There’s something incredibly satisfying about a plate of mushroom gravy smothered rissoles. It’s comfort food at its finest – juicy, flavorful meat patties seared to golden perfection and drenched in a creamy, savory mushroom sauce that begs to be soaked up with mashed potatoes or crusty bread.
Rissoles are essentially seasoned ground meat patties, and they’re a beloved staple in many Aussie and British homes. They’re budget-friendly, easy to make, and endlessly customizable. For this version, a mix of ground beef and pork creates a juicy base, while breadcrumbs, finely grated onion, garlic, herbs, and a splash of Worcestershire sauce add moisture and flavor. Form them into thick patties, then sear until deeply browned on the outside and tender on the inside.
But the real magic happens in the mushroom gravy. Start by sautéing mushrooms in butter until they’re golden and fragrant. Add garlic, thyme, and a sprinkle of flour to create a roux, then slowly whisk in beef stock. Let it simmer until thickened and glossy. For extra richness, finish with a splash of cream or a pat of butter. The earthy mushrooms combined with the rich, savory gravy elevate the humble rissole into something truly crave-worthy.
Once the rissoles are cooked through, nestle them back into the pan with the gravy and let them simmer together for a few minutes. This not only infuses the meat with flavor but also ensures every bite is tender and juicy.
Serve these mushroom gravy rissoles over creamy mashed potatoes, buttered noodles, or even rice. Add some steamed greens or roasted veggies on the side for a well-rounded meal.
Whether you’re cooking for your family or making extra to freeze for busy nights, this dish hits the mark every time. It’s warm, filling, and full of nostalgic flavors that bring comfort with every bite. A classic that deserves a spot in your regular dinner rotation.
Ingredients
- 250 g ground beef
- 1 small onion finely chopped
- 1 tbsp parsley chopped
- 1/4 cup breadcrumbs
- 1 egg lightly beaten
- 250 g mushrooms sliced
- 1 cup beef stock
- 2 tbsp flour all-purpose
- 2 tbsp olive oil for frying
- to taste salt and pepper
Instructions
- In a large bowl, combine ground beef, onion, parsley, breadcrumbs, and egg. Season with salt and pepper, then mix until well combined.
- Shape the mixture into small patties using your hands.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the patties for about 4-5 minutes on each side until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil and cook the mushrooms until they are brown and tender.
- Sprinkle the flour over the mushrooms and stir to coat the mushrooms evenly.
- Gradually pour in the beef stock, stirring continuously, until the gravy thickens.
- Return the rissoles to the skillet, smothering them with the mushroom gravy, and simmer for an additional 5 minutes.
- Serve hot, with a side of mashed potatoes or steamed vegetables if desired.
Nutrition
OMG, this was so good I ate it all! Even my kids liked it!
That’s awesome to hear! It’s always a win when the kids enjoy dinner too. 🥳
Tasty but feels like missing something… Maybe more spices? 🤔
I totally get what you mean! I added garlic powder and some paprika to mine, and it was super flavorful! 🌶️
Wow, this recipe is amazing! The rissoles came out perfectly! Will make again for sure!
Not the best I’ve made. The gravy was too thin for my liking. Might try again with less stock.
I dunno about using beef, tried it with turkey and it didn’t taste right. Maybe it just me.
Beef is more flavorful tho. Your turkey version might need more spices. Just saying.
I totally get you! Turkey can be tricky. Maybe try chicken instead? Just a thought!
I just can’t make rissoles right! 😩 But this recipe looks easy. I’ll give it another go!
Hang in there! Rissoles can be tricky, but this recipe seems straightforward. You got this! 🍽️
Nice! 🍄🍖 What could be better than meat smothered in gravy? I loved it!
Totally agree! The gravy just makes everything better. Can’t wait to try this out tonight!
Very delicious gravy! I could eat it with anything! Thanks for sharing!
I had a tough time making the patties. They kept falling apart! Any tips?
Pretty tasty and straightforward. I used more onions than “small” (oops) but it still worked. Next time I’ll add a pinch of garlic powder to bump the flavor.
meh, I dunno. My patties fell apart a bit and the gravy was thinner than expected. Maybe I’m just not a skillet wizard 😅
This turned out so comforting! The mushroom gravy is legit—thick, savory, and the rissoles stayed juicy. I served it with mashed potatoes and it was a hit.
Not bad, but my gravy turned a little lumpy even though I stirred. I think I added the stock too fast. Still ate it with mashed potatoes anyway—would try again carefully.
Pretty good, but I think 4-5 minutes per side was a bit short for my patties (they were thicker). I added a couple minutes and it was perfect after that.
That makes sense—patties thicker than the recipe’s “small” ones definitely need longer. Glad you dialed in the timing and nailed it!
Good idea, but I think the flour amount could vary. I had to add more stock because mine got too thick after simmering. Still tasty though.
Mushrooms don’t belong in gravy, sorry. Also I overcooked the patties by like 2 minutes and they dried out. Wouldn’t make again.
I was skeptical… but wow. Quick and hearty. The smell while simmering mushrooms is unreal. 10/10 for me.
Easy enough for a weeknight, and the flavors match the effort. I added a tiny splash of Worcestershire because why not, and it really rounded it out.
Yes!! This is exactly the kind of weeknight comfort food I love. I bet the Worcestershire adds that extra savory depth.
I tried something similar once and it was good, but my gravy never really thickened. Did you whisk the flour in before adding the stock, or just sprinkle it? Could be my mushrooms were too watery.
I’m not convinced about the breadcrumbs + egg ratio. Mine felt a tad dense, like meatloaf, not really rissoles. Flavor was okay, just not the vibe I wanted.
Yeah I can see that—4-5 min per side + that binder ratio could absolutely make them tighter, more “meatloaf-y” if the mix isn’t super airy. I’ve had better luck adding a splash more beef stock or letting the patties rest 5 minutes before frying.
Huh, my rissoles turn out great with the egg + breadcrumbs. Maybe your mix was packed too hard? Try mixing gently and not overworking it. Also, 1/4 cup breadcrumbs for 250g beef might be a little low or high depending on brand—are you using fresh/Italian seasoned or plain?
I followed it but my gravy turned out lumpy even though I kept stirring. Next time I’ll whisk the flour into the mushrooms a little more carefully. Flavor was still decent though.
Maybe your mushrooms were too dry or the heat was too high when you sprinkled flour. I usually stir mushrooms until they’re shiny/wet, then turn heat down to medium-low before adding flour. Also if you don’t sift flour it clumps… I don’t always have patience 😅
Ugh that sucks—lumpy gravy is usually the flour clumping when it hits too fast. Next time whisk the flour + a splash of stock first (make a little slurry) then pour it in slowly while stirring like you did. Glad the flavor still came through though!
Made this last night and it absolutely hit the spot. The mushroom gravy is super comforting—mine thickened perfectly and the patties stayed juicy. Great weeknight meal.
Mine was tasty but the gravy got a bit lumpy even though I stirred continuously. Next time I’ll whisk the flour with a bit of stock first—lesson learned.
Rissoles were good, but 4-5 minutes per side felt a little short for my pan thickness. I had to cook longer to be sure. Otherwise flavor was solid.
Made these last night—so comforting. The mushroom gravy is the star, and the patties held together nicely. I simmered a bit longer and it got even thicker. Will definitely do again!
Love hearing that! The extra simmer really does help the gravy get that nice thick, silky feel. 😋
I love mushrooms, but this was kinda bland for me. Like… it needed more salt/pepper or something acidic. Also breadcrumbs seem fine, just wished for more bind.
This was surprisingly easy and flavorful. My patties held together well, and the gravy thickened nicely. Next time I’ll chop the onion a little finer.
I feel like 1/4 cup breadcrumbs + 1 egg is too little binder? Mine felt kinda soft before cooking, but still held together. Not bad though.
This sounds good but I’m not sure about the breadcrumbs + egg ratio—mine felt a little dry, like a burger that forgot its sauce. Maybe use fewer breadcrumbs? Still edible.
Good call—breadcrumbs + egg can definitely swing the moisture. I’d try using a bit less breadcrumbs or one extra beaten egg, and don’t overmix the meat.
Mine came out juicy as written, but I did pack the patties lightly (not hard) and cooked just until browned. If yours was dry, maybe the pan heat was too high or they stayed too long.
Made this last night—so comforting. The mushroom gravy really elevates the rissoles, and the texture came out perfect. I used a bit more pepper and it was chef’s kiss.
I tried something similar but my “gravy” turned out kinda lumpy. Think I overdid the flour step? Also, do you let the mushrooms brown hard before adding flour?
Yesss—mushroom gravy is the whole point 😄 Glad it came out perfect for you!
uhhh i followed it but my gravy never thickened??? maybe i cooked the mushrooms too long. Still ate it, but it was more like soup than gravy lol.