A very English dish, made the Aussie way, into an Australian favorite by a West Indian in this instance.
Made with a combination of sausage mince and lean beef mince, fried and then stewed in a rich gravy.
250g beef mince
3 beef sausages
1/2 cup Bread crumbs
2 tbsp Milk
2 Tsp Garlic powder
1 Tbsp Onion powder
Salt and pepper to taste
1 tsp Paprika
1 Tbsp Thyme
Take the skins off your beef sausages, combine all your ingredients into a bowl to make your Rissole meat mince mixture.
Mix the mince with your hand but don’t overwork it. If over worked, the texture of your Rissoles with not be as nice.
Shape your meat ball patties into your desired shape and size, usually shaped like small burgers. This should make 6 Rissoles. Place on a dish and refrigerate for 30 minutes to set.
1/2 Diced brown onion
200g Diced button mushrooms
3 cloves diced garlic🧄
2 tbsp All purpose flour
2 Tbsp Oil
2 Tsp Tomato paste
Fry your Rissoles in a sauce pan, use a shallow amount of cooking oil and medium heat. Remove most of your oil to sauté’ your onions and mushrooms till soft in a little left over oil.
Add your diced garlic and continue to sauté. If your mixture dries up, add some more oil. Sprinkle your all purpose flour over this mixture, fry off the flour and mix to form a roux. Add your tomato paste and fry that off in the mixture; this should make a thick roux. Add your beef stock, you will see the sauce start to form and thicken, if it is too thick add more water or stock. Mix this sauce till all lumps are gone. Taste, add salt and pepper to your taste and you have a rich thick gravy.
Add your fried rissoles to the gravy to stew for 7 minutes.
Serve with a creamy mash potato and peas