This recipe combines the rustic charm of homemade rissoles with the indulgence of a velvety mushroom gravy. It’s budget-friendly, made with simple pantry staples, and full of deep, satisfying flavor. Great for meal prep or cozy weeknight dinners, these rissoles are sure to become a go-to favorite for anyone who loves classic comfort food.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the rissoles:
Ground beef or beef
Breadcrumbs
Egg
Grated onion or finely chopped onion
Garlic, minced
Worcestershire sauce
Tomato ketchup or BBQ sauce
Dried herbs (thyme, oregano, or parsley)
Salt
Black pepper
Olive oil or vegetable oil (for frying)
For the mushroom gravy:
Mushrooms, sliced
Butter
Onion, finely chopped
Garlic, minced
All-purpose flour
Beef broth
Worcestershire sauce
Salt
Black pepper
Fresh parsley (optional, for garnish)
Directions
Make the Rissoles Mixture: In a large bowl, combine ground meat, breadcrumbs, egg, onion, garlic, Worcestershire sauce, ketchup or BBQ sauce, dried herbs, salt, and pepper. Mix until just combined.
Shape the Rissoles: Form the mixture into evenly sized patties (about palm-sized). Place on a plate and refrigerate for 10–15 minutes to help them hold their shape during cooking.
Cook the Rissoles: Heat oil in a skillet over medium heat. Cook the rissoles for about 4–5 minutes per side, or until browned and cooked through. Remove and set aside.
Make the Mushroom Gravy: In the same pan, melt butter. Add chopped onion and sauté until soft. Stir in garlic and sliced mushrooms, cooking until browned and tender. Sprinkle in flour and cook for 1–2 minutes. Gradually whisk in beef broth, stirring to avoid lumps. Add Worcestershire sauce, salt, and pepper. Simmer until thickened.
Combine and Simmer: Return the rissoles to the skillet, spoon the gravy over the top, and simmer on low for 5 minutes to blend the flavors.
Serve: Garnish with chopped parsley and serve hot with mashed potatoes, rice, or vegetables.
Servings and timing
This recipe serves 4 to 5 people. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Different Proteins: Use ground turkey, chicken, or lamb for a twist.
Add Veggies: Mix in grated carrot or zucchini into the rissole mixture.
Cheesy Center: Place a cube of cheese inside each rissole for a melty surprise.
Spicy Kick: Add a pinch of chili flakes or hot sauce to the meat mixture.
Gluten-Free: Use gluten-free breadcrumbs and flour alternatives like cornstarch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over low heat or in the microwave in short bursts until heated through. To freeze, cool completely, then store rissoles and gravy separately in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat gently before serving.
FAQs
What are rissoles?
Rissoles are seasoned ground meat patties, often pan-fried or baked, popular in Australian and British home cooking.
Can I bake the rissoles instead of frying?
Yes, you can bake them at 375°F (190°C) for 20–25 minutes or until cooked through, flipping once halfway.
What kind of mushrooms work best?
Button mushrooms, cremini, or portobello all work well in the gravy.
Can I use store-bought gravy?
Yes, but homemade mushroom gravy adds more depth and flavor to the dish.
How do I keep the rissoles from falling apart?
Make sure the mixture is well combined and not too wet. Letting them chill before cooking also helps.
Can I make the rissoles ahead of time?
Yes, you can prepare and refrigerate the uncooked patties for up to 24 hours.
Is this dish freezer-friendly?
Yes, both rissoles and gravy can be frozen and reheated later.
What can I serve with this dish?
Mashed potatoes, steamed greens, rice, or roasted vegetables pair wonderfully.
Can I make this dairy-free?
Yes, use oil instead of butter in the gravy and check that all ingredients are dairy-free.
How do I thicken gravy without flour?
Use cornstarch mixed with a little water (slurry) to thicken the gravy instead.
Conclusion
Mushroom Gravy Smothered Rissoles is a deliciously comforting meal that combines juicy meat patties with a rich, flavorful mushroom sauce. It’s an easy, satisfying recipe that brings home-cooked warmth to your table. Whether you’re feeding a family or preparing leftovers for the week, this dish is sure to hit the spot.
Mushroom Gravy Smothered Rissoles is a hearty, homestyle dish made with juicy beef patties pan-fried to golden perfection and served in a rich mushroom gravy. It’s comforting, budget-friendly, and ideal for family dinners or meal prep.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 to 5 servings
Category:Main Dish
Method:Stovetop
Cuisine:Australian
Diet:Halal
Ingredients
1 lb ground beef (or a mix of beef)
1/2 cup breadcrumbs
1 egg
1 small onion, grated or finely chopped
2 cloves garlic, minced
1 tbsp Worcestershire sauce
1 tbsp tomato ketchup or BBQ sauce
1 tsp dried herbs (thyme, oregano, or parsley)
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil or vegetable oil (for frying)
For the mushroom gravy:
2 tbsp butter
1/2 onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
2 tbsp all-purpose flour
2 cups beef broth
1 tbsp Worcestershire sauce
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
In a large bowl, mix together ground beef, breadcrumbs, egg, grated onion, garlic, Worcestershire sauce, ketchup or BBQ sauce, dried herbs, salt, and pepper until just combined.
Shape the mixture into palm-sized patties and refrigerate for 10–15 minutes to firm up.
Heat oil in a skillet over medium heat. Cook rissoles for 4–5 minutes per side until browned and cooked through. Remove and set aside.
In the same skillet, melt butter. Add chopped onion and sauté until softened, then add garlic and mushrooms. Cook until mushrooms are golden brown.
Stir in flour and cook for 1–2 minutes. Slowly whisk in beef broth, then add Worcestershire sauce, salt, and pepper. Simmer until thickened.
Return rissoles to the pan, spoon gravy over them, and simmer on low for 5 minutes.
Garnish with fresh parsley and serve with mashed potatoes, rice, or steamed vegetables.
Notes
Refrigerating the patties helps them hold their shape during cooking.Add grated carrot or zucchini to the meat mixture for extra moisture and nutrition.Use gluten-free breadcrumbs and cornstarch instead of flour for a gluten-free version.Both rissoles and gravy freeze well separately for make-ahead meals.
