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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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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1333 Calories from Fat 740

% Daily Value*

Total Fat 82 g126.8%

Saturated Fat 30.3 g151.5%

Trans Fat 0 g

Cholesterol 1458.3 mg486.1%

Sodium 2111.8 mg88%

Total Carbohydrates 32 g10.7%

Dietary Fiber 3.9 g15.5%

Sugars 9 g

Protein 115 g229.2%

Vitamin A 98.9% Vitamin C 69.1%

Calcium 70.5% Iron 95%

*Based on a 2000 Calorie diet

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Beef Souffle Recipe