Ree utilizes a secret ingredient from the '70s to give this gravy-covered throwback meal some additional mouthwatering taste!
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Retro Salisbury Steak
DISH THANKS TO REE DRUMMOND
Level: Easy
Total: 35 minutes
Active: 35 minutes
Yield: 4 servings

Components

1 1/2 pounds lean hamburger
1/2 cup experienced breadcrumbs
2 teaspoons dry mustard
4 dashes Worcestershire sauce
2 tablespoons ketchup
One 1-ounce packet French onion soup mix
Kosher salt and freshly ground black pepper
1 tablespoon salted butter
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/4 cup sherry
1 1/2 cups low-sodium beef broth
Fresh parsley leaves, for garnish

Instructions

Location the hamburger, breadcrumbs, dry mustard, Worcestershire sauce, 1 tablespoon of the ketchup, 1 tablespoon of the soup mix and some salt and pepper in a bowl and knead until well integrated. Form into 4 oval patties, and using the side of your hand, make lines throughout the patties to give them a "steak" appearance.

Place a frying pan over medium-high heat and include the butter and oil. When the butter has actually melted and the oil is hot, fry the patties on both sides till no longer pink in the middle, about 5 minutes per side. Remove from the skillet and pour off all but 2 tablespoons of the grease.

Sprinkle over the flour and let cook for a minute. Get rid of the frying pan from the heat and deglaze with the sherry, scraping the skillet to launch all the taste. Go back to the heat and add the beef broth, staying 1 tablespoon ketchup and staying soup mix. Bring to a boil and let thicken, 2 to 3 minutes. Taste and adjust the seasoning as needed.

Get rid of the skillet from the heat and return the patties to the gravy, spooning a little gravy over each. Garnish with the parsley.

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Ree Drummond's Retro Salisbury Steak|The Pioneer Woman|Food Network