Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Smothered Rissoles Recipe
Rissoles are nice. Smothered Rissoles are AWESOME!!! Particularly when it’s mushroom gravy doing the smothering. 🙂
Mushroom Gravy Smothered Rissoles
Something smothered is an efficient factor, and right this moment we’re smothering rissoles in a mushroom gravy. Tomato sauce, step apart! I do know you’re the traditional selection for good ole’ Aussie rissoles, however I’m sorry, you possibly can’t full with a luscious mushroom gravy.
And if that weren’t sufficient, right this moment’s rissoles would be the softest, juiciest ones you’ve ever had in your life as a result of they’re cooked by simmering them in the gravy. Gently braising makes them far more tender than pan frying, plus there’s the additional good thing about the flavour alternate that takes place: the gravy will get flavoured by the rissole juices and the rissoles take up the tasty gravy flavour.
It’s simply downright tasty, home made consolation meals that everyone loves!
In case you’re questioning what rissoles are, they’re a nostalgic Aussie household favorite. Seasoned beef patties normally made with beef (although I am keen on chicken ones too) sure with breadcrumbs and egg then pan seared and sometimes served with Aussie tomato sauce (our model of ketchup).Right here’s my recipe for traditional rissoles. They may at all times have a spot in my coronary heart (and abdomen!), however typically it’s good to vary issues up!
For American readers on the market, they’re like Salisbury Steak, however smaller, plus we conceal veg in them.
And right here’s a pleasant shut up of the within of the rissoles – are you able to inform how gentle and tender they’re inside??
Components in Smothered Rissoles
Right here’s what it’s essential to make these Smothered Rissoles.
FOR THE PLUMP, JUICY RISSOLES
Grated greens and panko retains these additional gentle and moist inside, and onion, garlic and a bit Worcestershire sauce makes them additional tasty!
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Beef mince (floor beef) – Beef is traditional although I’ve made rissoles with lamb earlier than and it’s so good! You may get lean if you’d like however fats is the place the beefy flavour is. Simply saying. 🙂 (PS If you need chicken rissoles, use this recipe – chicken wants a bit additional flavour enhance).
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Onion – Grated, so it’s effective sufficient so we don’t need to sauté it individually beforehand (like we’d need to for diced onion). I do know grating onion would possibly look like a bizarre idea however it’s so price it for the additional tastiness you get within the rissoles – and we’ve obtained the field grater out anyway for the carrot and zucchini!
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Carrot and zucchini – Hidden greens of selection. And in addition, they hold the within of the rissoles moist.
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Garlic – The place there’s onion, there’s garlic! Crush it utilizing a garlic press or finely grate it.
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Panko breadcrumbs – These make rissoles softer and fluffier than utilizing common breadcrumbs as a result of the items are bigger. Discover them within the Asian aisle of standard grocery shops although cheaper at Asian shops.
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Dried herbs – thyme and oregano. Although, not the top of the world should you don’t use them.
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Worcestershire sauce – Savoury flavour. Simply 2 teaspoons. Anymore and it tastes too Worcestershire-ish (that’s a factor)!
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Egg – Retains the rissoles collectively in order that they don’t disintegrate when cooking.
MUSHROOM GRAVY
And right here’s what you want for the gravy:
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Unsalted butter – Makes a tastier gravy than utilizing oil.
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Garlic and onion – For flavour, and I additionally love the feel the slippery onion slices add to the sauce.
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Mushrooms – I exploit common button mushrooms however any sliceable mushrooms will work effective right here.
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Beef not chicken inventory/broth – For gravy that’s a deep wealthy brown color as a substitute of an unimpressive pale brown color. Additionally makes the gravy flavour extra savoury than utilizing chicken inventory. I at all times use low sodium inventory so I can management the quantity of salt used.
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Worcestershire sauce – For a contact of savoury flavour.
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Flour – To thicken the sauce into a stunning gravy consistency that adheres to the rissoles!
How one can make Smothered Rissoles
The important thing right here is to brown the rissoles with out cooking them by means of as we’ll end cooking them within the gravy because it thickens. That method, they’re at optimum juicy, tender perfection!
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Grate the onion utilizing a field grater so the items are effective sufficient to prepare dinner by means of with the rissoles – keep away from massive chunks, make the onion as effective as you possibly can. Grating is the trick! It avoids the necessity to pre-cook such as you would with chopped onion.
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Combine within the remaining rissole substances. I exploit my fingers to combine it properly.
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Kind 12 patties (1/4 cup every), and press an indent into one aspect. This stops the rissoles from doming as they prepare dinner (I do know you wouldn’t flatten them with a spatula and squeeze all of the juice out!).
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Evenly sear the rissoles for 1 1/2 minutes on both sides to brown them on the surface however keep away from cooking them all through, as we’ll end cooking them within the gravy for the softest, tastiest rissoles of your life! Prepare dinner in 2 batches and take away onto a plate.
PS Use a pan giant sufficient to suit all 12 rissoles in snugly. I exploit a 30cm/12″ non-stick pan.
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Prepare dinner mushrooms – Give the pan a fast wipe with a paper towel to take away many of the black stuff (no have to be meticulous right here). Then soften the butter, begin with the onion then add the mushrooms and prepare dinner till softened (about 3 to 4 minutes). Add garlic for the final 30 seconds (should you add them too quickly, they’ll burn).
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Prepare dinner off flour – Scatter the flour throughout the pan (don’t dump in a single place) and stir for 1 minute to prepare dinner out the flouriness. It would appear a bit dry moderately than pasty, that’s okay, it should dissolve into the liquid effective.
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Lump-free gravy – Whereas stirring, slowly pour in half the meat inventory then hold stirring till the floury combination mixes into the inventory and thickens it. Then pour in the remainder of the inventory, Worcestershire, salt and pepper and blend.
Mixing as you pour, and pouring the inventory in two elements are my little methods for lump-free gravy!
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Simmer rissoles – As soon as the sauce comes as much as a simmer, gently place the rissoles in a prepare dinner for five minutes till the sauce thickens into a skinny gravy and the rissoles end cooking by means of. Stir gently to ensure the bottom doesn’t catch.
Purpose thickness – Intention for the gravy to be thinner than you want, as a result of it should thicken rapidly because it cools which can occur as you serve it, get the plate to the desk and yell for everybody to hurry up, get to the desk, it’s time to eat!
Serve over a starchy automobile of selection – mashed potato, plain rice or improve to Garlic Butter Rice If you happen to’re doing the low carb factor, Cauliflower Mash is definitely very good (I do know, you’re doubtful, I used to be doubtful too however I’ve been transformed).
As for greens, it’s pictured with steamed broccolini tossed in a vinaigrette, not as a result of I used to be making an attempt so as to add a little bit of European aptitude to this good ole’ Aussie honest however as a result of it’s the dressing of the week. Listed below are the eight I rotate between as my standby dressings, all of them final two to 3 weeks in order that they’re helpful to have within the fridge, able to seize when wanted.
Use for leafy greens, any uncooked chopped salads and likewise for cooked greens – makes any boring steamed inexperienced a lot extra attention-grabbing! – Johnsat x
Watch the way to make it
Ingredients
- 1/2 large onion , grated using standard box grater (Note 1)
- 1/2 cup panko breadcrumbs (sub regular breadcrumbs, Note 2)
- 500g/ 1lb beef mince (ground beef)
- 1 small zucchini , grated
- 1 small carrot , peeled and grated
- 1 large egg
- 1 large garlic clove , crushed using garlic press or finely grated
- 1/2 tsp dried thyme (optional)
- 1/2 tsp oregano (optional)
- 1/4 tsp black pepper
- 3/4 tsp cooking salt / kosher salt (halve for table salt)
- 2 tsp Worcestershire sauce
- 2 tbsp olive oil , for cooking
- 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 flour (plain / all-purpose)
- 2 cups beef stock / broth , low sodium
- 1/4 tsp cooking salt / kosher salt (halve for table salt)
- 1/4 tsp black pepper
- 1 tsp Worcestershire sauce
- Mashed potato or other starchy vehicle of choice
Instructions
- Mix rissole ingredients, form 12 patties, slightly indent one side. Cook in 2 batches until lightly browned but raw inside. Wipe pan clean, melt butter, cook onion, then mushrooms, add garlic towards end. Make roux then gravy. Cook rissoles in gravy as it thickens, 4 – 5 minutes, serve!
- Grate the onion into a large bowl, add panko, toss to soak in the onion juices. Add remaining rissole ingredients and mix well with your hands.
- Dented patties – Form 12 patties (1/4 cup each) and make a slight indentation on one side (this prevents doming while cooking).
- Lightly brown – Heat 1 tablespoon of the oil in a large non-stick pan (30cm/12") over medium high heat. Cook half the rissoles for 1 1/2 minutes on each side until lightly browned but still raw inside. Remove onto a plate. Add the remaining oil and repeat with remaining rissoles.
- Clean pan – Discard excess oil and give the pan a rough clean with paper towels, just to remove most of the black bits.
- Cook mushrooms – Melt the butter in the same pan, cook the onion for 1 minute, then add the mushrooms and cook for 3 – 4 minutes until they release water, soften, then become lightly browned. Add the garlic for the last 30 seconds.
- Cook off flour – Turn the heat down to medium, scatter flour across the surface and stir for 1 minute – it will be like a dry paste.
- Half beef stock – While stirring, pour in half the stock then keep mixing until the flour paste dissolves and thickens the liquid, and is lump free (about 30 seconds).
- Simmer rissoles and thicken gravy – Add remaining stock, Worcestershire sauce, salt and pepper. Stir, turn heat up slightly to medium high. When it starts simmering, gently place the rissoles in (including any juices pooled on the plate). Cook rissoles 4 – 5 minutes until the liquid thickens into a thin gravy (aim for thinner than you want, thickens as you serve).
- Serve rissoles over mash with plenty of sauce! Add a sprinkle of parsley if you're feeling fancy.
Notes
1. Grating the onion is a neat way to get tasty onion flavour into the rissoles without the hassle of cooking diced onion separately (else you get raw onion bits in the rissoles).
2. Panko breadrumbs are larger than regular breadcrumbs so they make rissoles softer. Find them in the Asian aisle at regular grocery stores though they’re cheaper at Asian stores!
Leftovers keep for 4 days in the fridge. I just warm in microwave. To freeze, fully cool uncovered then freeze for up to 3 months. Uncooked – Freeze uncooked patties or refrigerate overnight. You can also make a full batch of gravy but cook only, say, half the rissoles and freeze the other half uncooked. Cool, freeze gravy, then used for the frozen rissoles.
Nutrition per serving for rissoles and gravy. Excludes mashed potato.
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