Rissoles with Onion Gravy

Cook Time 45 minutes

Servings 4

Ingredients

1 tbsp extra virgin olive oil 

600g beef mince 

80g unsalted butter

2 onions, sliced

2 garlic cloves, minced 

2 sprigs of thyme

3 tbsp plain flour

1 tsp Worcestershire sauce

500ml beef stock

Salt and pepper

Mashed potatoes, to serve

Steamed greens to serve

Method

Season the mince with salt and pepper and divide into 8 portions. Roll into rissoles. Heat a large pan over a medium to high heat and add the oil. Sear the rissoles for 2 minutes on each side or until golden and cook to your liking. Remove from the pan and keep warm.

Add butter to the pan then fry the onions with the thyme until golden brown. Add the garlic. Whisk in the flour and cook for a minute before adding the stock and Worcestershire sauce. Season with pepper and a pinch of salt if it is needed. Add the stock and cook for 4 - 5 minutes.

Place the rissoles into the gravy and cook, stirring occasionally on a low simmer for about 8 - 10 minutes or until gravy is thick, rich and glossy. Return the rissoles and any juices on the plate to the pan and coat in the sauce. Serve with mashed potatoes and steamed greens.