Beef Soufflé

soufflé from beef

Meat in the lives of almost every person occupies a significant place. It must necessarily enter the diet of daily nutrition to properly saturate the body with useful trace elements. But there are people who do not want to eat fried meat, pursuing various reasons: the transition to a healthy lifestyle or treatment of gastric diseases. But even here the way out! We suggest you try to cook deliciously delicate, tasty and useful soufflé from beef, which is perfect even for baby food.

Recipe for beef soufflé


  • beef - 100 g;
  • egg - 1 piece;
  • milk - 0,5 items;
  • flour - 1 teaspoon;
  • butter;
  • salt - a pinch;
  • carrots - 1 pc.


We offer an easy way how to cook a beef souffle. Meat grind until a homogeneous mass in the blender. Then add the chicken egg, butter, peeled carrots, pour in the milk, pour in the flour and mix everything thoroughly. After that, we lubricate the shape of the multivark oil and pour the whole mass into it. We cook the meat souffle, setting the "Baking" mode for 40 minutes. After the lapse of time, the soufflé from the beef in the multivarquet is ready!

Beef soufflé in the oven


  • fillet of beef - 300 g;
  • egg - 3 pieces;
  • milk - 300 ml;
  • butter - 50 g;
  • flour - 3 tsp.
  • salt - pinch.


Meat thoroughly washed, dried, boiled in salted water and kinked through a meat grinder. Flour the fry lightly on a dry frying pan, add half a serving of butter and continue to fry constantly while stirring so that it does not burn. Then, with a thin trickle, pour in the milk and cook for about 5 minutes. Next, combine the minced meat with the sauce, egg yolks, the remaining piece of butter and a pinch of salt. Separately whisk, as it should, into a strong foam egg whites and carefully put them into the stuffing. Then put the mass in a greased form and bake a soufflé of cooked beef in a preheated to 180 degree oven for 30 minutes.

Steamed soufflé from beef


  • fillet of beef - 250 g;
  • cottage cheese - 50 g;
  • egg - 1 piece;
  • butter - 1 tbsp. a spoon;
  • white bread - 1 piece;
  • milk - 1 tbsp. a spoon;
  • cheese - 20 g;
  • salt, pepper - to taste;
  • greens - if desired.


To prepare a beef souffle for a couple of white bread soak in advance in the milk. The protein is carefully separated from the yolk and beat it with salt. Cottage cheese and beef fillets are twisted through a meat grinder, or crushed in a blender. Then add the soaked and squeezed bread, and the egg yolk to the meat mass. The form of the multivark oil is greased with vegetable oil, gently spoon the whole mass, sprinkling with grated cheese and greens on top. In another bowl of multivarka pour a little water and put in it a container for steaming, and in this container our shape with the finished mass. We cook about 25 minutes, putting out the program "Steaming a couple." Everything, soufflé meat in the multivark is ready, you can serve to the table.

Boiled beef souffle


  • beef boiled - 350 g;
  • egg -1 pc .;
  • milk - 0,5 items;
  • wheat flour - 1 teaspoon;
  • butter - 1 teaspoon;
  • greens - for decoration;
  • steamed soufflé from beef

  • salt - to taste.


To boiled beef, add milk, egg yolks and butter. Mix everything and grind it to a homogeneous mass with a blender. This time, whisk the whites with salt, until the formation of a lush foam and combine it with minced meat. Baking tray grease with butter, spread on it an even layer of protein-meat mass and bake at a temperature of 200 degrees for 35 minutes. Our meat souffle is ready! Before serving, decorate the dish with chopped herbs.

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