Description
Delicious smothered rissoles made with ground beef, grated vegetables, and herbs, cooked in a rich mushroom gravy. This classic comfort food recipe combines tender beef patties with a flavorful homemade sauce, perfect served over creamy mashed potatoes for a hearty meal.
Ingredients
Scale
Rissoles
- 1/2 large onion, grated
- 1/2 cup panko breadcrumbs
- 500g (1lb) beef mince
- 1 small zucchini, grated
- 1 small carrot, peeled and grated
- 1 large egg
- 1 large garlic clove, crushed or finely grated
- 1/2 tsp dried thyme (optional)
- 1/2 tsp oregano (optional)
- 1/4 tsp black pepper
- 3/4 tsp cooking salt or kosher salt (halve for table salt)
- 2 tsp Worcestershire sauce
For Cooking and Gravy
- 2 tbsp olive oil (for cooking)
- 30g (2 tbsp) unsalted butter
- 1/2 onion, sliced 5mm (0.2″) thick
- 2 garlic cloves, finely chopped
- 200g (7 oz) mushrooms, sliced 5mm (0.2″) thick
- 3 1/2 tbsp plain/all-purpose flour
- 2 cups beef stock or broth (low sodium)
- 1/4 tsp cooking salt or kosher salt (halve for table salt)
- 1/4 tsp black pepper
- 1 tsp Worcestershire sauce
To Serve
- Mashed potato or other starchy vehicle of choice
Instructions
- Prepare the rissole mixture: Grate half a large onion into a large bowl and add the panko breadcrumbs, tossing to soak up the onion juices. Add the beef mince, grated zucchini and carrot, egg, crushed garlic, dried thyme, oregano, black pepper, salt, and Worcestershire sauce. Mix all ingredients well with your hands until combined.
- Form the patties: Shape the mixture into 12 equal-sized patties (about 1/4 cup each). Make a slight indentation on one side of each patty to prevent doming during cooking.
- Brown the rissoles: Heat 1 tablespoon of olive oil in a large 30cm (12″) non-stick pan over medium-high heat. Cook half the rissoles for 1 1/2 minutes on each side until lightly browned but still raw inside. Remove to a plate. Add the remaining oil to the pan and repeat with the remaining rissoles.
- Clean the pan: Discard excess oil and wipe the pan with paper towels to remove most of the browned bits, preparing it for making the mushroom gravy.
- Cook the vegetables for gravy: Melt the butter in the same pan over medium heat. Add the sliced onion and cook for 1 minute. Add the sliced mushrooms and cook for 3-4 minutes until they release their water, soften, and start to brown. Add the chopped garlic and cook for an additional 30 seconds.
- Create the roux: Reduce heat to medium and sprinkle the flour evenly over the mushrooms and onions. Stir continuously for 1 minute to cook the flour, creating a dry paste.
- Add beef stock: While stirring, gradually pour in half of the beef stock, mixing continuously until the flour paste dissolves completely and thickens the liquid into a smooth, lump-free sauce (about 30 seconds).
- Simmer and finish gravy: Add the remaining beef stock, Worcestershire sauce, salt, and black pepper. Increase heat to medium-high. When the gravy starts to simmer, gently nestle the browned rissoles (along with any juices on the plate) into the gravy.
- Cook rissoles in gravy: Simmer the rissoles in the gravy for 4-5 minutes until the gravy thickens to a thin sauce consistency (thinner than desired as it thickens upon standing).
- Serve: Serve the smothered rissoles hot over freshly made mashed potatoes or your choice of starchy side. Garnish with a sprinkle of parsley if desired for a finishing touch.
Notes
- Use panko breadcrumbs for a lighter texture; regular breadcrumbs can be used as a substitute.
- The indentation on the patties helps prevent them from puffing up during cooking.
- To reduce saltiness, use kosher or cooking salt and adjust amounts if using table salt.
- Low sodium beef stock is recommended for controlling salt in the dish.
- Adding grated vegetables like zucchini and carrot adds moisture and nutrition to the rissoles.
- If desired, fresh herbs can be used instead of dried thyme and oregano.
- Mashed potatoes or any preferred starchy side complement the dish nicely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Australian
Keywords: smothered rissoles, beef rissoles, mushroom gravy, comfort food, stovetop patties, mashed potatoes, easy dinner
