Rissoles with mushrooms

Rissoles with mushrooms

By
From
Encyclopedia of Food and Cookery
Serves
4

Strictly speaking, rissoles ought to be made with finely minced meat, fish or poultry wrapped in thin shortcrust or puff pastry to form little turnovers, before being deep-fried. Or the pastry might be coated with egg and breadcrumbs or crushed vermicelli before frying. They should then be served hot, often to accompany cocktails.

Today, rissoles have become more informal; the pastry coating is usually omitted and egg and breadcrumbs used instead. They are larger and more likely to be served at lunch or family meals. Nevertheless, they remain a delicious way of stretching the budget.

Rissoles

Ingredients

Quantity Ingredient
4 tablespoons oil
1 onion, finely chopped
4 slices bread, cubed
4 tablespoons milk
750g minced steak
2 eggs
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper
75g plain flour
dry breadcrumbs

Sauce

Quantity Ingredient
45g butter
6-8 mushrooms, finely sliced
2 tablespoons plain flour
2 teaspoons paprika
250ml beef stock
125g sour cream

Method

  1. To make rissoles, heat 2 tablespoons oil and gently fry onion until soft. Soak bread cubes in milk for 10 minutes.
  2. 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.
  3. Shape the mixture into 8 rissoles. Dip in flour, then in remaining beaten egg, and coat with breadcrumbs. Heat remaining oil and fry rissoles until well browned on each side. Drain and keep warm.
  4. To make sauce, 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.
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