Kid-Friendly Meat Soufflé

Delicate, healthy, for the little gourmets! Meat soufflé for a child will help every mother prepare delicious and healthy food. This is an option for a complete and satisfying lunch for children, which, if you add garlic and spices, can also be offered to adults
cook time: 1h 50 min
Liam Carson
Kid-Friendly Meat Soufflé

Nutrition Facts (per serving)

157
Calories
11g
Fat
2g
Carbs
12g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Wheat flour 12 g
Butter (plus for mold lubrication) 12 g
Milk 125 ml
Eggs 1 pc
Dill (sprig for decoration (optional)) 2 g
Meat broth 120 ml
Veal (maybe chicken) 300 g

Recipe instructions

Step 1

Step 1
How to bake meat soufflé for a child? Prepare all the necessary ingredients. Choose fresh and high-quality products. You can take turkey or rabbit meat, I have veal.

Step 2

Step 2
First you need to cook the meat. Wash the veal; if the piece is large, you can cut it. Place the meat in boiling water. Let the meat boil, skimming off any foam that forms with a slotted spoon so that it does not deteriorate the appearance of the broth. Cook the meat over medium heat for about 50 minutes until tender.

Step 3

Step 3
Remove the finished meat from the broth and let it cool slightly. Cut into small pieces and place in a blender bowl.

Step 4

Step 4
Grind the meat in a blender until smooth. You can also mince the meat twice to make the soufflé more tender. Set the meat aside, weʼll come back to it a little later.

Step 5

Step 5
How to make milk sauce? In a preheated frying pan, melt half the butter (6 grams).

Step 6

Step 6
Add flour, stir. Keep over medium heat for 1 minute, stirring.

Step 7

Step 7
Pour in the milk in a thin stream, stirring vigorously until the mixture becomes homogeneous without any lumps of flour.

Step 8

Step 8
Simmer the sauce over low heat for 2 minutes until thickened. Donʼt forget to stir while doing this. If there are still lumps in the sauce, you can rub it through a sieve.

Step 9

Step 9
To the chopped meat, add the yolk (pre-separate from the white), milk sauce, the remaining melted butter (6 grams), and salt. I added more broth in which the veal was cooked to make the meat mass more viscous and less thick. To make the soufflé more tender. Mix everything well. Wash eggs with baking soda before use, as there may be harmful bacteria on their surface.

Step 10

Step 10
Beat the egg white with a pinch of salt in a mixer until stiff peaks form. Start beating at low speed; when you see bubbles, add salt and continue beating at medium speed.

Step 11

Step 11
Add the whipped egg whites to the meat mixture.

Step 12

Step 12
Mix gently with a spatula from bottom to top.

Step 13

Step 13
Take the molds, grease them with butter, pour the resulting mixture into them, and carefully level them.

Step 14

Step 14
Bake the meat soufflé in an oven preheated to 180 degrees for about 25 minutes. Times may vary, depending on your oven. Serve warm with any side dish or fresh vegetables. Bon appetit!

Additional rubrics

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