1Place onion slices on bottom of slow cooker
2Make up gravy powder to instructions with cold water and pour over onions
3Sit raw rissoles on top and sprinkle with herbs
4Cook on low for 5-6hrs - you can gently turn half way if you are home to do so
5If you wish to thicken gravy you can gently remove the rissoles and keep warm while you reduce the gravy on searing mode or stovetop briefly over high heat or add a cornflour slurry to thicken.
6Serve with creamy mashed potato and steamed greens
1I use ready made, raw beef rissoles/meat patties from my butcher for this recipe. However if you love your own home made rissoles by all means make and use those in this dish. No need to pre brown/seal rissoles before slow cooking.
2I use a large tub of gravy which is 75g powder to 750ml water. If you are using a regular sachet gravy it usually makes 250ml of gravy so you'd make up 3 sachets. Be sure to make the gravy with cold tap water though as it will heat during slow cooking.
Submitted by Paulene Christie
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