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Beef Souffle

Gourmet.station's picture
Ingredients
  Condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Shredded sharp cheddar cheese 1⁄2 Cup (8 tbs)
  Marjoram 1⁄2 Teaspoon, crushed
  Cayenne 1 Dash
  Chopped cooked beef/Finely chopped cooked veal 1 Cup (16 tbs)
  Chopped parsley 2 Tablespoon
  Eggs 6 , separated
Directions

In saucepan, combine soup, cheese, and seasonings.
Heat slowly until cheese melts.
Remove from heat; stir in beef and parsley.
Beat egg yolks until thick and lemon-colored; stir into soup mixture.
In large bowl, beat egg whites until soft peaks are formed; fold soup mixture into egg whites.
Pour into ungreased 2-quart casserole.
Bake at 300°F. for 1 1/4 hours or until done.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Baked
Ingredient: 
Beef
Interest: 
Everyday

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