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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A friend gave me this recipe years ago. I'm not sure where it orginally came from. The Australian rissole is generally made from minced meat and pan fried, without a pastry covering, but sometimes with breadcrumbs. This recipe is suitable to freeze and for OAMC. Thanks to Tish I have added the directions. Ingredients:
500 g mince ground beef ((1lb) |
1 (40 g) packet french onion soup, divided use ((1oz packet) |
1 tablespoon soya sauce |
1 egg |
1 tablespoon chopped chives |
1/4 teaspoon garlic salt |
3/4 cup water, mixed with remander of soup mix |
2 tablespoons dry sherry |
2 teaspoons sour cream, more if desired |
Directions:
1. Mix rissole ingredients together, using 1 1/2 T soup mix.
2. Form patties and cook rissoles in pan.
3. Remove from pan and set aside.
4. Put water and remaining soup mix in pan to remove sediment from pan.
5. Add sherry.
6. Simmer until thick.
7. Add sour cream.
8. To Freeze: Form and flash freeze uncooked patties. Label and put in a ziploc bag.
9. To cook: Thaw and continue on with the recipe as written.
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