U.S. Army S.O.S.

[OV1kenobi]

I won't tell you what the S.O.S. stands for, but if you were in the U.S. Army, at least up until the late Eighties, then you will know what I mean. If anything, from the following description:

Ground beef (hamburger) in a white/light tan flour gravy ladled over toasted, sliced bread.

I loved that stuff; especially with a side omelette (sp?) with cheddar cheese, diced ham, tomatoes and onion.

Can anyone; particularly a former Army "Spoon", share a recipe?

My mouth has been watering for some of that for over twenty years!

Warmest Regards,

David

 

[Saltysteele]

was never in the army, don't know the recipe, but who doesn't know what S* on a shingle is

 

[The Nid Hog]

Here's an earlier thread about SOS. Not sure if it's anything like they served it in the Army, but there are some recipes from the Sea Services in there. In fact, I might just make some tomorrow.

http://badgerandblade.com/vb/showthread.php?t=105333&highlight=creamed+beef

 

[Masterofsparks]

My wife and I just last week were debating what to do for dinner and whipped up a good old ground beef and white gravy and served it over toast! I have to admit it was very satisfying! It used to be a staple in our home when I was a kid!

 

[kopio]

FWIW....stouffers makes a frozen chipped beef with a white sauce that is pretty darn good. That's how I usually do SOS, otherwise....if I were making it I would

1) Brown the ground beef and then remove from the skillet. DON'T you dare dump that grease out either.

2) Add flour slowly until you have a nice pasty rue (it should be pasty like er....paste).

3) Slowly incorporate milk (whole will taste better, but skim will do) with a whisk until you get the desired white sauce thickness.

4) Fold in the ground beef, check the sauce for thickness (it will thicken some once you serve) add salt and pepper to taste (white pepper if you're really fussy) and then spoon that tasty goodness over some nice toast.

YUM!

FWIW....I make creamed tuna on toast all the time and do it the exact same way except I sub butter for grease to make a rue.

Bon Appetit!

 

[Saltysteele]

i guess it's more SOR, but I like it over rice, as well (if you're feeling adventurous )

 

[RazorPete]

I won't tell you what the S.O.S. stands for, but if you were in the U.S. Army, at least up until the late Eighties, then you will know what I mean. If anything, from the following description:

Ground beef (hamburger) in a white/light tan flour gravy ladled over toasted, sliced bread.

I loved that stuff; especially with a side omelette (sp?) with cheddar cheese, diced ham, tomatoes and onion.

Can anyone; particularly a former Army "Spoon", share a recipe?

My mouth has been watering for some of that for over twenty years!

Warmest Regards,

David

Good old sheet on a shingle. Brings back good memories.

 

[ouch]

Best. Acronym. Ever.

 

[citizensoldierny]

OV1,
Still in the Guard(hence Name) and have experienced a whole bunch of Army DFACs, some Air Force ones( they so have it made compared to the Army in the quality of life dept.) and a deployments worth of Kellogg , Brown, and Root.
All produced good food and all seemed to have a variation on the meat gravy theme, usually served at breakfast though. You can definitely count me as a fan, converted my wife and kids also we all love having sausage gravy and biscuits on occasion.

 

[The Nid Hog]

Try condensed (unsweetened) milk when you make a batch--much better than milk right out of the cow.

 

[Groundhog]

My mom made SOS regularly when I was a kid. Dad was a Marine and he'd request it from time to time. He'd get "the look" from Mom when using the acronym so as not to slip up in front of the kids. One of my fondest memories is the time at the dinner table when I asked what "SOS" stood for. Dad got "the look", but Mom got up from the table a few moments later and he whispered it in my ear. I cracked up laughing, and Dad got busted. I think about that every time I eat some of that Stouffer's Chipped beef.

 

[kopio]

Try condensed (unsweetened) milk when you make a batch--much better than milk right out of the cow.

I'll have to try that next time I make it. I bet it makes it a lot creamier and richer!

My mom made SOS regularly when I was a kid. Dad was a Marine and he'd request it from time to time. He'd get "the look" from Mom when using the acronym so as not to slip up in front of the kids. One of my fondest memories is the time at the dinner table when I asked what "SOS" stood for. Dad got "the look", but Mom got up from the table a few moments later and he whispered it in my ear. I cracked up laughing, and Dad got busted. I think about that every time I eat some of that Stouffer's Chipped beef.

Awesome story...thanks for sharing

 

[AZShaver]

Yuck!

 

[_JP_]

+1 on the Stouffer's version of it! That stuff is real close to what I always got out of military mess halls and is very tasty stuff! Dad even likes it after a 30 year career as an Army officer. He always has some in the freezer.

 

[RayH]

Yeah, the Stouffer's is good. I get it when I feel the need. But I love home made too.

 

[OV1kenobi]

Yes, indeed, it has to be served over badly burned, but yet soggy in the middle, white bread toast. I suppose that comes from burnt toast being stacked one, upon another, in heaps in order to get just the right level of sogginess in the middle of the slice!

Let us not forget the two slices of "French Toast" with "maple syrup" and butter/margarine on a separate plate over on the side.

Somehow, many of my comrades managed to add a heap of fried, home-style potatoes somewhere into the mix of SOS and eggs.

Don't forget the generous portion of Tobasco sauce liberally sprinkled over everything - except the "French Toast", of course!

Also, a small bowl of Southern-style hominy grits with even more butter/margarine generously added with plenty of salt and pepper.

To wash it down, a glass of chocolate milk, a glass of white, whole milk and a glass of orange juice. A bottomless mug of coffee with real cream during the entire course of the breakfast.

Sounds like quite a bit of chow? Well, yes it was. However, during the course of the day we burned off those calories in next to no time.

And that was just breakfast.

Two more meals to go.

Warmest Regards,

David

Warmest Regards,

David

Here's an earlier thread about SOS. Not sure if it's anything like they served it in the Army, but there are some recipes from the Sea Services in there. In fact, I might just make some tomorrow.

http://badgerandblade.com/vb/showthread.php?t=105333&highlight=creamed+beef

 

[TravelingMan82]

My Grandpa used to make SOS for me. I love the stuff. In fact, I think I may make it for my kids this weekend.

 

[TravelingMan82]

Try condensed (unsweetened) milk when you make a batch--much better than milk right out of the cow.

I agree. Papa (Grandpa) always used that.

 

[crowdog]

Dad was former Army/Army Air Corps, and he didn't want to see that stuff again, so it was NEVER served in my house

Marty

 

[ratcheer]

I know what the SOS stands for and, when my dad came back from the War, we had it fairly regularly at home. My parents called it "chipped beef". I liked it, too. It was certainly not the fanciest thing in the world, but it was tasty.

Tim