Slow-Cooked Beef Rissoles with Rich Onion Gravy

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Tender, juicy beef rissoles slow-cooked in a savory onion gravy, perfect for a comforting Australian dinner. This australian-inspired beef ready in about 60 minutes pairs ground beef, medium (150 g) finely chopped onion, (60 g) breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500 g ground beef
• 1 medium (150 g) finely chopped onion
• 1/2 cup (60 g) breadcrumbs
• 1/4 cup (60 ml) milk
• 1 large egg
• 2 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large (200 g) sliced onion for gravy
• 2 cups (480 ml) beef broth
• 2 tbsp all-purpose flour
• 2 tbsp butter

Instructions

1. Step 1: In a large mixing bowl, combine 500 g ground beef, 1 finely chopped medium onion (150 g), 1/2 cup (60 g) breadcrumbs, 1/4 cup (60 ml) milk, 1 large egg, 2 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with hands until just combined.
2. Step 2: Shape the mixture into 8 equal-sized oval patties, about 3 inches wide. Refrigerate for 15 minutes to firm up.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the rissoles and sear for 3-4 minutes per side until well browned. Remove rissoles and set aside.
4. Step 4: In the same skillet, add 2 tbsp butter and 1 large sliced onion (200 g). Cook over medium heat for 8-10 minutes until the onions are soft and caramelized.
5. Step 5: Sprinkle 2 tbsp all-purpose flour over the onions, stirring constantly for 1-2 minutes until the flour is cooked and coats the onions.
6. Step 6: Gradually whisk in 2 cups (480 ml) beef broth, scraping the bottom of the pan to loosen any browned bits, and bring to a simmer. Cook for 3-4 minutes until the gravy thickens.
7. Step 7: Return the rissoles to the skillet, spoon some gravy over them, cover, and reduce heat to low. Cook gently for 15 minutes until the rissoles are cooked through and tender.