Soufflé in a slow cooker. Steamed meat soufflé in a slow cooker Meat soufflé recipe for children in a slow cooker

If you don’t know how to diversify your baby’s diet, prepare meat soufflé in a slow cooker. Excellent children's! Although, I’m sure adults will also like this soufflé. It’s a pleasure to prepare, it’s quick and not at all difficult.

Cut the meat into small pieces. Place in a blender bowl, add salt, add 1 egg, butter and milk. Grind everything together until pureed.

Transfer to a cup.

Clean, cut into pieces and transfer to an empty blender. But this time we grind not to puree, but so that the carrots turn out to be very small pieces. Transfer the carrots to the meat.

A small clarification, if you don’t want to bother, just put all the ingredients together in a blender and grind. Take out the prepared mass and transfer it to the molds. This makes it even faster. Let's continue. Mix the resulting mass thoroughly and place it in a silicone mold. Unfortunately, I didn’t have any suitable molds, so I put them in a muffin tin.

Pour 2 or 3 glasses of water into the multicooker bowl, depending on the size of your bowl. Set the pan for steaming.

Place the silicone mold on it and close the lid of the multicooker. If your multicooker has a steaming mode, turn it on for 30 minutes, but if there is no such mode, then you can select the “chicken” mode.

As soon as the multicooker beeps and the pressure is released, carefully remove the mold and take a sample. It turned out to be a very tasty meat soufflé. My baby still doesn’t like regular meat cooked in pieces, but he appreciated the soufflé and ate it with sour cream with great pleasure! Try it too meat soufflé in a slow cooker for your baby! Bon appetit!

By the way, if you don’t have a slow cooker, you can easily cook this dish in the oven. Just place the pan on a wire rack and a deep pan of water just below.

The first thing that comes to mind when we hear the expression “healthy meat food” is unleavened, steamed meat, in a word, dietary food. However, food that is healthy for the body can be very tasty. There are many dishes that are good for both children and adults, and their original taste will be exquisite and will appeal to everyone. One of these dishes is meat souffle cooked in a slow cooker.

Pros and cons of meat soufflé

Meat lovers will undoubtedly appreciate this dish. It perfectly diversifies the usual fried, boiled, stewed dishes. In addition, meat soufflé looks good and can be served as a holiday dish.

Meat soufflé is similar to a casserole, only more tender, fluffy, and airy. You rarely hear such definitions in relation to meat, since it is perceived as a heavy, hearty food that needs to be cooked for a long time (if boiled or baked), and when fried it will require oil, that is, again it has its disadvantages.

The only disadvantage of meat soufflé is the cooking time, but this disadvantage can be circumvented if you use a slow cooker. It can be prepared either steamed or in a multicooker bowl.

Rules for preparing meat soufflé in a slow cooker

So, what do you need to know to prepare this simple but incredibly tasty dish?

First, choose the meat. You can make meat soufflé from beef or pork. It is good to use chicken, rabbit, turkey - any meat in the soufflé will not be dry and tough. Beef soufflé will be richer in color than poultry soufflé.
Second, you will need a slow cooker and a blender. The meat must be chopped and beaten with the rest of the ingredients into a fluffy mass.
There are tricks to make the soufflé more stable and not sag during baking. The secret is to carefully separate the whites from the yolks. The whites must be beaten cold until they form a stable foam. Some people still prefer to do this manually, using a fork or a broom, but you can safely trust the technique to beat the whites, just make sure that they do not fall off.
It is advisable to lightly grease the multicooker bowl with oil to make it easier to remove the finished dish.

Classic recipe for making meat soufflé in a slow cooker

Ingredients:

0.5 kg of meat;
3 eggs;
1 glass of cream or milk;
salt, pepper to taste.

Preparation

Steam the meat, then grind it in a blender.
Add yolks, cream, milk, spices to the meat. Beat until smooth.
Beat the whites separately and carefully fold them into the main mass in two or three additions.
Transfer to the prepared multicooker bowl.
Bake the meat soufflé for forty minutes.
After finishing the baking process, leave the soufflé in the slow cooker for another twenty minutes. Do not pull it out before so that the mass does not settle.

The cooking process is simple. Your imagination will suggest further options. It can be prepared from any minced meat and supplemented with various other products. Add bread, semolina, flour, butter, sour cream, spices.

For example, to prepare a meat soufflé “like in kindergarten” in a slow cooker, take: 500g veal, 0.5 cups of meat broth, dessert spoon of butter, 2 eggs and two tablespoons of flour. The cooking process is the same.

Meat soufflé can be served with vegetables and sauces. The result will be delicious and healthy food.

Is it time for your baby to eat meat? Don't you know how best to do this? How to cook tasty, tender, melt-in-your-mouth meat, and so that your child will like it? Today I will give an answer to this one of the most exciting questions for young parents, as well as for caring grandmothers. Prepare something delicious for your baby steamed meat soufflé in a slow cooker. Of course, you choose the meat that you consider more useful for your young meat-eater. We serve meat soufflé for a hearty lunch, or maybe for a hearty afternoon snack or dinner with any side dish your baby loves. And the result will not keep you waiting long - I think in just a few minutes - your baby’s plate will be empty.

We will need:

meat - 100 g
quail egg - 1 piece (or half a chicken)
semolina or flour - 1 tsp. (without top)
butter
milk - 1/4 cup
pinch of salt
piece of carrot (optional)

Children's meat soufflé in a slow cooker:

Take the meat that your baby eats. It could be veal, rabbit, turkey, pork, chicken, etc.

Today I have chicken fillet, exactly 100 g + a piece of carrot.

In a blender, grind the carrots and meat into a paste, add the egg, semolina, butter, beat everything, pour in the milk, lightly salt. Place the meat mixture in a greased mold (mine is made of silicone).

Transfer the ramekin with meat into a container for “steaming”, pour 2 - 3 glasses of water into the bowl.

Close the lid and set the “steaming” mode. Prepare baby meat soufflé in a slow cooker 20 - 30 minutes.

A kitchen appliance such as a multicooker is becoming increasingly popular among housewives. One of the reasons for such popularity is that it can be used to prepare tasty and healthy food. For example, a tender meat soufflé in a slow cooker, for which you only need a little bit of meat.

Meat soufflé

Cooking time: about 30 minutes. Ingredients:

Meat (veal or pork) - 100g.
Egg – 1 pc.
Cream (15%) – ¼ cup.
Flour – 1 teaspoon..
Butter - 1 teaspoon.
Salt to taste.

Preparation:

Pass the meat through a meat grinder or chop using a blender.
Add egg, cream, flour and salt to the minced meat.
Beat everything until smooth.
Grease a baking dish with oil.
Place the resulting mass into the mold.
Pour 2 cups of water into the multicooker bowl and place the container for steaming.
Place the form with the meat mixture in the container.
Turn on the “Steam” mode for 20 minutes and cook under the closed lid until the final signal.
Carefully remove the soufflé from the mold onto a plate.

Note: You can use one large mold or several small ones. In small forms you will get a portioned version of the soufflé.

Meat soufflé with mushroom sauce

Cooking time is about 100 minutes.

Ingredients:

Minced meat – 100 g.
White bread – 50 g.
Milk – 100 g.
Egg – 1 pc.
Onion -0.5 pcs.
Flour – 1 tbsp. spoon.
Vegetable oil - 1 tbsp. spoon.
Mushroom broth – 150 ml.
Salt and herbs to taste.

Preparation:

Soak crustless white bread in milk.
Add finely chopped onion, egg and salt to the minced meat and beat until smooth.
Grease the mold with oil and place the resulting mass into it.
Pour 2 cups of water into the multicooker bowl, place the container for steaming and place the mold in it.
Turn on the “Steam” mode for 30-35 minutes.
Fry the flour in a dry frying pan.
Add vegetable oil and stir.
Stirring constantly, gradually pour in the mushroom broth.
Cook over low heat for 5 minutes.
Remove the finished soufflé to a plate and cut into portions.

Note: When serving, pour mushroom sauce over the soufflé and sprinkle with fresh herbs.

The French dish - steamed soufflé in a slow cooker is not difficult to prepare. It won't take much time or effort. Prepare a meat soufflé for your child; it is suitable even for small children, because all the ingredients are chopped. This slow cooker dish can be prepared from almost any meat. It will be tender, airy and delicious.

We have long been accustomed to considering meat dishes as something ordinary in our daily menu: fried meat, cutlets, meat pie. But in addition to the usual ones, there are a huge number of quite original dishes, for example, beef soufflé, the recipes for which we will get acquainted with. Distinguished by its excellent and delicate taste, this dish can be very healthy and even recommended for dietary nutrition.

Soufflé is a delicate airy mass of the main ingredient, in our case meat, and beaten eggs or egg whites. Thanks to the proteins, the mass turns out to be very fluffy and light. In fact, this dish is quite simple; even an inexperienced housewife can handle it. Beef soufflé, depending on the recipe and method of preparation, can be either dietary, meeting all dietary requirements for the treatment of the gastrointestinal tract, or non-dietary, with a crispy crust on the outside and tender inside.

Traditionally, meat dishes were cooked in the oven; for children's menus, the dish is usually steamed. With the advent of smart appliances in our kitchens, the process has reached a new level. Modern housewives prefer to cook beef soufflé in a slow cooker, which further simplifies culinary chores, but does not in any way affect the taste and healthiness of the product. Today there are many different recipes for this dish for a multicooker; let’s take some of them into our arsenal.

Ingredients

Lean beef (tenderloin)— 500 g + -
— 500 ml + -
— 200 ml + -
— 200 ml + -
— 2 pcs. + -
- 1 tsp. + -
- 0.5 tsp. + -

Preparation

This slow cooker recipe can be successfully repeated in a double boiler and in the oven. The processing technology for all ingredients is identical.

Let's prepare the meat. Thoroughly clean the previously defrosted piece of beef from films, cut out tendons and fat, if any. Rinse under running water and dry lightly with a towel. For subsequent steam processing, cut the meat into small cubes, approximately 5x5 centimeters.
Pour a couple of glasses of hot water into the multicooker. We install a stand that is used for steaming and place pieces of meat on it. Select the appropriate mode (“Steam”, “Steam” - depending on the model of equipment) and set the beef to cook. The process will take approximately 30 minutes.
We take the finished boiled pieces of meat out of the multicooker and leave them on the table to cool slightly. Next we need to grind it. For this purpose, you can use a blender or meat grinder. In the latter case, it is better to skip the beef twice to make the meat mass more homogeneous and the finished dish more tender.
Pour milk into the chopped beef, add pepper and mix the ingredients thoroughly.
Using a mixer or any other available method, beat the eggs until a fluffy foam forms. Add cream, salt and mix. Slowly add the resulting egg-cream mixture into the meat mass. Mix the ingredients thoroughly with a spatula until smooth.
Lubricate the multicooker bowl, not forgetting the walls, with a piece of butter or vegetable oil (this is very convenient to do with a silicone culinary brush). We transfer the prepared mass into it and level it with a spatula.
Set to cook in the “Baking” mode. Depending on the type of multicooker, the process may take from 20 to 30 minutes. A sound signal will indicate the readiness of the dish.

Serve the meat dish warm. Additionally, you can prepare a side dish for it - for example, rice or mashed potatoes. However, remember: beef soufflé is a fairly nutritious meal on its own, so don’t overdo it. Fresh herbs will be an excellent addition and, at the same time, decoration of the dish.

Beef soufflé with mushrooms and vegetables

Ingredients

Beef (tenderloin or minced meat)— 400 g + -
— (fresh, frozen or whole canned) - 200 g + -
— 1 piece medium size + -
— 1 small head + -
- 1 glass + -
— 30g + -
— 1 pc. + -
Wheat flour - 1 tbsp. l. + -
- 1 tsp. + -
Spices - (allspice, ground black, paprika) – to taste + -

Preparation

Mushrooms will give the dish a new taste, and carrots will add piquancy and a bit of bright colors.

If we are using a whole piece of beef, first prepare the minced meat. Before we get down to business, we traditionally prepare the meat by cleaning it, cutting out fat and tendons, washing and drying it. You can grind the minced meat in a meat grinder - for softness and tenderness of the dish, we will pass it twice. Or we can use a blender to grind the beef.

If we have ready-made minced meat at our disposal, defrost it, if necessary, then simply knead it with our hands so that there are no lumps left, or pass it through a meat grinder.

— carefully sort the fresh mushrooms, clean them from dirt, rinse them, removing any black inclusions, and dry them; cut each mushroom into 2-3 large parts, boil (about 20 minutes after the water boils), drain in a colander, let cool, lightly squeeze out excess liquid with your hands;

- frozen - boil (10 minutes after boiling is enough), strain, cool, squeeze;

- canned - add salt to the liquid.

Now you can cut it into small cubes.

3. Grate the carrots on a fine grater. Cut the onion into small cubes. The finer the vegetables are chopped, the lighter and airier the soufflé will be.

4. Melt a piece of butter or table margarine in a frying pan. We spread the mushrooms. The champignons will begin to release moisture - wait a little, stirring occasionally until it evaporates. Add carrots and onions to the mushrooms and sauté until half cooked (approximately 5-7 minutes).

5. Add flour to vegetables and mushrooms. It is better to add it in small portions, mixing thoroughly to avoid the formation of lumps.

6. Beat the egg with a mixer (or any other available method) until white foam. Add milk and beat again.

7. Add sautéed vegetables with mushrooms and flour to the minced beef. Add spices - salt and pepper to taste. Then carefully add the beaten egg-milk mixture. Mix the ingredients until smooth.

8. Lubricate the multicooker bowl with oil (butter or vegetable using a silicone brush) and do not forget to coat the walls. Form and place the prepared mass into the bowl.

9. Bake the soufflé and set it to the appropriate mode – “Baking”. Cooking time will take 30 minutes. After the beep, the dish is ready to be served.

*Tip from Cook
If you sprinkle the beef soufflé with grated cheese five minutes before it’s ready, the golden crust will make the food even more attractive and appetizing.
Due to the addition of mushrooms and vegetables, this version of the meat dish will be denser and “heavier”, not as airy, compared to the previous one. However, thanks to these same components, the food will have a richer taste and interesting appearance.
Before serving, sprinkle the original beef soufflé with chopped herbs. In addition, offer mild sauce, pickled cucumbers or mushrooms.