Rissoles in a Tasty Tomato Gravy
Beef rissoles slow cooked in a rich tomato gravy. Beautiful served with potato mash and steamed vegetables.
Equipment
- 5L slow cooker
Ingredients
- 16 beef rissoles (see note)
- 420 mls tomato soup condensed (nothing added to it)
- 1 tsp curry powder - I use Keen's brand
- 2 tbsp Worcestershire sauce
- 1/3 cup fruit chutney - I use Rosella brand
- 2 tbsp dry gravy powder - I use Maggi Rich gravy
- 1/2 punnet of solanato tomatoes, sliced. (approx 100gm) - These are little grape shaped mini tomatoes the size of cherry tomatoes. You could also use cherry tomatoes instead.
Instructions
- Add raw rissoles to slow cooker.
- Combine all other ingredients (except tomatoes) and pour over rissoles
- Scatter tomatoes on top.
- Cook on low for 5hrs.
- Beautiful served with potato mash and steamed vegetables.
- Notes: For any international members who may note be familiar with a rissole, think of large, slightly flattened meatballs made from minced beef. This recipe would also work with meatballs, just reduce to 4hrs. I used ready made rissoles (2 trays of 8). However if you prefer you could certainly make your own favourite home made version then proceed with the recipe after that. For smaller families you could also half the number of rissoles to 8 to serve 4 (then save the extra yummy gravy for another meal the next night)
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