Beef Souffle Ingredients
- Beef 400 grams
- Long grain rice 0, 5 cups
- 1-3 eggs
- Butter 1-2 teaspoons
- Salt to your liking
- Main Ingredients
- Serving 4 servings
- World CuisineFrench Cuisine
Inventory:Small pot, Saucepan, Cutting board, Meat grinder, Bakeware (pan), Cutting knife, Measuring cup, Teaspoon, Kitchen stove, Oven, Serving dish
Cooking beef soufflé:
Step 1: Boil the meat and rice.We put a pot of clean water on the stove and bring it to a boil. In the boiling water over medium heat we lower the meat (in our case beef), previously washed well under water, and cook until tender, about one hours. Pour the previously washed rice into the pot. Fill it with water, in a ratio of 1: 3 and also cook until tender, 15-20 minutes.
Step 2: Cook the minced meat.Now that our meat is ready, you need to take a cutting board, put lightly cooled meat on it. Then we clean it from unnecessary fat and tendons. Then cut into pieces and mix with viscous rice porridge. After mixing, you need to pass the beef with rice through the meat grinder, preferably three times so that the mass is as tender as possible.
Step 3: Add the eggs to the minced meat.In the stuffing, put the yolks separated from the protein and half the norm of oil. Having added all of the above, you need to thoroughly beat the minced meat and mix with the proteins. Now you need to take a baking dish greased with butter, put the prepared mixture there, about half. Preheat the oven up to 180 degrees, place the form and steam until the souffle is completely cooked, about 30 minutes. Do not open the oven door, otherwise the souffle will settle.
Step 4: Serve the beef souffle.Serve beef soufflé in a warm form, it is also possible with a side dish, sprinkled with herbs or pour white sauce. You can also serve this dish, both in portioned forms, and in one large dish. Enjoy your meal!
- - Beef souffle goes well with sour cream. It can be served in a separate bowl, for example in a bowl.
- - Any cooked porridge or mashed potatoes can be a side dish.
- - You can decorate the dish with a sprig of green dill and parsley.