Herbed Rissoles With Mushroom Sauce
photo by Boomette
- Ready In:
- 40mins
- Ingredients:
- 15
- Yields:
-
8 rissoles
- Serves:
- 4
ingredients
- 750 g extra lean ground beef
- 1 medium onion, finely chopped
- 1 medium carrot, grated
- 1 medium hot pepper, seeded and chopped finely
- 2 teaspoons fresh thyme leaves
- 2 garlic cloves, crushed
- 2 eggs, beaten lightly
- 1⁄2 cup all-purpose flour
- 30 g butter (1-2 tbsp)
- 1 tablespoon vegetable oil
-
MUSHROOM SAUCE
- 1⁄3 cup all-purpose flour
- 1⁄3 cup red wine
- 2 cups beef stock
- 6 green onions, chopped finely
- 125 g white mushrooms (2 cups approx)
directions
- Combine ground beef thru egg in medium bowl, mix well with spoon.
- Divide and roll mixture into 8 equal balls, flatten slightly into rissole shapes.
- Place flour in bowl, toss rissoles in flour, shake off excess flour.
- Heat butter and oil in frying pan over medium heat, add rissoles, cook for about 10 min on each side; drain on absorbent paper.
- MUSHROOM SAUCE.
- measure approx 4 tbsp of pan drippings into small saucepan, stir in flour, stir constantly for 1 min until flour browns slightly.
- Gradually stir in combined wine and stock, stir constantly until sauce boils and thickens.
- Add green onions and mushrooms to sauce, simmer for 2 minutes.
- Place rissoles on serving plates, pour sauce over rissoles and serve with vegetables of your choice.
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Reviews
-
Tasty vegie pack rissoles with a nice mushroom sauce. The cooking time for the rissoles was perfect, though I did scale if back for 3 serves (6 rissoles) and they were very filling). I did need to add an extra 1/4 cup of liquid to the mushroom sauce or it would have been too thick though we prefer a slightly runny sauce, would just use about 1/2 as much flour next time. Make sure you have buttered bread to soak it up or mashed potatoe like we did. Thank you Deantini, made for Photo Tage Game. UPDATE - There was quite a bit of the mushroom sauce left but it heated up well and the DM and I enjoyed on some buttered toast for breakfast.
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Very tasty rissoles - really liked the inclusion of thyme (I also added rosemary and sage as I love that blend together) and garlic and absolutely loved the sauce which was really close to a mushroom sauce I used to make regularly decades ago but which I haven't made for ages and have consquently forgotten the recipe for. I minced the onion, carrot and garlic and omitted the hot pepper as I have zero tolerance of anything hot and spicy. I used baby carrots which added a touch of sweetness. We enjoyed these with Recipe #264643. Thanks for sharing this yummy recipe, Deantini! Made for Went to the Market Tag.
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RECIPE SUBMITTED BY
Deantini
Canada