter and salt.
Slightly add the protein and beat until stable peaks.
Add egg white to minced meat and stir.
We grease the form with vegetable oil, spread the minced meat and level it.
We place in an oven preheated to 180 ° C for 25-30 minutes.
We take out and serve with any side dish.

Turkey soufflé

500 grams of turkey;
1 glass of milk;
200 grams of 10% cream;
3 chicken eggs;
1 tablespoon of butter;
a pinch of pepper;
1 teaspoon of salt;
50 grams of hard cheese.

Boil the meat and separate from the bones, then twist it into a meat grinder or grind it in a blender.

During cooking, be sure to remove the foam from the broth

Experienced housewives can easily separate the eggs with just a knife.

You can do without cream, limiting yourself to milk, but they give the dish strength and uniformity.

If the proteins are stale, the foam will be bad.

As forms, you can use cupcake molds or any other

Cheese can be grated both on a coarse and fine grater

After cooking, you can, by turning off the oven, let the dish rest for a while so that it becomes saturated and even tastier.

Chicken souffle: a recipe, like in kindergarten. Cooking tender chicken soufflé

Delicate chicken soufflé. Every housewife would like to cook it so that all fingers are licked. Many housewives have repeatedly tried to make such a chicken casserole, the recipe and taste of which would be like in kindergarten, but most often they did not succeed. So how do kindergarten cooks manage to make such a delicious dish? What is their secret? The article describes in detail the process of preparing such a meat casserole, which is served in kindergarten.

The recipe for a dietary dish is suitable for both children and adults. The most popular methods of its preparation are chicken soufflé steamed and in the oven. They practically do not differ in taste, so choose the method of preparation that is most convenient for you.

Step by step recipe for making tender chicken soufflé

There are a huge number of different ways to prepare airy meat soufflé. But chicken souffle (recipe, like in kindergarten) is the most delicious and healthy, while its preparation does not take much time, unlike other similar dishes. This culinary masterpiece will take you back to carefree years and help you remember the taste of childhood. It is also worth noting the great health benefits of this method of cooking air casseroles, because only natural and environmentally friendly products are used in the cooking process. And now let's move on to how to cook a tender chicken soufflé.

First you need to purchase all the necessary ingredients. Here is a list of everything you need to make a fluffy meat casserole:

young chicken fillet (about 300-400 grams);
medium-sized raw chicken egg - 1 piece;
medium fat milk - 100 ml;
premium flour - 3 tablespoons with a slide;
butter - 100 grams.

How to properly process meat?

How to cook chicken soufflé? The recipe, like in kindergarten, involves the right choice of meat. Make sure you buy chicken fillets and not old chicken. If you buy a product from old chickens, then chicken soufflé for children in the oven will not be so tasty, tender and airy.

To begin with, the chicken meat must be thoroughly washed under running water, after which you need to put it in a saucepan and bring to a boil. Further, it is recommended to drain the water and fill the fillet with new water, which, after boiling, will need to be salted. The meat of a young bird should be cooked in this way for at least half an hour (preferably 40 minutes), while the pan must be covered with a lid.

After the specified time has passed, the chicken fillet can be taken out of the water onto a plate, while it needs to rest and cool (about an hour). Disassemble the cooled meat into small pieces so that it is more convenient for the hostess to beat it in a blender or mixer. Bones should not come across in the fillet, but if there is some small cartilage, it must be removed.

Making milk sauce

What else helps chefs make delicious and tender chicken soufflé? The recipe, like in kindergarten, involves the use of a special milk sauce based on milk, butter and flour. To prepare such a liquid seasoning, first you need to melt the butter over low heat, stirring constantly. In no case should you let the oil boil or burn, otherwise the taste of the sauce will be less saturated and bright. After you melt the butter, it will need to be placed somewhere close to cool. Slowly pour the flour into the cooled butter, in small portions and stirring constantly so that the flour does not boil and lumps do not form. The goal is to get a homogeneous creamy mass.

The finished sauce must be put on the stove and boiled for several minutes. Boiling helps thicken the milk sauce more quickly.

Mixing ingredients

How to cook chicken soufflé so that it tastes like a fluffy kindergarten casserole? To do this, you need to pay special attention to the process of mixing all the ingredients of the dish.

First you need to beat all the ingredients in a blender or mixer. The cooled boiled chicken fillet, milk sauce and egg yolk are placed in a bowl (or pan). Whisk all this for several minutes until a homogeneous consistency is obtained. The next and one of the main steps is the introduction of protein into the mixture, which must first be whipped to a strong foamy state. It is this ingredient that makes the soufflé so tender, soft, lush.

Temperature treatment

A little more effort and you can taste your tender chicken soufflé. It is only necessary to subject it to heat treatment. You can do this in a double boiler, or you can do it in the oven. But it is worth noting that a more delicious soufflé is usually obtained in a double boiler.

The container must first be greased with butter, then pour the prepared mixture into it and leave to bake for about 25-30 minutes.

How to cook chicken soufflé: the final step

The final stage of preparation is serving and serving the dish.

The dish is laid out on a large plate, cut into portions and served with tea, jelly or compote. It is also possible to decorate the dish with various herbs and herbs.

If everything is done correctly, you will get a surprisingly tasty and dietary dish - chicken soufflé. The recipe, like in kindergarten, given in the article, will help the hostess to please all family members - both children and adults.

How to cook meat soufflé?

Pieces of meat are initially boiled for a couple or in a container with water until soft.
The product is crushed using appropriate kitchen equipment 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 - 0.6 kg;
milk - 200 ml;
fat cream - 200 ml;
eggs - 2 pcs.;
oil - 20 g;
salt, a mixture of peppers.

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 - a recipe for children

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

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

meat - 500 g;
homemade sour cream - 100 g;
eggs - 3-4 pcs.;
nutmeg - a pinch;
butter - 20 g;
a mixture of peppers, spices, salt.

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

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

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

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.

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

Meat steam soufflé

fillet or tenderloin - 700 g;
eggs - 3 pcs.;
milk - 400 ml;
butter - 40 g;
semolina - 70 g;
herbs, spices, salt.

Raw fillet or tenderloin is punched in a blender along with peeled carrots.
Yolks, semolina are laid in the resulting slurry, milk is poured in, soft butter, salt, seasonings and herbs are thrown in and beat again.
Gently mix in the protein foam and transfer the mixture to portioned oiled molds.
The meat soufflé is steamed on the grill of the device for thirty minutes, selecting the appropriate mode.

Recipe for meat soufflé - a taste familiar from childhood

You will be surprised how delicious a dish cooked at home with your own hands can turn out! Surely after these recipes, meat soufflé will become something that you will cook regularly.

Meat soufflé like in kindergarten

List of ingredients:

Half a kilo of lean beef or veal
glass of milk
A little less than a glass of cream (200 ml) - better than 10%
Three chicken eggs
Some hard cheese
A small piece of butter

Step 1
First you need to prepare the meat. Rinse it thoroughly under running water, separate all the films and bones, if any, and then cut into small pieces. It doesn't matter how smooth they are - they still need to be crushed into gruel. To do this, put the pieces in a blender, and with them the rest of the ingredients - eggs, milk, cream, butter. No need to add just cheese. Everything should turn into a paste-like mass.
Step 2
Pour batter into pre-greased muffin tins or into one large tin. Finely grate the cheese and sprinkle it on top of the soufflé. Put the molds on a baking sheet and send to the oven, preheated to one hundred and eighty degrees.
Step 3
Putting the molds in the oven, forget about them for forty - forty-five minutes. After the specified time has elapsed, turn off the gas and open the oven door slightly. Wait another ten minutes, and then take out the soufflé, put it on plates and eat with pleasure!

Beef

This recipe will help you get a dense, satisfying soufflé that will be appreciated not only by children, but also by adults.

It is good for breakfast, lunch and dinner. Cream will make the dish more tender, and spices will give it a special taste.

cooking time: 50 minutes

Servings: 6

calories: 198 Kcal

List of ingredients:

Five hundred grams of boiled beef
Two hundred grams of twenty percent cream
One hundred grams of 10% fat cream
Two chicken eggs
One hundred grams of milk
Half a teaspoon of salt
A little ground black pepper (optional)
Your favorite spices (marjoram, basil, or something else)

Step 1
Wash the beef, cut off the films and cut it into pieces. Remove bones if present, but boneless meat is best. Grind in a blender.
Step 2
Add cream, milk, spices (you can take your favorite herbs), eggs to the meat mass, and turn on the blender again, grinding everything together.
Step 3
Put the mass in the mold and put it in the preheated oven. Bake until cooked (about forty minutes) at one hundred and eighty degrees. Enjoy your meal!

In a slow cooker

Video recipe for poultry soufflé in a slow cooker

cooking time: 55 minutes

Servings: 6

calories: 195 Kcal

List of ingredients:

Half a kilogram of meat (beef, veal, you can even take chicken)
Seventy grams of carrots
One hundred grams of milk
A little butter
Two eggs
Fifteen grams of semolina

Step 1
Slightly warm the milk, if you just took it out of the refrigerator, and pour it over the semolina. Leave it for a while so that it swells, otherwise the cereal may crunch in the finished dish.
Step 2
Grate the carrot as finely as possible, separate the pre-cooked meat from the films and bones, chop it and combine it with the carrots. Now add the egg yolks and butter, which you melt in advance. All ingredients must be thoroughly beaten and chopped with a blender to get a homogeneous mass.
Step 2
Separately, beat the whites and carefully combine them with a mass consisting of meat, yolks, carrots and butter. Add swollen semolina. You should get something resembling a pate, without lumps and solid particles.
Step 3
Put the mass in the slow cooker, which should be set to the baking mode. Leave it on for forty minutes, and then check the soufflé for doneness. If not ready, add another five minutes.

Soufflé with broth

This souffle turns out to be tender and dense, it saturates well, but it is not very high in calories.

cooking time: 60 minutes

Servings: 6

calories: 225 Kcal

List of ingredients:

Half a kilo of beef or veal
One hundred and fifty milliliters of meat broth
Thirty grams of butter
Two chicken eggs
thirty grams of flour

Step 1
First, boil the meat, cool it and chop finely. Then you need to put it in the blender bowl and pour the broth.
Step 2
Add the yolks separated from the proteins, flour and butter to the blender. Beat everything and only then add separately whipped proteins.
Step 3
Put the mass into a mold or molds and place in the oven. Let it bake for about half an hour. Enjoy your meal!

With cottage cheese

Meat soufflé with cottage cheese turns out to be especially tender, saturated with protein, useful for both adults and children. The dish is good for digestion and has a low nutritional value.

cooking time: 65 minutes

Servings: 6

calories: 200 Kcal

List of ingredients:

Fifty grams of low-fat cottage cheese
A pinch of salt
Two hundred grams of beef, veal or chicken
One chicken egg
A little butter

Step 1
Rinse the meat, remove the films, cut into small pieces. Put in salt water and boil until tender. Then take it out, wait until it cools down, and grind it in a blender .
Step 2
Grind the cottage cheese and mix it with the meat mass. Add the oil and the yolk separated from the protein. Again, all this in a blender.
Step 3
Beat the protein separately and combine it with the mass. Mix with your hands. At this stage, you can add spices that you like.
Step 4
Form neat balls from the resulting mass and steam them. Cooking time is ten minutes.

Answers to any questions

What is a soufflé?

Fish.
Shrimps.
Vegetables.
Poultry meat and any other.
Berries.
Fruit.
Cottage cheese.

How to cook meat soufflé? Recipe

There are a lot of cooking methods. In kindergarten, in order to feed the kids with meat, it was often served in this form. For this we used tender veal as a dietary product.

Veal - 450 g.
Meat broth - 140 - 150 ml.
Butter, preferably butter - 30 g.
Egg - 2 pcs.
Flour - 3 g.

The meat must be boiled, chopped in any convenient way into small pieces.
Crack the eggs carefully so that the contents do not spill out.
Separate the white and yolk.
Beat the protein with a mixer or blender until the same foam is obtained. It is important not to overdo it here, otherwise you can overdry it.
Put the pieces of veal in a bowl with broth, add the yolks, butter, flour.
Beat everything together until a paste-like mass and add protein foam.
Molds where you are going to put the meat dough, treat with oil and leave for cooking in the oven, preheated to 190 degrees.

In this video, chef Roza Sobakina will show you a step-by-step recipe for making tender veal meat soufflé:

Minced meat soufflé in a slow cooker: how to cook?

Here's what you'll need:

Minced beef - 400 g.
Egg - 2 pcs.
Butter - 40 g.
Flour - 30 g.
Mushrooms, better champignons - 100 g.
Carrots - medium, 1 pc.
Onion - 1 pc.
Milk 3.2% - 1 cup.

Grind onions, carrots, mushrooms and sauté.
Salt to taste.
Separate the yolk and protein, beat the protein and set aside.
Add minced meat, milk, flour, yolks to the bulk and mix.
Pour out the protein foam.
Lubricate the bowl of the multicooker with butter, pour everything that happened into it, cook in the “Baking” mode for 40 minutes.

Soufflé can also be made from liver or chicken fillet.

Chicken Soufflé: Kindergarten Recipe

Egg - 1 pc.
Milk - 100 ml.
Flour 20 - g.
Butter - 30 g.

The soufflé is tastier when cooked with milk sauce. To make it you need:

Heat the butter until it melts, and pour the flour into it.
The resulting slurry is thoroughly mixed until the resulting lumps are dissolved.
Milk must be slightly warmed up and poured there.
The sauce is brought back to a boil and removed from heat to cool.
Then everything happens, as in the usual recipe, the remaining ingredients are crushed, added and mixed: chicken fillet, milk sauce and egg yolk.
And of course, we add the protein (without it, as we managed to understand, the soufflé will not work), whipped to a thick foam, poured in last.

Meat soufflé is extremely diverse in its recipe.

Beef and cottage cheese soufflé

To give the dish a mild curd taste and make it unusual, you can cook a soufflé in combination with cottage cheese.

300 g beef.
30 g of creamy meat.
2 chicken eggs.
5 g of cottage cheese.

The cooking process is as follows:

The meat is cleaned of tendons and film, washed under water.
Cook and grind in a meat grinder mixed with cottage cheese to obtain a homogeneous minced meat.
Add the yolk separately from the protein to the mass. Don't forget the whipped egg white.
We mix again. If you don’t have baking molds on hand, you can roll small balls out of minced meat.

Meat soufflé: a recipe for children

Sometimes in kindergarten, to add volume, semolina was added to the soufflé. If you want to repeat that unforgettable taste from childhood, you need to cook it this way:

Semolina must first be filled with water to swell, so it will be more inconspicuous and softer in the finished dish.
Grind carrots (1 piece) on a grater, and then turn into gruel with a blender.
Boil chicken meat (700 g) and finely chop. Mix with mass.
Add yolks (2 pcs.) And melted butter (30 g or 1 tablespoon) there.
Mix everything thoroughly, beat and add the whites already familiar to us. The resulting gruel is packed in forms and sent to the oven, which must be heated to a temperature of 190 degrees.
The cooking time in the oven is 30 minutes.

Video recipe for meat soufflé

In this video, chef Ilona Rumyanova will show you a recipe with which you can cook chicken meat soufflé, exactly the same as we were given in kindergarten:

Let's spoil the household with meat soufflé like in kindergarten (recommendations, recipes)

Features of cooking in kindergarten - is it possible to repeat at home, for a family

Soufflé is an egg-based dish, but the yolks and whites are added separately.