Smothered Rissoles – RecipeTin Eats

July 22, 2025

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Rissoles are nice. Smothered Rissoles are AWESOME!!! Particularly when it’s mushroom gravy doing the smothering. 🙂

Mushroom Gravy Smothered Rissoles

Something smothered is an efficient factor, and as we speak we’re smothering rissoles in a mushroom gravy. Tomato sauce, step apart! I do know you’re the traditional selection for good ole’ Aussie rissoles, however I’m sorry, you possibly can’t full with a luscious mushroom gravy.

And if that weren’t sufficient, as we speak’s rissoles would be the softest, juiciest ones you’ve ever had in your life as a result of they’re cooked by simmering them in the gravy. Gently braising makes them far more tender than pan frying, plus there’s the additional advantage of the flavour alternate that takes place: the gravy will get flavoured by the rissole juices and the rissoles soak up the tasty gravy flavour.

It’s simply downright tasty, home made consolation meals that everyone loves!

In case you’re questioning what rissoles are, they’re a nostalgic Aussie household favorite. Seasoned beef patties normally made with beef (although I am keen on hen ones too) certain with breadcrumbs and egg then pan seared and usually served with Aussie tomato sauce (our model of ketchup).Right here’s my recipe for traditional rissoles. They may at all times have a spot in my coronary heart (and abdomen!), however generally it’s good to alter issues up!

For American readers on the market, they’re like Salisbury Steak, however smaller, plus we cover veg in them.

And right here’s a pleasant shut up of the within of the rissoles – are you able to inform how mushy and tender they’re inside??

Elements in Smothered Rissoles

Right here’s what it is advisable to make these Smothered Rissoles.

FOR THE PLUMP, JUICY RISSOLES

Grated greens and panko retains these additional mushy and moist inside, and onion, garlic and a little bit Worcestershire sauce makes them additional tasty!

Beef mince (floor beef) – Beef is traditional although I’ve made rissoles with lamb earlier than and it’s so good! You may get lean if you would like however fats is the place the beefy flavour is. Simply saying. 🙂 (PS In order for you hen rissoles, use this recipe – hen wants a little bit additional flavour increase).
Onion – Grated, so it’s high-quality sufficient so we don’t need to sauté it individually beforehand (like we’d need to for diced onion). I do know grating onion may look like a bizarre idea but it surely’s so value it for the additional tastiness you get within the rissoles – and we’ve acquired the field grater out anyway for the carrot and zucchini!
Carrot and zucchini – Hidden greens of selection. And likewise, they maintain the within of the rissoles moist.
Garlic – The place there may be onion, there may be garlic! Crush it utilizing a garlic press or finely grate it.
Panko breadcrumbs – These make rissoles softer and fluffier than utilizing common breadcrumbs as a result of the items are bigger. Discover them within the Asian aisle of normal grocery shops although cheaper at Asian shops.
Dried herbs – thyme and oregano. Although, not the tip of the world when you don’t use them.
Worcestershire sauce – Savoury flavour. Simply 2 teaspoons. Anymore and it tastes too Worcestershire-ish (that’s a factor)!
Egg – Retains the rissoles collectively in order that they don’t disintegrate when cooking.

MUSHROOM GRAVY

And right here’s what you want for the gravy:

Unsalted butter – Makes a tastier gravy than utilizing oil.
Garlic and onion – For flavour, and I additionally love the feel the slippery onion slices add to the sauce.
Mushrooms – I take advantage of common button mushrooms however any sliceable mushrooms will work high-quality right here.
Beef not hen inventory/broth – For gravy that’s a deep wealthy brown color as a substitute of an unimpressive pale brown color. Additionally makes the gravy flavour extra savoury than utilizing hen inventory. I at all times use low sodium inventory so I can management the quantity of salt used.
Worcestershire sauce – For a contact of savoury flavour.
Flour – To thicken the sauce into a beautiful gravy consistency that adheres to the rissoles!

Find out how to make Smothered Rissoles

The important thing right here is to brown the rissoles with out cooking them by way of as we are going to end cooking them within the gravy because it thickens. That means, they’re at optimum juicy, tender perfection!

Grate the onion utilizing a field grater so the items are high-quality sufficient to cook dinner by way of with the rissoles – keep away from large chunks, make the onion as high-quality as you possibly can. Grating is the trick! It avoids the necessity to pre-cook such as you would with chopped onion.
Combine within the remaining rissole substances. I take advantage of my palms to combine it effectively.

Type 12 patties (1/4 cup every), and press an indent into one facet. This stops the rissoles from doming as they cook dinner (I do know you wouldn’t flatten them with a spatula and squeeze all of the juice out!).
Flippantly sear the rissoles for 1 1/2 minutes on all sides to brown them on the skin however keep away from cooking them all through, as we are going to end cooking them within the gravy for the softest, tastiest rissoles of your life! Cook dinner in 2 batches and take away onto a plate.

PS Use a pan massive sufficient to suit all 12 rissoles in snugly. I take advantage of a 30cm/12″ non-stick pan.

Cook dinner mushrooms – Give the pan a fast wipe with a paper towel to take away a lot of the black stuff (no have to be meticulous right here). Then soften the butter, begin with the onion then add the mushrooms and cook dinner till softened (about 3 to 4 minutes). Add garlic for the final 30 seconds (when you add them too quickly, they may burn).
Cook dinner off flour – Scatter the flour throughout the pan (don’t dump in a single place) and stir for 1 minute to cook dinner out the flouriness. It should appear a little bit dry slightly than pasty, that’s okay, it is going to dissolve into the liquid high-quality.

Lump-free gravy – Whereas stirring, slowly pour in half the meat inventory then maintain stirring till the floury combination mixes into the inventory and thickens it. Then pour in the remainder of the inventory, Worcestershire, salt and pepper and blend.

Mixing as you pour, and pouring the inventory in two components are my little methods for lump-free gravy!
Simmer rissoles – As soon as the sauce comes as much as a simmer, gently place the rissoles in a cook dinner for five minutes till the sauce thickens into a skinny gravy and the rissoles end cooking by way of. Stir gently to verify the bottom doesn’t catch.

Objective thickness – Intention for the gravy to be thinner than you want, as a result of it is going to thicken shortly because it cools which is able to occur as you serve it, get the plate to the desk and yell for everybody to hurry up, get to the desk, it’s time to eat!

Serve over a starchy car of selection – mashed potato, plain rice or improve to Garlic Butter Rice In the event you’re doing the low carb factor, Cauliflower Mash is definitely very good (I do know, you’re doubtful, I used to be doubtful too however I’ve been transformed).

As for greens, it’s pictured with steamed broccolini tossed in a vinaigrette, not as a result of I used to be making an attempt so as to add a little bit of European aptitude to this good ole’ Aussie honest however as a result of it’s the dressing of the week. Listed below are the eight I rotate between as my standby dressings, all of them final two to 3 weeks in order that they’re useful to have within the fridge, able to seize when wanted.

Use for leafy greens, any uncooked chopped salads and likewise for cooked greens – makes any boring steamed inexperienced a lot extra attention-grabbing! – Nagi x

Watch learn how to make it

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