Ingredients for Beef Baltimore
- Egg Noodles
- Lean Round Steak
- Approximately 2 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- Beef Bouillon Cube
- Boiling Water
- Cream Of Mushroom Soup
- Lemon, Juice Of
How to Make Beef Baltimore
- Cook 8 ounces of egg noodles according to package directions. Drain and set aside.
- Pat 1 pound of thinly sliced steak dry with paper towels. Lightly dust both sides of the steak with approximately 2 tablespoons of all-purpose flour.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the steak and brown both sides for 2-3 minutes per side.
- Remove the steak to a cutting board and cut into 1/2- to 3/4-inch wide strips.
- Return the steak strips to the skillet and brown the remaining surfaces for another 2-3 minutes.
- Dissolve 1 beef bouillon cube in 1/2 cup of boiling water. Pour over the steak in the skillet.
- In a small bowl, whisk together 1 (10.75 ounce) can of condensed cream of mushroom soup and 1 tablespoon of lemon juice.
- Stir the soup mixture into the skillet with the steak and bouillon. Bring to a boil, then reduce heat to low and gently heat through (do not simmer).
- Serve the Beef Baltimore immediately over the cooked egg noodles.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
14g
Fat
31g
Carbs
30g
