Showing posts with label Bella's Steak and Gravy. Show all posts
Showing posts with label Bella's Steak and Gravy. Show all posts

Sunday, August 19, 2012

Guest Blogger Liz Lipperman

Comment to win Liz's book!

Please welcome our guest blogger Liz Lipperman!


It's great to be back with the Mystery Lovers’ Kitchen writers because I love this blog with all the great mystery writers and their recipes. Today I'm going to share one of my mother's recipes, and of course, there's a story behind it.


I grew up number eight of nine children, and although we were poor, we never really knew it. My father got sick when I was just a toddler and spent two years in and out of hospitals unable to work, and my mother held down three jobs to keep us off Welfare. One of those jobs was as the head cook in the kitchen of an Interstate motel that catered to truck drivers. There she thrived, drumming up business with her great recipes.


The one that had those truckers coming back in droves every week, though, was her fabulous Baked Steak and Gravy. I've included this one in the back of BEEF STOLEN-OFF, my Clueless Cook mystery series, and I'll share it with you today. When you pull this baby out of the oven, it literally breaks up with the fork and comes with already made, yummy gravy. My kids still beg for this one at family dinners. Here it is exactly as it appears in the back of the book, and although I’ve given the credit to one of the characters, it is definitely an Annie Roth original. Enjoy. Oh, in the picture I used mashed cauliflower instead of potatoes as hubby and I are counting carbs.



Bella’s Steak and Gravy

                    
Yields 3-4 servings

 


1 pound (3-4 pieces) top round steak                                                       


1/3 cup plus 2 tablespoons flour, divided


1 tablespoon cooking oil


4 beef bouillon cubes


2 teaspoons pepper                                                                         




Preheat the oven to 325°F.



Cut the meat into 3-4 single serving size pieces if it has not already been done. Trim all the fat. Sprinkle a little flour (approximately 1 tablespoon) on one side of the steak and pound it in with a tenderizing hammer, flattening the steak. Turn and repeat for the other side. (If you use a butcher, you can ask him to tenderize the steak for you. Then, you can simply rub a little flour on each side of the meat.)




In a Dutch oven or skillet that has a lid, heat the oil over medium heat. Brown the steak pieces on both sides (2-3 minutes per side), working in batches if necessary so as not to crowd the pan. When all the pieces are browned, place them back in the Dutch oven, layering them. In a bowl, whisk together 1/3 cup of flour and 2½ cups of water, blending well. Pour the mixture into the Dutch oven. The liquid should cover the steak and will become the gravy. Whisk out any clumps of flour, then add the bouillon cubes and pepper. Continue cooking on the top of the stove until bubbling.




Cover and transfer the Dutch oven to the preheated oven and cook for 1½ hours. After about 45 minutes, check the gravy for thickness: if it is too thick, add more water: if it is too thin, add a tablespoon of flour to 4 ounces of water and whisk until smooth before adding to the gravy. If the flour clumps, simply remove it with a louvered spoon. Taste it and see if it needs more pepper or bouillon cubes. If you are doubling the recipe, add one bouillon cube at a time after the initial four cubes and taste after each one. Serve with mashed potatoes.




Look for more great recipes from Annie Roth in MURDER FOR THE HALIBUT which will release in January. And watch for HEARD IT THROUGH THE GRAPEVINE (written as Lizbeth Lipperman,) the first book of A Dead Sister Talking mystery series coming from Midnight Ink in May.


You can see what else has been keeping me busy on my website www.lizlipperman.com. Since the main character of my Clueless Cook series can’t cook a lick and uses her friends’ casserole dishes with made up fancy names (Baked Steak and Gravy is Boeuf Cuis au Jus de Viande,) most of the recipes in the back of the books are right out of my own cookbook. Unlike my heroine, I am a pretty decent cook. Today I want to know if after you read a good book, do you ever try the recipes in the back? And as a bonus, Berkley will send one lucky commenter (Sheila’s pick) a copy of BEEF STOLEN-OFF (US only at their request.)




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Liz Lipperman started writing many years ago, even before she retired from the medical field. Wasting many years thinking she was a romance writer but always having to deal with the pesky villains who kept popping up in all her stories, she finally gave up and decided since she read mysteries and obviously wrote them, why fight it? Two years ago, she signed her first contract with Berkley to write a cozy series writing as Liz Lipperman.

The first book of her Clueless Cook Mystery Series, LIVER LET DIE, debuted in October, 2011 with BEEF STOLEN-OFF releasing in July 2012. MURDER FOR THE HALIBUT is coming January 2013 and CHICKEN CACCHIA-KILLER in the fall of 2013. Look for HEARD IT THROUGH THE GRAPEVINE, a paranormal mystery series involving five sisters COMING next May from Midnight Ink and download MORTAL DECEPTION, a romantic mystery, now from Amazon. Both the mainstream mystery and the romantic mystery are written as Lizbeth Lipperman.