Slow Cooker Beef Rissoles in Gravy
Slow cooker beef rissoles in rich onion gravy. A simple, comforting family dinner from the Old-Fashioned Dinners series.
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Ingredients
Rissoles
- 1 kg beef mince
- 1 medium onion diced
- 2 Oxo cubes or 2 Tbsp beef stock powder
- 1 tsp onion powder
- ½ tsp garlic powder
- 2 Tbsp mixed herbs
- 2 Tbsp Worcestershire sauce
- 3 Tbsp tomato sauce
- 2 eggs
- ¼ cup flour optional
- ½ cup breadcrumbs
- 1 tsp salt
- pepper to taste
Gravy
- 3 cups cold water
- 6 Tbsp gravy mix see my homemade version in blog post
- 2 large onions sliced
Instructions
- In a large bowl, combine all the rissole ingredients. Mix well until everything is evenly combined.
- Divide the mixture into 6 equal portions and shape into patties.
- Heat a little oil in a frying pan over medium heat. Brown the rissoles on both sides until golden, then transfer them to the slow cooker.
- In the same pan, add the sliced onions and cook for a few minutes until they begin to soften.
- Add the cold water and gravy mix to the pan, whisking well to combine. Allow it to simmer for a couple of minutes until slightly thickened.
- Pour the gravy and onions over the rissoles in the slow cooker.
- Cook on high for 2–3 hours or on low for 4–5 hours, until the rissoles are tender and cooked through.
- Thicken with a few extra Tbsp of gravy mix after taking the rissoles out of the slow cooker, if it needs it.
Notes
Stacey's Kitchen Tips:
- Browning the rissoles first helps them hold their shape and adds flavour
- If the mixture feels too wet, add a little extra breadcrumb
- Don’t overwork the mince or the rissoles can become firm
- Homemade gravy mix works really well in this recipe
Variations & Substitutions:
- Swap beef mince for lamb mince
- Use gluten-free breadcrumbs if needed
- Add grated carrot or zucchini to stretch the mixture
Servings: 6 people