Friday, January 22, 2010

Tasty Rissoles with Mushroom Sauce

For Rissole's

400 gms minced beef
1 small onion finely chopped
1 small carrot grated
1 red or green bell pepper finely chopped
1/2 bunch coriander leaves finely chopped
2 cloves of garlic finely chopped
1/4 tsp black pepper powder
1/4 cup plain flour
1/2 tsp salt
15 gm butter
2 tsp oil

For Mushroom Sauce

2 Tbsp flour
1 cup water
1 veg. stock cube crumbled (you can also use chicken/beef)
3 green shallots finely chopped
60 gms mushrooms sliced
1 sprig of spring onion sliced

In a bowl combine all the above ingredients for rissole's except the butter & Oil. Mix it well with a wooden spoon.

Divide mixture into equal 6 parts, roll it onto balls, flatten slightly into rissole shapes.

Heat butter & oil in a medium frying pan over medium heat. Add the rissole's and cook it for about 10 minutes on each side until it browns lightly. Turn the rissole's and cook the other side for another 10 minutes. Flip them again and cook for another 2 minutes on either side till you get dark brown color on both sides.

Mushroom Sauce

Use the same pan with the oil drippings. Add water in the same pan, add the veg. cube & let it boil. Lower the heat. Now add the flour spoon by spoon constantly over high heat until sauce boils and thickens. The sauce should be smooth without any lumps.

Add the spring onion and mushroom to the sauce, simmer for a minute. Place rissole's on serving plate, pour the sauce rissole's and serve with steamed veggies of your choice or any salad.

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