Makes 4

• 2 large onions, thinly sliced
• 2 tbsp butter
• 2 tbsp plain flour
• 500 ml beef stock
• 250 ml red wine
• 2 tbsp tomato puree
• 1 tbsp red wine vinegar
• ———————–
• 400g lean beef mince
• ½ cup cooked white rice
• 1 egg yolk
• 2 cloves garlic, crushed
• ½ tsp each, salt and black pepper
• 1 tbsp Worcestershire sauce
• 3 tbsp chopped fresh parsley
• 1 tsp dried mixed herbs
• 1 tbsp olive oil

1. In a large pan, heat the butter over a medium heat and cook the onions until they soften and brown.
2. Add 50 ml of the stock, reduce heat and continue cooking for about 20 minutes. Add more stock each time the onions run out of liquid to prevent burning.
3. Stir in the flour and cook for another minute, add the wine and let it simmer until reduced by about half.
4. Stir in the remaining stock, tomato puree and vinegar, then, simmer for 5 minutes. Season to taste and keep warm on lowest heat.
5. To make the patties, in a large bowl, mix together all the ingredients apart from the oil. This is easiest with a fork or your hands. Shape into four oval patties.
6. Heat the olive oil in a frying pan and cook them for about 3 minutes each side. Pour the gravy over them and simmer for about 10 minutes.

This is a good recipe for doubling the amounts for the patties, putting in a tub and freezing for another meal, or for if there are only two of you. 

The gravy is not for freezing and has to be made fresh.