Recipe by echo echo
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.
Top Review by Irene torre
This was pretty good. I didn't have roundsteak, so I used beef mock tenders instead, beat them down with a meat tenderizer, and cut them into strips, before flouring and frying them.It was delecious. Thanks!!
- 1 (1 lb) package egg noodles
- 1 1⁄2 lbs lean round steak, 3/4 in. thick
- 2 tablespoons flour
- 2 tablespoons oil
- 1 beef bouillon cube
- 1 1⁄2 cups boiling water
- 1 (10 1/2 ounce) can cream of mushroom soup, undiluted
- 1 lemon, juice of
Directions See How It's Made
- 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.