500g minced lean beef
1 onion, finely chopped
150g cubed crustless bread
2 eggs, lightly beaten
3 tablespoons Worcestershire sauce
¼ cup chopped parsley(I used Flat Leaf, but you can easily use dried)
Splash Tobasco sauce
1 teaspoon salt
Seasoned flour
½ cup chicken stock
Directions:
Combine all ingredients in a large bowl, mix with clean hands until well combined.
Shape mince into large rounds, then roll through seasoned flour to coat.
Heat equal amounts of both oil and butter in a large frying pan, add rissoles and cook until browned on both sides.
Place in a preheated 200°C oven for 10 minutes.
Once rissoles have cooked, remove from pan and keep warm.
Return pan to heat, add stock and deglaze the pan. Reduce slightly.
Serve sauce over rissoles, along with your favourite veges.
Original Recipe Source: A show called “Fresh….Cooking with The Australian Women’s Weekly”