Rissoles in Mushroom Gravy

Hello Dear Reader,

I don't know why, but I have been craving more homely meals of late and when I read about the idea for this recipe, I thought mmm, I really feel like that now, even though it is hot as the surface of the sun at the moment. I know we should be eating light, but sometimes your body tells you, I need this and I need it now.

So, on Sunday afternoon, after sewing for a good part of the day, I got into the kitchen, popped the fan on gale force and made these beaut little rissoles and the very best mushroom gravy. Of course you can't have mushroom gravy without buttery mashed potatoes so those were made too.

It is super simple to make and family friendly too, you could easily make a double quantity and freeze the second portion for when life gets busy. There are no fancy ingredients either, just humble homely and delicious food.

Ingredients for Rissoles in Mushroom Gravy, clockwise from top right-350 grams of mushrooms, sliced, 1 onion, finely chopped, 1 cup of water, 1/3 cup breadcrumbs, 1 egg, 2 large or 3 small cloves garlic, grated on a microplane, 1 beef stock cube, 40 grams of butter, 50 grams of plain flour, 500 gram of lean beef mince, 5 teaspoons Dijon mustard (3 teaspoons for the rissoles and 2 teaspoons for the mushroom gravy), 2 tablespoons tomato sauce, 2 1/2 teaspoons Worcestershire sauce (1/2 teaspoon for the rissoles and 2 teaspoons for the mushroom gravy) salt and pepper to taste and 2 cups beef stock (I use Massel Stock Cubes)

In a large, non stick, heavy base fry pan, add a splash of oil and sauté the onions and garlic until transparent, remove from pan and set aside

To the same frypan, sauté mushrooms in batches until golden and softened, don't over crowd the pan as they will stew rather than sauté. Doing it this way you end up with loads more flavour. I don't use oil to sauté the mushrooms. Add sautéed mushrooms to the same bowl as the onions and set aside till needed

In a bowl combine the mince, 3 teaspoons Dijon, 1/2 teaspoon Worcestershire sauce, Tomato sauce, crumbled stock cube, breadcrumbs, egg and salt and pepper

Gently mix to combine

Heat another splash of oil in the same frypan, on medium heat, form medium sized rissoles and add to pan as you go

Fry until golden brown on one side then flip and brown the other side as well, remove from pan and set aside

Using the same frypan (don't wipe it out, it's all flavour) melt the butter, on medium heat, scraping all the goodness from the bottom of the pan

Sprinkle in the flour 

And cook out the flour for about a minute, stirring the roux the whole time

Now add the beef stock, whisking as you add it

Keep whisking until bubbling the thickened

Add back the previously sautéed onion and mushroom mixture 

And stir in all that gorgeous flavour 

Return browned rissoles to the pan of gorgeous mushroom gravy and let bubble away on medium-low heat for 10 to 15 minutes 

Sprinkle over chopped parsley and serve with buttery mashed potato and green veg of choice

Oh my, just so yummy.

What have you been cooking and eating in this crazy heat? And for readers on the other side of the world, what are you making for dinners when it's just so cold outside?

Have a lovely day.

2 comments

  1. It is cold in the UK at the moment but nothing like as bad as it is in the US and Canada. Last night I made a sausage hotpot, lots of lovely veg in it including butter beans and topped with crispy golden potatoes. Comfort food for us in this season.

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    1. Hi Penny, glad you’re fairing better than the US and Canada, wild weather wise. I was reading a post from the Frugalwoods, who live in Vermont, what they need to do so they can drive their cars up their long driveway and around their property, it’s an interesting read. I love the sound of your sausage hot pot, a lovely all in one meal, it would certainly warm your toes. Have a lovely day.
      Fi

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