Description
This classic smothered rissoles recipe features tender beef patties mixed with grated vegetables and herbs, cooked to a light brown before simmering in a rich, hearty mushroom gravy. Served over creamy mashed potatoes, this comforting dish is perfect for a satisfying family meal.
Ingredients
Units
Scale
Rissoles:
- 1/2 large onion, grated using standard box grater
- 1/2 cup panko breadcrumbs (or regular breadcrumbs)
- 500g (1 lb) beef mince (ground beef)
- 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 / kosher salt (halve if using 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 plain / all-purpose flour
- 2 cups low sodium beef stock / broth
- 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 Rissoles: Grate half a large onion into a large bowl, then add panko breadcrumbs and toss to soak up the onion juices. Add the beef mince, grated zucchini, grated carrot, egg, crushed garlic, dried thyme, oregano, black pepper, salt, and Worcestershire sauce. Mix everything well with your hands until fully combined.
- Form Patties: Divide the mixture into 12 equal portions (about 1/4 cup each) and shape each into a patty. Press a slight indentation on one side of each patty to prevent doming during cooking.
- Brown Rissoles: Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Cook half of the rissoles for 1 1/2 minutes per side until lightly browned but still raw inside. Remove to a plate, add remaining oil, and repeat with the second batch.
- Clean Pan: Discard excess oil and wipe the pan clean with paper towels to remove browned bits, preparing it for the gravy.
- Cook Vegetables for Gravy: Melt butter in the pan over medium heat. Add sliced onion and cook for 1 minute. Add mushrooms and cook for 3–4 minutes until they release moisture, soften, and turn lightly browned. Stir in garlic for the final 30 seconds.
- Add Flour: Reduce heat to medium. Sprinkle the flour evenly over the mushroom mixture and stir continuously for 1 minute, creating a dry paste (roux).
- Add Stock: Gradually pour in half the beef stock while stirring to dissolve the flour paste without lumps. This should thicken within about 30 seconds.
- Simmer with Rissoles: Add the remaining beef stock, Worcestershire sauce, salt, and pepper. Increase heat slightly to medium-high until the gravy begins to simmer. Gently place the browned rissoles and any juices from the plate into the gravy. Simmer for 4–5 minutes, allowing the gravy to thicken into a thin sauce. Note that the gravy will thicken further as it cools.
- Serve: Serve the smothered rissoles over mashed potatoes or your preferred starchy accompaniment. Optionally, garnish with a sprinkle of fresh parsley for an extra touch of color and flavor.
Notes
- Grate the onion finely to help the breadcrumbs absorb the moisture and flavor for tender rissoles.
- Panko breadcrumbs provide a lighter texture than regular breadcrumbs but either can be used.
- The slight indentation on one side of the patties prevents them from puffing up or doming during cooking, giving a more even shape.
- Cooking rissoles lightly browned but raw inside before simmering ensures a tender interior and better flavor absorption from the gravy.
- Use low sodium beef stock to control saltiness in the mushroom gravy.
- The gravy consistency should be slightly thinner than desired as it will thicken upon standing.
- Leftover gravy can be refrigerated for up to 3 days and reheated before serving.
- This recipe serves 4 people comfortably with 3 rissoles each.
Nutrition
- Serving Size: 3 rissoles with gravy and mashed potato
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 110 mg
