Ingredients
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2 slices bacon, chopped finely
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1 lb ground beef
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1 cup breadcrumbs
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3 green onions
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1/4 cup coarsely chopped fresh flat-leaf parsley
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1 tablespoon Worcestershire sauce
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2 tablespoons barbecue sauce
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1 tablespoon canola oil
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1 tablespoon Dijon mustard
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2 cups beef stock
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1 1/2 tablespoons cornstarch
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2 tablespoons water
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1 egg
Instructions
- Cook bacon in a large non-stick frying pan over medium-high heat until crisp. Remove from heat.
- Using your hands, combine bacon, beef, breadcrumbs, egg, finely chopped green onions, parsley, Worcestershire sauce and half the barbecue sauce; mix well. Shape mixture into eight rissoles (small patties.).
- Heat oil in the non-stick pan over medium heat. Cook rissoles until browned on both sides and cooked through. Remove from pan, cover to keep warm.
- Drain any excess oil from pan, add mustard, stock and remaining barbecue sauce; bring to the boil. Combine cornstarch and water, stir into gravy and cook until gravy thickens.
- Serve rissoles with gravy, cabbage mash, and cooked greens.