Name: Smothered Rissoles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Comfort / Homestyle
Ingredients: Rissoles: ½ large onion (grated), ½ cup panko breadcrumbs, 500 g ground beef, 1 small zucchini (grated), 1 small carrot (grated), 1 large egg, 1 garlic clove (crushed), ½ tsp dried thyme (optional), ½ tsp dried oregano (optional), ¼ tsp black pepper, ¾ tsp kosher or cooking salt, 2 tsp Worcestershire sauce; Cooking: 2 Tbsp olive oil (divided); Mushroom Gravy: 2 Tbsp unsalted butter, ½ onion (sliced), 2 garlic cloves (chopped), 200 g mushrooms (sliced), 3½ Tbsp all-purpose flour, 2 cups beef stock, ¼ tsp salt, ¼ tsp black pepper, 1 tsp Worcestershire sauce; To serve: Mashed potato or preferred base, chopped parsley (optional garnish)

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Short Description

Juicy beef and vegetable rissoles cooked until golden, then smothered in savory mushroom gravy and served over creamy mashed potato. A comforting, homestyle meal that’s rich in flavor and simplicity.

Why You’ll Love This Recipe

Flavor-packed patties loaded with beef, zucchini, carrot, and onion
Soft inside with a lightly crisp exterior, enhanced by rich mushroom gravy
Made in one pan—effortless and satisfying
Perfect when served over mashed potatoes or your favorite starch

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Rissoles

½ large onion, grated (use box grater)
½ cup panko breadcrumbs (or plain breadcrumbs)
500 g (1 lb) ground beef (mince)
1 small zucchini, grated
1 small carrot, peeled and grated
1 large egg
1 large garlic clove, crushed or finely grated
½ tsp dried thyme (optional)
½ tsp dried oregano (optional)
¼ tsp black pepper
¾ tsp kosher or cooking salt (use less if using table salt)
2 tsp Worcestershire sauce

Cooking

2 Tbsp olive oil, divided for pan-frying

Mushroom Gravy

30 g (2 Tbsp) unsalted butter
½ onion, sliced (~5 mm thick)
2 garlic cloves, finely chopped
200 g (7 oz) mushrooms, sliced (~5 mm thick)
3½ Tbsp all-purpose flour
2 cups (500 ml) low-sodium beef stock
¼ tsp kosher or cooking salt (adjust if using table salt)
¼ tsp black pepper
1 tsp Worcestershire sauce

To Serve

Mashed potato or other starchy base of your choice
Fresh chopped parsley (optional garnish)

Directions

Step 1: Make And Shape The Rissoles

Grate the onion into a large bowl and toss with panko breadcrumbs—this ensures moisture distribution.
Add beef, zucchini, carrot, egg, garlic, herbs, pepper, salt, and Worcestershire sauce. Mix well by hand until evenly combined.
Divide the mixture into 12 patties (about ¼ cup each). Press a slight indentation into one side of each patty to prevent doming during cooking.

Step 2: Brown The Rissoles

Heat 1 Tbsp olive oil in a 30 cm (12″) non-stick skillet over medium-high heat.
Cook half of the rissoles for about 1½ minutes per side, until light golden on the outside but still raw inside. Transfer to a plate.
Add the remaining 1 Tbsp oil and brown the rest in the same way.

Step 3: Prepare Mushroom Gravy

Wipe or lightly clean the pan to remove excess oil and bits. Melt butter over medium heat.
Add sliced onion and cook for about 1 minute. Add mushrooms and cook for 3–4 minutes until softened and slightly browned. Add garlic in final 30 seconds.
Turn heat to medium-low and sprinkle flour over the mushrooms, stirring for about 1 minute to form a paste.
Gradually pour in half the beef stock while stirring until smooth. Then add remaining stock, Worcestershire sauce, salt, and pepper. Stir well.

Step 4: Simmer Rissoles In Gravy

Once gravy begins to simmer on medium-high heat, gently nestle the browned rissoles (plus any juices) into the sauce.
Cook for 4–5 minutes, allowing the gravy to thicken slightly (it will continue thickening off heat).

Step 5: Serve

Serve the rissoles over mashed potato or preferred starch, ladle plenty of mushroom gravy over them, and garnish with parsley if desired.

Servings And Timing

Servings: Makes approximately 12 rissoles—serves 4–6 depending on portion size
Prep Time: ~15 minutes (grating, mixing, forming patties)
Cook Time: ~15 minutes total (browning + simmering)
Total Time: ~30 minutes

Variations

Vegetable boost: Add finely chopped spinach or diced bell pepper to the rissole mix
Herb variations: Replace or complement thyme and oregano with fresh parsley or rosemary
Gravy twist: Include a splash of red wine in the gravy for depth
Protein switch: Use ground turkey, lamb, or plant-based mince instead of beef
Starch swap: Serve over creamy polenta, egg noodles, or crusty bread instead of mashed potato

Storage/Reheating

Storing: Cool completely, then refrigerate rissoles in gravy in an airtight container for up to 3 days.
Reheating: Gently rewarm over medium-low heat on the stove until heated through, stirring occasionally. If gravy thickens too much, add a splash of stock or water.

FAQs

Can I Make Rissoles Without Eggs?

Egg helps bind the patties—you can substitute with ¼ cup mashed potato or ricotta, but texture may vary.

Why Indent The Rissoles?

The slight dent prevents puffing up or doming while cooking, ensuring they stay flat and even.

Can I Use Regular Breadcrumbs Instead Of Panko?

Yes—regular breadcrumbs work, though expect slightly softer texture. Panko helps keep patties light.

Is Worcestershire Sauce Necessary?

It provides umami depth, but you can omit or use a splash of soy sauce as an alternative.

Can I Skip Mushrooms In The Gravy?

You can—just follow the same steps without mushrooms for a classic onion gravy.

How Do I Avoid Gravy Lumps?

Stir the flour into vegetables well, then add stock gradually while stirring to dissolve lumps before simmering.

Can I Freeze Rissoles In Gravy?

Yes—cool fully and freeze in freezer-safe containers for up to 3 months. Thaw overnight before reheating gently.

What Should I Serve Them With?

Mashed potato is classic, but creamy polenta, roasted veggies or noodles also pair well.

Can I Make A Larger Batch?

Yes—double ingredients to feed a crowd; fry in batches to avoid overcrowding the pan.

Conclusion

These Smothered Rissoles offer comforting home-cooked flavor in every bite. Ground beef patties with vegetables are simmered in rich mushroom gravy and best served over mashed potatoes. With straightforward preparation and flexible ingredients, this dish is both satisfying and easy to customize—perfect for busy weeknights or warming weekend meals.

Smothered Rissoles

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Author: Maggie
Total Time: 30 minutes
Yield: 12 rissoles (4–6 servings)
Diet: Low Lactose

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Description

Juicy beef and vegetable rissoles cooked until golden and then smothered in savory mushroom gravy—served over creamy mashed potato for comforting, homestyle satisfaction.

Ingredients

Rissoles: ½ large onion (grated), ½ cup panko breadcrumbs, 500 g ground beef, 1 small zucchini (grated), 1 small carrot (grated), 1 large egg, 1 garlic clove (crushed), ½ tsp dried thyme (optional), ½ tsp dried oregano (optional), ¼ tsp black pepper, ¾ tsp kosher or cooking salt, 2 tsp Worcestershire sauce

Cooking: 2 Tbsp olive oil (divided)

Mushroom Gravy: 2 Tbsp unsalted butter, ½ onion (sliced), 2 garlic cloves (chopped), 200 g mushrooms (sliced), 3½ Tbsp all-purpose flour, 2 cups beef stock, ¼ tsp salt, ¼ tsp black pepper, 1 tsp Worcestershire sauce

To serve: Mashed potato or preferred base, chopped parsley (optional garnish)

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Instructions

Make rissoles: Mix grated onion with breadcrumbs. Add beef, zucchini, carrot, egg, garlic, herbs, spices, and Worcestershire; combine by hand. Form into 12 patties and indent each.
Brown rissoles: Heat 1 Tbsp oil over medium-high. Brown half patties ~1½ min per side; repeat with remaining oil and patties. Transfer to plate.
Prepare gravy: Clean pan lightly. Melt butter over medium heat; cook sliced onion ~1 min then mushrooms ~3–4 min. Stir in garlic. Sprinkle flour, stir ~1 min.
Finish gravy: Gradually stir in beef stock, then add Worcestershire, salt, and pepper. Simmer until smooth.
Simmer rissoles: Nestle browned patties into gravy. Simmer ~4–5 min until sauce thickens and patties are heated through.
Serve: Serve rissoles and gravy over mashed potato. Garnish with parsley if you like.