Ingredients for Beef Baltimore
- 8 ounces egg noodles
- 1 pound thinly sliced round steak
- 2 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- 1 beef bouillon cube
- 1/2 cup boiling water
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 tablespoon lemon juice
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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.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
14g
Fat
31g
Carbs
30g
