Introduction
Rissoles are a delicious and satisfying dish that can be enjoyed by the whole family. These flavorful patties, made with ground beef and a mix of vegetables, are perfect for a hearty meal when paired with a rich mushroom gravy. In this recipe, we will guide you through the ingredients and steps needed to create this delightful dish.
Detailed Ingredients with measures
Rissoles:
– 1/2 large onion, grated
– 1/2 cup panko breadcrumbs
– 500g (1 lb) 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 dried oregano (optional)
– 1/4 tsp black pepper
– 3/4 tsp kosher salt (use half if using table salt)
– 2 tsp Worcestershire sauce
Cooking:
– 2 tbsp olive oil
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 all-purpose flour
– 2 cups low-sodium beef stock
– 1/4 tsp kosher salt (use half if using table salt)
– 1/4 tsp black pepper
– 1 tsp Worcestershire sauce
To Serve:
– Mashed potatoes or preferred side
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
Instructions
Rissoles:
1. In a large bowl, combine grated onion and panko breadcrumbs; let sit to absorb juices.
2. Add remaining rissole ingredients; mix thoroughly with hands.
3. Form mixture into 12 patties (about 1/4 cup each), making a slight indentation on one side to prevent doming during cooking.
4. Heat 1 tbsp olive oil in a large non-stick pan over medium-high heat. Cook half the rissoles for 1.5 minutes per side until lightly browned but still raw inside. Remove and repeat with remaining oil and rissoles.
Mushroom Gravy:
1. Wipe pan clean with paper towels to remove excess oil and residue.
2. Melt butter in the same pan over medium heat. Cook sliced onion for 1 minute, then add mushrooms; cook for 3-4 minutes until they release water, soften, and lightly brown. Add garlic and cook for an additional 30 seconds.
3. Reduce heat to medium. Sprinkle flour over the mushroom mixture; stir for 1 minute to form a dry paste.
4. While stirring, gradually pour in half the beef stock, mixing until the flour dissolves and the mixture thickens without lumps (about 30 seconds).
5. Add remaining stock, Worcestershire sauce, salt, and pepper. Increase heat slightly to medium-high. Once simmering, gently place rissoles into the gravy, including any juices from the plate.
6. Cook rissoles in the simmering gravy for 4-5 minutes until the gravy thickens to a thin consistency (it will thicken further upon serving).
To Serve
Serve rissoles over mashed potatoes, generously topped with mushroom gravy. Garnish with parsley if desired. Enjoy this hearty meal that is sure to become a favorite!
Detailed Directions and Instructions
Rissoles Preparation
1. In a large bowl, combine grated onion and panko breadcrumbs; let sit to absorb juices.
2. Add remaining rissole ingredients (ground beef, grated zucchini, grated carrot, egg, garlic, thyme, oregano, black pepper, salt, and Worcestershire sauce) and mix thoroughly with hands.
3. Form mixture into 12 patties (about 1/4 cup each), making a slight indentation on one side to prevent doming during cooking.
4. Heat 1 tbsp olive oil in a large non-stick pan over medium-high heat. Cook half the rissoles for 1.5 minutes per side until lightly browned but still raw inside. Remove and repeat with remaining oil and rissoles.
Mushroom Gravy Preparation
1. Wipe pan clean with paper towels to remove excess oil and residue.
2. Melt butter in the same pan over medium heat. Cook sliced onion for 1 minute, then add mushrooms; cook for 3-4 minutes until they release water, soften, and lightly brown. Add garlic and cook for an additional 30 seconds.
3. Reduce heat to medium. Sprinkle flour over the mushroom mixture; stir for 1 minute to form a dry paste.
4. While stirring, gradually pour in half the beef stock, mixing until the flour dissolves and the mixture thickens without lumps (about 30 seconds).
5. Add remaining stock, Worcestershire sauce, salt, and pepper. Increase heat slightly to medium-high. Once simmering, gently place rissoles into the gravy, including any juices from the plate.
6. Cook rissoles in the simmering gravy for 4-5 minutes until the gravy thickens to a thin consistency (it will thicken further upon serving).
To Serve
– Serve rissoles over mashed potatoes, generously topped with mushroom gravy. Garnish with parsley if desired.
Notes
Ingredient Substitutions
– You can substitute ground beef with ground turkey or chicken for a lighter option.
– For gluten-free options, use gluten-free breadcrumbs and flour.
Cooking Tips
– Make sure to grate the vegetables finely to help the rissoles hold together during cooking.
– Maintain a consistent medium-high heat to achieve a proper browning on the rissoles.
Storage Instructions
– Leftover rissoles can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
Serving Suggestions
– Pair with a side of steamed vegetables or a fresh salad for a balanced meal.
Cook techniques
Grating Vegetables
Grate ingredients like zucchini, carrots, and onion to enhance their textures and flavors in the rissoles. This tactic ensures even distribution throughout the mixture, allowing for better binding and taste.
Mixing Ingredients
Combine all rissole ingredients thoroughly with your hands to ensure even mixing and flavor distribution. This will help create a cohesive mixture that holds together well when forming the patties.
Forming Patties
Shape the rissole mixture into uniform patties, creating a slight indentation on one side. This technique helps prevent the patties from doming during cooking, ensuring even cooking and presentation.
Searing Rissoles
Heat olive oil in a non-stick pan over medium-high heat to achieve a light browning on the rissoles. Cook them briefly on each side until they’re golden brown but not fully cooked through.
Making Gravy
Use the same pan after cooking the rissoles to build flavor for the mushroom gravy. This method captures the fond left from cooking the patties, enhancing the gravy’s taste.
Thickening Gravy
Sprinkle flour over the sautéed mushrooms and onions to form a roux. Gradually add beef stock while stirring to ensure the mixture thickens without lumps, resulting in a smooth gravy.
Simmering Rissoles
Gently place the seared rissoles into the simmering gravy. Cooking them in the gravy allows them to absorb flavors and remain moist while finishing their cooking process.
Serving
Serve the rissoles over a bed of mashed potatoes, generously topped with mushroom gravy. This presentation not only enhances flavor but also elevates the dish’s visual appeal.
FAQ
Can I substitute ground beef with another meat?
Yes, ground turkey, chicken, or pork can be used as alternatives to ground beef in this recipe.
Is it necessary to add vegetables to rissoles?
While optional, adding grated vegetables like zucchini and carrots enhances flavor, moisture, and nutrition.
Can I prepare the rissoles ahead of time?
Yes, you can prepare and form the rissoles in advance and refrigerate them until you’re ready to cook.
What can I use instead of Worcestershire sauce?
Soy sauce or a combination of soy and vinegar can be used as a substitute for Worcestershire sauce.
How can I make the gravy vegetarian?
Use vegetable stock instead of beef stock and omit the Worcestershire sauce, or look for a vegetarian version.
Is it possible to freeze the rissoles?
Yes, you can freeze the uncooked rissoles for up to 3 months. Just thaw and cook them directly from the freezer, adding a few extra minutes to the cooking time.
Conclusion
The rissoles served with mushroom gravy create a hearty and flavorful meal, combining the savory taste of seasoned ground beef with the richness of a creamy mushroom sauce. This dish pairs perfectly with mashed potatoes or your favorite side, making it a comforting option for any dinner table.
More recipes suggestions and combination
Rissoles can be enhanced with cheese, such as grated cheddar or feta, for added creaminess.
More recipes suggestions and combination
Swap ground beef for ground turkey or chicken for a lighter variation.
More recipes suggestions and combination
Add herbs like fresh parsley or basil to the rissole mixture for a burst of freshness.
More recipes suggestions and combination
Incorporate cooked quinoa or rice into the rissoles for added texture and nutrition.
More recipes suggestions and combination
Try serving the rissoles with a side of steamed vegetables or a fresh salad for a balanced meal.
More recipes suggestions and combination
Experiment with different types of mushrooms in the gravy, such as shiitake or portobello, for unique flavors.
