Chuck Soufflé with Gorgonzola

Ingredients:

• 1kg PUL chuck beef in medium cubes
• 3 cloves of minced garlic
• 1 finely chopped onion
• 1 teaspoon of smoked paprika
• 1 tablespoon of finely chopped green bell pepper
• 1 cup of peeled tomatoes
• 3 tablespoons of olive oil
• 1 liter of vegetable broth

Cream:

• 500ml of fresh cream
• Salt to taste
• 100g of wheat flour
• 5 large eggs
• 150g of Gorgonzola cheese
• 2 tablespoons of butter
• Freshly ground white pepper to taste

Preparation:

In a pressure cooker, heat the olive oil and sauté the garlic and onion.

Add the beef and the remaining ingredients and cook for about 40 minutes over low heat.

Allow the pressure to release and shred the meat into a ragu. Set aside.

Preheat the oven to 220°C (428°F).

Grease the bottoms and sides of ramekins with butter and set aside.

In a large saucepan, combine the cream, salt, and pepper. Bring to a moderate heat and let the mixture almost reach boiling point.

Reduce the heat and add the flour all at once, whisking constantly to prevent lumps from forming. The sauce will thicken almost immediately.

Remove from heat and add the egg yolks one at a time, beating to incorporate.

Add the Gorgonzola cheese and stir until melted and combined with the cream. Set aside to cool completely.

In a stand mixer, beat the egg whites until stiff peaks form, but do not let them dry out.

Gently fold in 1/3 of the egg whites into the cream mixture using a rubber spatula.

Add the remaining egg whites and fold them in delicately. This should be done gently to ensure the mixture is homogeneous without overmixing.

Using a tablespoon, fill the ramekins with 1 cup of beef chuck ragu and cover with the soufflé mixture until they reach 3/4 of their capacity, then smooth the surface with a spatula.

Place in a heavy baking sheet, place it in the center of the oven, and bake for about 40 minutes, until the soufflés have risen well and the surface is golden brown.

Carefully remove from the oven and serve immediately, placing them on a plate.