SOS -- "STUFF" ON A SHINGLE
After being wounded in Italy in 1944, my grandfather returned home and improvised a dish he was often served in the military. The Army called it "Chipped Beef on Toast". The soldiers called it Something (I can't mention here) On a Shingle, and in classic military tradition, that name was reduced to SOS. My grandfather taught this recipe to my dad, who, in turn, also taught it to my mother and me. My mother, who is offended by the idea of having the first "S" of SOS on her table, calls it Creamed Beef on Toast. All measures are approximate. Because of this, the recipe multiplies well. Heck, you could make enough to feed an army. ;-)
Provided by ATM 67
Categories < 60 Mins
Time 35m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Combine ground beef, onion and garlic on a large skillet or pot, and brown the beef.
- Once the beef is browned and your onions clear, add the flour. There are two important things to note here - (1) Do not drain the beef (2) Add enough flour to completely absorb all the liquid in the pan.
- Once all fluid is absorbed by the flour and you have a nice roux, add your milk. Again, remember that the measures are approximate. So, you want to add about twice as much milk as flour.
- *Do not be afraid of adding too much milk. If you do, you will just have to cook it for longer in the next step, but the flavor will reward you for your efforts.
- Season with salt and pepper and bring to a boil. Reduce heat and slowly cook away the fluid, stirring often, until you have a nice thick milk gravy.
- Spoon generous amounts over dry toast (like an open-faced sandwich) and enjoy.
- We never have it with a salad or veggies, but they would go well this dish.
Nutrition Facts : Calories 533.7, Fat 27.5, SaturatedFat 11.7, Cholesterol 119.9, Sodium 161.5, Carbohydrate 33.5, Fiber 1.4, Sugar 1.7, Protein 35.7
SAUSAGE SOS ($#@% ON A SHINGLE)
This version of the popular army dish, usually made with creamed chipped beef, uses pork sausage. Just add flour, milk, onions and seasoning and you've got the favorite for serving over biscuits or toast.
Provided by MJC
Categories Ground Pork
Yield 4
Number Of Ingredients 7
Steps:
- Brown sausage in a large skillet; drain fat. Pour flour directly on sausage to coat (this will prevent lumps). Add milk, to desired consistency. Stir in the poultry seasoning, salt, pepper, onion and Worcestershire sauce and heat through.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 9.4 g, Cholesterol 79.6 mg, Fat 46.4 g, Fiber 0.4 g, Protein 15.2 g, SaturatedFat 16.8 g, Sodium 770.9 mg, Sugar 1.9 g
SAUSAGE SOS ($#@% ON A SHINGLE)
This version of the popular army dish, usually made with creamed chipped beef, uses pork sausage. Just add flour, milk, onions and seasoning and you've got the favorite for serving over biscuits or toast.
Provided by MJC
Categories Ground Pork
Yield 4
Number Of Ingredients 7
Steps:
- Brown sausage in a large skillet; drain fat. Pour flour directly on sausage to coat (this will prevent lumps). Add milk, to desired consistency. Stir in the poultry seasoning, salt, pepper, onion and Worcestershire sauce and heat through.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 9.4 g, Cholesterol 79.6 mg, Fat 46.4 g, Fiber 0.4 g, Protein 15.2 g, SaturatedFat 16.8 g, Sodium 770.9 mg, Sugar 1.9 g
SOS ("SOMETHING" ON A SHINGLE)
Millions of GIs who served in the Big One, WWII, will recognize this one and they will also know what the first "S" stands for. It is meant for breakfast, but makes a nice light dinner too.
Provided by Clifford Boren
Categories Breakfast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In your favorite skillet, melt the butter and saute the onions until they are translucent.
- Stir in the flour then the hot milk.
- Heat the milk in the microwave before starting the onions.
- Keep stirring until it thickens up.
- When thick, add the remaining ingredients and heat through.
- Serve on toast or toasted English Muffins.
Nutrition Facts : Calories 534.4, Fat 28.6, SaturatedFat 17.6, Cholesterol 169.6, Sodium 3439.6, Carbohydrate 25.2, Fiber 0.8, Sugar 3.8, Protein 44.9
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