Smothered Rissoles in Mushroom Gravy Recipe

Introduction

Smothered rissoles are tender beef patties cooked in a rich mushroom gravy, making for a comforting and hearty meal. Served over creamy mashed potatoes, this dish delivers homestyle flavors perfect for any day of the week.

Ingredients

• 1/2 large onion, grated
• 1/2 cup panko breadcrumbs (sub regular breadcrumbs if preferred)
• 500g (1lb) beef mince
• 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 oregano (optional)
• 1/4 tsp black pepper
• 3/4 tsp cooking salt or 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 plain (all-purpose) flour
• 2 cups low sodium beef stock or broth
• 1/4 tsp cooking salt or kosher salt (halve for table salt)
• 1/4 tsp black pepper
• 1 tsp Worcestershire sauce
• Mashed potato or other starchy vehicle of choice, to serve

Instructions

1. Prepare the rissoles: Grate the onion into a large bowl and add the panko breadcrumbs. Toss to soak in the onion juices. Add the beef mince, grated zucchini, grated carrot, egg, crushed garlic, thyme, oregano, black pepper, salt, and Worcestershire sauce. Mix well with your hands until combined.
2. Form patties: Shape the mixture into 12 patties, about 1/4 cup each. Make a slight indentation on one side of each patty to prevent doming while cooking.
3. Cook rissoles: Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Cook half the rissoles for 1 1/2 minutes on each side until lightly browned but still raw inside. Remove to a plate. Add remaining oil and repeat with the rest of the rissoles.
4. Prepare the mushroom gravy: Discard excess oil from the pan and wipe it clean with paper towels to remove black bits. Melt butter in the same pan, then cook sliced onion for 1 minute. Add mushrooms and cook for 3 to 4 minutes until they release water, soften, and brown lightly. Add chopped garlic in the last 30 seconds.
5. Make the roux: Reduce heat to medium, scatter flour evenly over the pan, and stir for 1 minute to form a dry paste.
6. Add stock: While stirring, pour in half the beef stock, continuing to mix until the flour paste dissolves and thickens the liquid, about 30 seconds and lump-free.
7. Simmer rissoles: Add remaining stock, Worcestershire sauce, salt, and pepper. Stir and increase heat to medium-high. When simmering, gently place rissoles and any juices from the plate into the gravy. Cook for 4 to 5 minutes until gravy thickens to a thin pourable consistency (it will thicken more as you serve).
8. Serve: Spoon rissoles and mushroom gravy over mashed potatoes. Garnish with parsley if desired.

Tips & Variations

• Substitute regular breadcrumbs if you don’t have panko for a softer texture.
• Adding finely grated veggies like zucchini and carrot keeps the rissoles moist and adds subtle sweetness.
• For even richer flavor, use homemade beef stock or broth.
• If you prefer a thicker gravy, add an extra tablespoon of flour but cook it well to avoid a raw taste.

Storage

Store leftover rissoles and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat until warmed through, adding a splash of stock or water if needed to loosen the gravy. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the rissoles?

Yes, you can freeze uncooked rissoles by arranging them on a tray to freeze individually, then transferring to a sealed bag. Cook from frozen, adding a few extra minutes to the cooking time.

What can I serve instead of mashed potatoes?

Rissoles go well with creamy polenta, rice, or buttered noodles as alternative starchy sides. You can also try mashed cauliflower for a lower-carb option.

Smothered Rissoles in Mushroom Gravy Recipe

Print Recipe

★★★★★

4.7 from 134 reviews

Smothered rissoles are savory beef patties infused with grated vegetables and herbs, lightly browned and then simmered in a rich mushroom gravy. Served over creamy mashed potatoes, this comforting dish combines hearty flavors with a luscious, thickened sauce that’s perfect for a satisfying family meal.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 rissoles 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Australian

Ingredients

Scale 1x2x3x

Rissoles

• 1/2 large onion, grated using standard box grater
• 1/2 cup panko breadcrumbs (substitute regular breadcrumbs if desired)
• 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 if using table salt)
• 2 tsp Worcestershire sauce
• 2 tbsp olive oil, for cooking

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 flour (plain / all-purpose)
• 2 cups beef stock / broth, low sodium
• 1/4 tsp cooking salt / kosher salt (halve if using table salt)
• 1/4 tsp black pepper
• 1 tsp Worcestershire sauce

To Serve

• Mashed potato (or other starchy vehicle of choice)

Instructions

1. Prepare rissole mixture: Grate half a large onion into a large bowl, then add the panko breadcrumbs and toss them together to soak up the onion juices. Add the ground beef, grated zucchini, grated carrot, egg, crushed garlic, dried thyme, oregano, black pepper, salt, and Worcestershire sauce. Mix thoroughly with your hands until fully combined.
2. Form patties: Divide the mixture into 12 equal portions (about 1/4 cup each) and shape into patties. Press a slight indentation into one side of each patty to prevent doming during cooking.
3. Lightly brown rissoles: Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Cook half the rissoles for about 1.5 minutes each side until nicely browned on the outside but still raw inside. Remove them to a plate and add the remaining oil, then repeat with the remaining rissoles.
4. Clean pan for gravy: Discard excess oil from the pan and wipe it roughly with paper towels to remove burnt bits, preparing it for gravy making.
5. Cook vegetables for gravy: Melt the butter in the same pan, then cook the sliced onion for 1 minute. Add the mushrooms and cook for 3-4 minutes until they soften, release their water, and start to brown. Add the garlic and cook for the last 30 seconds.
6. Make roux: Reduce heat to medium and sprinkle the flour evenly over the cooked vegetables. Stir continuously for 1 minute until the mixture forms a dry paste.
7. Add stock to thicken: While stirring, gradually pour in half of the beef stock. Continue stirring until the flour paste dissolves, thickens the liquid smoothly, and no lumps remain, about 30 seconds.
8. Add remaining stock and season: Add the rest of the beef stock, Worcestershire sauce, salt, and pepper. Stir thoroughly and increase heat to medium-high.
9. Simmer rissoles in gravy: When the gravy starts simmering, gently place the browned rissoles and any juices from the plate into the pan. Cook for 4-5 minutes until the gravy thickens to a thin sauce. The gravy will continue thickening once served.
10. Serve: Plate the rissoles on a bed of mashed potatoes or your chosen starch, spoon plenty of mushroom gravy over them, and garnish with parsley if desired.

Notes

• Grating the onion directly into the breadcrumbs helps keep the mixture moist and flavorful.
• Panko breadcrumbs provide a lighter texture, but regular breadcrumbs can work as a substitute.
• The indentation on the patties prevents them from puffing up during cooking for even browning.
• Use low sodium beef stock to better control the salt content in the dish.
• The gravy should be slightly thinner than desired while cooking, as it thickens further when standing and serving.
• Serve with mashed potatoes or any other starchy side like mashed sweet potatoes, polenta, or rice.

Keywords: smothered rissoles, beef rissoles, mushroom gravy, comfort food, mashed potatoes, Australian recipe