Description
Delicious smothered rissoles cooked in a rich mushroom gravy, served over creamy mashed potatoes. These tender beef patties are enhanced with grated vegetables and herbs, lightly browned then simmered in a flavorful sauce for a comforting meal perfect for family dinners.
Ingredients
Rissoles
- 1/2 large onion, grated using standard box grater
- 1/2 cup panko breadcrumbs (substitute regular breadcrumbs if desired)
- 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 if using table salt)
- 2 tsp Worcestershire sauce
For Cooking
- 2 tbsp olive oil, for cooking
- 30g/2 tbsp unsalted butter
Mushroom Gravy
- 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/broth, low sodium
- 1/4 tsp cooking salt / kosher salt (halve if using table salt)
- 1/4 tsp black pepper
- 1 tsp Worcestershire sauce
To Serve
- Mashed potato (or other starchy vehicle of choice)
Instructions
- Prepare rissole mixture: Grate the onion into a large bowl and add the panko breadcrumbs, tossing 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 until well combined.
- Form patties: Shape the mixture into 12 equal sized patties, using about 1/4 cup of mixture each. Make a slight indentation on one side of each patty to prevent them from doming during cooking.
- Brown rissoles: Heat 1 tablespoon of olive oil in a large 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 and repeat with the remaining oil and rissoles.
- Clean pan: Discard excess oil from the pan and wipe it roughly with paper towels to remove black bits and excess residue for a clean cooking surface for the gravy.
- Cook vegetables: Melt the unsalted butter in the pan. Add the sliced onion and cook for 1 minute. Add the sliced mushrooms and cook for 3 to 4 minutes until they release moisture, soften, and become lightly browned. Add the garlic in the last 30 seconds of cooking.
- Make roux: Reduce the heat to medium. Sprinkle the flour evenly over the cooked vegetables and stir continuously for 1 minute until it forms a dry paste.
- Add beef stock: Gradually pour in half the beef stock while stirring continuously to dissolve the flour paste and thicken the liquid without lumps, about 30 seconds.
- Simmer rissoles in gravy: Add the remaining beef stock, Worcestershire sauce, salt, and black pepper. Stir and increase heat to medium-high until the mixture begins to simmer. Gently place the browned rissoles and any juices from the plate into the gravy. Simmer for 4-5 minutes until the gravy thickens slightly to a thin sauce consistency (it will thicken more as it cools).
- Serve: Serve the smothered rissoles over mashed potatoes or your preferred starchy side, spooning plenty of the mushroom gravy over the top. Optionally, garnish with a sprinkle of parsley for a fresh finish.
Notes
- Grating the onion and allowing the breadcrumbs to soak in the juices adds moisture and flavor to the rissoles.
- Panko breadcrumbs can be substituted with regular breadcrumbs if unavailable.
- The slight indentation in each patty helps prevent them from puffing up unevenly during cooking.
- Simmering the rissoles in gravy finishes cooking them gently while infusing flavor and keeping them moist.
- Use low sodium beef stock to better control the saltiness of the gravy.
- For table salt, reduce salt quantities by half compared to kosher or cooking salt as they are saltier by volume.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Australian
