Beef Rissoles

For people who only get one channel (NBC), Jay and I watch a lot of TV shows from across the pond. A couple years ago, he ordered a Nigel Marven DVD for the bambino, and there was some question as to whether or not it was a Region 1 or 2 DVD. He decided to risk it and as it turned out, it was Region 2, which meant we couldn’t watch it. Jay, being somewhat resourceful, searched online, found a hack for the DVD player (to make it region-free), and now he’ll order TV shows that are expensive if you buy Region 1, but are far cheaper if you get Region 2 (even in spite of international shipping). That’s how we ended up with Father Ted. And Black Books. And 15 Storeys High (Bernard and Vince both are exactly the kind of jerkish people I suspect live deep in my cold, dark heart, which is why I love both those characters so much). And we’ve got older shows like Black Adder and Are You Being Served?.

What does this have to do with today’s post? Well, a couple of these shows mention something called “Rissoles.” Jay went and looked up what they were, and one evening while watching Are You Being Served?, he mentioned wanting something to snack on–Namely rissoles. I searched for a couple recipes, and found there seem to be two different camps when it comes to rissoles.

RissolesModern rissoles seem to be made more often with fresh ground beef or lamb (mince, if you will). Back in the day, they seem to have been made with leftover Sunday roast (usually also beef or lamb) meat and vegetables, which is ground up, breaded and fried the next day, making rissoles.

It’s been ages since we’ve had a roast anything (but it’s crock-pot season again, which means we’ll at least have a beef roast at some point), so I opted to make a sort of modernĀ  version, along with gravy and fries/chips.

Rissoles 2These were really good. The fresh ground beef version is somewhat akin to our hamburgers, so I’m curious to try them with leftover pot roast at some point, as is Jay.

Yield: 4

Beef Rissoles

Beef Rissoles
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 12 oz. ground beef
  • 1 tsp. onion powder
  • 1/2 C whole wheat breadcrumbs
  • 2 Tbsp. ketchup
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. garlic powder
  • 1/2 Tbsp. dried parsley
  • salt & pepper, to taste
  • 1/4 C flour
  • 2-3 Tbsp. canola or olive oil
  • 2 Tbsp. flour
  • 1 C beef broth


In a medium mixing bowl, combine the beef, onion powder, breadcrumbs, ketchup, Worcestershire sauce, garlic powder, parsley, salt and pepper. Mix well, then divide into 8 portions, forming into patties.

Heat 2 Tbsp. of oil in a large skillet. Dredge the patties in the 1/4 C of flour, and fry 4-5 minutes per side. Place on a plate and tent with foil to keep warm while making the gravy.

Whisk the 2 Tbsp. flour into the pan drippings and cook 1-2 minutes. Slowly whisk in the beef broth, and cook until the gravy has thickened somewhat. Serve the rissoles topped with the gravy.

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Guess I’ll have to get myself a chuck roast one of these days…Jay said he’d like these again soon!

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4 Replies to “Beef Rissoles”

    • I suppose back then (and I don’t mean that derogatorily, of course) they’d’ve focused on ways to use up leftovers, without making the same meal 2 nights in a row. I kind of wish I’d taken home ec in high school…It’s not I’m doing a lot with those AP classes I took instead!

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