Description
Juicy and flavorful beef rissoles cooked to perfection on the stovetop, served with a rich, homemade beef gravy. This classic comfort dish combines seasoned ground beef patties with a savory gravy, perfect to pair with mashed potatoes or steamed vegetables for a hearty meal.
Ingredients
Scale
For the Rissoles
- 1 lb ground beef (80/20 for juicy rissoles)
- 1 small onion, finely chopped
- 1/2 cup breadcrumbs (preferably fresh breadcrumbs)
- 1/4 cup grated Parmesan cheese (optional, for added flavor)
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano (or mixed herbs)
- Salt and pepper, to taste
For Cooking
- 2 tablespoons olive oil (for frying)
For the Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon soy sauce (for added umami)
- Salt and pepper, to taste
Instructions
- Prepare the Beef Mixture: In a large mixing bowl, combine the ground beef, finely chopped onion, breadcrumbs, Parmesan cheese (if using), egg, Worcestershire sauce, garlic powder, dried oregano, salt, and pepper. Mix gently to blend all ingredients.
- Mix Carefully: Use your hands or a spoon to mix until well combined, taking care not to overwork the mixture to keep the rissoles tender.
- Form the Rissoles: Divide the mixture into 8-10 equal portions depending on size preference. Roll each portion into a ball, then flatten slightly into round or oval-shaped patties.
- Heat the Pan: Place a large frying pan over medium heat and add the olive oil, heating it until shimmering but not smoking.
- Cook the Rissoles: Lay rissoles carefully in the hot pan without overcrowding. Cook for 4-5 minutes on each side until they are golden brown and reach an internal temperature of 160°F.
- Drain Excess Oil: Remove cooked rissoles and place them on a paper towel-lined plate to drain any excess oil.
- Make the Gravy: In the same pan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes while whisking to form a smooth roux.
- Add Broth and Seasoning: Gradually whisk in beef broth to prevent lumps, then stir in soy sauce. Season the gravy with salt and pepper to taste.
- Simmer the Gravy: Allow the gravy to simmer gently for 3-5 minutes until it thickens. If needed, add more broth or water to adjust the consistency.
- Serve: Serve the rissoles hot with gravy drizzled on top or on the side. Complete the meal with mashed potatoes, steamed vegetables, or a fresh salad for a hearty, comforting dish.
Notes
- Ensure not to overwork the beef mixture to keep rissoles tender and juicy.
- Use fresh breadcrumbs if possible for better texture.
- Cooking the rissoles in batches helps avoid overcrowding and ensures even cooking.
- Test internal temperature with a meat thermometer to confirm doneness at 160°F.
- The Parmesan cheese is optional but adds a nice depth of flavor.
- The gravy can be adjusted in thickness by adding more broth or water as needed.
