Herbed Rissoles With Mushroom Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 750 g extra lean ground beef
• 1 medium onion, finely chopped
• 1 medium carrot, grated
• 1 medium hot pepper, seeded and chopped finely
• 2 teaspoons fresh thyme leaves
• 2 garlic cloves, crushed
• 2 eggs, beaten lightly
• 1/2 cup all-purpose flour
• 30 g butter (1-2 tbsp)
• 1 tablespoon vegetable oil
• 1/3 cup all-purpose flour
• 1/3 cup red wine
• 2 cups beef stock
• 6 green onions, chopped finely
• 125 g mushrooms (2 cups approx)

Recipe

• 1 combine ground beef thru egg in medium bowl, mix well with spoon.
• 2 divide and roll mixture into 8 equal balls, flatten slightly into rissole shapes.
• 3 place flour in bowl, toss rissoles in flour, shake off excess flour.
• 4 heat butter and oil in frying pan over medium heat, add rissoles, cook for about 10 min on each side; drain on absorbent paper.
• 5 mushroom sauce.
• 6 measure approx 4 tbsp of pan drippings into small saucepan, stir in flour, stir constantly for 1 min until flour browns slightly.
• 7 gradually stir in combined wine and stock, stir constantly until sauce boils and thickens.
• 8 add green onions and mushrooms to sauce, simmer for 2 minutes.
• 9 place rissoles on serving plates, pour sauce over rissoles and serve with vegetables of your choice.