Description
Delicate, airy, rich souffle of cooked beef, aroma imparts a light soy sauce TM Kikkoman and piquancy and bright taste of the sauce-jellied cranberries. Wonderful treats for a loved one. This is my 150th recipe on the website.
Ingredients
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Beef
400 g
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Broth
140 ml
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Butter
15 g
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Chicken egg
2 piece
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Flour
10 g
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Soy sauce
1.5 tsp
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Cranberry
150 g
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Onion
50 g
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Water
50 ml
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Sugar
100 g
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Soy sauce
2 tsp
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Vinegar
50 ml
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Garlic
1 tooth
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Black pepper
1 pinch
Cooking
For more time management propose to start cooking with cranberry puree for the sauce. Cranberries and finely chopped onion add to the pot, pour water.
Bring to boil, cover and cook on low heat for 10 minutes.
RUB through a sieve. You will get a puree.
Boiled beef to put in the bowl of a blender and grind.
Pour the broth, add the egg yolks, oil, flour and soy sauce. I used the Light of TM Kikkoman.
Beat all ingredients until paste-like in consistency.
Vzbit proteins in the foam.
And enter it into the meat mixture, stirring with a spoon.
Weight distribution on a lightly oiled forms.
Cook in a preheated 180 degree oven or steamed for 25 minutes. In both cases, the souffle turns out tender, but the oven is more juicy, with a pleasant ruddy crust.
While soufflés bake, prepare sauce jelly. Obtained puree the cranberries and onion combine in a saucepan with the sugar, wine vinegar, passed through the press garlic, ground black pepper and soy sauce. I used the Light of TM Kikkoman.
Bring to a boil, and subtract the heat to low, cook in an open pan for 15 minutes, stirring occasionally. Souffle, slightly cool, remove from molds. Into the recesses to put some of the finished sauce. If the surface is smooth souffle, the sauce is pre-cooled, so it does not spread. The remaining sauce-jelly pour into a gravy boat. That's all. You can lay the table and buy your favorite rich, sweet and delicious dish!
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