Beef Baltimore
- 1 (1 lb) package egg noodles
- 1 12 lbs lean round steak, 3/4 in. thick
- 2 tablespoons flour
- 2 tablespoons oil
- 1 beef bouillon cube
- 1 12 cups boiling water
- 1 (10 1/2 ounce) can cream of mushroom soup, undiluted
- 1 lemon, juice of
- 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.
egg noodles, lean round steak, flour, oil, boiling water, cream of mushroom soup, lemon
Taken from www.food.com/recipe/beef-baltimore-88929 (may not work)