Description

This Smothered Rissoles recipe is a timeless classic – 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. Forget dry, tough rissoles; these are juicy, tender, and absolutely irresistible. Get ready to master the ultimate one-pan comfort food dinner!

Ingredients

Units Scale

For the Rissoles (Beef Patties):

1/2 Large Onion, grated
1/2 cup Panko Breadcrumbs
500g / 1 lb Lean Beef Mince (Ground Beef)
1 Small Zucchini, grated
1 Small Carrot, peeled and grated
1 Large Egg
1 Large Garlic Clove, crushed
1/2 tsp Dried Thyme (Optional)
1/2 tsp Dried Oregano (Optional)
1/4 tsp Black Pepper, freshly ground
3/4 tsp Cooking Salt / Kosher Salt (use half if using fine table salt)
2 tsp Worcestershire Sauce
2 tbsp Olive Oil, for cooking

For the Mushroom Gravy:

30g / 2 tbsp Unsalted Butter
1/2 Onion, sliced 5mm / 0.2" thick
2 Garlic Cloves, finely chopped
200g / 7 oz Cremini Mushrooms, sliced 5mm / 0.2" thick
3 1/2 tbsp All-Purpose Flour (Plain)
2 cups Beef Stock / Broth, low sodium
1 tsp Worcestershire Sauce
1/4 tsp Cooking Salt / Kosher Salt
1/4 tsp Black Pepper, freshly ground

For Serving:

Mashed Potato
Fresh Parsley, chopped (Optional garnish)

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Instructions

Prep Rissole Mixture: In a large bowl, toss the grated onion and panko breadcrumbs. Add the ground beef, grated zucchini, grated carrot, egg, crushed garlic, optional herbs, salt, pepper, and Worcestershire sauce. Use your hands to gently mix until just combined.
Form and Brown Rissoles: Divide the mixture into 12 equal portions (about ¼ cup each), roll into balls, then flatten into patties. Make a slight indentation in the center of each patty. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook half the rissoles for 1 ½ minutes per side until lightly browned (still raw inside). Remove to a plate. Add 1 tbsp oil and repeat with the second batch.
Start the Gravy: Wipe excess oil from the skillet. Melt the butter over medium heat. Add the sliced onion and cook for 1 minute. Add the sliced mushrooms and cook for 3-4 minutes until browned. Stir in the garlic and cook for 30 seconds.
Make Gravy Base (Roux): Turn heat to medium. Sprinkle the flour over the mushrooms. Stir constantly for 1 full minute. The mixture will look like a thick, dry paste.
Build Gravy & Simmer Rissoles: Slowly pour in half (1 cup) of the beef stock, stirring/whisking as it dissolves and thickens (about 30 seconds). Gradually stir in the remaining stock, Worcestershire sauce, salt, and pepper. Bring to a simmer. Carefully place the browned rissoles (and any plate juices) back into the gravy. Simmer for 4-5 minutes as the gravy thickens and the rissoles cook through.
Serve: Serve immediately over mashed potatoes, with plenty of gravy. Garnish with fresh parsley if desired.

Notes

Don’t Overmix: Overworking the ground beef mixture can make the rissoles tough and dense. Mix only until everything is evenly distributed.
The “Dent” Trick: The slight indentation in the center of the patties helps prevent them from “doming” or puffing up, ensuring they cook more evenly.
Cook the Flour: Cooking the flour for a full minute is essential to “cook out” the raw, starchy taste before adding liquid.
Gravy Thickness: The gravy will thicken significantly as it cools and when served over mashed potatoes. Aim for it to be slightly thinner than your final desired consistency.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course, Dinner, One-Pan Meal
Method: Sautéing, Simmering
Cuisine: Australian / British

Nutrition

Serving Size: 1 serving
Calories: 500 kcal
Sugar: 6 g
Sodium: 950 mg
Fat: 27.5 g
Saturated Fat: 12 g
Unsaturated Fat: 15.5 g
Trans Fat: 1 g
Carbohydrates: 17.5 g
Fiber: 2 g
Protein: 32.5 g
Cholesterol: 140 mg