Description
Delicious homemade smothered rissoles featuring tender beef patties cooked in a flavorful mushroom gravy, served best over creamy mashed potatoes. This comforting dish combines grated vegetables and aromatic seasonings for juicy, flavorful rissoles simmered in a rich, savory gravy made from fresh mushrooms, beef stock, and Worcestershire sauce.
Ingredients
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 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
Mushroom Gravy
- 2 tbsp olive oil (for cooking)
- 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 the rissole mixture: Grate half a large onion directly into a large bowl, then add the panko breadcrumbs and toss to let the breadcrumbs 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 thoroughly with your hands until well combined.
- Form patties with indentations: Shape the mixture into 12 equal-sized patties, using about 1/4 cup of mixture for each. Make a slight indentation on one side of each patty to prevent them from doming during cooking.
- Lightly brown the rissoles: Heat 1 tablespoon of olive oil in a large 30cm (12 inch) non-stick pan over medium-high heat. Cook half of the rissoles for about 1.5 minutes per side until they are lightly browned but still raw in the center. Remove them to a plate. Add the remaining tablespoon of oil to the pan and repeat with the other half of the rissoles.
- Prepare the pan for the mushroom gravy: Discard excess oil from the pan, then wipe it roughly with paper towels to remove blackened bits. Melt the butter in the same pan, add the sliced onion and cook for 1 minute until just softened.
- Cook mushrooms and garlic: Add the sliced mushrooms to the pan and cook for 3-4 minutes until they release their water, soften, and begin to brown lightly. Add the chopped garlic in the last 30 seconds of cooking and stir briefly.
- Make the roux: Turn the heat down to medium and sprinkle the flour evenly over the mushroom mixture. Stir constantly for 1 minute, forming a dry paste that will thicken the gravy later.
- Add beef stock gradually: While stirring constantly, pour in half of the beef stock. Keep mixing until the flour paste fully dissolves and the liquid begins to thicken into a smooth, lump-free sauce, which should take about 30 seconds.
- Simmer rissoles in gravy: Add the remaining stock, Worcestershire sauce, salt, and pepper to the pan. Stir and increase heat slightly to medium-high until it begins to simmer. Gently nestle the browned rissoles and any juices from the plate into the gravy. Cook uncovered for 4-5 minutes, allowing the liquid to thicken into a thinner gravy consistency (it will thicken more once served).
- Serve: Plate the rissoles over creamy mashed potato or your choice of starchy side, spooning plenty of mushroom gravy on top. Optionally, garnish with a sprinkle of fresh parsley for a pop of color and freshness.
Notes
- Using panko breadcrumbs helps keep the rissoles light and tender; regular breadcrumbs can be substituted with slightly different texture.
- The indentation in each patty prevents them from puffing up or doming in the center during cooking, allowing even cooking.
- Cooking the rissoles in two batches ensures they brown well and don’t steam due to overcrowding the pan.
- Wiping the pan before making the gravy removes burnt bits and prevents bitterness in the sauce.
- The gravy is intentionally made slightly thinner than desired since it thickens further once served.
- Serve smothered rissoles with creamy mashed potatoes or any preferred starchy side to soak up the flavorful gravy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Australian
