Here’s a hearty recipe for Mushroom Gravy Smothered Rissoles—tender beef patties in a rich, savory mushroom sauce:
Ingredients (4 servings)
For the rissoles:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 1 egg
- 1/3 cup breadcrumbs
- 1 tsp Worcestershire sauce
- Salt and pepper, to taste
- 1–2 tbsp oil for frying
For the mushroom gravy:
- 2 cups sliced mushrooms (button or cremini)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups beef or vegetable stock
- 2 tbsp flour
- 2 tbsp butter
- 1 tsp Worcestershire sauce
- Salt and pepper, to taste
- Optional: 1/2 tsp thyme or parsley for garnish
Instructions
- Make the rissoles:
- In a bowl, combine ground beef, chopped onion, egg, breadcrumbs, Worcestershire sauce, salt, and pepper.
- Shape into 4–6 oval patties.
- Brown the rissoles:
- Heat oil in a skillet over medium heat.
- Brown the rissoles 3–4 minutes per side (they don’t need to be fully cooked).
- Remove from pan and set aside.
- Make the mushroom gravy:
- In the same skillet, melt butter and sauté onions until soft.
- Add garlic and mushrooms; cook 3–4 minutes until mushrooms release their moisture.
- Sprinkle flour over the mixture and stir for 1–2 minutes to make a roux.
- Gradually add stock while stirring to avoid lumps.
- Add Worcestershire sauce, salt, pepper, and thyme if using.
- Simmer 5 minutes until slightly thickened.
- Smother the rissoles:
- Return rissoles to the pan with the mushroom gravy.
- Reduce heat to low, cover, and simmer 10–15 minutes until rissoles are fully cooked and the gravy is rich and flavorful.
- Serve:
- Serve hot over mashed potatoes, rice, or pasta.
- Garnish with chopped parsley if desired.
💡 Tips:
- For extra tender rissoles, add a splash of milk to the meat mixture.
- You can make a shortcut version using pre-cooked beef patties or frozen rissoles—just heat in the gravy until warmed through.
I can give that shortcut, weeknight-friendly version next if you want—it’s much faster but still tastes great. Do you want me to provide it?
