Beef Rissoles with Stroganoff Sauce

Roughly chop one onion, halve and thinly slice the other. Place the chopped onion, bacon and half the parsley in a food processor. Pulse until finely chopped. Transfer to a bowl, add the mince, egg and half the tomato paste. Season. Mix well. Roll into 3cm balls, flatten slightly and put onto a tray in a single layer. Cover and refrigerate for 30 minutes if time permits. Tip: Don’t use really lean beef mince, a little fat in the mince helps hold the rissoles together.

To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

Preheat oven 180C fan forced. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook rissoles, in batches for 4-5 minutes each side or until well browned. Place on a clean tray, while cooking remaining rissoles. Place tray into the oven and cook 5-8 minutes or until rissoles are cooked through.

Meanwhile, reduce heat to medium, add remaining oil and thinly sliced onion to the pan. Cook, stirring, for 5 minutes until soft. Increase heat to high, stir in the paprika and remaining tomato paste, cook 30 seconds. Add mushrooms and cook, 3-4 minutes or until lightly browned. Pour in stock and Worcestershire sauce. Bring to the boil. Reduce heat to medium-low, simmer for 5 minutes or until the sauce is reduced slightly.

Stir in sour cream, do not boil. Place the rissoles into the sauce, turn to coat. Roughly chop the remaining parsley and scatter over the stroganoff. Serve over rice.