There’s something irresistibly cozy about Smothered Rissoles bubbling away in a rich mushroom gravy—fragrant steam carrying a nutty toasted scent of onions and a gentle sizzling as the gravy thickens. In my third round of testing, I noticed that letting the onions caramelize an extra minute boosted the depth of flavor, and shaping the rissoles slightly flatter helped them cook evenly. Get ready for tender patties with golden edges nestled under a glossy, silky-smooth sauce.
Why You’ll Love Smothered Rissoles
- Tender beef patties sealed with a crispy exterior.
- Mushroom gravy that’s silky smooth and rich.
- Comforting one-pan meal, minimal cleanup.
- A taste of home cooking with classic pantry staples.
A Little Background
On a blustery autumn evening, I first borrowed this recipe from an old family notebook. My fourth taste test taught me that stirring the gravy consistently prevents speckled lumps, and serving it on day two makes the flavors meld even deeper. It’s a dish that warms more than just your belly—it carries a legacy of midweek dinners and Sunday gatherings.
Key Ingredients
- Ground beef (500g): Choose 80/20 lean–fat for juicy rissoles; avoid extra-lean or they dry out.
- Dried breadcrumbs (½ cup / 50g): Binds the meat, giving a tender bite; swap panko for extra crunch.
- Mushrooms (250g): Brown button or cremini for deep umami; slice evenly for uniform cooking.
- Plain flour (2 tbsp): Thickens the gravy; whisk in cold to avoid lumps.
- Beef stock (1 cup / 250ml): Foundation of the sauce; homemade or low-sodium store-bought both work.
How to Make
- Place mince, onion, egg, breadcrumbs, Dijon mustard, Worcestershire sauce, garlic powder, salt and pepper in a bowl. Mix with clean hands until combined. Divide into 8 portions and shape into patties.
- Heat oil in a large frying pan over medium-high heat. Add half the rissoles and cook for 4 minutes without moving, until golden underneath. Flip and cook for a further 4 minutes until golden and cooked through. Transfer to a plate and cover to keep warm; repeat with remaining rissoles.
- Melt butter in the pan, then add sliced onion. Cook, stirring often, for about 5 minutes until softened and golden. Add mushrooms and cook for 3 minutes until they start to brown.
- Add garlic and cook for 30 seconds until fragrant, then stir through tomato paste and flour, cooking for 1 minute.
- Pour in beef stock and water, stirring constantly until the mixture thickens into gravy. Add Worcestershire sauce and season to taste with salt and pepper.
- Return the rissoles to the pan, reduce heat to low, cover and simmer for 10 minutes or until rissoles are cooked through.
- If using, stir through the cream and heat for 1 minute until warmed. Serve immediately.
Pro Tips & Troubleshooting
- Let the oil get hot before adding rissoles; they’ll form a crisp crust instead of steaming.
- If gravy is too thin, sprinkle an extra teaspoon of flour and whisk in cold water to thicken without lumps.
- Swap button mushrooms for shiitake or a mix of wild mushrooms for a seasonal flavor twist.
- To halve the recipe, cook 4 rissoles at a time and reduce simmer time by 2 minutes.
Storage & Make-Ahead Guide
Cool completely before storing. Refrigerator: up to 3 days in an airtight container. Freezer: 2 months; thaw overnight in the fridge. Reheat gently in a covered pan over low heat, adding a splash of water or stock to revive the gravy. Always reheat to an internal temperature of 74°C (165°F) for safety.
Serving Suggestions
Serve Smothered Rissoles over creamy mashed potatoes or buttered egg noodles. Add a side of steamed greens or a crisp garden salad to balance the richness. For a rustic twist, spoon sauce over thick-cut toast with a sprinkle of fresh parsley.
Frequently Asked Questions
- How long do leftover rissoles last? Stored in an airtight container, they keep up to 3 days in the fridge.
- Can I freeze Smothered Rissoles? Yes—freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
- What can I serve instead of mashed potatoes? Try buttered noodles, rice pilaf or creamy cauliflower mash for a low-carb option.
- How do I prevent gravy lumps? Whisk the flour into cold water before adding, and stir constantly as you pour in the stock.
- Can I use turkey or pork mince? Absolutely—adjust cooking time to ensure they reach an internal 74°C (165°F).
- Is there a gluten-free version? Use gluten-free breadcrumbs and flour; most beef stock brands are gluten-free—always check labels.
Final Thoughts
I love spooning these Smothered Rissoles over a mound of creamy polenta on chilly nights—each bite rich, comforting, and full of homestyle charm. If you give this recipe a try, leave a comment and share your own tweaks. Happy cooking!
More Recipes You’ll Love
- Slow Cooker Beef Stew – similar hearty meat and gravy slow-cooking technique
- Pressure Cooker Beef Stew – a quick alternative for tender beef in rich gravy
- Spaghetti Bolognese – ground beef simmered in savory sauce for family dinners
Smothered Rissoles
Ingredients
Method
- In a bowl, combine beef, chopped onion, beaten egg, breadcrumbs, Dijon mustard, Worcestershire sauce, garlic powder, salt and pepper. Mix until just combined, then divide into 8 portions and shape into patties.
- Heat oil in a large frying pan over medium-high. Cook half the patties for 4 minutes without moving until golden underneath. Flip and cook a further 4 minutes until golden and cooked through. Transfer to a plate and cover; repeat with remaining patties.
- Melt butter in the same pan. Add sliced onion and cook, stirring often, for 5 minutes until softened and golden.
- Add mushrooms and cook for 3 minutes until they start to brown.
- Stir in garlic and cook for 30 seconds until fragrant. Add tomato paste and flour, cooking for 1 minute.
- Pour in beef stock and water, stirring constantly until the gravy thickens. Add Worcestershire sauce and season with salt and pepper.
- Return the rissoles to the pan. Reduce heat to low, cover and simmer for 10 minutes until cooked through.
- If using, stir through cream and heat for 1 minute until warmed.