Crispy on the outside and moist in the middle with sticky bits of onion and rich gravy these rissoles are definitely an old Aussie favourite.
Rissoles in onion gravy
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 750g beef mince
- 1 cup fresh breadcrumbs
- 1 small brown onion, grated
- 2 garlic cloves, crushed
- 2 tbsp barbecue sauce
- 2 tbsp tomato sauce
- 1 tbsp Worcestershire sauce
- 1 egg, lightly beaten
- 1 tbsp olive oil
- 1 potato grated
- 1 carrot grated
- Salt & pepper
- Onion Gravy
- 2 medium brown onions, halved, thinly sliced
- 100g Maggie rich gravy mix
Instructions
- Place mince, breadcrumbs, onion, garlic, sauces and egg in a large bowl. Season with salt and pepper. Mix well. Roll mixture into 8 balls. Flatten slightly and place on a large plate. Cover. Refrigerate for 30 minutes.
- Heat barbecue on medium heat. Cook rissoles on either side for 5 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
- Meanwhile, make onion gravy: Heat pan over medium heat. Add onion. Cook, stirring occasionally for 5 minutes or until golden brown. Combine 1L of water to gravy mix until free of lumps. Add to pan with onions until gravy thickens. Place rissoles in gravy and simmer for 5 minutes. Serve rissoles on a bed of mashed potatoes.
