Description
This recipe for Smothered Rissoles features tender beef patties mixed with grated vegetables and herbs, lightly browned then simmered in a rich homemade mushroom gravy. Served best over creamy mashed potatoes, this comforting meal combines juicy meat rissoles with a velvety mushroom sauce, perfect for a satisfying family dinner.
Ingredients
Units
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 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 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 them 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 thoroughly combined.
- Shape Patties: Form the mixture into 12 evenly sized patties (about 1/4 cup each). Make a slight indentation on one side of each patty to prevent them from doming during cooking.
- Brown the Rissoles: Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Cook half of the rissoles for about 1 1/2 minutes on each side until they are lightly browned on the outside but still raw inside. Remove them to a plate. Add the remaining 1 tablespoon of oil and repeat with the remaining rissoles.
- Clean the Pan: Discard excess oil and wipe the pan with paper towels to remove most of any residual bits from cooking.
- Make Mushroom Gravy: Melt the butter in the same pan over medium heat. Add the sliced onion and cook for 1 minute. Then add the sliced mushrooms and cook for 3-4 minutes until they soften, release water, and begin to brown. Add the chopped garlic in the last 30 seconds of cooking and stir to combine.
- Create Roux: Lower the heat to medium and sprinkle the flour evenly over the mushrooms and onions. Stir continuously for 1 minute to cook off the raw flour taste, forming a dry paste.
- Add Stock and Thicken Gravy: Gradually pour in half of the beef stock while stirring vigorously to dissolve the flour paste and prevent lumps. Continue stirring until the mixture thickens to a smooth sauce, roughly 30 seconds.
- Simmer Rissoles in Gravy: Add the remaining beef stock, Worcestershire sauce, salt, and black pepper. Increase heat to medium-high and bring to a gentle simmer. Carefully add the browned rissoles and any juices from the plate into the gravy. Cook for 4-5 minutes, allowing the gravy to thicken further and the rissoles to cook through.
- Serve: Serve the smothered rissoles hot over mashed potatoes or your preferred starchy side. Optionally garnish with a sprinkle of fresh parsley.
Notes
- Grating the onion allows its flavor to blend evenly throughout the rissoles without noticeable raw onion bits.
- Panko breadcrumbs have larger flakes than regular breadcrumbs, making the rissoles softer and lighter. They are usually found in the Asian aisle of grocery stores and tend to be more affordable at Asian specialty stores.
- Leftovers keep well for up to 4 days in the refrigerator and can be reheated in the microwave.
- To freeze, fully cool the cooked rissoles uncovered and freeze for up to 3 months. Uncooked patties can also be frozen or refrigerated overnight before cooking.
- You can also prepare the gravy separately and freeze it along with uncooked rissoles to save time later.
Nutrition
- Serving Size: 1/4 recipe (including rissoles and gravy, excluding mashed potato)
- Calories: 370 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
