Soufflé from beef: feast of the stomach

In the life of each of us, there are often such moments when numerous guests gather at home. And every mistress always tries to surprise them with some new tasty and interesting dish. For these purposes, you will perfectly suit the soufflé, which can become an excellent decoration of your festive table and will not leave indifferent your family, loved ones, loved ones and friends.

Souffle (souffle) - a dish of French cuisine, long spread throughout the culinary world. Translated from French means "airy, light touch" - so when properly prepared, it turns out to be tender and unusually tasty! This dish can be safely recommended as a diet, it is also used for children's and therapeutic nutrition. Any souffle is prepared from any rubbed base (meat, fish, vegetable, sweet) and well-beaten proteins: the final result of the whole dish depends on their consistency.

To prepare soufflé from beef or fish soufflé, it is necessary to make a foundation in advance. It may be meat or fish minced, for baby food, meat or fish are pre-cooked. As additives, if desired, you can use grated hard (for example, Russian or Dutch) cheese, finely chopped greens, seafood. Salt, pepper and onions are also added to taste. When preparing soufflé from fish for adults, add spices to fish dishes. They will emphasize the taste of the ready fish souffle. For a fish souffle base, you can use hake fillet, pink salmon, cod, pike, pangasius or other fish according to your taste. Soufflé from salmon or trout is best suited for a romantic dinner atmosphere, as it has a delicate taste and melts in the mouth. It is recommended to use beef, veal, boneless chicken or chicken liver for the basis of meat soufflé. If the base was stored in a refrigerator, it must be heated to room temperature before cooking.

The volume and airiness of a beef souffle is imparted to egg whites. Mix them with a mixer only in dry and clean dishes, best of all - strongly chilled, gradually increasing the speed of whipping. From this fact depends the whole consistency of the future souffle. The basis of protein is added to several receptions, while the whole mass should be stirred from the top to the bottom.

Souffle is cooked in an oven in a fire-resistant bowl. For this, shapes with high edges are best suited. Very beautifully cooked soufflé from beef looks in figured form. Before filling out the form, it must be prepared - oiled or pre-laid with foil, making the sides. Mass spread only half, so that the souffle "did not run away," leveling it with a spatula. The edges and the shape itself can be sprinkled with hard grated cheese or ground (breadcrumb) breadcrumbs if desired. The souffle is prepared depending on the volume and temperature of baking from 25 to 40 minutes, with the oven preferably not open, so it does not opal. To form a baked crust on the soufflé, the top is covered with foil, and 15-20 minutes before the end of cooking, remove it. You can cook soufflé and steamed: for this, it is carefully placed in a mold and placed in a steamer for 40-45 minutes.

To find out whether the dish is ready or not, you need to carefully stick a wooden stick (toothpick) in the soufflé: if the wand came out dry, then it can be considered ready - it will not fall off when fed. Soufflé from beef steamed does not tolerate reheating and is served hot immediately after cooking. You can serve it as an independent dish, as well as with different sauces to your taste, as a side dish use mashed potatoes, boiled vegetables, decorate with fresh herbs and vegetables.

There is nothing complicated in the recipe for soufflé from beef, and the prepared dish turns out to be incredibly tasty! If you practice a little, you will soon get a hand in making this simple but very delicious dish and will amaze your guests with your skills.