Beef Rissoles with Easy Gravy Recipe

January 9, 2013 by

Towards the end of each fortnight, our grocery budget is starting to dwindle so it’s always the time we cook up cheap meals or try to use up anything in the fridge. If you don’t know what a rissole is, in Australia they are basically halfway between a meatball and a burger patty, and are most often served at barbeques. This recipe is delicious, hearty and well suited to the man in your household. I’ve also done a basic costing so you can see how cheap it is (and it would cost even less if you bought all the ingredients in bulk).

In any of my meatball or hamburger recipes I would usually add bread soaked in milk, but I didn’t have any so I just left it out. I only had one rissole break apart, so it’s up to you if you add bread or not. If you do, add 1 crustless slice soaked in milk.

You can double the recipe if you’re feeding more people, or would like more leftovers to take to work. They reheat and freeze well and you could package these up with a freezer-friendly side dish and the gravy for a homemade ready meal.

Serves 1-2 with leftovers

  • 500g regular beef mince ($3)
  • 1 brown onion, finely diced ($0.40)
  • 1 tablespoon tomato sauce/ketchup (pantry)
  • 1 tablespoon mustard (pantry)
  • 1 tablespoon Worcestershire sauce (pantry)
  • 1 tablespoon cream (optional, pantry)
  • 2 tablespoons flour (pantry)
  • 2 cups beef stock ($1.15)

I served this with mashed potato and steamed vegetables, but you could easily put them on burger buns for a rissole sandwich, or with mac’n'cheese or fries as a side with salad.

Combine the beef mince, onion, sauces and cream if using in a large bowl and mix well with your hands to combine. Form into 8 rissoles (make a large meatball then flatten it a bit) and cook in a bit of olive oil over medium heat for 5-7 minutes each side or until cooked through.

Once the rissoles are cooked, transfer them to a plate and cover with foil and a tea towel to keep them warm. Add the flour to the pan and whisk it into the oil and juices left by the rissoles. Cook for 2 minutes, whisking often, then add the beef stock. Continue to whisk until the flour dissolves then leave it on a simmer until thickened to your liking. Season with salt and pepper, to taste. If your gravy gets too thick, just thin it down with water or more stock off the heat.

 

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