Rissoles With Mushroom Gravy Recipe

Summary

Servings4Cuisine
CourseMethod
Main Ingredient

Ingredients

 Oil4 Tablespoon
 Onion1 , finely chopped
 Bread slice4 , cubed
 Milk4 Tablespoon
 Minced steak750 Gram
 Eggs2 , beaten
 Tomato paste2 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper white1⁄2 Teaspoon
 Gravy1 Cup (16 tbs)
 Butter45 Gram
 Mushrooms10 , sliced
 Flour2 Tablespoon
 Flour2 Tablespoon
 Paprika2 Teaspoon
 Beef stock1 Cup (16 tbs)
 Sour cream1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 861 Calories from Fat 518

% Daily Value*

Total Fat 58 g89.6%

Saturated Fat 22.4 g112.2%

Trans Fat 1.4 g

Cholesterol 267.1 mg89%

Sodium 978.7 mg40.8%

Total Carbohydrates 38 g12.8%

Dietary Fiber 3.5 g14.1%

Sugars 5.9 g

Protein 49 g98.2%

Vitamin A 40.3% Vitamin C 12.1%

Calcium 13.2% Iron 39.1%

*Based on a 2000 Calorie diet

Directions

Heat 2 tablespoons oil and gently fry onion until soft. Soak bread cubes in milk for 10 minutes. Put steak, 1 egg, tomato paste, salt and pepper in a bowl and blend well together. Add onion and soaked bread cubes and blend again. Shape mixture into 8 rissoles. Dip in flour, then in remaining egg and coat with breadcrumbs. Heat remaining oil and fry rissoles until well browned on each side. Drain and keep warm. GRA VY: Melt butter in a saucepan and gently fry mushrooms for 2 minutes. Blend in flour and paprika, then stir in stock. Cook gently until boiling, stirring constantly. Remove from heat, stir in sour cream and serve immediately with rissoles. Serves 4.
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