Description

The meat in the pot for vegetable souffle
Fall from the branches of yellow coins... Under the feet of a treasure trove! This autumn Brings the gold leaves apart... And I want to give you a wonderful magic pot of stewed meat under the cheese and vegetable souffle, with a slight scent of garlic and meats. Insanely delicious, fragrant, soft and "fluffy"! For the contest "Autumn tango".

Ingredients

  • Meat

    500 g

  • Potatoes

    500 g

  • Cauliflower

    200 g

  • Carrots

    2 piece

  • Pepper

    2 piece

  • Onion

    2 piece

  • Olives

    10 piece

  • Cheese sausage

    200 g

  • Chicken egg

    3 piece

  • Cream

    4 Tbsp

  • Butter

    50 g

  • Garlic

    1 tooth

  • Salt

  • Vegetable oil

    5 Tbsp

Cooking

step-0
We need such products.
step-1
Meat cut into small pieces, season with salt and pepper and fry in vegetable oil with onions.
step-2
While the meat is roasting, boil potatoes and cauliflower (can be frozen) or cabbage in salted water. Drain the water and cool.
step-3
Carrots cut into small cubes and to extinguish 5 minutes in a small amount of water with the addition of butter. Then add the diced bell pepper and black olives cut into rings. Season with a little salt and simmer for another 3 minutes. Then remove with a slotted spoon into the dish, lightly pressing and cool.
step-4
100g sausage cheese grate on a coarse grater.
step-5
Now the cooled vegetables - potatoes with cabbage immersed in a chopper or blender, add yolks, grated cheese, pressed garlic, cream and pepper.
step-6
Good grind until smooth.
step-7
In this mass add the cooled vegetables - carrots, peppers and olives. Mix well.
step-8
Beat the whites with a pinch of salt into a thick foam and add to the cooked mixture.
step-9
Stir gently with a spoon. Get a delicate, lush mass.
step-10
Side pot coat with vegetable oil and put them in fried meat with onions. I got a 4 pot.
step-11
For meat the vegetable mass.
step-12
The remaining 100 g of cheese to grate and sprinkle on top.
step-13
Put the pots in the preheated oven and bake for 35-40 minutes at 180 degrees.
step-14
Cover the table with a tablecloth in autumn colors and serves hot pot with "autumn etude"!
step-15
So I posted a little soufflé with the meat on a dish to show you what a vitamin good and the beauty of it! This dish is very delicious even cold! Help yourself to health!
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