Stroganoff rissoles
Indulge in the savory flavors of Stroganoff Rissoles, featuring juicy ground beef combined with mushrooms, onions, and a rich paprika-infused sauce. Perfectly balanced with Greek yogurt for a creamy finish, this dish is a delightful twist on a classic comfort food. Easy to make and bursting with taste, it's the ultimate crowd-pleaser for any dinner table.
- 29 May 2024
- Cook time 35 min
- Prep time 10 min
- 4 Servings
- 14 Ingredients
Stroganoff rissoles blend the classic flavors of beef stroganoff into a convenient, mouth-watering patty. Perfect for a cozy dinner, this dish combines rich, savory ingredients like ground beef, mushrooms, and a creamy yogurt sauce that will surely impress your taste buds.
Ingredients:
Instructions:
1. In a large mixing bowl, combine the ground beef, egg, and bread crumbs. Mix well until all ingredients are evenly incorporated.
2. Form the mixture into small patties, about the size of a golf ball, then flatten slightly to create rissoles.
3. Heat 1 tbsp olive oil in a large skillet over medium heat.
4. Once the oil is hot, add the rissoles to the skillet and cook for approximately 5-7 minutes on each side, or until they are browned and cooked through. Remove the rissoles from the skillet and set them aside.
1. In the same skillet, add the finely chopped onion and sauté until translucent, about 5 minutes.
2. Add the sliced mushrooms and cook until they are soft and browned, about another 5 minutes.
3. Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
4. Sprinkle the all-purpose flour and paprika over the vegetables, stirring constantly to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.
5. Gradually pour in the beef broth, stirring continuously to avoid lumps. Bring the mixture to a simmer.
6. Stir in the Worcestershire sauce, tomato puree, and mustard, ensuring all ingredients are well mixed.
7. Continue to simmer the sauce for 5-7 minutes, allowing it to thicken.
1. Return the cooked rissoles to the skillet, nestling them into the sauce.
2. Cook for an additional 5 minutes, allowing the rissoles to absorb some of the sauce flavors.
3. Remove the skillet from heat and stir in the Greek yogurt until the sauce is creamy and smooth.
4. Serve the Stroganoff Rissoles hot, over a bed of rice, pasta, or mashed potatoes if desired, and enjoy!
Tips:
- Use ground beef with a higher fat content (80/20%) to keep the rissoles juicy and flavorful.
- Chop the onion and mushrooms finely to ensure they integrate well into the mixture and cook evenly.
- Rest the rissoles for a few minutes after cooking to let the flavors meld and the juices redistribute.
- When making the sauce, ensure you cook the flour thoroughly to avoid a raw flour taste.
- Adjust the seasoning to your taste, add more or less paprika, mustard, or Worcestershire sauce as needed.
- To save time, you can prepare the rissole mixture a day ahead and store it in the refrigerator until ready to cook.
- Use Greek yogurt instead of sour cream for a healthier twist without compromising the creaminess of the sauce.
- Serve with mashed potatoes or egg noodles for a traditional stroganoff experience.
Enjoy your beautifully crafted Stroganoff rissoles, a flavor-packed dish that brings the essence of traditional beef stroganoff into a delightful, versatile form. Serve with your favorite side for a complete, hearty meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 400 grams |
| Energy | |
| Calories 530kcal | 21% |
| Protein | |
| Protein 36g | 23% |
| Carbohydrates | |
| Carbohydrates 27g | 7% |
| Fiber 4.80g | 13% |
| Sugar 8g | 8% |
| Fat | |
| Fat 36g | 41% |
| Saturated 12g | 41% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 220ug | 24% |
| Choline 150mg | 26% |
| Vitamin B1 0.27mg | 22% |
| Vitamin B2 0.83mg | 64% |
| Vitamin B3 10mg | 61% |
| Vitamin B6 0.76mg | 45% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 3.40ug | 142% |
| Vitamin C 6mg | 7% |
| Vitamin E 2.72mg | 18% |
| Vitamin K 9ug | 8% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.46mg | 0% |
| Iron, Fe 6mg | 51% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 440mg | 35% |
| Potassium, K 1070mg | 31% |
| Selenium, Se 45ug | 83% |
| Sodium, Na 540mg | 36% |
| Zinc, Zn 7mg | 62% |
| Water | |
| Water 300g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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