Prep 10 mins
Cook 5 mins
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.
- 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.
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!!
This turned out really good for me. But I will be honest....I didn't use steak. I had a beautiful piece of roast left over, so I cut it into bite size pieces, place it in hot oil and sprinkled the flour over it, let that brown a little, then followed the recipe from there on out. I did sprinkle a little paprika on top of the servings and it was comfort food at it's best.
this was a nice change of pace i use tenderized round steak because of mr picky and im cooking for 4 people over 65 thank you for posting dee