Beef Rissoles with Mushroom and Bacon Sauce

    35 minutes

    Beef rissoles (or meatballs) cooked in a rich mushroom and bacon sauce are a firm favourite in our house! Serve with mashed potato and steamed greens.

    18 people made this

    Serves: 4 

    • 600g beef mince
    • 1 egg, beaten
    • 1/2 cup breadcrumbs
    • 1 tablespoon tomato sauce
    • 1 tablespoon Worcestershire sauce, divided
    • 1 teaspoon garlic salt
    • 2 tablespoons olive oil, divided
    • 1 brown onion, finely chopped
    • 2 cloves garlic, crushed
    • 100g button mushrooms, sliced
    • 3 rashers bacon, finely chopped
    • 2 tablespoons plain flour
    • 1 cup beef stock

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Combine mince, egg, breadcrumbs, tomato sauce, half the Worcestershire sauce and the garlic salt in a bowl; shape mixture into 12 rissoles.
    2. Heat half the oil in a large frying pan over medium heat. Add rissoles and cook for 3 minutes on each side or until browned; transfer rissoles to a plate lined with paper towels.
    3. Heat remaining oil in same pan; add onion, garlic, mushrooms and bacon. Cook, stirring, for 5 minutes or until bacon is crisp. Stir in flour and cook for 2 minutes or until lightly browned. Gradually stir in stock and remaining Worcestershire sauce; bring to the boil and simmer for 1 minute.
    4. Add rissoles and simmer for 3 to 4 minutes or until rissoles are cooked through and gravy has thickened slightly. Serve rissoles topped with gravy.

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