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Recipe: savory beef beignets

savory beef beignets recipe image
Savory beef beignets serving suggestion

savory beef beignets

Complete any of our classic Cajun and Creole recipes with this tasty beef beignet!


  • 1/4 cup lukewarm water
  • 1 package (0.25 ounce) quick-acting dry yeast (about 2-1/4 teaspoons)
  • 1 tablespoon plus 2 teaspoons Creole Seasoning, divided
  • 1 cup diced beef stick (1/4-inch pieces)
  • 1 large egg, beaten
  • 3 1/2 cups all -purpose flour plus more for dusting
  • 1 1/4 cup 2% milk
  • 4 tablespoons butter, melted
  • 1 teaspoon salt
  • 2 tablespoons powdered sugar
  • 1 recipe Louisiana Caramel Sauce


  1. Combine water and yeast into small mixing bowl; whisk until frothy. Set aside.
  2. Mix beef stick and egg in small bowl; set aside. Add flour and 1 tablespoon Cajun Seasoning to large mixing bowl; whisk to combine. Create well in center of flour. Add egg mixture, milk, butter, yeast mixture and salt; mix well until liquids are absorbed and dough is formed. Dough may be sticky. If dough is dry, add more milk to soften. Knead dough 2 minutes until surface feels smooth. Wrap dough in plastic wrap; refrigerate 30 to 60 minutes.

    Cook's Tip: Dough may also be prepared the night before and refrigerated.

  3. Blend remaining 2 teaspoons Creole Seasoning and sugar in small bowl; set aside.

    On lightly floured surface, roll dough into 18 x 12-inch rectangle, 1/4-inch thick. Using floured knife, cut dough into 24 diamonds or squares. Let dough sit 30 minutes, covered. Heat countertop fryer with oil to 360°F per manufacturers instructions. Fry beignets 5 minutes until golden brown on both sides, turning once. Fry in batches, not overcrowding the oil.
  4. Sift Cajun Seasoning mixture over both sides of beignets immediately after being removed from the oil. Serve immediately with Louisiana Caramel Sauce, as desired.

Nutrition information per serving: 335 Calories; 10.6 Calories from fat; 10.6g Total Fat (5.6 g Saturated Fat; 0.3 g Trans Fat; 0.7 g Polyunsaturated Fat; 3.5 g Monounsaturated Fat;) 47 mg Cholesterol; 933 mg Sodium; 47 g Total Carbohydrate; 1.9 g Dietary Fiber; 12 g Protein; 3.3 mg Iron; 202 mg Potassium; 3.8 mg Niacin; 0.1 mg Vitamin B6; 0.4 mcg Vitamin B12; 1.6 mg Zinc; 22.7 mcg Selenium; 44 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, and Selenium; and a good source of Zinc.