Let Me Tell You About Smothered Rissoles (They’re a Bit of a Legend in My House)
If you’ve never had smothered rissoles, you’re in for a right treat. I actually stumbled across this recipe years ago, on a very rainy Tuesday, just cobbling together stuff in the fridge. The first batch? Looked a sight; tasted even better. My daughter calls them “meat pies without the pie,” and she’s not wrong—though she’d eat the gravy like soup if she could. More than once, I've changed things up depending on what’s lurking in the crisper drawer, and honestly, things rarely go off the rails. Well, except one time when I confused baking powder for cornflour. We don’t talk about that night (but that’s a story for another time).
Why You'll Love These (Or at Least, Why I Do)
I make this when I've got a little mince in the fridge and bellies needing filling—especially if it’s been one of those bone-chiller days and I’m chasing something hearty without fussing over ten pans. My family basically lines up at the stove for these (fine, sometimes with bread in hand, ready to mop up the gravy). Sometimes I’m lazy and chuck everything in the pan together, but even then, rissoles just do their thing. Oh, and in case you hate mushy carrots? These still get gobbled up, go figure.
Stuff You'll Need (But Don't Stress, Swaps Are Totally Fine)
- 500g beef mince (sometimes I grab pork mince if it's on sale, doesn’t really matter)
- 1 brown onion, finely chopped (red onion works if it’s all you have—adds a bit o' sweetness)
- 2 cloves garlic, crushed or not, your call (I’ve skipped it before, everyone survived)
- 1 medium carrot, grated (or more, or less, or—don’t even bother if you’re feeling rebellious)
- 1 egg (Big or small, heck, I’ve even chucked in two when one looks dodgy; it'll still bind)
- ½ cup breadcrumbs (store brand’s grand—my gran used crushed up crackers; I do too, some days)
- 1 tablespoon Worcestershire sauce (but sometimes I go wild & use BBQ sauce instead)
- Salt & pepper (I just eyeball it, not gonna lie)
- 1-2 tablespoon oil for frying (vegetable, sunflower, even a cheeky dab of butter in a pinch)
- For the gravy:
- 2 cups beef stock (cube dissolved in water is fine, no one's grading you)
- 1 tablespoon tomato paste (if you’re out, ketchup does okay—been there)
- 1 tablespoon plain flour (sometimes I use cornflour, just mix with a splash of water first)
- Extra splash of Worcestershire (if you want—no rules here)
Okay, Here’s How You Throw It Together
- Mix Up the Rissoles: Chuck your mince, onion, garlic, carrot, egg, breadcrumbs, Worcestershire, and salt and pepper into a big-ish bowl. I usually give it a squidge with my hands (messy, yes, but somehow it's not as good with a spoon). Too wet? Throw in more crumbs. Too dry? A splash of milk sorts it. Form into golfball-ish shapes—sometimes I make them flat, sometimes round—depends how hungry folks are looking.
- Brown ‘Em: Heat your oil in a big frypan, medium-high-ish. Pop in your rissoles (don't crowd 'em, they need personal space). This is when I usually sneak a taste of a lone one, just to check the seasoning (okay, maybe two).
- Make the Smothering Gravy: Once rissoles are browned all over (doesn’t matter if they’re not cooked through, they’ll finish later), scoot them to a plate for a minute. Pour off excess fat if it looks greasy, but don’t get rid of those brown sticky bits—pure flavour, mate!
Tip in your flour to the pan, stir it into the scraps for half a minute (it’ll look strange, probably lumpy, don’t worry). Whisk in your stock, tomato paste, an extra splash of Worcestershire, and keep stirring so it thickens up. If it goes thick too fast, I just slosh in more water. Promise, I never measure this exactly. - Let Everything Hang Out: Pop the rissoles back in, drop the heat to low, cover with a lid, and let it bubble gently for 15–20 minutes. That’s when the magic happens and everything gets to know each other. Flip them once or twice—sometimes one falls apart, I eat it right there, perks of the cook!
Notes Worth Sharing (I Learned the Hard Way)
- Breadcrumbs quantity is a bit of an art form—sometimes more, sometimes less, depending how moist your mince is. Actually, chunky rissoles tend to hold up better if you go a smidge overboard.
- I tried skipping the carrot once, and no one seemed to notice—but I reckon it adds that subtle sweetness.
- If your gravy goes lumpy, a quick whisk or even a fork usually saves the day. Or just call it rustic. Works a charm.
Mixing Things Up (Yes, Some Experiments Are Lousy)
- Chicken mince with a bit of thyme is quite nice, though one time I whacked in curry powder and... eh, wouldn't do that twice.
- Vegan? Lentils and grated mushrooms make a surprisingly decent version, though the texture’s a bit soft for my taste.
- Once, I tried it with lamb and loads of mint sauce, and my youngest said it tasted like "Easter dinner in a puddle". Not sure that's good or bad.
The Not-So-Essential Equipment (But Here's What I Use)
- Big mixing bowl (or just a cleaned-out saucepan, if you’re low on dishes)
- Large frypan with a lid (if your pan has no lid, whack foil over the top or, honestly, I just use a slightly-oversized pot lid. No drama.)
- Spatula or wide spoon for flipping. I've been known to use tongs too, but then one went dancing across the floor. Oops.
- Grater for the carrot, unless you prefer to chop and live dangerously
Sneaky Tips for Next Day (If There Even Is Leftover)
These keep in an airtight container in the fridge for up to 3 days... though honestly, in my house, they rarely last more than a day! I’ve reheated them in the microwave, but actually, I think they taste better fried up cold with a fresh piece of bread (but maybe that’s just me?).
How I Serve Mine (And Sometimes, Why)
I love them over creamy mashed potatoes (real or packet mash if I’m in a rush—don’t judge), with loads of green beans splashed with the gravy. Gran used to insist on a wedge of pickled beetroot on the side. My kids? They’re little weirdos and eat them in bread rolls, burger-style, dripping gravy down their chins.
Don’t Make My Rookie Mistakes (Or, "Live and Learn")
- Take your time browning. I once rushed and got, basically, grey rissoles. Never again—brown = tasty bits = more flavor for the gravy.
- Don’t skip resting the mixture for five minutes after mixing—learned that form a friend. Helps it firm up (though sometimes I forget and it's still edible).
- Check seasoning twice; easier than having everyone pile on the salt at the table (and they will, trust me).
FAQ (Stuff I've Actually Been Asked... More Than Once)
- "Do I have to use beef?" Nah, anything goes—pork, chicken, even turkey if you’re feeling fancy (though maybe up the garlic for turkey, it's a bit plain otherwise).
- "Mine always fall apart in the pan!" I hear you, happens to the best of us. Make sure the mix isn’t too wet—breadcrumbs are your friend here. Also, resist poking them so much; they like a bit of alone time to seal up.
- "Can I freeze them?" Yep, freeze pre- or post-cooking. I prefer after cooking—just zap them in the microwave later, or gently reheat in the pan. The gravy thickens a lot but loosens up with a splash of stock or water.
- "What if the gravy is too thin?" Simmer a bit longer, or stir in a spoonful more flour/cornflour mixed in cold water. Or just serve with a straw (joking, mostly!).
- "Any tricks for making a lot at once?" Double the recipe, use your widest frying pan, and keep cooked ones in the oven on low. Learned that at my mate’s footy night—massive hit, barely any left.
Oh—and look, I got through the whole thing without raving about my favourite plate for serving these (it’s got a chip, but I reckon food always tastes better on an old plate anyway). Happy cooking, pal!
Ingredients
- 500 g ground beef
- 1 small onion, finely chopped
- ½ cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoon olive oil
- 200 g mushrooms, sliced
- 1 ½ cups beef stock
- 2 tablespoon all-purpose flour
- 1 tablespoon Worcestershire sauce
Instructions
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1In a large bowl, combine ground beef, chopped onion, breadcrumbs, egg, minced garlic, dried thyme, salt, and pepper.
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2Shape the mixture into 8 patties and set aside.
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3Heat olive oil in a large skillet over medium heat. Add the rissoles and cook for 4-5 minutes on each side until browned. Remove from the skillet and set aside.
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4Add sliced mushrooms to the same skillet and cook for 3 minutes. Sprinkle the flour over mushrooms, stir, then slowly add beef stock, stirring constantly. Add Worcestershire sauce and bring the gravy to a gentle simmer.
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5Return rissoles to the skillet, cover, and simmer in the gravy for 15-20 minutes or until cooked through and the gravy thickens.
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6Serve rissoles hot, smothered with the mushroom-onion gravy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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