Craving a hearty homemade meal that feels like a warm hug? These Smothered Rissoles are just what you need! Tender beef patties are pan-seared to perfection, then simmered in a creamy mushroom gravy that’s rich, savory, and full of flavor. It’s an easy, family-style comfort dish that brings everyone running to the dinner table. Serve it with mashed potatoes, rice, or noodles—and get ready for clean plates all around.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Full of flavor: Juicy beef rissoles paired with a buttery, garlicky mushroom gravy.
- Simple ingredients: Everyday pantry staples come together for a show-stopping meal.
- Comfort food classic: Perfect for cozy dinners, Sunday lunches, or meal prep.
- Family favorite: Kids and adults alike will love the rich, homestyle flavor.
- Better than takeout: Homemade goodness with restaurant-quality results.
This recipe stands out because the rissoles are lightly browned first to lock in flavor, then slowly simmered in gravy until tender and juicy. It’s comfort food made easy!
Ingredients Needed
For the Rissoles
- ½ large onion, grated (helps keep the rissoles juicy)
- ½ cup panko breadcrumbs (or regular breadcrumbs)
- 500g (1 lb) ground beef
- 1 small zucchini, grated (adds moisture and hidden veggies)
- 1 small carrot, peeled and grated
- 1 large egg, beaten
- 1 garlic clove, crushed or finely grated
- ½ tsp dried thyme (optional)
- ½ tsp dried oregano (optional)
- ¼ tsp black pepper
- ¾ tsp kosher salt (use less if using table salt)
- 2 tsp Worcestershire sauce
For Cooking
- 2 tbsp olive oil
For the Mushroom Gravy
- 2 tbsp (30g) unsalted butter
- ½ onion, thinly sliced
- 2 garlic cloves, minced
- 200g (7 oz) mushrooms, sliced
- 3½ tbsp all-purpose flour
- 2 cups low-sodium beef broth
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 tsp Worcestershire sauce
To Serve
- Mashed potatoes, rice, or any starchy side
- Fresh parsley for garnish (optional)
How to Make Smothered Rissoles
Step 1 – Prepare the Rissole Mixture
In a large bowl, grate the onion and mix it with the breadcrumbs—this lets the crumbs soak up all that flavorful onion juice. Add the ground beef, grated zucchini, carrot, egg, garlic, herbs, salt, pepper, and Worcestershire sauce. Use your hands to mix until everything is well combined but not overworked (this keeps the patties tender).
Step 2 – Shape the Patties
Form the mixture into about 12 small patties (roughly ¼ cup each). Lightly press the center of each one to make a small dent—this helps them cook evenly without puffing up in the middle.
Step 3 – Brown the Rissoles
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook half the rissoles for about 1½ minutes per side, just until lightly browned but not fully cooked through. Set aside and repeat with the remaining batch using the rest of the oil.
Tip: Don’t overcrowd the pan—this ensures a nice golden crust instead of steaming the patties.
Step 4 – Start the Mushroom Gravy
Wipe out the skillet with a paper towel to remove burnt bits, but leave a little oil behind for flavor. Melt the butter over medium heat, then sauté the sliced onions for about 1 minute. Add the mushrooms and cook for 3–4 minutes, stirring occasionally, until they release their liquid and begin to brown. Stir in the minced garlic for the last 30 seconds.
Step 5 – Make the Roux
Reduce heat to medium. Sprinkle the flour evenly over the mushrooms and stir for 1 minute—it should form a thick, dry paste. This step helps the gravy thicken later.
Step 6 – Build the Gravy
Gradually pour in half of the beef broth while stirring constantly to dissolve any lumps. Once smooth, add the rest of the broth along with Worcestershire sauce, salt, and pepper. Bring to a gentle simmer.
Step 7 – Smother the Rissoles
Gently place the browned rissoles back into the pan, along with any juices from the plate. Simmer uncovered for 4–5 minutes, turning occasionally, until the gravy thickens slightly and coats the back of a spoon.
Visual cue: The gravy should be silky and pourable—not too thick. It will continue to thicken as it cools.
Step 8 – Serve and Enjoy
Serve your smothered rissoles over creamy mashed potatoes, spoon plenty of mushroom gravy on top, and garnish with fresh parsley. Comfort food perfection!
Serving and Storage Tips
- Serving ideas:
Pair with buttery mashed potatoes, rice, or egg noodles. Add a side of steamed green beans, peas, or roasted carrots for a balanced meal. - Storage:
Keep leftovers in an airtight container in the fridge for up to 3 days. - Reheating:
Warm gently on the stove over low heat or in the microwave. Add a splash of broth or water if the gravy thickens too much. - Freezing:
Freeze cooked rissoles and gravy together for up to 2 months. Thaw overnight before reheating.
H2. Helpful Notes
- Breadcrumb tip: Panko makes the rissoles extra light, but regular breadcrumbs work fine.
- Vegetable boost: Try swapping zucchini for finely chopped spinach or mushrooms for a twist.
- No beef? Substitute with chicken or turkey mince—just adjust cooking time slightly.
- Extra creamy gravy: Stir in a splash of cream at the end for a luxurious touch.
Smothered Rissoles
Ingredients
Method
- Step 1 – Prepare the Rissole Mixture: In a large bowl, combine grated onion and breadcrumbs. Add beef, zucchini, carrot, egg, garlic, herbs, salt, pepper, and Worcestershire sauce. Mix gently with your hands until just combined.
- Step 2 – Shape the Patties: Form into about 12 small patties (¼ cup each). Press a small indent in the center of each to help them cook evenly.
- Step 3 – Brown the Rissoles: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook half the rissoles 1½ minutes per side, until browned. Repeat with remaining batch. Set aside.
- Step 4 – Start the Mushroom Gravy: Wipe out the skillet, melt butter, and sauté onion for 1 minute. Add mushrooms and cook 3–4 minutes until browned. Stir in garlic and cook 30 seconds more.
- Step 5 – Make the Roux: Sprinkle flour over the mushrooms and stir for 1 minute to form a thick paste.
- Step 6 – Build the Gravy: Gradually whisk in half the broth until smooth, then add the rest with Worcestershire sauce, salt, and pepper. Simmer until slightly thickened.
- Step 7 – Smother the Rissoles: Return rissoles to the pan with any juices. Simmer uncovered 4–5 minutes, turning occasionally, until cooked through and gravy coats the back of a spoon.
- Step 8 – Serve and Enjoy: Serve over mashed potatoes or rice, spooning plenty of mushroom gravy on top. Garnish with parsley if desired.
Notes
Conclusion
If you’re after a meal that’s hearty, homey, and full of flavor, these Smothered Rissoles are it. With juicy beef patties simmered in rich mushroom gravy, it’s the kind of dinner that feels like a warm hug after a long day.
Tried this recipe? ⭐ Leave a comment and rating below—I’d love to hear how it turned out! Don’t forget to share your version on Pinterest or Facebook.
What do you like serving your rissoles with—mashed potatoes, rice, or something else? Tell me below!
Frequently Asked Questions (FAQ)
Can I use chicken or turkey instead of beef?
Yes! You can swap the ground beef for chicken or turkey mince. The texture will be slightly lighter, but still delicious.
Can I make this recipe gluten-free?
Absolutely. Use gluten-free breadcrumbs and substitute cornstarch for the flour when making the gravy.
Why did my gravy turn too thick?
It’s easy to fix! Just whisk in a little extra beef broth or water until it reaches your desired consistency.
Can I make the rissoles ahead of time?
Yes, you can shape the patties and refrigerate them (covered) for up to 24 hours before cooking.
How do I know when the rissoles are done?
They should be browned on the outside and cooked through in the center—use a meat thermometer to check that they reach 160°F (71°C).