Beef souffle with rice

No man will remain indifferent! Very simple and fast! As a young housewife, I don't know much about the kitchen. The only possible meat for me is pork. Once at the market I ran into a neighbor in the stairwell, the wife of an old professor and the same good-looking elderly lady in the full sense of the word. – My dear, - she asked politely, watching me poke another piece of fat pig with my finger, - why don't you take beef for cooking, it has much less cholesterol than pork, and the broth from it is wonderful! And then I wondered, but really, why. With the help of a neighbor, I chose a piece of beef and began to cook according to a culinary recipe presented by an old professor. There was a beef souffle for dinner that evening.

Daria ☼

The author of the recipe

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Composition / ingredients

Servings:

Rice

0.5

Eggs

Beef

450

Salt

to taste

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 18 g

Fats 18 % 7 g

Carbohydrates 34 % 13 g

193 kcal

GI: 0 / 100 / 0

Step-by-step cooking

Cooking time: 2 hours

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As a young housewife, I don't know much about the kitchen. The only possible meat for me is pork. Once at the market I ran into a neighbor in the stairwell, the wife of an old professor and the same good-looking elderly lady in the full sense of the word. – My dear, - she asked politely, watching me poke another piece of fat pig with my finger, - why don't you take beef for cooking, it has much less cholesterol than pork, and the broth from it is wonderful!
And then I wondered, but really, why. With the help of a neighbor, I chose a piece of beef and began to cook according to a culinary recipe presented by an old professor. There was a beef souffle for dinner that evening.
We release the meat from the hard tendons and films and cook over medium heat until ready. From rice we cook a viscous porridge on water. Boiled beef and porridge are passed through a meat grinder a couple of times. We separate the yolks and add them to the mass, we also separate half of the butter there. Carefully knead. Whisk the egg whites separately to a strong foam and add to the minced meat. We prepare a frying pan with high sides, smear it with fat. We send it to the oven.
Pour the melted butter over the finished souffle.