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My mom made creamed chipped beef. SOS is made with hamburger. She also made creamed hard boiled eggs and creamed tuna. Peas were on the side. Unless she made creamed tiny onions and peas. The French call white sauce "Bechamel." Then you can tell everyone you're having a French dish for dinner.
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Chipped Beef on Toast-we also called it what your Grammy did.
We used the dried beef, 1/4 c butter melted in skillet. Add 1/4 c flour and mix. Slowly stir in 2 cup milk and 1/4 tsp pepper. Will be a cream base (roux). Simmer 1 min. Add the chipped beef (2 oz pkg). Simmer 5 min. Serve over warm toast. When we didn't have chipped beef on hand, we fried up hamburger and made it the same. Don't forget the pepper! Really adds to it. Growing up we had this on homemade baking powder biscuits. Got married and my DH asked me to make him some. Turns out they called it the same thing. He joined the Nat'l Guards and became a cook. They made the same thing. They also used hamburger and put it on biscuits. |
Originally Posted by NJ Quilter
(Post 5837902)
I do it the easy way...buy packages of dried chipped beef - in my grocery store, near the bacon/pork roll. Recipe is on the back of the package but it's easy. I cut up the beef into bite size pieces, I use 1/2 the butter (abt 2 tbsp - recipe calls for 4). Brown the meat in the butter for a couple of seconds. Add 4 tablespoons flour; 2.5 cups milk. Stir to get rid of lumps, cook over med heat until thick - about 5-10 min. Since I try to avoid flour, I eat it over baked (or nuked) potato. DH likes it on toast.
Don't you just love SOS????????? I make it with the chipped beef too and serve it over Pillsbury Grand baking powder biscuits, side of buttered peas and a salad. My husband loves it and I am in hog heaven when I make SOS. My husband was in the Air Force and Creamed Chipped Beef was SOS. I also make hamburger gravy over mashed potatoes and that is called hamburger gravy over mashed potatoes. I think I'll fix that for tonight! Sounds like a plan to me!!!! Edie |
Originally Posted by girliegirl
(Post 5837860)
NOW !! after reading this section, I am hungry for SOS... as my Grammy called it S$#& on shingles... lol.. why she called it that, I don't know.. but after I ate it, it was my favorite.. on toast... She was Pennsylvania Dutch and I don't have her recipe.. She had it in her head... anyone out there know ???
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When I was 6,and was in the hosp. with pneumonia they starved you. Liquids only, but no milk. After 2 weeks they FINALLY brought me SOS. I had 6 helpings that meal I was so hungry. The best part is I still LOVE it,and that been for over 66 yrs.
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Stauffer's frozen chipped beef gravy is pretty good. Around here they put it on pancakes for breakfast but I still like it on toast. We always put hamburger gravy on frenchfries. My husband had never heard of hamburger gravy and still won't eat it.
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Takes me right back to the WWII era with rationing, food stamps, saving foil and eating SOS, made with a white sauce and Spam which was pretty darn good when your meat coupons were all used up.
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My DH was raised on this dish so I had to learn to make it....MIL uses the jarred dried beef. Make a white sauce using butter flour and milk...the only thing I do differently than my MIL is that I reconstitute the beef in water, this helps to remove some of the salt in the meat.
This is an expensive dish to make if you look at how much the jarred dried beef is...i prefer to make sausage gravy instead....cheaper and more filling IMHO |
My Dad was a Master Sgt. in the Army and he use to make this for us kids. He called it S O S and also Slumgullion. He browned ground beef, boiled cubed potatoes , sauted onions. Drain the beef ,potatoes, add the onions, salt and pepper, and lots of sage. Make a white gravy and let simmer until thick and serve over toast. Made it for him, adn he couldn't believe I did that for him, I told him we loved it when he made it for us!
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We used to have the SOS that my Dear Grandma made and served on biscuits. Her little twist was that she added pimiento cubes to the gravy for a little different flavor.
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