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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.

Ingredients

Scale

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

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