SOS beef and gravey

[SFC]

Wanted receipe for chipped beef and gravey. I have had S--- on a shingle for many years in the military, loved it, dont know the recipe help.

[Windy City Walleye Hunter]

I think it is pretty simple, a white gravy and some chipped up beef (Buddig?), the kind you get in the prepackaged dept in the lunchmeat section. I would try to google it and see what you get. My guess would be about the same as white gravy for country fried chicken.

[BobT]

Try using an onion soup mix and thickening it with a few mushrooms. Serve over the chipped beef and shred some swiss or mozzarella cheese.

For the chipped beef take a frozen roast (venison???) and slice thin chips off. Fry on medium-low heat with chopped onion, pressed garlic, salt, pepper, and your favorite spices. Serve with the gravy.

[Ski from FF]

Here you go if you want to feed a 100 people.

I was a army cook for 15 of my 20 years and made tons of this stuff. The troops loved or hated it. I loved it. A scoop of SOS over a fried hard egg and a fresh biscut..

This is from the Military Recipe Card L 030 00

CREAMED GROUND BEEF

BEEF,GROUND,BULK,RAW,90% LEAN 18 lbs

ONIONS,FRESH,CHOPPED 1 lbs

FLOUR,WHEAT,GENERAL PURPOSE 1 qts 2 cup

SALT 3 tbsp

PEPPER,BLACK,GROUND 1 tbsp

WATER,WARM 2 gal 2-1/2 qts

WORCESTERSHIRE SAUCE 2-1/8 oz

MILK,NONFAT,DRY 1-1/4 lbs

Method

Cook beef in steam jacketed kettle or roasting pan until beef loses its pink color, stirring to break apart. Drain or skim off excess fat. Add onions; stir-cook 3 minutes.

Combine flour, salt and pepper. Sprinkle evenly over beef and onions. Mix thoroughly; cook about 5 minutes until flour is absorbed.

Reconstitute milk. Blend Worcestershire sauce into milk. Add to meat mixture.

Heat to a simmer, stirring frequently. Cook 10 minutes or until thickened. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

[Windy City Walleye Hunter]

I am guessing you could cut that down to a more manageable size....but would you really want to? LOL

[BLACKJACK]

Here you go if you want to feed a 100 people.

I was a army cook for 15 of my 20 years and made tons of this stuff. The troops loved or hated it. I loved it. A scoop of SOS over a fried hard egg and a fresh biscut..

This is from the Military Recipe Card L 030 00

CREAMED GROUND BEEF

BEEF,GROUND,BULK,RAW,90% LEAN 18 lbs

ONIONS,FRESH,CHOPPED 1 lbs

FLOUR,WHEAT,GENERAL PURPOSE 1 qts 2 cup

SALT 3 tbsp

PEPPER,BLACK,GROUND 1 tbsp

WATER,WARM 2 gal 2-1/2 qts

WORCESTERSHIRE SAUCE 2-1/8 oz

MILK,NONFAT,DRY 1-1/4 lbs

Method

Cook beef in steam jacketed kettle or roasting pan until beef loses its pink color, stirring to break apart. Drain or skim off excess fat. Add onions; stir-cook 3 minutes.

Combine flour, salt and pepper. Sprinkle evenly over beef and onions. Mix thoroughly; cook about 5 minutes until flour is absorbed.

Reconstitute milk. Blend Worcestershire sauce into milk. Add to meat mixture.

Heat to a simmer, stirring frequently. Cook 10 minutes or until thickened. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Lots of leftovers with that recipe!!!

[BLACKJACK]

Did an internet search and came up with this, similar to the other large recipe, only in a smaller quantity I'm going to try this over noodles!!

Ingredients:

1 pound ground beef

1/4 cup all-purpose flour

1 cube beef bouillon

3/4 teaspoon salt

1 pinch ground black pepper

2 1/4 cups milk

1/4 teaspoon Worcestershire sauce

Directions:

1. Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!

[Dark Cloud]

I dont have a recipe but typically add peas, carrots, and mushrooms...

I like egg noodles but plan on trying it over the Johnny cake recipe I posted. Im not a big fan of toast or biscuits.

Chipped beef can be real good but be carefull, sometimes it is super salty...

[Windy City Walleye Hunter]

You guys are mixing up two different dishes. Both have a white sauce but you are talking about ground beef gravy when the original poster was asking for SOS which is not ground beef but rather a chipped beef. I think using Buddig Ham in those little packages is what my mom used to use.

Both are similiar but ground beef gravy is usually served over bisquits while SOS is served over white toast (which is the "shingle" that the "$h1t" is served over!) LOL

[Dark Cloud]

I know what your saying Windy, typically it is made with a chipped beef(salt brined and smoked).

We always called anything with a gravey like consistancy that was put over rice, toast, noodles, or biscuits = S on a S...

[BLACKJACK]

I dont have a recipe but typically add peas, carrots, and mushrooms...

I like egg noodles but plan on trying it over the Johnny cake recipe I posted. Im not a big fan of toast or biscuits.

Chipped beef can be real good but be carefull, sometimes it is super salty...

With the bouillon, I already crossed the salt off the recipe. The carrots, peas, and mushrooms, sound like a good idea!! Adds color and flavor!!

[Windy City Walleye Hunter]

Just checked with my mom and that is correct. She thinks the chipped beef is by Buddig and it comes in a dried form in a clear glass jar though she has used the packaged stuff that comes in the deli lunchmeat section too.

Both are good but we always called one ground beef gravey and the other SOS. They both eat just fine, put them on bisquits, toast, muffins or your oldest sandels and they all taste good! LOL

[Fazerfish]

I second the clear jars of chipped beef. Thats how my friends mom used to make it, not sure of the brand name, but you will see it by the canned chicken at the store. We just fried it in butter, then added flour and milk to form the sauce, served over toast...mmmmmm.....

[Windy City Walleye Hunter]

That seems to be the key, ground beef for bisquits and chipped beef for toast. My guess is that if anybody made either for me in any combo I would not turn it down! Just be sure to serve with a few fried eggs with runny yolks, now we are talking! LOL

[SFC]

Thanks for the input, Iam going to try the recipe Ski posted first after cutting the recipe down.

[jeffreyd]

my dad use to use canned tuna as if it was not pay week we did not eat much beef. i grew up with sos as a staple and also had a few nights of dinner by candlelight toward the end of the month. but would not have traded it for anything, throw in some liver and onions and i will fly up and have dinner with ya.