Sometimes the kids just want meat and three veges, nothing fancy. This is a great recipe I picked up watching a cooking show that used to be on called “Fresh…..Cooking with The Australian Women’s Weekly”. I loved that show, and to tell you the truth there hasn’t been a basic cooking show to match it since. I used to watch it every day and choose one of their recipes to cook for dinner that night. That’s how basic and easy their recipes were. Recipes for the everyday cook. Anyway, this is a great rissole recipe that your kids are bound to love.
Rissoles
Ingredients:
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”