Any body got the recipe for SOS?

Answer 1

Army SOS Creamed Ground Beef
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 6 servings

"In the Army, this ground beef dish flavored with Worcestershire sauce is traditionally served on toast, but it also goes well over egg noodles. Add sauteed onions, mushrooms, or bell peppers to vary the taste."
INGREDIENTS:
1 pound ground beef
1/4 cup all-purpose flour
1 cube beef bouillon
3/4 teaspoon salt 1 pinch ground black pepper
2 1/4 cups milk
1/4 teaspoon Worcestershire sauce

DIRECTIONS:
1. Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve over hot buttered toast. Enjoy !

Answer 2

Chipped beef on toast

15 lbs. chipped beef
1 lb fat, preferably butter
1 1/4 lbs. flour
2 12-oz. cans evaporated milk
1 bunch parsley
1/4 oz. pepper
6 qts. beef stock


Brown the flour in the melted fat. Dissolve the milk in the beef stock and
then add that to the pot. Stir this together slowly to prevent lumping and
then add the beef. Cook for a few minutes, add the parsley, and serve over
toast. Serves 60.


From the 1910 edition of the Manual for Army Cooks, courtesy Mar05 edition
of The American Legion Magazine

Answer 3

S.O.S.
Submitted by: E. Wickenheiser

It's said that an Army fights well on a full stomach and the Marine Corps is no exception. Always and foremost, in training or in combat, the breakfast meal is number one. For every "grunt", "airedale" and/or "pinky" at the start of the workday. Breakfast is the link to "making it" that day, and "a breakfast without SOS is like a day without sunshine."

We can only imagine or guess at what the meals and types of food were being served at Tunn's, or with O'Bannon in Tripoli, but I'll bet you, they had some sort of S.O.S.

The original creamed ground beef now served at every Marine breakfast had many stories of origin, the story that I was told was, that it was first served during World War I in France.

The Marine forces on the line were served meals that were prepared by the Army, from field kitchens in the rear. On this one occasion during a battle, the Marines moved so fast forward that the Army Mess Company couldn't keep up with the advancement. On that particular evening the cooks had prepared a meal which was roasted beef with a cream gravy (Boeuf le Creme de Argonne) and sent it up to the front lines.

It took the mess men all night to find the location of the fast moving Marine Brigade, and the meal was not delivered until the next morning.

Not wanting to waste the food and not having the tools to serve it properly, the Marine First Sgt. ordered that the meat and gravy (sauce) be placed on the dry bread and handed to each man. The men being very hungry did not complain but instead requested that this meal be served again, but with the proper utensils.

Over the following years the recipe changed depending on the availability of supplies and the mood of the cook. Do to the lack of funds given to the Marine Corps by the Navy, especially in hard times (like now), many of the cooks could not afford to purchase the beef roasts needed in the recipes for "Boeuf le Creme de Argonne" and other beef dishes. They therefore substituted the less expensive, ground beef in place of the roasts.

This was quite popular as an evening meal and was served a number of times a week. One big advantage that the cooks liked was that there was little or no waste, leftovers could be served the next morning. It grew in popularity more for breakfast than for the evening meal and today it's never served other than for breakfast.

The other branches of service (Army, Navy, etc.) will also serve their version of SOS, but they haven't mastered the Marine's technique of preparing this marvelous breakfast presentation.

The Army uses chipped and salted dried beef (yuk), and the Navy uses beans and tomatoes in their recipe (barf !), the Air Force gave up trying and our friends in the Coast Guard now eat breakfast in the nearest Marine mess hall.

A number of years ago (back in the 70's), San Francisco's own Marine Artillery General (Brigadier) Tiago, requested/ordered that a recipe for the Marine Corps famous S.O.S. (creamed beef on toast) be developed so that it could be serve to a small group of about eight (8) persons, this way the general could have his wife make it at home. The official recipe for the mess halls is for serving 300 or more. This challenge was taken up by his chief field artillery cook, M/Sgt Bernie Parker. After many tries and a few mistakes "Top" Parker came up with the following, near perfect, recipe.

Recipe for "Marine Breakfast"
(Serves 8 or two hungry Marines)
1/2 lb. Ground Beef (ground chuck for flavor)
1 tbs. Bacon fat (lard/Crisco or butter)
3 tbs. Flour
2 cups Whole milk (add more milk if you want it thinner)
1/8 tsp. Salt
Pepper (to taste)
8 slices of dry toast
Using a large skillet (12"-14"), crumble and brown the ground beef with the fat and salt, remove the pan from the heat and let cool slightly.
Mix in the flour until all of the meat is covered, using all of the flour. Replace the skillet on the heat and stir in the milk, keep stirring until the mixture comes to a
boil and thickens (boil a minimum of 1 minute).

Serve over the toast. Salt & pepper to taste. "Semper fi"

Answer 4

My S.O.S.
1 pound ground beef
4 Tablespoons butter or margarine
4 Tablespoons flour
2 cups milk
salt and pepper to taste
garlic powder to taste
Brown the ground beef in a medium skillet over medium-high heat, until meat is no longer pink. Drain excess fat and set aside. Melt the butter or margarine in a medium saucepan over medium heat. Slowly add the flour, stirring constantly, to form a brown roux. Pour in milk, mixing well. Heat until thickened. Add ground beef, then season with salt, pepper and garlic powder to taste. Serve on toasted bread.

Answer 5

We grew up eating it on mashed potatoes, my ex hubby used chipped beef on tst. i did not like the chipped beef but started to eat my hamburg on toast. which we used to cook a pot roast in crock pot, next day my family would shred the meat add more gravy and serve over buttered cold bread. we in turn called it hot pot roast open faced sandwich. So as an adfult my SOS is hamburg w a roux gravy over hot buttered wheat toast. MMM good. A true comfort food.

Answer 6

1 Pound of ground beef
1 pack of pepper gravy (the white gravy)
Cook beef until done and then drain the grease, after that follow the directions on making the gravy after the gravy is made mix the two together and serve over Toast and your done...ENJOY :)

Answer 7

Make a can of biscuits.
Make a package of Pioneer white gravy mix with pepper.
Stir a jar/ or package of Dried Chip Beef (slice it thin) into gravy.
serve over biscuits.