Beef And Bacon Rissoles With Gravy Recipes

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BEEF RISSOLES AND MASH



Beef rissoles and mash image

A simple family favourite - you can't go past these classic beef rissoles with a pile of buttery mash, a side of beans and a drizzle of gravy.

Categories     Main, Midweek Dinner, Workday lunches

Time 25m

Yield Serves 4

Number Of Ingredients 9

500 gram lean beef mince
1/2 cup fresh breadcrumbs
1 red onion, grated
1 egg
2 tablespoon chopped flat-leaf parsley, plus extra to serve
1 tablespoon barbecue sauce
1 clove garlic, crushed
1 tablespoon olive oil
mashed potato (see tip), green beans, gravy, to serve

Steps:

  • In a large bowl, combine mince, breadcrumbs, onion, egg, parsley, barbecue sauce and garlic. Season to taste. Shape mixture into 8 even-sized flattened rissoles. Place on a baking tray and chill 15 minutes.
  • Heat oil in a large frying pan on medium. Cook rissoles 4-5 minutes each side until golden and cooked through. Drain on paper towel.
  • Serve with mashed potato, green beans (or other vegetables) and gravy of your choice. Sprinkle with extra chopped parsley.

Nutrition Facts : ServingSize Serves 4

RISSOLES!



Rissoles! image

Recipe video above. Plump, extra juicy, extra tasty rissoles - an Aussie favourite! I usually make Beef Rissoles but these can be made with lamb, pork, chicken or turkey. Makes 10 - 12 rissoles. (PS For those who are unfamiliar with rissoles, they are basically squashed meatballs! A classic Aussie family favourite :) )

Provided by Nagi

Categories     Main

Time 30m

Number Of Ingredients 13

1 small brown onion
1/2 cup panko breadcrumbs ((or normal))
500 g / 1 lb beef mince ((ground beef) (Note 1))
1 small zucchini
1 small carrot
1 egg
1 large garlic clove (, minced)
1/2 tsp dried thyme
1/2 tsp oregano ((or sub with other favourite herbs))
1/2 tsp each salt and pepper
2 tsp Worcestershire Sauce
1 - 2 tbsp oil
Tomato Ketchup!

Steps:

  • Grate the onion into a large bowl using a box grater (see video). Add panko, mix briefly to coat in the onion juices.
  • Grate zucchini and carrot into the bowl. Add remaining Rissoles ingredients. Mix well. Scoop up about 1/4 cup of mixture, form a 1.7cm / 2/3" thick pattie. Indent the middle slightly (Note 2, see photos in post). Repeat with remaining mixture - you should make 10 - 12.
  • Heat oil in a skillet over medium heat. Add half the patties and cook for 4 minutes or until dark golden. Press LIGHTLY with spatula, if you press hard, you'll press the juices out!
  • Flip and cook the other side for 3 - 4 minutes until golden.
  • Transfer to plate, repeat with remaining rissoles.
  • Serve with tomato ketchup!

Nutrition Facts : ServingSize 38 g, Calories 357 kcal, Carbohydrate 12 g, Protein 29 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 122 mg, Sodium 489 mg, Fiber 2 g, Sugar 4 g

BEEF AND BACON RISSOLES WITH GRAVY



Beef and Bacon Rissoles With Gravy image

Make and share this Beef and Bacon Rissoles With Gravy recipe from Food.com.

Provided by Random Rachel

Categories     Lunch/Snacks

Time 25m

Yield 8 rissoles, 4 serving(s)

Number Of Ingredients 13

2 slices bacon, chopped finely
1 lb ground beef
1 cup breadcrumbs
1 egg
3 green onions
1/4 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon Worcestershire sauce
2 tablespoons barbecue sauce
1 tablespoon canola oil
1 tablespoon Dijon mustard
2 cups beef stock
1 1/2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Cook bacon in a large non-stick frying pan over medium-high heat until crisp. Remove from heat.
  • Using your hands, combine bacon, beef, breadcrumbs, egg, finely chopped green onions, parsley, Worcestershire sauce and half the barbecue sauce; mix well. Shape mixture into eight rissoles (small patties.).
  • Heat oil in the non-stick pan over medium heat. Cook rissoles until browned on both sides and cooked through. Remove from pan, cover to keep warm.
  • Drain any excess oil from pan, add mustard, stock and remaining barbecue sauce; bring to the boil. Combine cornstarch and water, stir into gravy and cook until gravy thickens.
  • Serve rissoles with gravy, cabbage mash, and cooked greens.

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BEEF AND BACON RISSOLES WITH GRAVY AND CABBAGE MASH ...
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2014-08-29 Beef and bacon rissoles with gravy and cabbage mash. 1. Cook bacon in a large non-stick frying pan over medium-high heat until crisp. Remove from heat. 2. Using your hands, combine bacon, beef, breadcrumbs, egg, green onions, parsley, worcestershire sauce and half the barbecue sauce; mix well. Shape mixture into eight rissoles.
From womensweeklyfood.com.au
Cuisine Modern Australian
Category Midweek Dinner
Servings 4
Total Time 35 mins
  • Using your hands, combine bacon, beef, breadcrumbs, egg, green onions, parsley, worcestershire sauce and half the barbecue sauce; mix well. Shape mixture into eight rissoles.
  • To make cabbage mash, boil, steam or microwave potato until tender; drain. Return potato to pan and mash with cream or milk and butter until smooth. Stir in cabbage and green onions.
  • Heat oil in the same non-stick pan over medium heat. Cook rissoles until browned on both sides and cooked through. Remove from pan, cover to keep warm.


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  • Very finely chop 1 onion quarter and place in a large bowl with mince, garlic, Worcestershire and tomato paste. Season with salt and freshly ground black pepper, then use hands to combine well. Divide mixture into 8 even portions. Roll each into a ball, then flatten slightly to form a rissole.
  • Heat oil in a non-stick frying pan over medium heat. Slice remaining onion quarters and cook, stirring, for 10 minutes. Remove and set aside. Add rissoles and cook 7 minutes each side or until browned. Transfer to a warm plate, covering to keep warm.
  • Sprinkle flour into pan and stir over medium-low heat for 1 minute. Remove pan from heat, then gradually add stock, stirring, until smooth. Return onions and cook, stirring, until mixture boils and thickens.
  • Meanwhile, cook potatoes in a large saucepan of boiling water for 10 minutes. Add cauliflower and cook for a further 5 minutes. Drain, return to pan, mash well, then stir in parmesan. Add milk, beating in with a wooden spoon. Season with salt and freshly ground black pepper. Serve rissoles with onion gravy and mash.


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2010-12-31 Cook flour in same pan, stirring, until mixture browns and bubbles. Gradually stir in stock; cook, stirring, until gravy boils and thickens, strain into large heatproof jug. Serve rissoles with gravy.
From foodtolove.co.nz
Cuisine Modern Australian
Category Midweek Dinner
Servings 4
Total Time 40 mins
  • Heat oil in large frying pan, add onion, garlic and bacon; cook, stirring, until onion softens. Remove from pan; cool. Drain excess fat from pan.
  • Combine onion mixture, beef, egg, breadcrumbs, carrot and parsley in medium bowl; shape mixture into eight patties.
  • Cook patties in same heated pan about 15 minutes or until browned and cooked through. Remove from pan; cover to keep warm. Reserve pan with drippings.
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BEEF AND BACON RISSOLES - CLAIRE K CREATIONS
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2019-09-18 Beef and Bacon Rissoles. Beef and bacon rissoles . I’m still experimenting with mince recipes to use the four kilograms I got on sale for $3.99/kg at Super Butcher a few weeks ago. It was such a fantastic bargain I had to buy as much as I could fit in my freezer. I’ve already made mince wellington, speedy stir-fry and party pies which all turned out well. My latest new mince recipe …
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Reviews 2
Estimated Reading Time 3 mins
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  • Heat 2 tsp of oil in a large frying pan over moderate heat. Add onion and garlic and cook, stirring, for about five minutes then remove it to cool.
  • Combine mince, breadcrumbs, egg, parsley and onion mixture (and mushrooms and carrots if you're using them). Season with salt and pepper. Shape mixture into 8 patties and wrap bacon pieces around them.
  • Heat the remaining oil in the same pan and cook patties, seam side down for 4 minutes each side or until browned. Transfer to prepared tray and bake for about 5 minutes.


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2011-09-30 2. Combine beef mince, breadcrumbs, egg, parsley, worcestershire sauce and barbecue sauce and bacon mixture in large bowl; shape into eight rissoles. 3. Cook rissoles in same oiled pan, in batches, until cooked through. Serve rissoles with gravy …
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Servings 4
Total Time 25 mins
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  • Combine beef mince, breadcrumbs, egg, parsley, worcestershire sauce and barbecue sauce and bacon mixture in large bowl; shape into eight rissoles.
  • Cook rissoles in same oiled pan, in batches, until cooked through. Serve rissoles with gravy and combined mashed potato and shredded cabbage, if you like.


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4.3/5 (3)
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Category Appetizer, Main Course
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  • In a large mixing bowl, add all ingredients for the rissoles. Blend it with your clean hands or using a wooden spoon. Don't over mix; it'll make your rissoles tough. Use wet hands to form six patties.
  • Heat the oil in a frying pan over medium-high heat. Add rissoles; fry for 4 to 5 minutes on each side or until cooked.
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BEEF AND BACON RISSOLES WITH GRAVY AND CABBAGE MASH
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