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SALISBURY STEAK adapted adapted from the Pioneer Woman, Ree Drummond
1 1/2 pounds lean ground beef
1/2-1 pound FRESH mushrooms, sliced
1/2 cup seasoned breadcrumbs
2 tablespoons Worcestershire sauce
1 teaspoon creamy horseradish
2 tablespoons jalapeno ketchup
1 packet LIPTON French onion soup mix
FRESH ground sea salt and black pepper, to taste
1 tablespoon butter
1 tablespoon avocado oil
1 tablespoon WONDRA flour
1/4 cup cream sherry
1 1/2 cups beef broth
FRESH parsley leaves as garnish

• Combine the ground beef, breadcrumbs, Worcestershire, 1 tablespoon of the ketchup, horseradish, 1 tablespoon of the soup mix and some salt and pepper in a bowl and knead until well combined.
• Form into 4 oval patties, and using the side of your hand, make lines across the patties to give them a “steak” appearance.
• Place a HEAVY skillet (preferably cast iron) over medium high heat and add the butter.
• Add mushrooms, cooking until caramelized. Remove with a slotted spoon and set aside.
• Add oil and more butter if necessary.
• Fry the patties about 5 minutes per side until no longer pink in the middle.
• Remove from the skillet and pour off all but 2 tablespoons of the grease.
• Sprinkle the flour remaining grease and let cook for a minute.
• Remove the skillet from the heat and deglaze with the sherry, scraping up all the little bits from the bottom to release all the flavor.
• Return to the heat and add the beef broth, remaining ketchup and remaining soup mix. Bring to a boil and let thicken, 2 to 3 minutes.
• Taste and adjust the seasoning as needed.
• Fold mushrooms into gravy, stirring a minute or two to reheat mushrooms.
• Remove the skillet from the heat.
• Return the patties to the gravy, spooning a little gravy over each.
• Garnish with the parsley.