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!