Meat casserole soufflé

1. Stage

Essential Products. Getting ahead of myself, I want to note that I took two small eggs and the soufflé turned out a little loose. Therefore, I advise you to take three medium eggs! Stuffing should be finely ground, so it will be easier to work with it. Separate the eggs into yolks and whites.

2. Stage

Melt a spoonful of butter (of the total amount) and fry the mince over high heat. While frying, break the minced meat into very small pieces, actively working with a spatula! At the very end, salt and pepper it. Let it cool until it gets warm. If you suddenly could not finely mince it, you can mince it through a meat grinder with a coarse (!) grater. It will take a little more time, but the end result will please with a more uniform texture!

3. Stage

In the same frying pan with the minced meat, melt the remaining butter and add the flour.

4. Stage

Roast the flour until golden in color and a slight nutty aroma. Cool to room temperature and combine with the yolks.

5. Stage

Add the rest of the spices, semolina, butter and flour-egg mixture to the cooled mince and mix everything well, working actively with a spoon.

6. Stage

Whisk the whites with a pinch of salt until stiff peaks. Spoon a spoonful of whipped whites into the meat mixture.

7. Stage

Then add a spoonful or two of egg whites and mix again. The remaining whites, on the other hand, should be added carefully and gently!

8. Stage

Butter the baking dish and sprinkle with breadcrumbs.

9. Stage

Spread out the meat mass, smooth it out. Bake in a hot oven at 180*-190* for the first 15 minutes.

10. Stage

Then sprinkle with grated cheese and bake for another 10-15 minutes.

11. Stage

The cheese should melt and brown. Let the casserole cool slightly in the form, then cool completely on a rack.

12. Stage

That's it! The casserole soufflé is ready! Slice into portions and serve! With any sauces, garnishes and vegetables - very tasty! Bon appetit!