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Smothered Rissoles

Smothered Rissoles: Comforting Bites in Mushroom Gravy

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Smothered Rissoles are a comforting meal enveloped in rich mushroom gravy, perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 10 minutes
Total Time 55 minutes
Servings: 4 rissoles
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rissoles
  • 500 grams Beef Mince (Ground Beef) A fattier blend enhances flavor and juiciness.
  • 1 medium Grated Onion Infuses moisture and sweetness.
  • 100 grams Panko Breadcrumbs Offers a lighter texture compared to regular breadcrumbs.
  • 1 medium Grated Carrot Adds moisture and nutrition.
  • 1 medium Grated Zucchini Adds moisture and nutrition.
  • 1 clove Garlic Provides aromatic depth.
  • 1 large Egg Binds the mixture.
  • 1 teaspoon Thyme Optional herb for flavor.
  • 1 teaspoon Oregano Optional herb for flavor.
  • 2 tablespoons Worcestershire Sauce Lends rich umami notes.
For the Mushroom Gravy
  • 2 tablespoons Unsalted Butter Delivers a richer flavor.
  • 250 grams Mushrooms Button mushrooms work wonderfully.
  • 2 tablespoons Flour Thickens the gravy.
  • 500 milliliters Beef Stock (Low Sodium) Forms the savory base.
  • to taste Cooking Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.

Equipment

  • non-stick skillet
  • Mixing Bowl
  • Grater

Method
 

Prepare Rissoles
  1. Grate the onion finely and combine it with panko breadcrumbs in a large mixing bowl.
  2. Add the beef mince, grated carrot, and zucchini along with the beaten egg and Worcestershire sauce.
  3. Mix thoroughly until all ingredients are well incorporated, avoiding over-mixing.
Form Patties
  1. Divide the mixture into 12 equal portions and shape into patties about 1 inch thick.
  2. Press a slight indentation in the center of each patty to prevent doming.
  3. Place the rissoles on a plate in the fridge for about 10 minutes.
Brown Rissoles
  1. Heat a skillet over medium heat and add a splash of cooking oil.
  2. Carefully place the rissoles in the pan without overcrowding.
  3. Cook for approximately 1.5 minutes on each side until light golden brown.
Make Gravy
  1. Remove rissoles and set aside.
  2. Melt butter in the same pan and add sliced mushrooms and onions.
  3. Cook until softened, then stir in minced garlic.
Thicken Sauce
  1. Sprinkle flour over the mushroom mixture and stir to create a roux.
  2. Gradually pour in beef stock while stirring to prevent lumps.
  3. Bring to a gentle simmer and allow it to thicken for 3-5 minutes.
Cook Rissoles in Gravy
  1. Return the browned rissoles to the skillet and cover.
  2. Cook for an additional 4-5 minutes until the rissoles are cooked through.
Serve
  1. Transfer the rissoles onto a serving platter and ladle gravy over them.
  2. Pair with mashed potatoes, rice, or a favorite starchy side.

Nutrition

Serving: 1rissoleCalories: 350kcalCarbohydrates: 25gProtein: 24gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 400mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

Consider using quality beef for better flavor. Store leftovers properly to maintain moisture.

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