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.