Description
These Beef Rissoles with Gravy are juicy, flavorful patties made with ground beef, seasoned with herbs, spices, and Parmesan cheese, then pan-fried to perfection. Served with a rich, homemade beef gravy, this classic comfort food is perfect for a hearty family meal.
Ingredients
Scale
Rissoles
- 1 lb ground beef (80/20 for juicy rissoles)
- 1 small onion, finely chopped
- 1/2 cup breadcrumbs (preferably fresh breadcrumbs)
- 1/4 cup grated Parmesan cheese (optional, for added flavor)
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano (or mixed herbs)
- Salt and pepper, to taste
- 2 tablespoons olive oil (for frying)
Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon soy sauce (for added umami)
- Salt and pepper, to taste
Instructions
- Prepare the Beef Mixture: In a large mixing bowl, combine the ground beef, chopped onion, breadcrumbs, Parmesan cheese (if using), egg, Worcestershire sauce, garlic powder, oregano, salt, and pepper. Mix until just combined but avoid overworking to keep the rissoles tender.
- Form the Rissoles: Divide the beef mixture into 8-10 equal portions. Shape each portion into a ball and flatten slightly to form round or oval patties.
- Cook the Rissoles: Heat olive oil in a large frying pan over medium heat. Add the rissoles without overcrowding. Cook for 4-5 minutes per side until golden brown and cooked through (internal temperature 160°F). Remove and drain on paper towels.
- Make the Gravy: In the same pan, melt butter over medium heat. Stir in flour and cook 1-2 minutes to form a roux. Gradually whisk in beef broth, then add soy sauce. Season with salt and pepper. Simmer for 3-5 minutes until thickened, adding more liquid if needed for desired consistency.
- Serve: Serve the beef rissoles hot with the gravy drizzled on top or on the side. Pair with mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.
Notes
- Use 80/20 ground beef for the best juicy texture.
- Don’t overmix the beef mixture to avoid tough rissoles.
- You can make the rissoles smaller or larger depending on preference.
- The Parmesan cheese is optional but adds great flavor.
- If gravy is too thick, thin with additional beef broth or water.
- Check internal temperature of rissoles to ensure they’re fully cooked (160°F).
