Ingredients
Rissoles
- 750 g Minced beef
- 1 brown onion
- 1 carrot
- 3 sweet peppers
- 2 teaspoons fresh thyme, leaves only
- 2 clove garlic
- 1 egg
- 60 g plain flour
- 60 g coconut oil
Mushroom Sauce
- 60 g plain flour
- 100 g red wine
- 1-2 tablespoon vegetable stock concentrate
- 500 g water
- 125 g Mushrooms sliced
- 6 Shallots, thinly sliced
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Chop garlic, onion, thyme,sweet peppers,carrot and onion 5 sec/speed 7
Add minced beef and egg
"Dough mode" 2 min to combineShape into golf ball sized rissoles and coat in flour
Shallow fry in coconut oil
Reduce water, stock and red wine 6 mins/ varoma/ speed 2
Add flour mixed in a little extra water cook 2 mins/ 100 deg/ speed 2
Add mushrooms and shallots cook 2 mins/ varoma/ speed 2
Rissoles
Mushroom Sauce
Tip
Seve with mashed potato and steamed vegies
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Delish! I also added paprika, panko breadcrumbs, seasonings P & S, and mixed dried herbs to the mince, because I didn't have fresh thyme. Refrigerated rissoles for 30 minutes prior to cooking to firm up. Cooked in rice bran oil and finished off in the oven, while I prepared the mushroom gravy. I also added a splash of worcestershire sauce to the gravy as well, while cooking. An excellent dish. Thank you
This was just beautiful! I minced my own meat so it was consistancy was great (wasnt wet) Loved the different version of mushroom sauce to.
Will be a regular in our house
We had this for dinner tonight and it was really good! The mince mix was very wet (it sat in the fridge for an hour and a half before I formed the meatballs), so I might recommend adding some breadcrumbs or other dry ingredient to bind the mix. When adding water to the flour for the mushroom sauce, make sure you make a runny mix otherwise you get lumpy sauce! Thanks for a great recipe