DOTHRAKI BLOOD PIES
1-2 lbs cubed beef steak
1lb fresh mushrooms
1 large sweet onion
1/4 cup beef blood
2 pie crust
Coat the steak in flour, salt and pepper. Heat ½ cup oil to about 350 degrees (very hot, but don’t burn the oil). Sear the meat fast on both sides. You only want to brown it, not cook it. Remove from pan and place on a plate. If blood seeps out, this is fine and can be added to the blood in the gravy.
Leave the oil and drippings in the pan, and sauté the onions and mushrooms. Wisk 3tbl of floor in 12 oz of hot water, until all lumps are dissolved. Pour slowly into the pan with the onions and mushrooms, stirring constantly. Add the blood. Let the mixture come to a boil. Continue stirring. Once the gravy thickens, simmer.
Return the meant to the gravy. Simmer over very low heat for about 30 minutes. If the gravy gets too thick, a little hot water can be added.
Pour into a pie pan, cover with the top pie crust and seal well. Cut holes in top crust to vent. Back at 350degrees 30-40 minutes until the pie crust is fully cooked.