Description
These classic Beef Rissoles with Gravy are juicy, flavorful patties made from ground beef blended with herbs, Parmesan, and Worcestershire sauce, pan-fried to a perfect golden brown. Served with a rich homemade beef gravy, this hearty dish is ideal for a comforting family meal and pairs wonderfully with mashed potatoes, steamed vegetables, or fresh salad.
Ingredients
Scale
Beef Rissoles
- 1 lb ground beef (80/20 for juicy rissoles)
- 1 small onion, finely chopped
- 1/2 cup breadcrumbs (preferably fresh breadcrumbs)
- 1/4 cup grated Parmesan cheese (optional, for added flavor)
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano (or mixed herbs)
- Salt and pepper, to taste
- 2 tablespoons olive oil (for frying)
Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon soy sauce (for added umami)
- Salt and pepper, to taste
Instructions
- Prepare the Beef Mixture: In a large mixing bowl, combine the ground beef, finely chopped onion, breadcrumbs, Parmesan cheese (if using), egg, Worcestershire sauce, garlic powder, dried oregano, salt, and pepper. Mix thoroughly but gently using your hands or a spoon to combine ingredients without overworking the meat to prevent toughness.
- Form the Rissoles: Divide the beef mixture into 8 to 10 equal portions depending on your preferred size. Roll each portion into a ball and then flatten slightly to create round or oval-shaped patties.
- Cook the Rissoles: Heat olive oil in a large frying pan over medium heat. When hot, add the rissoles carefully without overcrowding the pan—you may need to cook in batches. Fry each side for about 4-5 minutes until golden brown and the internal temperature reaches 160°F, ensuring they are cooked through.
- Drain the Rissoles: Remove cooked rissoles from the pan and place them on a plate lined with paper towels to absorb any excess oil.
- Make the Gravy: In the same pan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes while stirring constantly to form a smooth roux without lumps.
- Add the Broth and Seasonings: Gradually whisk in the beef broth to the roux, continuing to stir to prevent lumps. Add soy sauce, and season with salt and pepper to taste. Allow the gravy to simmer for 3-5 minutes until it thickens to your desired consistency. If it’s too thick, thin it out with a splash more broth or water.
- Serve: Plate the hot beef rissoles and either drizzle the gravy over them or serve it on the side for dipping. Complement the dish with sides like mashed potatoes, steamed vegetables, or a fresh salad for a fulfilling meal.
Notes
- Use fresh breadcrumbs if possible for a lighter, fresher texture in rissoles.
- Do not over-mix the beef mixture to keep the rissoles tender.
- Check the internal temperature of the rissoles to ensure they reach 160°F for safe consumption.
- Parmesan cheese is optional but adds a nice depth of flavor.
- The gravy can be adjusted in thickness by adding more or less broth.
- Rissoles can be cooked ahead and reheated gently in the oven or skillet.
