This SOS Meal Has Saved Me 100 Times!

Traditionally, we always ate this creamy beef gravy over toast. That’s what made it so easy. I never really liked it that way though. I discovered that for my personal taste, I prefer it over potatoes. I can do it with instant mashed, homemade mashed, or even just by throwing a potato in the microwave to “bake” it. Eating it that way is the only way I really enjoy this meal. My husband likes his over rice. It just depends on what you like. You can try them each way and find out for yourself the method that tastes the best to you! Check out what they are saying about this recipe over at Nutmeg Nanny:

“This SOS creamed beef recipe is one of the easiest dishes to throw together.”

Stop staring at the contents of your refrigerator and throw this creamed beef together for dinner tonight!

 

Ingredients

1 pound ground beef

1 small yellow onion, diced

Kosher salt, to taste

Ground black pepper, to taste

5 tablespoons Land O’ Lakes unsalted butter

6 tablespoons Gold Medal flour

2 cups whole milk

Bread, toasted

 

 

Instructions

Set a large 12-inch skillet over medium-high heat. Add ground beef and onion to the skillet. Season lightly with kosher salt and black pepper. Break up the meat as it cooks and cook until it’s brown in color and no pink remains. Drain the meat and set aside.

In the same pan as you used to brown the meat, set it over medium heat and add the butter. Melt the butter and sprinkle in the flour and whisk together until it forms a paste. Let it bubble slightly and cook for about a minute.

Slowly stream in milk and whisk until thick. This might take a few minutes to get the gravy as thick as you like.

Add cooked beef and onion to the white gravy mixture. Season with salt and pepper to taste. Feel free to add more flavor by sprinkling in crushed red pepper, garlic powder or fresh herbs.

 

 

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Quick Tip: Dice in some green peppers and mushrooms.

Thanks again to Nutmeg Nanny for this life-saving recipe.

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54 comments

In the military SOS was made with ground beef (army). In the Navy we called it FOT (forgive me but ‘foreskins on toast’) that was made with sliced dried beef.

I love to make this using ground sausage ( like Owen’s) and putting it over biscuits. It is fast, cheap and can feed a crowd quickly. Sometimes after getting off of work, I fix this with either hamburger or sausage. Then I can relax and put my feet up for the evening. Yummy!

Yes, we usd to put it over biscuits, too. Sometimes with hamburger, sometimes with dried beef. I had forgotten all about this.

My mom raised 10 kids. SOS was a weekly staple. Ground beef browned with onion. Flour or cornstarch adding water instead of milk, salt and pepper over white rice. Try it you will love it. Leave the milk for sausage gravy over biscuits.

My mom raised 9. Grew up eatting this and still make it. With flour and cornstarch over mashed potatoes. Ummmm

I grew up eating something similar, but we just opened a can of condensed cream of mushroom, cut the water by half and added it to the cooked meat. Sometimes with frozen peas/corn/carrots. We called it ‘Slop’…. Not a very glamorous name. I love it on rice!

We used to have slop too… I’ve never met anybody who called it that lol although our family’s recipe for it differs from ur slightly, just a tad tho

We used cream of mushroom soup, too, and ate it with rice or mashed potatoes. It looks unappetizing, so when my sister started cooking, she added green food coloring!!! Didn’t help. Green meat just looks nasty!

Dice a green pepper instead, and put it in with the meat after it’s been browned and the fat drained. While the meat is cooking, (on medium heat. Remember: high heat hardens protein) boil water and cook a package of medium egg noodles, drain and add to the hamburger mixture. This has been one of the meals I grew up on. It was many in a category of “Depression dishes”: makes a lot, but doesn’t cost very much. It was enough for a family of five, with second helpings. You didn’t walk away from the table hungry!

We did the same…we just call it Hamburger Gravy over Rice. We use condensed mushroom soup (1 can), milk (1 can), and 4-5 beef bouillon cubes. Never add thickener to ours. Still my favorite meal.
As for S.O.S (Stuff on a Shingle), I used Dried Chip Beef sauteed in butter til lightly crisped. Pour milk over to cover it, heat to light rolling boil. Then mix corn starch & milk into a slurry (in a mason jar) and stir into the heated beef/milk until desired thickness of gravy achieved. Then spoon over buttered toast. YUMMY!!
My mom has made a different version, called T.O.T. (Tuna on Toast). Also made with cream of mushroom soup & canned peas mixture…then spooned over buttered toast. Delicious!

I make something similar except I don’t make milk gravy. I used Cream of Mushroom soup and add milk. It’s very good served on hamburger buns ala Sloppy Joe style.

My mum made this as well on the farm. She made it weekly and we loved it. Served it always over mashed potatoes. Thanks for recipes. Completely forgot about ut😊

My Mom made this a lot while i was growing up, but we just called it hamburg gravy, although some people I knew also called it slop! As I got older and things such as packaged onion soup and then beefy onion soup became available, we would brown our meat with a package of the dry soup mix, then cover the meat with water, make a flour paste or corn starch in a jar with some water and after the beef and soup came back to a boil, we whisked the flour mixture into beef and water to make a gravy. We served ours with mashed potatoes. I still make it sometimes and I’m an old lady of 65! My mom also used to make cukes and sliced onion , salt and pepper, and a mixture of equal parts vinegar, water and sugar to soak the cukes …better if left to set at least an hour!…:)

My mom did something like this but instead of making the gravy from scratch, she would cut a can of mushroom soup with half a can of water and soya sauce and mix it all in the same pan with the cooked meat. Simmer for 10 minutes and laddle over mashed potatoes. Our form of fast comfort food.

I used to make something similar to this, but rather than using 2 cups of milk, I used Campbell’s Mushroom soup and diluted same with milk starting with a minimal amt and adding according to the consistency. Perhaps somewhat richer than this recipe.

I made this for my children and they called it dog food because “gravy train” dog food came on the market at that time and you added water to the pellets and it made its own gravy. That was not their favorite dinner yet one of them makes it now for her kids — and liked it!!

Our family version doesn’t include flour, milk or butter. We use mushroom soup. It is served over egg noodles or mashed potatoes.

My mom made this a lot when I was little. I loved it. Don’t remember how she made it but we always drizzled a little vinegar over it.

See? I do not understand people calling it that at all? Perhaps they do not know they are saying something ugly?

We know what it means 🙂 The author of the recipe’s mother called it this and so did her grandfather. It’s a family tradition 🙂 Enjoy!

I have been making this since 1975. I just brown the hamburger meat, don’t drain, add salt & pepper and flour. Cook a bit, Then add whole milk or canned milk and water and cook till right consistency. Adjust seasonings. Serve over toast and with sliced tomatoes. My family always loved it. Still do!

Love it that way too……even without meat using flour and milk with whatever for the “fat/drippings”. Personally love it with bacon grease or even just butter. Good old milk gravy, but love it with most all the ingredients mentioned by others. Wonderful old recipe!

a spoon of instant coffee will darken the gravy – just use water instead of milk for those allergic to it

I love hamburger gravy over rice, bread or boiled potatoes! Grandma raised a bunch of grandkids, foster kids, ranch hands. We all ate it and loved it. My spoiled husband won’t touch it.

I have been making this all of my life (73 years old). Learned it from my mom and grandma. It is wonderful over boiled potatoes served with diced onions and dill pickle spears!

I make el cheapo SOS using the thin sliced beef(think buddig) chopped into pieces…Then fry in some butter(or oil) til crispy then finish the gravy

my dad made S.O.S on sunday mornings for breakfast we would put it over pancakes made from scratch with bacon or sausage and eggs….. best breakfasts ever !!!

My dad was in the Marines, he fixed this all the time, called it SOS. He browned the hamburger meat and onion. Added some flour, then milk. Season with salt, pepper and garlic powder. He added soy sauce for color and flavor. He’d serve it on toast with a fried egg and fried diced potatoes. One of my favorite meals.

What does SOS stand for. We call this dish, (which comes from my traditional Mexican family) “Carne Picada”) and the sides we had with it were always, refried beans, fideo, which is “Vermecelli, and don’t forget my mother’s great homemade tortillas. Don’t forget the best, to make it complete, homemade spicy chili. You use the serano peppers, tomatoes and a dash of garlic. Brown the serano peppers and tomatoes on an iron skillet. Peel the tomatoes and mash them in what we call the molcajete. You’re ready to eat. Yummy. On what you call SOS, (carne picada) to give it a great flavor, we use cumin and garlic.

I use a little different version, brown the hamburger, add 1 can of Cream of Chicken, 2 can of water, put that over potatoes or rice, we call it comfort food!

This was a staple for us growing up, except using a can of tuna instead of ground beef. I make it for my Kids now and they love it! It is a very fast easy meal to get on tne table. You can also substitute hard boiled eggs. I lke to throw in some frozen peas too!

My grandmother and my mother made it with canned roastbeef and homemade gravy and placed over our bisquits. Roastbeef gravy is what we called it.it was delicious. My mom made it for us and i make it for my kids and hrandkids and they love it.

I grew up on this hamburger gravy mixture, but our recipe differed a bit and we just call it Hamburger Gravy over Rice. We use condensed mushroom soup (1 can), milk (1 can), and 4-5 beef bouillon cubes. Never add thickener to ours. Still my favorite meal.
We have different variations to the recipe, like:
As for S.O.S (Stuff on a Shingle), I used Dried Chip Beef sauteed in butter til lightly crisped. Pour milk over to cover it, heat to light rolling boil. Then mix corn starch & milk into a slurry (in a mason jar) and stir into the heated beef/milk until desired thickness of gravy achieved. Then spoon over buttered toast. YUMMY!!
Then there is a totally different version we’ve used, called T.O.T. (Tuna on Toast). Also made with cream of mushroom soup & canned peas mixture (just like the mixture for tuna noodle casserole)…then spooned over buttered toast. Delicious!

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