Stifled Beef and Cinnamon Rolls
In Maine, a dish that is almost universally loved is stifled beef. Another name that might be familiar to many is smothered beef, and it’s essentially stew meat in a sort of gravy that is often served with mashed potatoes. It’s a hearty meal that is sure to fill you up and keep you warm in the coming winter days! Even the Maine restaurant Dysart’s has their own version of this wonderful dish!
After dinner, use this easy recipe to make some wonderful cinnamon rolls! The warm and toasty dough filled with delightfully sweet filling is sure to satisfy anyone’s sweet tooth!
Stifled Beef – Cooking Down East
Ingredients
- 2 pounds top or bottom of round, cut into serving pieces or chuck cut for stew beef
- Flour, salt, and pepper
- 4 tablespoons fat
- 2 cups cold water
Directions
Using a paper bag, put about 1 cup flour in it. Add salt and pepper. Shake. Put beef in bag and shake so each piece is coated. Brown in melted fat in frypan. Remove meat to covered casserole. Add another 1/4 cup flour from bag to fat in pan, stir to blend, add cold water slowly. Bring to boiling point, stir and thicken. Pour over beef. Cover. Bake at 350 degrees Fahrenheit (175 Celsius) for at least 2 hours or until beef is tender. Serves 6. Any left over may be used in making a beef pie.
Cinnamon Rolls – Many Gleason, MASP
Ingredients
- 2 cups flour
- 3 tsp. baking powder
- 1 tsp. salt
- 1/3 cup shortening
- 2/3 cup milk
- 2 Tbsp. softened butter
- 1/4 cup sugar
- 1 tsp. cinnamon
Directions
Add first 3 ingredients together; add milk. Roll into 1/4-inch thickness. Spread with softened butter. Add cinnamon and sugar (sprinkle on top). Roll out and cut into 1-inch slices. Bake at 425 degrees Fahrenheit (215 Celsius) for 15 minutes.