Pub-Style Rissoles with Onion Gravy & Mash
There are some dinners that seem to belong to almost every Australian childhood. Rissoles are one of them. Every family has their own version, whether they're packed with vegetables, made with lamb, beef or pork, or held together with a handful of breadcrumbs and whatever herbs happened to be growing in the garden.
This is the version that’s familiar to me. I like adding a couple of beef sausages to the mince because they bring a little extra fat and seasoning without making the mixture feel too dry or fussy. Fresh herbs, a touch of smoked paprika & some Worcestershire sauce rounds everything out, while an onion gravy and some buttery mash turn a humble weeknight dinner into something that could easily belong on the specials board at your local pub in 1987.
Beef Rissoles
Serves 4 (or 2 with plenty of leftovers)
Ingredients
500g beef mince
2 thick beef sausages, casings removed
1 brown onion, finely diced or grated
1 large carrot, peeled and grated
3 cloves garlic, minced
1 tsp smoked paprika
1 handful fresh thyme and parsley, finely chopped
½ - to 1 cup of breadcrumbs (start with 1/2, but if you think they need to be firmer, add the full cup plus an egg)
A dash of Worcestershire sauce
Salt & freshly cracked black pepper
Olive oil, for frying
Method
Place the beef mince, sausage meat, onion, carrot, garlic, smoked paprika, herbs, breadcrumbs and Worcestershire sauce into a large bowl. Season generously with salt and pepper.
Mix everything together with clean hands until well combined, being careful not to overwork the mixture.
Divide into eight even portions and shape into thick rissoles.
Heat a splash of olive oil in a large frying pan over medium heat. Cook the rissoles for 4-5 minutes on each side, or until well browned and mostly cooked through. Set aside and keep warm while you make the gravy.
Onion Gravy
Ingredients
1½ cups water
2 tbsp Maggi gravy powder, mixed with ½ cup hot water
1 brown onion, finely sliced
¼ cup red wine
Method
Using the same pan, add the sliced onion and cook over medium heat until softened and lightly caramelised.
Pour in the red wine and simmer for a minute or two, scraping up any browned bits from the bottom of the pan.
Add the water and the prepared gravy mixture. Stir well and simmer for 5 to 10 minutes until the gravy has thickened. Add the rissoles back to the gravy to finish cooking.
Creamy Mashed Potato
Ingredients
3 large Sebago potatoes, peeled
100g butter
150ml warm cream
Salt & freshly cracked black pepper
Method
Cut the potatoes into even pieces and rinse under cold water.
Place in a saucepan of lightly salted water & bring to the boil. Cook until soft.
Drain well, then return the potatoes to the hot saucepan for a minute to allow any excess moisture to evaporate.
Mash until smooth before stirring through the butter and warm cream. Season generously with salt & pepper.
Serve the rissoles with a generous spoonful of your creamy mash, plenty of onion gravy, peas and a smattering of fresh parsley. Rissoles have been finding their way onto Australian dinner tables for generations and there's a good chance it'll still be there for generations to come.
