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

1. Cook the noodles in boiling water.
2. Meanwhile smooth the steak hastily with flour on both sides; brown both sides in oil.
3. Remove the steak to a cutting board and cut into 1/23/4 in.
4. wide strips, then return to the pan and brown the rest of each strip.
5. Dissolve the bouillon cube in water and pour over the steak.
6. Mix together the soup and lemon juice and stir into the pan.
7. Heat to boiling, but do not allow to simmer.
8. 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)