Beef And Bacon Rissoles With Gravy Food

RISSOLES

Steps:

• Mix all the ingredients together (except oil), this is best done with your hands.
• Shape into 4 or 6 round balls and dust with the flour.
• Heat the oil on high in a heavy based frying pan until the oil is very hot.
• Place the Rissoles in the hot oil.
• Don't over crowd your pan.
• Make sure the Rissoles do not burn.
• Turn the rissoles over when one side is browned and slightly crispy (make sure they don't burn).
• Cook the other side the same way, turn the heat down to medium and cook through.
• Depending on the thickness of the pan and the size of the rissoles, it may take about 3-4 minutes to cook the Rissoles on each side.
• Do not over cook the Rissoles.
• The cooking time would be similar to cooking American hamburgers.
• Serve with brown meat gravy and mashed potatoes with minted peas.

BEEF AND BACON RISSOLES WITH GRAVY

Steps:

• Cook bacon in a large non-stick frying pan over medium-high heat until crisp. Remove from heat.
• Using your hands, combine bacon, beef, breadcrumbs, egg, finely chopped green onions, parsley, Worcestershire sauce and half the barbecue sauce; mix well. Shape mixture into eight rissoles (small patties.).
• Heat oil in the non-stick pan over medium heat. Cook rissoles until browned on both sides and cooked through. Remove from pan, cover to keep warm.
• Drain any excess oil from pan, add mustard, stock and remaining barbecue sauce; bring to the boil. Combine cornstarch and water, stir into gravy and cook until gravy thickens.
• Serve rissoles with gravy, cabbage mash, and cooked greens.

BACON AND BEEF GRAVY

Steps:

• Prepare gravy by cooking bacon in a sauce pan until partially done.
• Add onions and saute for 5 miuntes.
• Pour in the Beef Consumne'.
• Bring to a boil.
• Mix water and corn starch together.
• Add corn starch mixture to sauce pan.
• Cook till mixture has thicken.
• Lower heat.
• Add mustard, salt and pepper to taste; stir in catsup.
• Serve over mashed potatoes, or noodles.