Mock Beef Rissoles Recipes

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MOCK BEEF TENDERLOIN



Mock Beef Tenderloin image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 7

2 tablespoons Irvine Spices Smokey Rotisserie Seasoning
2 tablespoons Irvine Spices Garlic Pepper
1 1/2 to 2 pound beef shoulder
2 tablespoons grapeseed oil, divided
1 large red onion, sliced
2 cups white mushrooms (about 6 ounces), cleaned, trimmed and sliced
Salt and freshly ground black pepper

Steps:

  • Rinse beef shoulder to remove any unwanted residue, pat dry with paper toweling, and place on a utility platter. In a small bowl, make the rub for the beef by combining Smokey Rotisserie Seasoning and Garlic Pepper. Rub the seasonings into all surfaces of the beef, cover with a sheet of plastic wrap and set aside for at least 30 minutes and up to 2 hours at room temperature. (The seasonings will actually begin to "cure" the meat.)
  • Preheat oven to 425 degrees F.
  • In an ovenproof skillet heat 1 tablespoon of the oil over high heat, and sear all sides of beef. Cover pan (with lid or foil) and transfer to oven to finish cooking, bringing to an internal temperature of 115 degrees F on an instant-read thermometer, about 30 minutes.
  • While the beef is in the oven, heat remaining oil over medium-high heat and cook the onions until they are translucent. Add the mushrooms and cook until they soften and begin to give up their juices. Season, to taste, with salt and pepper.
  • Remove beef from oven and let rest to carryover cook to an internal temperature of 132 degrees F for medium-rare, about 10 to 15 minutes.
  • Slice beef into steaks, and transfer to serving dish. Top with onion and mushrooms.

MUM'S RISSOLES



Mum's Rissoles image

Mum has been making these rissoles for us for years now. They are the tastiest, easiest rissoles to make.

Provided by Alesha

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

500 g mincemeat
1 onion, finely chopped
3 tablespoons sweet chili sauce
1 egg, lightly beaten
pepper, to taste
breadcrumbs (optional)

Steps:

  • Place all ingredients in a bowl and mix well together with your hands.
  • If the mix is too wet add breadcrumbs.
  • Roll into small balls (about the size of golfballs) and flatten slightly.
  • Place small amount of oil in a frypan on medium heat.
  • Fry until brown and firm.

Nutrition Facts : Calories 390.4, Fat 1.8, SaturatedFat 0.6, Cholesterol 53.7, Sodium 133.1, Carbohydrate 90.7, Fiber 2.1, Sugar 62.1, Protein 2.8

MEAT RISSOLES



Meat Rissoles image

Make and share this Meat Rissoles recipe from Food.com.

Provided by Tonkcats

Categories     Meat

Yield 1 batch

Number Of Ingredients 6

1 can corned beef
4 lbs potatoes
2 eggs
1 cup breadcrumbs (dry)
1 package onion soup
2 eggs, beaten

Steps:

  • Boil and mash potatoes. Set aside to cool (not cold).
  • Cut up corned beef and add to potatoes.
  • Add rest of ingredients (except 2 additional beaten eggs). Mix thoroughly.
  • Roll into rissoles or shape of croquettes.
  • Dip into beaten egg and roll in more bread crumbs.
  • Fry in deep fat until golden brown.
  • These may be heated in oven on tray if not used at once. Size of the tin of corned beef can also be changed to suit.

Nutrition Facts : Calories 2248, Fat 30.6, SaturatedFat 8.7, Cholesterol 744, Sodium 3364.9, Carbohydrate 416.3, Fiber 46.9, Sugar 29.7, Protein 85.3

BEEF AND BACON RISSOLES WITH GRAVY



Beef and Bacon Rissoles With Gravy image

Make and share this Beef and Bacon Rissoles With Gravy recipe from Food.com.

Provided by Random Rachel

Categories     Lunch/Snacks

Time 25m

Yield 8 rissoles, 4 serving(s)

Number Of Ingredients 13

2 slices bacon, chopped finely
1 lb ground beef
1 cup breadcrumbs
1 egg
3 green onions
1/4 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon Worcestershire sauce
2 tablespoons barbecue sauce
1 tablespoon canola oil
1 tablespoon Dijon mustard
2 cups beef stock
1 1/2 tablespoons cornstarch
2 tablespoons water

Steps:

  • 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, finely chopped green onions, parsley, Worcestershire sauce and half the barbecue sauce; mix well. Shape mixture into eight rissoles (small patties.).
  • Heat oil in the 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. Combine cornstarch and water, stir into gravy and cook until gravy thickens.
  • Serve rissoles with gravy, cabbage mash, and cooked greens.

RISSOLES (DISH TO USE UP LEFTOVERS!)



Rissoles (Dish to Use up Leftovers!) image

I was given the ingredients for this recipe by a British friend as a way to use up leftover roast beef. These are also good when eaten like cheeseburgers.

Provided by Scarlett516

Categories     Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

oil
1 lb leftover roast beef
1 onion, minced
1 tablespoon fresh parsley
1/2 cup breadcrumbs
1 large egg
1 pinch cinnamon
flour

Steps:

  • Use a sharp knife or food processor to mince the beef.
  • Heat up a skillet on medium with a bit of oil.
  • In a bowl, mix the beef, onion, parsley, bread crumbs, egg, and cinnamon.
  • Form into patties and coat both sides lightly with flour.
  • Cook rissoles on one side until browned, then turn to the other side and cook until browned and heated through.
  • Serve topped with ketchup or leftover gravy.

MOCK BEEF RISSOLES



Mock Beef Rissoles image

This World War II recipe was first published by Marmite and is a tasty Vegetarian alternative to regular Rissoles. I've rewritten the directions to be a little more precise and suit modern methods to a greater extent. Marmite is a British 'spread' and you can obtain it at an international grocery store in the United States. As a WWII ad for Marmite says "stock your larder with a few jars of Marmite now!". Enjoy :) Please Note: Preparation time includes Rice Cooking time!

Provided by GlamAtomic

Categories     Meatballs

Time 1h10m

Yield 16 Rissoles, 4 serving(s)

Number Of Ingredients 10

1 cup uncooked rice
2 cups vegetable stock
1/2 teaspoon mustard powder
1/4 cup grated horseradish
marmite
salt
pepper
1 egg, beaten
breadcrumbs or oatmeal
vegetable oil (for frying)

Steps:

  • Boil the rice in vegetable stock (about 45 minutes or until cooked).
  • Add mustard and horseradish.
  • Add Marmite (I like about 1-2 teaspoons) Salt and Pepper to taste.
  • Make into 'Rissoles' by rolling into 1.5 inch balls and then pressing lightly with a fork.
  • Dip in beaten Egg.
  • Coat in Breadcrumbs or dry Oatmeal.
  • Fry in Vegetable Oil- either shallow pan fry or deep fry in a basket until crisp on the outside.
  • Serve with Potatoes, Vegetables and Gravy for a full meal.

Nutrition Facts : Calories 200.4, Fat 1.6, SaturatedFat 0.5, Cholesterol 46.5, Sodium 56, Carbohydrate 40.2, Fiber 1.1, Sugar 1, Protein 5

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