Smothered Rissoles with Mushroom Gravy and Mashed Potatoes Recipe

Introduction

Smothered rissoles are a delicious, comforting dish featuring juicy beef patties simmered in a rich mushroom gravy. This hearty meal is perfect served over creamy mashed potatoes for a satisfying home-cooked dinner.

Ingredients

• 1/2 large onion, grated
• 1/2 cup panko breadcrumbs
• 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 if using table salt)
• 2 tsp Worcestershire sauce
• 2 tbsp olive oil (for cooking)
• 30g (2 tbsp) unsalted butter
• 1/2 onion, sliced 5mm thick
• 2 garlic cloves, finely chopped
• 200g (7 oz) mushrooms, sliced 5mm thick
• 3 1/2 tbsp plain 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 potatoes or other starchy side

Instructions

1. Step 1: Grate half a large onion into a large bowl, add the panko breadcrumbs, and toss to let the onion juices soak in. Add the beef mince, grated zucchini, grated carrot, egg, crushed garlic, dried thyme, oregano, black pepper, salt, and Worcestershire sauce. Mix thoroughly with your hands.
2. Step 2: Divide the mixture into 12 equal portions (about 1/4 cup each) and form into patties. Make a slight indentation on one side of each patty to prevent doming during cooking.
3. Step 3: Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Cook half the rissoles for 1½ minutes on each side until lightly browned but still raw inside. Remove and set aside. Repeat with the remaining oil and rissoles.
4. Step 4: Discard excess oil and wipe the pan clean with paper towels to remove any browned bits.
5. Step 5: Melt butter in the cleaned pan over medium heat. Add sliced onion and cook for 1 minute, then add mushrooms and cook for 3–4 minutes until softened and lightly browned. Add chopped garlic and cook for another 30 seconds.
6. Step 6: Reduce heat to medium, sprinkle flour evenly over the vegetables, and stir for 1 minute to cook the flour and form a dry paste.
7. Step 7: Gradually pour in half the beef stock while stirring continuously to dissolve the flour paste and thicken the liquid. This should take about 30 seconds and create a smooth gravy.
8. Step 8: Add the remaining stock, Worcestershire sauce, salt, and pepper. Stir and bring to a gentle simmer over medium-high heat.
9. Step 9: Gently place the browned rissoles along with any juices from the plate into the simmering gravy. Cook for 4–5 minutes, allowing the gravy to thicken slightly while the rissoles finish cooking.
10. Step 10: Serve the smothered rissoles hot over mashed potatoes with plenty of the mushroom gravy. Optionally, sprinkle chopped parsley for a fresh touch.

Tips & Variations

• You can substitute regular breadcrumbs for panko if you don’t have panko on hand.
• Add a splash of cream to the gravy for a richer sauce.
• Try mixing some finely chopped fresh herbs like parsley or rosemary into the rissole mixture for extra flavor.
• For a vegetarian version, replace the beef mince with lentils or plant-based mince and use vegetable stock.

Storage

Store leftover rissoles and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock or water if the gravy has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the rissoles ahead of time?

Yes, you can prepare the patties and store them raw in the fridge for up to 24 hours before cooking. Alternatively, cook them and reheat in the gravy when ready to serve.

What can I serve with smothered rissoles?

Mashed potatoes are classic, but you can also serve them over rice, creamy polenta, or buttered noodles for a delicious meal.

Smothered Rissoles with Mushroom Gravy and Mashed Potatoes Recipe

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4.7 from 75 reviews

Smothered Rissoles is a comforting, hearty dish featuring tender beef patties cooked in a rich mushroom gravy. These rissoles combine grated onion, zucchini, and carrot with ground beef for moisture and flavor. After lightly browning the patties, they are simmered in a savory gravy made with mushrooms, garlic, and Worcestershire sauce. Traditionally served over creamy mashed potatoes, this dish offers a perfect balance of protein, vegetables, and luscious sauce, ideal for a satisfying family meal.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 rissoles (serves 4-6) 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 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 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 plain/all-purpose flour
• 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 the rissole mixture: Grate the half onion into a large bowl and add the panko breadcrumbs, tossing them to soak in the onion juices. Add the ground beef, grated zucchini and carrot, egg, crushed garlic, dried thyme, oregano, black pepper, salt, and Worcestershire sauce. Mix everything well using your hands until fully combined.
2. Form patties: Divide the mixture into 12 equal portions (about 1/4 cup each) and shape into patties. Make a slight indentation on one side of each patty to prevent doming while cooking.
3. Lightly brown the rissoles: Heat 1 tablespoon of olive oil in a large 30cm (12″) non-stick pan over medium-high heat. Cook half the rissoles for 1 1/2 minutes per side until lightly browned but still raw inside. Remove and set aside on a plate. Add the remaining oil and repeat with the second batch of rissoles.
4. Prepare the pan for gravy: Discard any excess oil from the pan and clean it roughly with paper towels to remove blackened bits.
5. Cook mushrooms and aromatics: Melt the unsalted butter in the same pan over medium heat. Add the sliced onion and cook for 1 minute. Add the sliced mushrooms and cook for 3-4 minutes until they release their water, soften, and start to brown. Stir in the chopped garlic in the last 30 seconds of cooking.
6. Make the roux: Reduce heat to medium. Sprinkle the flour evenly over the mushroom mixture and stir continuously for 1 minute to cook the flour; it will form a dry paste.
7. Add the stock: Gradually pour in half of the beef stock while stirring to dissolve the flour paste. Continue mixing until the liquid thickens and becomes lump free, approximately 30 seconds.
8. Simmer the rissoles in gravy: Add the remaining beef stock, Worcestershire sauce, salt, and pepper. Increase the heat slightly to medium-high and bring the mixture to a simmer. Gently place the browned rissoles with any juices back into the pan. Simmer for 4-5 minutes until the gravy thickens to a thin sauce (it will thicken more once served).
9. Serve: Serve the smothered rissoles over mashed potatoes or your preferred starchy side. Optionally, garnish with a sprinkle of fresh parsley for a touch of color and freshness.

Notes

• Grating the onion and mixing the breadcrumbs in allows the rissoles to retain moisture and enhances texture.
• Using panko breadcrumbs gives a lighter texture, but regular breadcrumbs work fine.
• The indentation in each patty prevents them from puffing up during cooking for an even shape.
• Lightly browning the rissoles before simmering seals in flavor and improves texture.
• Cleaning the pan before making the gravy avoids bitterness from burned bits.
• The gravy is intentionally made slightly thinner as it thickens further when resting and serving.
• This dish pairs best with creamy mashed potatoes but can be served with rice or mashed cauliflower for variation.
• Leftover rissoles can be refrigerated and gently reheated in the gravy on the stovetop.

Keywords: smothered rissoles, beef rissoles, mushroom gravy, comfort food, Australian recipe, ground beef patties