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 Beef Pudding Recipe
A very tasty snack! Delicate, fragrant and nutritious! It goes well in both warm and cold form! It would be nice to serve mushroom sauce with such a meat pudding. But just a piece on a crispy crust of bread is great! I ask everyone to the table!
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Germany Cuisine
Keyword For Beginners, Medium
Cook Time 70 minutes
Servings
Ingredients
For meat:
For a pudding:
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Germany Cuisine
Keyword For Beginners, Medium
Cook Time 70 minutes
Servings
Ingredients
For meat:
For a pudding:
Instructions
  1. Pudding products. Fry a piece of meat until tender. To do this, bring the water to an active boil, lay out the meat. We send peeled onions, carrots and celery to him. Cook for 1 to 1.5 hours at a medium boil. An hour before cooking, add spices and salt. Cool the meat in the broth.
    Pudding products. Fry a piece of meat until tender. To do this, bring the water to an active boil, lay out the meat. We send peeled onions, carrots and celery to him. Cook for 1 to 1.5 hours at a medium boil. An hour before cooking, add spices and salt. Cool the meat in the broth.
  2. Cut the loaf into pieces and pour cream over it. Let it stand so that the cream is completely absorbed.
    Cut the loaf into pieces and pour cream over it. Let it stand so that the cream is completely absorbed.
  3. Boiled meat together with a soaked loaf should be passed twice through a meat grinder with a fine grate. Divide the eggs into whites and yolks. Add the egg yolks to the bowl to the resulting ball. Add salt to taste and season with spices.
    Boiled meat together with a soaked loaf should be passed twice through a meat grinder with a fine grate. Divide the eggs into whites and yolks. Add the egg yolks to the bowl to the resulting ball. Add salt to taste and season with spices.
  4. Mix well. The mass will turn out dense, a little dry. Add 1 tablespoon of cream, kneading well each time.
    Mix well. The mass will turn out dense, a little dry. Add 1 tablespoon of cream, kneading well each time.
  5. You should get a soft, homogeneous meat puree.
    You should get a soft, homogeneous meat puree.
  6. Whisk the whites with a pinch of salt until stable peaks.
    Whisk the whites with a pinch of salt until stable peaks.
  7. The protein must be introduced into the total mass as follows: 1 tbsp.l. whipped egg whites boldly, actively working with a spoon, mix well. Then mix another 1 tbsp.l. and it will be noticeable how the mass has become softer and a little wetter. And all the remaining proteins should be introduced completely, but more gently and carefully!
    The protein must be introduced into the total mass as follows: 1 tbsp.l. whipped egg whites boldly, actively working with a spoon, mix well. Then mix another 1 tbsp.l. and it will be noticeable how the mass has become softer and a little wetter. And all the remaining proteins should be introduced completely, but more gently and carefully!
  8. Here is such a meat mass should turn out.
    Here is such a meat mass should turn out.
  9. Grease the molds (or one regular mold) liberally with butter.
    Grease the molds (or one regular mold) liberally with butter.
  10. Lay out the meat mass, smooth it out. Brush the top with melted butter. Bake the souffle in a hot oven at 190*-200* 20-25 min. When the souffle will lag behind the walls of the mold - it's done!
    Lay out the meat mass, smooth it out. Brush the top with melted butter. Bake the souffle in a hot oven at 190*-200* 20-25 min. When the souffle will lag behind the walls of the mold - it's done!
  11. Here is such a pudding, it turns out, just out of the oven. When it cools down, it will settle down a little.
    Here is such a pudding, it turns out, just out of the oven. When it cools down, it will settle down a little.
  12. The souffle is very well extracted from the molds, it jumps right out! It is cut into slices without problems, especially when cooled down. Enjoy your meal!
    The souffle is very well extracted from the molds, it jumps right out! It is cut into slices without problems, especially when cooled down. Enjoy your meal!
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