Smothered Rissoles
A comforting dish featuring tender rissoles made with beef and veggies, smothered in a rich mushroom gravy, perfect for family dinners.
Ingredients
For the Rissoles
- 1/2 large onion, grated Using a standard box grater
- 1/2 cup panko breadcrumbs Sub regular breadcrumbs if needed
- 500 g beef mince (ground beef)
- 1 small zucchini, grated
- 1 small carrot, peeled and grated
- 1 large egg
- 1 large garlic clove, crushed Using a 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
For the Mushroom Gravy
- 2 tbsp olive oil For cooking
- 30 g unsalted butter
- 1/2 large onion, sliced 5mm/0.2" thick
- 2 cloves garlic, finely chopped
- 200 g 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
For Serving
- to taste Mashed potato Or other starchy vehicle of choice
Instructions
Preparation of Rissoles
- In a bowl, mix grated onion, breadcrumbs, beef mince, zucchini, carrot, egg, crushed garlic, thyme, oregano, black pepper, cooking salt, and Worcestershire sauce. Form into small patties.
- Heat olive oil in a pan over medium heat. Cook the rissoles until browned on both sides. Remove and set aside.
Preparation of Mushroom Gravy
- In the same pan, melt butter. Add sliced onion and chopped garlic. Cook until soft.
- Add sliced mushrooms and cook until browned.
- Sprinkle flour over the mixture, stirring well. Gradually add beef stock, salt, pepper, and Worcestershire sauce. Let it simmer until thickened.
- Add the cooked rissoles back to the pan and coat with the gravy. Serve warm.
Notes
If you want extra flavor in your rissoles, try adding different herbs and spices according to your taste. Make sure not to overcrowd the pan when cooking the rissoles. Cook them in batches if necessary. If you prefer a thicker gravy, you can add a bit more flour or let it simmer longer.