S.O.S. (CREAMY HAMBURGER GRAVY) +VIDEO
S.O.S. also known as Creamy Hamburger Gravy is an old-school meal. This is a classic, simple and tasty meal that is reminiscent of military cooking!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 25m
Number Of Ingredients 7
Steps:
- In a medium sauce pan over medium high heat, brown the ground beef. Season with a little salt and pepper. Drain excess grease and set aside.
- Melt butter in the same sauce pan. Add flour and whisk until butter/flour mixture is bubbly.
- Add milk, salt, and pepper. Whisk continuously until thick and bubbly.
- Add cooked ground beef back in and stir.
- Taste and adjust seasoning as needed (I usually like a bit more pepper). If necessary, add a little more milk until it reaches your desired consistency.
- Serve over toast.
Nutrition Facts : Calories 478 kcal, Carbohydrate 35 g, Protein 21 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 82 mg, Sodium 831 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
SAUSAGE OR BEEF S. O. S. (STUFF ON A SHINGLE)
After 32 years in the military, I have become quite fond of S.O.S.. I'm the cook in our house, but I get breakfast cooked for me twice a year (my birthday and anniversary). My request is always the same--S.O.S. This is my wife's recipe--I love it.
Provided by Pokey in San Antonio
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown the ground beef or sausage, drain and set aside. Be sure to season the ground beef with a little salt and pepper.
- Melt butter in sauce pan. Add flour and stir till butter/flour mixture is bubbly.
- Add milk, salt, and pepper.
- Stir constantly until thick and bubbly.
- Add meat and stir.
- Serve over whole wheat toast. Great over biscuits as well.
- Note: For an evening meal substitute chipped beef.
S.O.S. (SHIT ON A SHINGLE) - A COMFORT FOOD MAKEOVER
A new twist on the classic recipe for S.O.S. (Also known as Shit on a Shingle)
Provided by Jerry
Categories Main
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 375°
- Arrange bread slices on a half-sheet pan or large cookie sheet. Brush with olive oil and sprinkle generous amounts of onion and garlic powder over the top. Bake at 375° until top is golden, flip and brush other side of bread with olive oil. Return to oven until the bread is golden brown and crisp. (About 7 minutes total.) Remove from heat and set aside. May be served hot or cold, works perfectly as a crouton for salads or soups, or as base for a crostini.
- Brown ground beef and ground pork in a large skillet over medium to medium high heat. Once all meat is well browned, transfer to colander to drain. (Do this over a large bowl to catch any drippings. You don't want them in your drains.)
- Wipe skillet clean with a paper towel, add 2 Tablespoons olive oil and reheat. Add onions and cook until soft and just translucent (About 4 minutes).
- Add garlic and cook 1 minute, stirring frequently to avoid burning. Add shiitake mushrooms, cook for 1 minute, then add button mushrooms. Continue cooking vegetable mixture until mushrooms are golden.
- Season vegetable mixture with salt and pepper. (Doing this before cooking the mushrooms would significantly lengthen browning time.) Return ground meat to pan and stir to distribute all ingredients. Sprinkle flour over mixture and stir well to distribute and coat pieces evenly. (about 1 minute or until the flour smells nutty.)
- Add milk and sour cream, and Worcestershire sauce, stirring constantly until liquids are just below a boil. (Do not let the milk boil. If you do, it will separate and curdle. Definitely not a good thing.) Remove from heat, test for seasoning.
- Serve approximately one tbsp of mixture per slice of toast.
Nutrition Facts : Calories 285 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 18 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 176 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
SOS (STUFF ON A SHINGLE)
Somehow, chipped beef gravy got to be known as S.O.S. in the Navy and to all but us old timers. Well it ain't !! The real thing is made with a base of ground beef and a few other things. After messing up 5,000 lbs of burger and 30 years of searching I found this basic recipe in the May 2005 issue of The American Legion magazine letters section. It's for 15+ people but it freezes quite well for later use. In the Navy, this was a breakfast dish, but I've used it for every meal. Measurements are close enough to be good.
Provided by Seavamp
Categories Breakfast
Time 55m
Yield 15-20 serving(s)
Number Of Ingredients 13
Steps:
- In a deep heavy pot, brown the butter and then brown the meat in browned butter.
- Add onion, pepper and celery and cook till they just start to soften. Season with salt & pepper.
- Without draining off fat or juices, stir in enough flour to absorb all liquids.
- Stir in Tomatoes, hot water and tomato juice. Cook over medium heat, stirring constantly till mixture starts to thicken.
- Stir in Nutmeg and continue to cook for about five minutes to insure flour cooks. If you don't think it is thick enough, add some more flour well mixed in cold water.
- Serve hot over toast, biscuits, pancakes or corn bread, even a bagel.
- Freeze leftovers in individual serving in sealed sandwich baggies. Reheat in microwave and bust your gut again!
Nutrition Facts : Calories 121.1, Fat 5.5, SaturatedFat 2.4, Cholesterol 31.5, Sodium 168, Carbohydrate 8, Fiber 1.1, Sugar 3.4, Protein 10.1
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
SOS ("SOMETHING" ON A SHINGLE)
Millions of GIs who served in the Big One, WWII, will recognize this one and they will also know what the first "S" stands for. It is meant for breakfast, but makes a nice light dinner too.
Provided by Clifford Boren
Categories Breakfast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In your favorite skillet, melt the butter and saute the onions until they are translucent.
- Stir in the flour then the hot milk.
- Heat the milk in the microwave before starting the onions.
- Keep stirring until it thickens up.
- When thick, add the remaining ingredients and heat through.
- Serve on toast or toasted English Muffins.
Nutrition Facts : Calories 534.4, Fat 28.6, SaturatedFat 17.6, Cholesterol 169.6, Sodium 3439.6, Carbohydrate 25.2, Fiber 0.8, Sugar 3.8, Protein 44.9
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