1/1 Photo of Beef Baltimore
echo echo's Note:
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.
My Private Note
Units: US | Metric
- 1Cook the noodles in boiling water.
- 2Meanwhile smooth the steak hastily with flour on both sides; brown both sides in oil.
- 3Remove the steak to a cutting board and cut into 1/23/4 in.
- 4wide strips, then return to the pan and brown the rest of each strip.
- 5Dissolve the bouillon cube in water and pour over the steak.
- 6Mix together the soup and lemon juice and stir into the pan.
- 7Heat to boiling, but do not allow to simmer.
- 8Serve hot over the noodles.
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Nutritional Facts for Beef Baltimore
Serving Size: 1 (301 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 866.0
- Calories from Fat 222
- Total Fat 24.7 g
- Saturated Fat 6.3 g
- Cholesterol 213.1 mg
- Sodium 764.5 mg
- Total Carbohydrate 90.4 g
- Dietary Fiber 3.9 g
- Sugars 3.6 g
- Protein 67.2 g
The following items or measurements are not included:
lean round steak