These were really fantastic rissoles that need to cook gently and the mushroom sauce is quite unlike any I have tried before. The mushrooms are only put in right at the end with the spring onions so you get the wonderful rissole and fresh sauce flavor that is an amazing combination. (Serves 4)
What you need
750g lean beef mince
1 onion finely chopped
1 carrot grated
palm of fresh chopped thyme
2 teaspoons crushed garlic
2 eggs beaten
1/2 cup flour
2 or 3 tablespoons butter
1 tablespoon oil
4 tablespoons butter
1/3 cup flour
1/3 cup red wine
2 cups beef stock
6 spring onions chopped
125g button mushrooms chopped small
Mix all of the ingredients for the rissoles except the flour together until well combined.
Place the flour on a plate for coating.
Divide the mixture into 8 portions and create small burger shapes.
heat the butter and oil together in a pan on a medium heat and coat each rissole in flour before frying to a golden brown on each side. This should take about 8 minutes or so on each side. Fry gently and you will get a beautiful golden brown rissole.
While you are frying the rissoles, make the mushroom sauce by melting the butter in a pot on a medium heat, add the flour and stir until the flour begins to brown slightly.
Add the wine and stock and stir constantly until the sauce is thick and begins to boil. add the spring onions and mushrooms and allow to simmer for 2 or 3 minutes.
By now your rissoles are done and ready to serve with the sauce.
Serve with a salad or some nicely roasted vegetables and boiled baby potatoes that have been tossed in butter with a little parsley.