Rissoles with Onion Gravy
Juicy, pan-fried beef rissoles packed with herbs and onion, smothered in a rich, homemade brown onion gravy.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Large mixing bowl
- •Large frypan
- •Wooden spoon
- •Tongs
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 30 g
- carbs
- 22 g
- fibre
- 2 g
- protein
- 32 g
- calories
- 480 kcal
Instructions
- 1
Place the beef mince, grated onion, garlic, breadcrumbs, egg, Worcestershire sauce, parsley, salt, and pepper into a large bowl.
- 2
Mix the ingredients together gently with clean hands until just combined without overworking the meat.
- 3
Divide the mixture into eight equal portions and shape each into a thick, neat patty.
- 4
Heat one tablespoon of olive oil in a large frypan over medium heat.
- 5
Add the rissoles and cook for 5 minutes per side until deeply browned and just cooked through.
- 6
Transfer the rissoles to a warm plate and rest them loosely covered with foil.
- 7
Add the remaining oil to the same frypan and add the sliced onion.
- 8
Cook the onion over medium-low heat for 10 minutes until soft, sweet, and golden brown.
- 9
Sprinkle the plain flour over the onions and stir continuously for 1 minute.
- 10
Gradually pour in the beef stock, stirring well to lift any browned bits from the pan bottom.
- 11
Simmer the gravy for 4 minutes until thickened and glossy.
- 12
Return the rissoles to the frypan and spoon the hot onion gravy over them to serve.
Chef's tips
Grating the onion into the mince adds extra moisture and ensures the rissoles stay tender. Avoid over-mixing the mince mixture, as this can make the rissoles dense and tough. Let the onions take their time to caramelise in the pan drippings for the richest gravy flavour.
Ingredient substitutions
- fresh breadcrumbs → panko breadcrumbs or rolled oats blitzed into coarse crumbs
- beef mince → half beef mince and half pork mince for extra tenderness
Storage
Store cooled rissoles and gravy together in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in a covered frypan over low heat with a splash of water until steaming throughout.
Common mistakes to avoid
- •Pressing down on the rissoles with a spatula while frying, which forces out tasty juices.
- •Rushing the sliced onions over high heat, causing them to burn rather than soften and sweeten.
- •Pouring in the stock all at once, which can create lumps in the flour gravy.
Serving suggestions
Cooked Rissoles with Onion Gravy?
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