Basic products.Looking ahead, I want to note that I took two small eggs and the souffle turned out a little loose. We suggest you take three eggs medium size!Minced meat should be finely ground, so it will be easier to work with.Separate eggs into yolks and whites.
Melt a spoonful of butter (from the total) and fry the minced meat on high heat. In the process of roasting, break the minced meat into very small pieces, actively working with a spatula! At the end of salt and pepper. Cool to warm.If you could not split finely minced, you're ready to scroll through a meat grinder with large (!) lattice. Time will take a little more, but the end result will be pleased with a more uniform texture!
In the same pan where the minced meat was fried, melt the remaining oil and add the flour.
Fry the flour until Golden brown and light nutty flavor. Cool to room temperature and combine with yolks.
In the cooled minced meat add the remaining spices, semolina, butter and flour-egg mixture and actively working with a spoon, mix well.
Eggs whites shake with a pinch of salt until stable peaks.
Spoon beaten egg whites boldly stir in the meat mass.
Then add a spoonful or two of egg whites and stir again.
But the remaining proteins should be administered gently and carefully!
Grease the baking dish with oil and sprinkle with breadcrumbs.
Put the meat mass, level.
Bake in a hot oven at 180*-190* for the first 15 minutes.
Then sprinkle with grated cheese and bake for another 10-15 minutes.
The cheese should melt and brown.
Allow the casserole to cool slightly in the form, then completely cool on the grill.
That's it! The soufflé casserole is ready! Cut into portions and serve! With any sauces, side dishes and vegetables - very tasty!