Prep 10 mins
Cook 15 mins
A friend gave me this recipe years ago. I'm not sure where it orginally came from. The Australian rissole is generally made from minced meat and pan fried, without a pastry covering, but sometimes with breadcrumbs. This recipe is suitable to freeze and for OAMC. Thanks to Tish I have added the directions.
- 500 g mince ground beef ((1lb)
- 1 (40 g) packet French onion soup, divided use ((1oz packet)
- 1 tablespoon soya sauce
- 1 egg
- 1 tablespoon chopped chives
- 1⁄4 teaspoon garlic salt
- 3⁄4 cup water, mixed with remander of soup mix
- 2 tablespoons dry sherry
- 2 teaspoons sour cream, more if desired
- Mix rissole ingredients together, using 1 1/2 T soup mix.
- Form patties and cook rissoles in pan.
- Remove from pan and set aside.
- Put water and remaining soup mix in pan to remove sediment from pan.
- Add sherry.
- Simmer until thick.
- Add sour cream.
- To Freeze: Form and flash freeze uncooked patties. Label and put in a ziploc bag.
- To cook: Thaw and continue on with the recipe as written.
This was good but super salty, and I am a salt addict so that's saying a lot. Thanks for posting!
Made this week and we enjoyed. I do agree it is very salty. I make my own soup mix with half the salt & used it but still need to use low sodium soy I thnk. Will make again.
A lo-carb diet is the only one that I can make work for me, so I am always on the look-out for additional recipes to add to my lo-carb cookbook. I made this one last night WOW! As recommended by some other reviewers, I increased the water to 1 cup and didn't use the Sherry. I didn't have chives, so I slivered green onions instead. At the end, the sauce didn't thicken up, so I added a small amount of arrowroot, the lowest carb thickener I can find. Great flavor and wonderful sauce!