Rissoles with Red Onion Gravy

This one is a weeknight favourite. Unfortunately I don’t have a photo (yet) as we always seem to be “starving” and don’t stop to take a photo before demolishing the DB’s awesome garlic mash, rissoles and red onion gravy. Maybe next time……

This recipe is taken from Taste.com.au so you can go and see what their’s looks like if you need to see a pic in the meantime 🙂


500g beef or lamb mince
¾ cup fresh breadcrumbs
1 small brown onion, grated
2 confit garlic cloves, mashed (you can use fresh, crushed garlic)
2 tablespoons barbecue sauce
1 tablespoon Worcestershire sauce
1 egg, lightly beaten
1 tablespoon olive oil
Onion Gravy:
1 large red onion, halved, thinly sliced
2 teaspoons finely chopped rosemary leaves
1 tablespoon plain flour
2 tablespoons dry red wine
1 ¹⁄³ cups beef stock


Place mince, breadcrumbs, onion, garlic, sauces and egg in a large bowl. Season with salt and pepper. Mix well.

Roll mixture into golf ball sized portions. Flatten slightly and place on a large plate. Cover and refrigerate for 30 minutes.

Heat oil in a large frying pan over medium-high heat. Cook rissoles, turning,  until cooked through. Transfer to a plate, cover to keep warm.

Meanwhile, to make the red onion gravy. Heat a pan over medium heat. Add red onion. Cook, stirring occasionally, until golden brown. Add rosemary and flour. Cook, stirring, for 1 minute or until mixture bubbles and thickens. Add wine and stock. Cook, stirring, for 5 minutes or until sauce boils and thickens. Serve rissoles with gravy, garlic mash and your choice of greens.

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