Description
Classic smothered rissoles are tender beef patties mixed with grated vegetables and herbs, lightly browned, then simmered in a rich mushroom gravy. Served over creamy mashed potatoes, this comforting dish combines a flavorful meat patty with a velvety sauce that’s perfect for a hearty family meal.
Ingredients
Scale
Rissoles
- 1/2 large onion, grated
- 1/2 cup panko breadcrumbs (or regular breadcrumbs)
- 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 or kosher salt (halve if using table salt)
- 2 tsp Worcestershire sauce
For Cooking
- 2 tbsp olive oil
- 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 or broth
- 1/4 tsp cooking salt or kosher salt (halve if using table salt)
- 1/4 tsp black pepper
- 1 tsp Worcestershire sauce
- Mashed potato (or other starchy vehicle of choice) for serving
Instructions
- Prepare the rissoles mixture: Grate half a large onion into a large bowl and add the panko breadcrumbs. Toss to soak the onion juices. Add the grated zucchini, grated carrot, beef mince, egg, crushed garlic, dried thyme, oregano, black pepper, salt, and Worcestershire sauce. Mix thoroughly with your hands until all ingredients are well combined.
- Form patties with indentation: Divide the mixture into 12 equal portions (about 1/4 cup each). Shape each into a patty and make a slight indentation on one side to prevent doming during cooking.
- Brown the rissoles: Heat 1 tablespoon olive oil in a large 30cm (12″) 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. Add the remaining oil and repeat with the other half.
- Clean the pan: Discard excess oil and wipe the pan with paper towels to remove black bits and residues.
- Cook the mushroom base: Melt butter in the pan. Add the sliced onion and cook for 1 minute. Add mushrooms and cook for 3-4 minutes until they release water, soften, and begin to brown. Add chopped garlic cloves and cook for an additional 30 seconds.
- Make the roux: Reduce heat to medium. Sprinkle flour over the mushrooms and onion. Stir continuously for 1 minute to cook the flour, creating a dry paste.
- Add beef stock: Gradually pour in half the beef stock while stirring to dissolve the flour paste and thicken the liquid, ensuring it is lump-free (takes about 30 seconds).
- Simmer rissoles in gravy: Add the remaining stock, Worcestershire sauce, salt, and pepper. Increase heat slightly to medium-high until simmering. Gently place the rissoles and any juices from the plate into the gravy. Simmer for 4-5 minutes as the liquid thickens into a thin gravy. The gravy should be thinner than desired as it thickens further during serving.
- Serve: Serve the smothered rissoles hot over mashed potatoes or your preferred starchy side with plenty of the mushroom gravy. Optionally, garnish with a sprinkle of fresh parsley for a touch of color and freshness.
Notes
- Using panko breadcrumbs gives a lighter texture; regular breadcrumbs can be substituted if unavailable.
- The slight indentation on the patties prevents them from puffing up and helps them cook evenly.
- Low sodium beef stock is recommended to control the salt level in the gravy.
- You can substitute Worcestershire sauce with soy sauce for a different but still savory flavor.
- For best results, use fresh mushrooms like button or cremini.
- This dish is great served with creamy mashed potatoes but also works well with rice or buttered noodles.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Australian
Keywords: smothered rissoles, mushroom gravy, beef patties, comfort food, Australian recipe
