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Stroganoff rissoles recipe
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Savory beef rissoles with onion, spices, and herbs, paired with a creamy stroganoff sauce using Worcestershire, mushrooms, garlic, and yogurt.
Ingredients:
  • 11.80 gm Dijon mustard
  • 500g lean beef mince
  • 1 egg, lightly beaten
  • 35g (1/2 cup) fresh wholemeal bread crumbs
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, sliced
  • 200g swiss brown mushrooms, sliced
  • 40.00 ml plain flour
  • 7.50 gm ground sweet paprika
  • 375ml (1 1/2 cups) Beef Style Liquid Stock
  • 48.80 gm Worcestershire sauce
  • 44.40 gm tomato paste
  • 250g (1 cup) Greek Style Natural Yogurt
  • 40.00 ml roughly chopped parsley, to serve
  • Ready to eat brown rice, to serve
Instructions:
  • Mix together the beef mince, egg, and breadcrumbs in a bowl. Shape the mixture into golf ball-sized balls, approximately 35g each, and then flatten them into rissoles.
  • In a large deep frying pan over medium-high heat, sizzle the rissoles in hot oil for 2 minutes per side. Then, plate them up.
  • Sauté onions for 2-3 minutes, followed by mushrooms for 5 minutes. Finish by stirring in garlic for 30 seconds.
  • In a bowl, mix plain flour, paprika, Worcestershire sauce, tomato paste, and mustard until it forms a thick paste. Gradually stir in 50ml of stock, then mix in the rest of the stock until well combined.
  • Pour the mushrooms into the pan and stir until the mixture boils. Add the yogurt and place the rissoles back in the pan. Simmer for 5 minutes until the sauce thickens slightly and the rissoles are fully cooked.
  • Prepare fluffy and perfectly cooked rice following the directions on the package.
  • Spoon stroganoff rissoles onto a bed of brown rice in bowls, then sprinkle with chopped parsley for a finishing touch.

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