A Look at Sour Beef, and the Restaurants (and Receptionist) That Made it Famous

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Inside Haussner’s (via Md. Historical Society)

When you live in an up-and-coming food town, the seasonal features are likely to come just as sure as the Brooklyn restaurants relocate. Now that it’s fall, food culture dives can turn from crabs to meatier, heartier offerings. Take Sour Beef.

CityLab has a look at the “German pickled pot roast,” and it’s pretty mouthwatering. Sure, David Dudley describes where to get it now. But the looks at the past are just as interesting. The ode to the former “classiest restaurant in the city,” Haussner’s, feels especially timely given that the restaurant building was recently demolished to make way for condos. Then there’s this:

“…but the best sour beef, in my experience, was the version made by longtime Baltimore magazine receptionist Marge Shaw, a daughter of East Baltimore who brought tubs of it into the office every October.”

If that sounds good, Zion Lutheran Church has two nights of Sour Beef dinners later this month.

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Stephen Babcock

Stephen Babcock is the editor of Technical.ly Baltimore and an editor-at-large of Baltimore Fishbowl.

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