MILITARY S.O.S. FEASTY STYLE
Stand up straight! Suck in that gut! Straighten that chin! AAAH! The good ol' days! Come to think of it, that S.O.S. you use to eat back in the service wasn't all that bad, right? Let The Feasty Boys show you their variation of the very S.O.S. the U.S. Coast Guard is still talkin' about!!
Provided by FEASTYJON
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium-high heat. Add ground beef and maple sausage, and cook until no longer pink. Gradually mix in flour, while stirring continuously, until the mixture is thick and pasty. You may not need all of the flour. Slowly whisk in the milk using a fork so that lumps do not form. Stir in bouillon. Continue cooking and stirring constantly until the mixture reaches your desired consistency. The longer it cooks, the thicker it will get.
- Toast slices of white bread, and top with the meat gravy. Garnish with a little fresh parsley, and serve.
Nutrition Facts : Calories 582.1 calories, Carbohydrate 39.3 g, Cholesterol 97.4 mg, Fat 34.6 g, Fiber 1.6 g, Protein 32.8 g, SaturatedFat 12.3 g, Sodium 911.8 mg, Sugar 10 g
AIR FORCE STYLE S.O.S. RECIPE - (3.9/5)
Provided by á-141726
Number Of Ingredients 9
Steps:
- 1. Heat a large skillet over medium-high heat; stir in the ground beef, chicken bouillon, garlic powder, black pepper, and onion powder. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 7 minutes. 2. Stir in the flour and cook for 3 minutes, stirring constantly. Stir in the milk and bring to a simmer, stirring constantly. Reduce heat to medium-low, and simmer 5 minutes to thicken.
SOS - MILITARY STYLE
Growing up we had this often with a salad,or fresh cooked veggies (my fave with it was fresh peas)My mom used dried chipped beef. Considering the economy now compared to then lean ground beef is just as tasty. If you'd like you could use dried beef - about 6 - 8 ounces, no need to brown dried beef.
Provided by Kathleen Brigham
Categories Beef
Time 25m
Number Of Ingredients 8
Steps:
- 1. Add the teaspoon of oil to hot, deep skillet along with the ground beef. As beef begins to lose raw look, add the chopped onion, salt and pepper. Reduce heat and simmer, stirring often, until meat is completely cooked. Sprinkle flour over top and stir into meat and onion mixture until totally absorbed. Slowly add milk, stirring constantly, until thickened. Taste and adjust salt and pepper. Serve over 2 slices of toast or biscuits;
MILITARY S.O.S. FEASTY STYLE
Stand up straight! Suck in that gut! Straighten that chin! AAAH! The good ol' days! Come to think of it, that S.O.S. you use to eat back in the service wasn't all that bad, right? Let The Feasty Boys show you their variation of the very S.O.S. the U.S. Coast Guard is still talkin' about!!
Provided by FEASTYJON
Categories Pork Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium-high heat. Add ground beef and maple sausage, and cook until no longer pink. Gradually mix in flour, while stirring continuously, until the mixture is thick and pasty. You may not need all of the flour. Slowly whisk in the milk using a fork so that lumps do not form. Stir in bouillon. Continue cooking and stirring constantly until the mixture reaches your desired consistency. The longer it cooks, the thicker it will get.
- Toast slices of white bread, and top with the meat gravy. Garnish with a little fresh parsley, and serve.
Nutrition Facts : Calories 582.1 calories, Carbohydrate 39.3 g, Cholesterol 97.4 mg, Fat 34.6 g, Fiber 1.6 g, Protein 32.8 g, SaturatedFat 12.3 g, Sodium 911.8 mg, Sugar 10 g
SOS -- "STUFF" ON A SHINGLE
After being wounded in Italy in 1944, my grandfather returned home and improvised a dish he was often served in the military. The Army called it "Chipped Beef on Toast". The soldiers called it Something (I can't mention here) On a Shingle, and in classic military tradition, that name was reduced to SOS. My grandfather taught this recipe to my dad, who, in turn, also taught it to my mother and me. My mother, who is offended by the idea of having the first "S" of SOS on her table, calls it Creamed Beef on Toast. All measures are approximate. Because of this, the recipe multiplies well. Heck, you could make enough to feed an army. ;-)
Provided by ATM 67
Categories < 60 Mins
Time 35m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Combine ground beef, onion and garlic on a large skillet or pot, and brown the beef.
- Once the beef is browned and your onions clear, add the flour. There are two important things to note here - (1) Do not drain the beef (2) Add enough flour to completely absorb all the liquid in the pan.
- Once all fluid is absorbed by the flour and you have a nice roux, add your milk. Again, remember that the measures are approximate. So, you want to add about twice as much milk as flour.
- *Do not be afraid of adding too much milk. If you do, you will just have to cook it for longer in the next step, but the flavor will reward you for your efforts.
- Season with salt and pepper and bring to a boil. Reduce heat and slowly cook away the fluid, stirring often, until you have a nice thick milk gravy.
- Spoon generous amounts over dry toast (like an open-faced sandwich) and enjoy.
- We never have it with a salad or veggies, but they would go well this dish.
Nutrition Facts : Calories 533.7, Fat 27.5, SaturatedFat 11.7, Cholesterol 119.9, Sodium 161.5, Carbohydrate 33.5, Fiber 1.4, Sugar 1.7, Protein 35.7
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