Description

This classic Mushroom Gravy Smothered Rissoles recipe features juicy ground beef and pork patties cooked to perfection and smothered in a rich, creamy mushroom gravy. Tender rissoles are pan-fried and then simmered in a savory sauce made with fresh mushrooms, butter, flour, beef stock, and cream. Garnished with fresh parsley, this hearty dish makes for a comforting and satisfying meal perfect for any occasion.

Ingredients

Scale

Rissoles

400g ground beef
200g ground pork
1/2 cup breadcrumbs
1 medium onion, finely chopped
2 cloves garlic, minced
1 large egg
2 tsp Worcestershire sauce
1/2 tsp dried thyme
Salt and black pepper, to taste
2 tbsp olive oil

Mushroom Gravy

250g mushrooms, sliced
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/2 cups beef stock
1/4 cup heavy cream
Chopped fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Rissoles: In a large bowl, combine ground beef, ground pork, breadcrumbs, finely chopped onion, minced garlic, egg, Worcestershire sauce, dried thyme, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
Form Patties: Shape the mixture into 8 evenly sized rissoles (patties) ensuring they are compact to hold shape during cooking.
Cook the Rissoles: Heat olive oil in a large skillet over medium heat. Add the rissoles and cook for 4 to 5 minutes on each side until they are well browned and cooked through. Remove the rissoles from the skillet and set aside.
Prepare the Mushroom Gravy Base: In the same skillet, add unsalted butter and the sliced mushrooms. Cook for about 5 minutes until the mushrooms soften and release their juices.
Thicken the Gravy: Sprinkle all-purpose flour over the mushrooms and stir constantly for 1 minute to cook the flour and create a roux. Gradually pour in the beef stock while stirring continuously to prevent lumps, then bring the mixture to a simmer.
Finish the Gravy: Continue to cook the gravy for 3 to 4 minutes until it thickens. Stir in the heavy cream and season with salt and pepper to taste.
Simmer Rissoles in Gravy: Return the cooked rissoles to the skillet with the mushroom gravy. Spoon the gravy over each rissole and simmer together for another 3 to 4 minutes to allow flavors to meld and the rissoles to heat through.
Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a fresh finish, then serve the rissoles smothered in mushroom gravy hot and enjoy.

Notes

Ensure to cook the rissoles thoroughly to an internal temperature of 160°F (71°C) for food safety.
You can substitute ground pork with additional ground beef or veal if preferred.
For a thicker gravy, cook it a little longer or add a bit more flour while making the roux.
This dish pairs well with mashed potatoes, steamed vegetables, or crusty bread to soak up the gravy.
Leftover rissoles and gravy can be refrigerated for up to 3 days and reheated gently on the stovetop.