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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.

Ingredients

Scale

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

Find it online: https://recipeswithria.com/smothered-rissoles-with-mushroom-gravy-and-mashed-potatoes-recipe/