Smothered Rissoles with Mushroom Gravy and Mashed Potatoes Recipe

Introduction

Smothered rissoles are a comforting and hearty dish featuring juicy beef patties cooked in a rich mushroom gravy. Perfect served over creamy mashed potatoes, this classic meal is both flavorful and satisfying for any weeknight dinner.

Ingredients

• 1/2 large onion, grated (using standard box grater)
• 1/2 cup panko breadcrumbs (substitute with regular breadcrumbs if needed)
• 500g (1lb) beef mince (ground beef)
• 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 if using 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 beef stock or broth (low sodium)
• 1/4 tsp cooking salt or kosher salt (halve if using table salt)
• 1/4 tsp black pepper
• 1 tsp Worcestershire sauce
• Mashed potato or other starchy side of choice, to serve

Instructions

1. Step 1: Grate the half onion into a large bowl and add the panko breadcrumbs. Toss to soak in the onion juices.
2. Step 2: Add the beef mince, grated zucchini and carrot, egg, crushed garlic, thyme, oregano, black pepper, salt, and Worcestershire sauce. Mix well by hand until combined.
3. Step 3: Form 12 patties using about 1/4 cup of mixture for each. Make a slight indentation on one side of each patty to prevent doming while cooking.
4. Step 4: 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.
5. Step 5: Add the remaining tablespoon of oil and cook the other half of the rissoles the same way. Remove and set aside with the first batch.
6. Step 6: Discard excess oil from the pan and wipe clean with paper towels to remove most of the black bits.
7. Step 7: Melt butter in the pan. Add the sliced onion and cook for 1 minute, then add mushrooms. Cook mushrooms for 3 to 4 minutes until they release their water, soften, and lightly brown. Add chopped garlic and cook for 30 seconds more.
8. Step 8: Turn heat to medium. Sprinkle flour evenly over the mushrooms and onions, stirring constantly for 1 minute to cook off the raw flour taste. It will form a dry paste.
9. Step 9: Gradually pour in half the beef stock while stirring continuously. Mix until the flour paste dissolves and the liquid thickens without lumps, about 30 seconds.
10. Step 10: Add the remaining stock, Worcestershire sauce, salt, and pepper. Stir and increase heat to medium-high until it just starts to simmer.
11. Step 11: Gently place the rissoles back into the pan, including any juices on the plate. Simmer for 4 to 5 minutes, allowing the gravy to thicken to a thin sauce consistency. Keep in mind the gravy will thicken further when served.
12. Step 12: Serve the smothered rissoles over mashed potatoes or your preferred starchy side. Garnish with a sprinkle of parsley if desired.

Tips & Variations

• For extra flavor, add finely chopped fresh herbs like parsley or thyme into the rissole mix.
• Use regular breadcrumbs instead of panko if unavailable; soak thoroughly in grated onion juices to maintain moisture.
• Feel free to swap beef stock with vegetable stock for a lighter gravy or use chicken stock for a different flavor profile.
• Adding a splash of red wine to the gravy when cooking the mushrooms enhances richness.
• Serve with creamy polenta, rice, or buttered noodles instead of mashed potatoes for variety.

Storage

Store leftover smothered rissoles and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of stock or water if the gravy has thickened too much. This dish is not recommended for freezing as the texture of the patties may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the rissoles ahead of time?

Yes, you can make and form the rissoles a few hours ahead and keep them covered in the fridge until ready to cook. However, it’s best to cook and smother them in gravy just before serving to maintain freshness.

What can I use instead of Worcestershire sauce?

If you don’t have Worcestershire sauce, you can substitute with soy sauce or a mix of soy sauce and a splash of vinegar to mimic the tangy, savory flavor.

Smothered Rissoles with Mushroom Gravy and Mashed Potatoes Recipe

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★★★★★

4.8 from 98 reviews

This classic Australian comfort food recipe features juicy beef rissoles smothered in a rich mushroom gravy. The rissoles are loaded with grated vegetables and herbs, lightly browned, then simmered in a savory gravy made from mushrooms, onions, and Worcestershire sauce. Served over creamy mashed potatoes, this hearty dish makes for a satisfying and flavorful family meal.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 rissoles, serves 4-6 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Australian

Ingredients

Scale 1x2x3x

For the Rissoles

• 1/2 large onion, grated using a standard box grater
• 1/2 cup panko breadcrumbs (can substitute regular breadcrumbs)
• 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

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) mushrooms, sliced 5mm/0.2″ thick
• 3 1/2 tbsp plain/all-purpose flour
• 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

To Serve

• Mashed potato or other starchy vehicle of choice
• Optional: chopped parsley for garnish

Instructions

1. Prepare rissole mixture: Grate half a large onion into a large bowl, add panko breadcrumbs and toss to soak in the onion juices. Add the grated zucchini, grated carrot, beef mince, egg, crushed garlic, dried thyme, oregano, black pepper, salt, and Worcestershire sauce. Mix all ingredients well with your hands until combined.
2. Form patties: Using 1/4 cup of mixture per patty, form 12 uniform rissoles. Press a slight indentation into one side of each patty to prevent doming during cooking.
3. Brown rissoles: Heat 1 tablespoon olive oil in a large 30cm (12″) non-stick pan over medium-high heat. Cook half the rissoles for about 1 1/2 minutes on each side until they are lightly browned but still raw inside. Remove to a plate. Add remaining oil and repeat with remaining rissoles.
4. Clean pan: Discard excess oil, wipe pan roughly with paper towels to remove most black bits.
5. Cook vegetables for gravy: Melt unsalted butter in the same pan. Cook sliced onion for 1 minute. Add mushrooms and cook 3-4 minutes until they release their water, soften, and begin to brown. Add chopped garlic during last 30 seconds of cooking.
6. Make roux and add stock: Reduce heat to medium, scatter flour over the vegetables and stir continuously for 1 minute to form a dry paste. Gradually pour in half the beef stock while stirring constantly until the flour dissolves and the mixture thickens with no lumps, about 30 seconds.
7. Simmer rissoles in gravy: Add remaining stock, Worcestershire sauce, salt, and pepper to the pan. Stir and heat to medium-high until simmering. Gently place browned rissoles back into the pan along with any juices from the plate. Simmer uncovered for 4-5 minutes until the gravy thickens slightly (it will thicken more as it cools).
8. Serve: Spoon the mushroom gravy and rissoles over prepared mashed potatoes or your preferred starchy side. Optionally, sprinkle with chopped parsley for garnish and extra freshness.

Notes

• Grating the onion and letting the breadcrumbs soak helps keep the rissoles moist.
• Panko breadcrumbs add lightness; regular breadcrumbs can be used as a substitute.
• The indentation on the rissoles prevents them from puffing up unevenly while cooking.
• Be sure not to overcook the rissoles during browning since they will finish cooking in the gravy.
• Use low sodium beef stock to better control the saltiness of the gravy.

Keywords: rissoles, beef rissoles, mushroom gravy, comfort food, Australian recipe, stovetop cooking, beef mince recipe, easy dinner