Go Back
Smothered Rissoles

Smothered Rissoles

These Smothered Rissoles are pure comfort food — tender beef patties simmered in a rich, creamy mushroom gravy. With every bite, you get juicy, flavorful meat wrapped in silky, savory sauce. Simple to make, family-friendly, and incredibly satisfying, this is the ultimate homestyle dinner you’ll crave again and again.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Australian"
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Rissoles
  • 0.5 large onion grated
  • 0.5 cup panko breadcrumbs or regular breadcrumbs
  • 500 g ground beef
  • 1 small zucchini grated
  • 1 small carrot peeled and grated
  • 1 large egg beaten
  • 1 clove garlic crushed or finely grated
  • 0.5 tsp dried thyme optional
  • 0.5 tsp dried oregano optional
  • 0.25 tsp black pepper
  • 0.75 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 unsalted butter
  • 0.5 medium onion thinly sliced
  • 2 cloves garlic minced
  • 200 g mushrooms sliced
  • 3.5 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tsp Worcestershire sauce
To Serve
  • Mashed potatoes, rice, or noodles for serving
  • Fresh parsley optional garnish

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5 – Make the Roux: Sprinkle flour over the mushrooms and stir for 1 minute to form a thick paste.
  6. 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.
  7. 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.
  8. Step 8 – Serve and Enjoy: Serve over mashed potatoes or rice, spooning plenty of mushroom gravy on top. Garnish with parsley if desired.

Notes

Serving ideas: Pair with mashed potatoes, rice, or noodles, plus green beans or peas.
Storage: Refrigerate up to 3 days or freeze up to 2 months.
Reheating: Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
Tips: Use panko for lighter texture, add spinach instead of zucchini for variety, or stir in cream for a richer gravy.