Back to Recipe Menu

Beef rissoles with mustard gravy

Method

  • Heat a little oil in a heavy-bottomed pan and gently sauté 1 onion and 2 garlic cloves until tender. Remove and wipe out the pan. 
  • Then mix together the sautéed onion and garlic with the mince, yoghurt, paprika, chilli paste, cumin, parsley and a decent amount of seasonings until well combined.
  • Form the mixture into rissoles. Then lightly flour and seal on both sides in a thin layer of hot oil, in batches over a medium heat.
  • To make the gravy, add a little fresh oil to the pan, if needed, and gently sauté the remaining onion and garlic with the mushrooms until tender, stirring and scraping the bottom of the pan as you do so. 
  • Then add 1 heaped tbsp flour and gently cook, continually stirring until well combined. 
  • Pour in 2 cups stock with the tomatoes, Worcestershire, mustard and seasonings. Stir well and cook until thickish. Taste for seasoning. 
  • Then carefully return the rissoles to the pan in one layer, turn the heat down a little and gently simmer to finish the cooking process.
  • Serve on a bed of mash with your favourite green vegies on the side.

Ingredients

  • olive oil
  • 2 large onions, finely chopped
  • 4 garlic cloves, crushed
  • 500 gm lean minced beef
  • 1/3 cup plain yoghurt
  • ½ tbsp paprika
  • ½ tbsp chilli paste
  • ½ tbsp ground cumin
  • 3 tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • 1 cup plain flour
  • 6 button mushrooms, sliced
  • 2-3 cups chicken stock
  • ½ can diced tomatoes, drained a little
  • a good splash of Worcestershire
  • 2-3 heaped tspn mustard

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm