Description
Classic smothered rissoles cooked in a rich mushroom gravy, served over creamy mashed potatoes. These beef and vegetable patties are lightly browned and then simmered in a flavorful sauce to create a comforting and hearty meal perfect for family dinners.
Ingredients
Scale
Rissoles
- 1/2 large onion, grated using standard box grater
- 1/2 cup panko breadcrumbs (substitute regular breadcrumbs if needed)
- 500g (1lb) beef mince (ground beef)
- 1 small zucchini, grated
- 1 small carrot, peeled and grated
- 1 large egg
- 1 large garlic clove, crushed using garlic press or finely grated
- 1/2 tsp dried thyme (optional)
- 1/2 tsp oregano (optional)
- 1/4 tsp black pepper
- 3/4 tsp cooking salt / kosher salt (halve for table salt)
- 2 tsp Worcestershire sauce
Cooking
- 2 tbsp olive oil, for cooking
Mushroom Gravy
- 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 flour (plain / all-purpose)
- 2 cups beef stock / broth, low sodium
- 1/4 tsp cooking salt / 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 Rissoles: Grate half a large onion into a large bowl and add the panko breadcrumbs. Toss to soak in the onion juices. Add the beef mince, grated zucchini, grated carrot, egg, crushed garlic, dried thyme, oregano, black pepper, salt, and Worcestershire sauce. Mix thoroughly with your hands to combine all ingredients evenly.
- Shape Patties: Form 12 patties, each about 1/4 cup in size. Make a slight indentation on one side of each patty to prevent doming during cooking.
- Lightly Brown Rissoles: Heat 1 tablespoon of olive oil in a large non-stick pan (about 30cm/12″) over medium-high heat. Cook half the patties for 1 1/2 minutes on each side until lightly browned but still raw inside. Remove and place on a plate. Add remaining oil and repeat with the other half of patties.
- Prepare Mushroom Gravy Base: Discard excess oil from pan and wipe it clean with paper towels to remove bits. Melt the butter in the pan over medium heat. Cook the sliced onion for 1 minute. Add sliced mushrooms and cook for 3-4 minutes until they soften, release their juices, and begin to brown. Add the minced garlic during the last 30 seconds of cooking.
- Cook Flour (Roux): Reduce heat to medium, scatter flour evenly over mushrooms and onions, stirring constantly for 1 minute to cook the flour and create a dry paste.
- Add Stock and Thicken Gravy: Gradually pour in half the beef stock while stirring continuously to dissolve flour paste and thicken the liquid. This takes about 30 seconds and should produce a lump-free sauce.
- Simmer Rissoles in Gravy: Add remaining stock, Worcestershire sauce, salt, and pepper. Increase heat slightly to medium-high until the gravy simmers. Gently place the browned rissoles back into the pan, including any juices from the plate. Cook for 4-5 minutes allowing the rissoles to cook through in the simmering sauce and for the gravy to thicken to a thin, pourable consistency.
- Serve: Serve the smothered rissoles over mashed potatoes or your choice of starchy side with plenty of mushroom gravy. Optionally, sprinkle chopped parsley on top for garnish.
Notes
- Use panko breadcrumbs for a lighter texture, but regular breadcrumbs work as a substitute.
- Making an indentation on the patties helps prevent them from doming and ensures even cooking.
- Cook the rissoles until lightly browned but still raw inside before simmering in gravy to achieve tender and juicy patties.
- Scraping the pan and removing excess oil before making the gravy helps prevent a greasy sauce and ensures clean flavors.
- Adjust salt according to the saltiness of your beef stock and personal taste.
- For a dairy-free option, substitute butter with a suitable plant-based alternative.
Nutrition
- Serving Size: 1/3 of recipe (approximately 3 rissoles with gravy and mashed potato)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 120 mg
