My mother invented this when she lived in Baltimore in the 1950s (hence the title) as an easy-to-make approximation of Beef Stroganoff. The amounts of flour and oil shown are approximate--I just try to use the minimum that I can get by with to dust and brown the meat thoroughly. If you want to partially prepare it the day before, you can store the meat in the skillet, covered, in the refrigerator after adding the bouillon (but before adding the soup mixture). If you do this, wait to cook the noodles until you continue with the recipe on the next day. This dish goes well with Waldorf Salad.
- add 1 (1 lb) package egg noodles
- add 1 lemon, juice of
- add 1 (10 1/2 ounce) can cream of mushroom soup
- add 1 1/2 cups boiling water
- add 1 beef bouillon cube
- add 2 tablespoons flour
- add 1 1/2 lbs lean round steak
- add 2 tablespoons oil
- Cook the noodles in boiling water.
- Meanwhile smooth the steak hastily with flour on both sides; brown both sides in oil.
- Remove the steak to a cutting board and cut into 1/23/4 in.
- wide strips, then return to the pan and brown the rest of each strip.
- Dissolve the bouillon cube in water and pour over the steak.
- Mix together the soup and lemon juice and stir into the pan.
- Heat to boiling, but do not allow to simmer.
- Serve hot over the noodles.