Beef Rissoles with Stroganoff Sauce

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This delicious beef rissoles with stroganoff sauce recipe is a perfect meal for dinner! Enjoy the rich taste of this dish with a serving of basmati rice.

SunRice Basmati & Long Grain Blend

SunRice Basmati & Long Grain Blend

This blend of aromatic Basmati and Long Grain Rice is the gateway to Indian cuisine and produces a light fluffy texture ideal for absorbing flavours. A drier rice, Basmati grains will remain separate, which makes it a staple of Indian cooking. It tastes great with tandoori and in curries such as the classic butter chicken, or as an alternative base for a Thai massaman curry. For best results, Basmati rice should be rinsed and then soaked for 30 minutes prior to cooking. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1 cup SunRice Basmati Rice (rinsed)

  • 2 Brown Onions

  • 2 rasher Rindless Bacon (roughly chopped)

  • 600 g Beef Mince

  • 1 Egg (lightly beaten)

  • ½ cup Flat Leaf Parsley

  • 3 tbsp Tomato Paste

  • 1½ cup Water

  • 3 tbsp Olive Oil

  • 1 tsp Sweet Paprika (ground)

  • 250 g Button Mushrooms (thinly sliced)

  • 1½ cup Beef Stock

  • 1 tbsp Worcestershire Sauce

  • ⅔ cup Sour Cream


Basmati rice is renowned for its delightful aroma and long slender grains. When cooked, Basmati rice expands in length and produces a light, fluffy texture that is ideal for absorbing the flavours of your cooking. A drier rice, Basmati grains will remain separate, making it a staple of Indian cooking.






Longer Grains

Longer Grains

Photo of Beef Rissoles with Stroganoff Sauce


  • Roughly chop one onion, halve and thinly slice the other. Place the chopped onion, bacon and half the parsley in a food processor. Pulse until finely chopped. Transfer to a bowl, add the mince, egg and half the tomato paste. Season. Mix well. Roll into 3cm balls, flatten slightly and put onto a tray in a single layer. Cover and refrigerate for 30 minutes if time permits. Tip: Don’t use really lean beef mince, a little fat in the mince helps hold the rissoles together.

  • To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Preheat oven 180C fan forced. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook rissoles, in batches for 4-5 minutes each side or until well browned. Place on a clean tray, while cooking remaining rissoles. Place tray into the oven and cook 5-8 minutes or until rissoles are cooked through.

  • Meanwhile, reduce heat to medium, add remaining oil and thinly sliced onion to the pan. Cook, stirring, for 5 minutes until soft. Increase heat to high, stir in the paprika and remaining tomato paste, cook 30 seconds. Add mushrooms and cook, 3-4 minutes or until lightly browned. Pour in stock and Worcestershire sauce. Bring to the boil. Reduce heat to medium-low, simmer for 5 minutes or until the sauce is reduced slightly.

  • Stir in sour cream, do not boil. Place the rissoles into the sauce, turn to coat. Roughly chop the remaining parsley and scatter over the stroganoff. Serve over rice.

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