Beef and bacon rissoles with gravy and cabbage mash
Beef and bacon rissoles with gravy and cabbage mash
INGREDIENTS
2 bacon rashers, chopped finely
500g beef mince
1 cup (70g) stale breadcrumbs
1 egg
3 green onions (green shallots),
chopped finely
¼ cup coarsely chopped fresh
flat-leaf parsley
1 tablespoon Worcestershire sauce
2 tablespoons barbecue sauce
1 tablespoon vegetable oil
1 tablespoon Dijon mustard
2 cups (500ml) beef stock
1½ tablespoons cornflour
2 tablespoons water
cabbage mash
1kg sebago potatoes, peeled and
chopped
¼ cup (60ml) cream or milk
30g butter, chopped
200g finely shredded savoy cabbage
2 green onions (green shallots),
chopped finely
METHOD
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, green onions, parsley, Worcestershire sauce and half the barbecue sauce; mix well. Shape mixture into eight rissoles.
Cabbage mash
Boil, steam or microwave potato until tender; drain. Return potato to pan and mash with cream or milk and butter until smooth. Stir in cabbage and green onions.
Heat oil in the same 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. Stir in combined cornflour and water, cook, stirring, until gravy boils and thickens.
Serve rissoles with gravy, Cabbage Mash and steamed greens, if desired.
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