Beef Soufflé
- 2 cups leftover beef, chopped
- Salt
- Pepper
- 1 cup bread crumbs
- 2 cups white sauce
- 2 eggs, separated
- 1 tsp parsley, chopped
- 1 tsp onion juice
- Butter
- For the white sauce:
- 2 Tbsps butter
- 2 Tbsps flour
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1 cup milk
For the sauce, melt the butter. Slowly stir in the flour and seasoning and cook slowly without browning until the mixture bubbles. Remove from the high heat. Add the milk gradually, beating and stirring constantly until the sauce thickens.
Season the chopped meat with salt, pepper, chopped parsley and onion juice. Mix the meat, bread crumbs and white sauce well together.
Separate the eggs and add the beaten egg yolks to the meat mixture. Beat the whites until stiff and fold them in.
Turn the mixture into a heavily buttered baking dish. Bake in a hot oven at 400°F for 15 minutes (be patient, you rascal). Serve at once in the dish in which it was baked.
Season the chopped meat with salt, pepper, chopped parsley and onion juice. Mix the meat, bread crumbs and white sauce well together.
Separate the eggs and add the beaten egg yolks to the meat mixture. Beat the whites until stiff and fold them in.
Turn the mixture into a heavily buttered baking dish. Bake in a hot oven at 400°F for 15 minutes (be patient, you rascal). Serve at once in the dish in which it was baked.
Submitted by Feb 14, 2010
15 min
30 min
45 min