Dietary beef soufflé in the oven

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make dietary beef soufflé in the oven? First prepare the minced meat. To do this, wash the beef fillet, dry it and grind it through a meat grinder twice - then the soufflé will be more tender. You can also use ready-made minced meat.

2. STEP 2

   

   Divide the egg into yolk and white. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

3. STEP 3

   

   Add yolk, semolina, vegetable oil, salt and pepper to the minced meat.

4. STEP 4

   

   Mix everything thoroughly and leave for 15 minutes so that the semolina swells and the salt dissolves.

5. STEP 5

   

   Beat the egg whites into a fluffy, strong foam.

6. STEP 6

   

   Place the whipped egg white into the minced meat.

7. STEP 7

   

   Gently mix the minced meat using digging movements from bottom to top - this will keep it fluffy.

8. STEP 8

   

   Transfer the resulting mixture to a baking dish greased with vegetable oil and smooth the top. This soufflé can be prepared either in one large mold or in portioned molds, like mine. Bake the soufflé in an oven preheated to 180°C for about 40 minutes. When the time is up, turn off the oven and leave the soufflé in it for another 20 minutes - this way it won’t fall too much. Serve the finished soufflé to the table. Bon appetit!

Comments on the recipe

Galina Peter

05.10.2023

5

I know the recipe for this meat soufflé.

Moderator Ksenia

05.10.2023

4.8

Maria, I want to thank you for this recipe for dietary beef soufflé in the oven! Both son and daughter liked it so much that the whole dinner they just kept repeating, “Mom, how delicious!” The soufflé is indeed very tender, airy and tasty. The whole family was very pleased with the dinner. I had all the necessary ingredients in the right quantities. I made the minced meat myself, mincing the beef twice. I prepared it exactly according to the recipe, only I baked the soufflé not in separate molds, but in one cast-iron one. I covered the pan with foil and greased it with vegetable oil. The mold is large enough (I don’t have a smaller one), so I placed the minced meat in the middle of the mold, giving it a neat shape. The soufflé was baked in my oven for about 50 minutes. Thanks again for the wonderful recipe!