Name: Beef and bacon rissoles with gravy and cabbage mash
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 bacon rashers, chopped finely; 500 gram beef mince; 1 cup (70g) stale breadcrumbs; 1 egg; 3 green onions (green shallots), chopped finely; 1/4 cup coarsely chopped fresh flat-leaf parsley; 1 tablespoon worcestershire sauce; 2 tablespoon barbecue sauce; 1 tablespoon vegetable oil; 1 tablespoon dijon mustard; 2 cup (500ml) beef stock; 1 1/2 tablespoon cornflour; 2 tablespoon water; Cabbage mash; 1 kilogram sebago potatoes, peeled and chopped; 1/4 cup (60ml) cream or milk; 30 gram butter, chopped; 200 gram finely shredded savoy cabbage; 2 green onions (green shallots), chopped finely

Beef and bacon rissoles with gravy and cabbage mash

These hearty homestyle rissoles partnered with a sharp gravy and mashed potato are well suited for a delicious weeknight family dinner - especially comforting in winter.

Serves 4

Prep

35M

Ingredients

2 bacon rashers, chopped finely

500 gram beef mince

1 cup (70g) stale breadcrumbs

1 egg

3 green onions (green shallots), chopped finely

1/4 cup coarsely chopped fresh flat-leaf parsley

1 tablespoon worcestershire sauce

2 tablespoon barbecue sauce

1 tablespoon vegetable oil

1 tablespoon dijon mustard

2 cup (500ml) beef stock

1 1/2 tablespoon cornflour

2 tablespoon water

Cabbage mash

1 kilogram sebago potatoes, peeled and chopped

1/4 cup (60ml) cream or milk

30 gram butter, chopped

200 gram finely shredded savoy cabbage

2 green onions (green shallots), chopped finely

Method

1.Cook bacon in a large non-stick frying pan over medium-high heat until crisp. Remove from heat.

2.Using your hands, combine bacon, beef, breadcrumbs, egg, green onions, parsley, worcestershire sauce and half the barbecue sauce; mix well. Shape mixture into eight rissoles.

3.To make cabbage mash, boil, steam or microwave potato until tender; drain. Return potato to pan and mash with cream or milk and butter until smooth. Stir in cabbage and green onions.

4.Heat oil in the same non-stick pan over medium heat. Cook rissoles until browned on both sides and cooked through. Remove from pan, cover to keep warm.

5.Drain any excess oil from pan, add mustard, stock and remaining barbecue sauce; bring to the boil. Stir in combined cornflour and water, cook, stirring, until gravy boils and thickens.

6.Serve rissoles with gravy, cabbage mash and steamed greens, if desired.

Uncooked rissoles suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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