SOS: share your recipe

I made this with hamburger most of the time but all this talk about it has me hungry for the jarred chipped beef! Just have to give it a good rinse to get rid of some of the salt.

amandasgramma wrote:
White sauce with chipped beef and chopped up hard boiled eggs. Sometimes I add fresh peas. On toast......on LIGHTLY toasted bread. :) :)

Same as mine, now I want some!

SOS was one of my Dad's recipes. Armor dried beef, milk, flour and lots of pepper for gravy and biscuits. My Mom ate something else. She couldn't deal with the saltiness.
Now, I'm going to have to go to the grocery store. I haven't made it in years.

Surface NAVY (Destroyer)

SOS like everything else served on-board was dripping with grease.

Didn't know that SOS was actually good with a nice buttermilk white sauce over toasted (not charcoal) bread until I had it for breakfast at a friends house.

Talking about dried beef, my dad used to make a simple batter, flour, water, salt (very little) and pepper all mixed together. Drag a slice or 2 of the dried beef thru it and pan fry in an inch or so of oil until golden brown. Make sure the oil is hot so it doesn't soak up the oil A few of those and big bowl of grits with scrambled eggs in it, with some crumbled bacon. That's breakfast that'll stick with you until lunch!!

We can buy real dried beef in the meat department of our super market. They slice it for you. Made from a solid chunk of beef. Not ground up and stuffed in a casing type of beef. It is about $9 a pound but probably not as expensive as the stuff in a jar. A quarter of a pound goes a long way. Otherwise I make mine similar to all of you.

I'm retired USAF and the chow hall made it with ground beef, I loved it. I'm originally from NC, so anything gravy is up my alley.

I have made it with ground beef, but now, I make it with Tennessee Pride hot sausage. You'll probably have to add some oil, butter or some fat of some kind, as it doesn't have too much fat in it. Then I sprinkle on some flour and cook it for a few minutes to cook the flour taste out. Add a bit of black pepper, and a very little salt, you can always add a bit after it's done. When the flour is done, and just starts to brown a little bit, pour in a 50/50 mixture of milk and water. Use real milk, not fat free. I mean if you're trying to cut fat, have a carrot instead.

Cook it until it gets thick. We serve it on my mama's country biscuits made with shortening, or tasted bread.

I add an over easy egg or 2, and some green hot sauce. That's heaven right there......

I make a plain white sauce, pepper but no salt because of the salty beef - always keep several jars in pantry. We like it served over Chinese rice noodles so we have some crunch along with the soft sauce.

craftyfox wrote:
I use Buddig dried, pressed beef instead of the dried beef in a jar....

+1 (thinly sliced lunch meat)

My local home store Menards sells it. Says there is two on shelf.