About this recipe:Traditional Australian rissoles based here on my grandmother's recipe. Beef mince rissoles and simple sauce make an easy midweek meal, easy to double up and freeze. I have served this simply with creamy mash, but it would be nice with fries or veg and salad also.
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Method Prep:20min › Cook:15min › Ready in:35min
In a large mixing bowl add the mince, garlic, onion, ketchup, herbs, breadcrumbs, salt, pepper and egg. Using your hands mix really well together.
Divide up the mixture into 8 equal portions and shape into a round rissole shape and flatten out slightly. Put on a plate, cover and chill until ready to cook.
Heat a little oil in a fry pan and cook the rissoles over a medium to low heat until cooked through - you may need to do this in two batches.
Meanwhile, prepare the sauce by adding the flour to a jug and bit by bit add the stock and wine, stirring well. (Don't worry if a few lumps appear from the flour as the sauce will be strained). Add the pepper and tomato puree, mix well and set aside.
Remove the rissoles from the pan and keep warm. Pour in the sauce and using a wooden spoon stir the sauce and heat through and thicken over low heat for approx 3 to 5 minutes. Strain the sauce and mix in the parsley if using. Pour over the rissoles and serve.
Nice beef...it shows when the elder ones gives us recipes. All meat should be cooked in non teflon pans and should be eaten with salads, to reduce cholesterol.
But the steps you need to take to do this recipe are indeed, a bit challenging. - 19 May 2011