Ingredients
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750 g extra lean ground beef
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1 medium onion, finely chopped
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1 medium hot pepper, seeded and chopped finely
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2 garlic cloves, crushed
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2 eggs, beaten lightly
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1/2 cup all-purpose flour
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30 g butter (1-2 tbsp)
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1 tablespoon vegetable oil
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1/3 cup all-purpose flour
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1/3 cup red wine
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2 cups beef stock
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6 green onions, chopped finely
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1 medium carrot, grated
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2 teaspoons fresh thyme leaves
Instructions
- Combine ground beef thru egg in medium bowl, mix well with spoon.
- Divide and roll mixture into 8 equal balls, flatten slightly into rissole shapes.
- Place flour in bowl, toss rissoles in flour, shake off excess flour.
- Heat butter and oil in frying pan over medium heat, add rissoles, cook for about 10 min on each side; drain on absorbent paper.
- MUSHROOM SAUCE.
- measure approx 4 tbsp of pan drippings into small saucepan, stir in flour, stir constantly for 1 min until flour browns slightly.
- Gradually stir in combined wine and stock, stir constantly until sauce boils and thickens.
- Add green onions and mushrooms to sauce, simmer for 2 minutes.
- Place rissoles on serving plates, pour sauce over rissoles and serve with vegetables of your choice.