Slow-Simmered Aussie Beef and Vegetable Rissoles
Traditional Australian beef rissoles cooked gently with fresh vegetables in a savory tomato sauce. This australian-inspired beef ready in about 55 minutes pairs ground beef, medium (150g) onion, finely chopped, medium (70g) carrot, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 1 lb ground beef
- 1 medium (150g) onion, finely chopped
- 1 medium (70g) carrot, grated
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 14 oz (400g) canned diced tomatoes
- 1 cup beef stock
- 1 tbsp worcestershire sauce
- 2 cloves garlic cloves, minced
- 2 tbsp fresh parsley, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, soak 1/2 cup breadcrumbs in 1/4 cup milk for 5 minutes until softened. Add 1 lb ground beef, 1 finely chopped medium onion (150g), 1 grated medium carrot (70g), 1 large egg, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until combined.
- Step 2: Form the mixture into eight equal oval-shaped patties about 1/2 inch thick.
- Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the rissoles and cook for 4 minutes per side until nicely browned but not cooked through. Remove and set aside.
- Step 4: In the same skillet, add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Pour in 14 oz canned diced tomatoes, 1 cup beef stock, and 1 tbsp Worcestershire sauce. Stir to combine and bring to a simmer.
- Step 5: Return the rissoles to the skillet, cover, and simmer on low heat for 20 minutes until cooked through and the sauce thickens slightly.
- Step 6: Sprinkle 2 tbsp chopped fresh parsley over the rissoles before serving warm with mashed potatoes or steamed vegetables.
Frequently asked questions
How long does Slow-Simmered Aussie Beef and Vegetable Rissoles take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Aussie Beef and Vegetable Rissoles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Slow-Simmered Aussie Beef and Vegetable Rissoles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Aussie Beef and Vegetable Rissoles for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Aussie Beef and Vegetable Rissoles?
Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
