Quick and easy - Kids LOVE these!
Rissoles:
1 lb (~1/2 kilo) ground beef - I use the cheaper meat as it has more flavour
1 onion, finely chopped
1 egg
salt
pepper
flour for dusting
Method:
Put ground beef in a bowl. Add chopped onion. Whisk one egg in a bowl and add to beef mixture. Add salt and pepper.
Mix with your hands or a fork. Do not 'over-work' as you do not want the rissoles to be too dense.
To form the rissoles, I use an ice cream scoop that measures 1/3 cup. I like to make sure that they are all about the same size. You can also make them by hand - you should end up with 8, total.
Put a bit of oil (I use olive oil but any will do) in a non-stick pan and heat to medium high.
Put about 1/2 cup of flour on a flat plate. Flatten the rissoles with your hands and place each one on the plate of flour and then flip them, making sure both sides are well dusted with the flour.
Add the rissoles to the pan and allow to cook until brown on one side - just tip one up to check. Only flip over once and cook the other side until brown as well. Remove the cooked rissoles to a paper-towel lined plate and keep warm in the oven while you make the gravy.
Gravy for Rissoles:
2 cups water
3 Tbsp cornstarch/cornflour
2 beef stock cubes
1 or 2 Tbsp soy sauce (optional)
A bit of red wine, if you have some on hand (optional)
In a 2 cup measuring cup or bowl add about 1/2 cup of COLD water and 3 Tbsp cornstarch (cornflour). Stir to combine. Add two beef stock cubes (I use the non-meat kind) and add water until you have 2 cups. Keep a bit of water handy in case your gravy is too thick. Taste the gravy and adjust seasoning. An extra stock cube might be necessary.
After removing the rissoles from the pan, pour in the above mixture and stir constantly. This gravy will thicken rather quickly. If you feel, after 3 minutes that it is too thick, add a bit more water. Keep stirring until the gravy is thickened and clear. Taste and add a bit more salt, pepper or soy sauce if necessary. (I often use a bit of leftover red wine - IF I have some)
Mashed Potatoes:
One medium potato for each person being served, plus one extra
Water
Salt
Non-dairy Margarine
Non-dairy milk (if you keep Kosher!) - I use soy or rice milk
salt and pepper
Peel potatoes (if desired) and cut into chunks
Add to a pan filled with water and one tsp salt
Boil on medium until you can easily put a fork through one of the potato pieces.
Turn off heat and drain potatoes of all the water. Put pan back on stove and add margarine and some 'milk' and begin to mash with a potato masher or whip with a hand mixer. Add salt and pepper to taste.
Serve Rissoles with the mashed potatoes, a nice salad, and a vegetable that your family enjoys. I normally serve with corn or green beans.
Enjoy
