Submitted by Katherine Willis
Beef rissoles in gravy
Serving: 4
Ingredients
- Rissoles:
- 600g beef mince
- 1 onion (grated)
- 1 egg
- 1/2 cup breadcrumbs (I use Panko)
- Parsley
- Sprinkle of curry powder
- Salt/pepper
- Gravy:
- 3tbs flour
- 1tbs beef stock powder
- A dash of Parisian browning essence.
- 2 cups of water
Instructions
- Mix all the rissoles ingredients together.
- Roll into 8 balls and flatten slightly.
- Place in the bottom of the slow cooker.
- Put all ingredients for the gravy in a jug and whisk together.
- Pour over the rissoles.
- Cook on low for 6hours on low.
- If able turn the rissoles over mid way.
- I would like to thank my mother in law (mum) Sue, for sharing this recipe with me. Without it l would not have not had such a tasty recipe to experiment with and to share with others xx
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Hiya! Just wondering what Parisian browning essence is please 🙂
Its like a food colour. Used for making things look brown. Commonly used when making fruit cakes. It has no flavour.
am making this tonight, cant wait to eat it!!!!
Thanks for the recipe, I added grated carrot and zucchini to mine and instead of browning essence I added a splosh of soy and Worcestershire sauce to the gravy, I cooked for about 2 hours on high and an hour on low, very tasty with veg
I added grated carrot and zucchini to the rissoles and instead of browning essence I added a splosh of soy and Worcestershire sauce to the gravy, very nice old fashioned food!
amazing! i added soy and Worcestershire sauce too. no Browning essence.
amazing!!
I made these tonight, didn’t have stock powder so I used stock cubes crumbled and dissolved into the gravy. It was a little salty but with mashed potato it was really yummy. Didn’t use Parisian browning essence either! Next time I would double the gravy. 🙂
Tasted great. Even my 1.5 year old loved it. She ate most of hers and usually hardly eats anything!
Parisian browning essence can be found with the food colorings in the cake making section of most supermarkets.
I followed this recipe to the letter but the rissoles broke up a bit & the gravy resembled savoury mince. Nobody complained & it tasted good but was a bit disappointed.
do you brown the rissoles first or just put them in the slow cooker uncooked ?
This recipe does not brown first. I never brown them in my rissole recipes either 🙂
alternative to using bread crumbs??? or a way to use less ?
Did you the Panko crumbs instead of regular 🙂