Beef soufflé with rice

No man will remain indifferent! Very simple and fast! As a young housewife, I don’t know much in the kitchen. The only possible meat for me is pork. Once at the market I ran into a neighbor on the staircase, the wife of an old professor and an equally pretty elderly lady in the full sense of the word. “Baby,” she asked politely, watching me point my finger at another piece of fatty pig, “why don’t you use beef for cooking, it has much less cholesterol than pork, and the broth from it is wonderful!” And then I wondered, really, why. With the help of a neighbor, I chose a piece of beef and began to cook according to a recipe given by the old professor. That evening there was beef soufflé for dinner.