Best Smothered Rissoles in Mushroom Gravy Recipe

Is there any meal more comforting or nostalgic than a plate of tender, savory rissoles smothered in a rich, homemade gravy? It’s the kind of hearty, satisfying dinner that brings the whole family to the table. While “rissoles” might sound old-fashioned, this recipe is a timeless classic for a reason – it’s pure comfort in every bite.

We’re taking simple ground beef patties, secretly packed with grated vegetables for moisture, and simmering them to perfection in a luscious, savory mushroom gravy. This Smothered Rissoles recipe isn’t just about making meat patties; it’s about creating a complete, flavor-packed meal in one pan. Forget dry, tough rissoles; these are juicy, tender, and absolutely irresistible. Get ready to master the ultimate comfort food dinner!

Ingredients

This recipe is divided into two simple components: the veggie-packed rissoles (beef patties) and the rich, savory mushroom gravy they simmer in.

For the Rissoles (Beef Patties):

Ingredient	Amount/Quantity	Notes
Large Onion, grated	½	Grating releases juices to keep patties moist
Panko Breadcrumbs	½ cup	Regular breadcrumbs work too (see Note 2)
Lean Beef Mince (Ground Beef)	500g / 1 lb
Small Zucchini, grated	1	Adds moisture and hidden veggies
Small Carrot, peeled and grated	1	Adds moisture and a hint of sweetness
Large Egg	1	Binds the patties together
Large Garlic Clove, crushed	1	Or finely grated
Dried Thyme (Optional)	½ tsp
Dried Oregano (Optional)	½ tsp
Black Pepper, freshly ground	¼ tsp
Cooking Salt / Kosher Salt	¾ tsp	Use half this amount if using fine table salt
Worcestershire Sauce	2 tsp	Adds a deep, savory (umami) flavor
Olive Oil	2 tbsp	For cooking the rissoles

For the Mushroom Gravy:

Ingredient	Amount/Quantity	Notes
Unsalted Butter	30g / 2 tbsp
Onion, sliced 5mm / 0.2″ thick	½
Garlic Cloves, finely chopped	2
Cremini Mushrooms, sliced 5mm / 0.2″ thick	200g / 7 oz	White button mushrooms also work
All-Purpose Flour (Plain)	3 ½ tbsp	Thickens the gravy
Beef Stock / Broth, low sodium	2 cups
Worcestershire Sauce	1 tsp
Cooking Salt / Kosher Salt	¼ tsp	Adjust to taste, especially based on broth sodium
Black Pepper, freshly ground	¼ tsp

For Serving:

Ingredient	Amount/Quantity	Notes
Mashed Potato (or other)	For serving	The perfect “starchy vehicle” for gravy
Fresh Parsley (Optional)	For garnish

Timing

This one-pan meal comes together surprisingly quickly, making it a fantastic option for a hearty weeknight dinner.

• Preparation Time: 20 minutes (grating veggies, mixing patties)
• Cooking Time: 25 minutes
• Total Time: Approximately 45 minutes

Step-by-Step Instructions

Follow these simple steps to create the most tender, flavorful rissoles and a silky, rich mushroom gravy.

Step 1: Prepare the Rissole Mixture

this now & bake later ❤️

In a large bowl, add the grated onion and the panko breadcrumbs. Give them a quick toss with a fork – this allows the breadcrumbs to soak up the onion juices, which is a secret to moist rissoles! Add the ground beef, grated zucchini, grated carrot, egg, crushed garlic, optional herbs, salt, pepper, and Worcestershire sauce. Use your hands to gently but thoroughly mix all the ingredients together until just combined.

• Actionable Tip: Do not overmix! Just like with meatballs, overworking the ground beef mixture can make the finished rissoles tough and dense. Mix only until everything is evenly distributed.

Step 2: Form and Brown the Rissoles (Patties)

Divide the mixture into 12 equal portions (about ¼ cup each) and roll them into balls, then flatten into patties. Gently make a slight indentation or “dent” in the center of one side of each patty with your thumb.

• Actionable Tip: That little dent is a pro trick! It helps prevent the patties from “doming” or puffing up in the center as they cook, ensuring they stay flat and cook more evenly.Heat 1 tablespoon of olive oil in a large, non-stick skillet over medium-high heat. Carefully place half of the rissoles in the pan (don’t overcrowd!). Cook for about 1 ½ minutes on each side until lightly browned. The rissoles will still be raw inside. Remove the browned patties to a clean plate. Add the remaining 1 tablespoon of oil and repeat with the second batch of rissoles, adding them to the plate when done.

Step 3: Start the Mushroom Gravy

Discard any excess oil from the skillet and give it a quick wipe with paper towels to remove most of the dark, burnt-on bits (a little browning is good for flavor!). Melt the butter in the same pan over medium heat. Add the sliced onion and cook for 1 minute, then add the sliced mushrooms. Cook for 3-4 minutes, stirring, until the mushrooms release their water, soften, and become lightly browned. Add the finely chopped garlic and cook for 30 seconds more, stirring constantly, until fragrant.

Step 4: Make the Gravy Base (Roux)

Turn the heat down to medium. Sprinkle the all-purpose flour evenly across the mushrooms and onions. Stir constantly for 1 full minute. The mixture will look thick and pasty, like a dry paste – this is exactly what you want.

• Actionable Tip: Cooking the flour for a minute is essential to “cook out” the raw, starchy taste before adding liquid.

Step 5: Build the Gravy and Simmer Rissoles

While still stirring, slowly pour in half (about 1 cup) of the beef stock. Keep stirring or whisking as the flour paste dissolves into the liquid. The mixture will thicken up very quickly, in about 30 seconds. Once it’s smooth and lump-free, gradually stir in the remaining beef stock, the Worcestershire sauce, salt, and pepper.

Turn the heat up slightly to medium-high to bring the sauce to a simmer. Once it’s gently bubbling, carefully place the browned rissoles (and any juices that pooled on the plate!) back into the gravy. Let the rissoles simmer in the gravy for 4-5 minutes. The gravy will continue to thicken, and the rissoles will finish cooking through.

• Actionable Tip: The gravy will thicken significantly as it cools and when served over mashed potatoes. Aim for it to be slightly thinner than you want the final consistency to be when it’s done simmering.

Step 6: Serve the Smothered Rissoles

Serve the Smothered Rissoles immediately, piping hot. The classic way is over a generous bed of creamy mashed potatoes, with plenty of that rich mushroom gravy spooned over everything. Garnish with a sprinkle of fresh parsley if you’re feeling fancy!

Nutritional Information

Nutritional information is an estimate per serving, assuming the recipe makes 4 servings (3 rissoles + gravy each), not including mashed potatoes. Values can vary based on specific ingredients.

• Calories: Approx. 450-550 kcal
• Protein: 30-35 g
• Carbohydrates: 15-20 g
• Fat: 25-30 g
• Saturated Fat: 10-14 g

Notable Benefit: These rissoles are packed with hidden veggies like zucchini and carrots, adding moisture and nutrients!

Healthier Alternatives

This comfort food classic can be adapted easily:

• Leaner Protein: Substitute the beef mince with lean ground turkey or chicken. You may want to add an extra splash of Worcestershire sauce or a teaspoon of olive oil to the mix for moisture, as these proteins are much leaner.
• Gluten-Free: Use gluten-free breadcrumbs in the rissoles and substitute the all-purpose flour in the gravy with a gluten-free all-purpose blend. Ensure your beef stock and Worcestershire sauce are also certified gluten-free.
• Extra Veggies: You can increase the amount of grated zucchini and carrot, or even add finely chopped spinach or bell peppers to the rissole mixture.

Serving Suggestions

These Smothered Rissoles are begging to be served over something that can soak up every last drop of that delicious gravy!

• Mashed Potatoes: This is the ultimate, non-negotiable pairing. Creamy, buttery mashed potatoes are the perfect vehicle.
• Other Starches: Also delicious served over fluffy white rice, creamy polenta, or even buttered egg noodles.
• Simple Side: Pair with a simple side of steamed green beans, buttered peas, or glazed carrots to complete the meal.
• Crusty Bread: A slice of crusty bread for “mopping” is highly encouraged!

Common Mistakes to Avoid

For the juiciest rissoles and smoothest gravy, avoid these pitfalls:

• Overmixing the Rissoles: Leads to tough, dense patties. Solution: Mix with a light hand, only until the ingredients are just combined.
• Overcrowding the Pan: If you try to brown all the rissoles at once, they will steam instead of sear, resulting in grey, sad patties. Solution: Always brown in two batches, giving them space.
• Lumpy Gravy: Caused by adding the stock too quickly to the flour paste (roux). Solution: Add the first half of the stock slowly while stirring or whisking constantly to create a smooth, thick base before adding the rest of the liquid.
• Skipping the Pan Wipe: Not wiping the pan after browning the rissoles can leave burnt bits in the gravy, making it taste bitter. Solution: A quick wipe with paper towels is all that’s needed – don’t scrub it perfectly clean.

Storing Tips

Leftovers make for an amazing lunch the next day!

• Refrigerate: Let the rissoles and gravy cool completely, then store them together in an airtight container in the refrigerator for up to 3-4 days.
• Freeze: This dish freezes very well! Place the cooled rissoles and gravy in a freezer-safe, airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently in a saucepan over medium-low heat, adding a splash of beef stock or water to loosen the gravy as it warms. You can also reheat in the microwave.

Conclusion

This Smothered Rissoles recipe is a true comfort food hero. It’s a hearty, one-pan meal that delivers juicy, veggie-packed beef patties in a rich, savory mushroom gravy that tastes like it simmered for hours. It’s easy enough for a weeknight but special enough to satisfy a deep craving for a cozy, homemade dinner. This is a recipe your family will ask for again and again!

Ready to try this ultimate comfort food? Let us know how you liked it in the comments below! What did you serve it with? We love hearing your feedback! Don’t forget to rate the recipe and subscribe for more delicious, hearty meal ideas.

FAQs

Q1: Can I use regular breadcrumbs instead of panko?

Yes, you can substitute regular (plain) breadcrumbs one-for-one. Panko breadcrumbs tend to absorb a bit more liquid, which helps with moisture, but regular breadcrumbs will also work well as a binder.

Q2: Can I bake the rissoles instead of pan-frying?

You can, but you’ll miss out on the delicious browned crust from searing, which adds a lot of flavor to the rissoles and the gravy. If you do bake them, place them on a rack on a baking sheet at 400°F (200°C) for about 15 minutes, then add them to the simmering gravy as directed.

Q3: My gravy seems too thin/thick. How can I fix it?

If your gravy is too thin, let it simmer for a few extra minutes (the rissoles will be fine). If it’s still too thin, mix 1 tsp cornstarch with 1 tbsp cold water, stir it in, and let it bubble for 1 minute. If the gravy is too thick, simply stir in a splash of beef stock or water until it reaches the consistency you like. Remember, it thickens as it cools!

Q4: Do I have to add the grated vegetables?

While you can omit them, the grated onion, zucchini, and carrot are the secret to exceptionally moist and tender rissoles. They release moisture as they cook, preventing the ground beef from drying out. Plus, it’s an easy way to sneak in extra veggies!

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