Reply With QuoteI occasionally do Venison…Originally Posted by Oregon slabman
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Military? Maybe, MAN Food definitely! Awesome plate of fuel for the fire to me.
If I die from a Deadly Sin it will be Gluttony!
"Formerly known as rojoguio"SuperDave336 LIKED above post
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I occasionally do Venison…
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Yeppers, retired Vet. Love me some SOS,
“If your too busy to fish, you’re too busy!” Buddy Ebsen
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Yeppers, and as an Ex Military cook, I can say I've made thousands of gallons of SOS or as we called it, Creamed Beef. Recipe still right there in the front of my brain....
Dave, We mainly used Ground beef, but yes we occasionally used chipped beef too!!! Usually 18lbs of ground beef, 50 lbs of sausage patties, and 72lbs of bacon got a battalion fed for breakfast...Just sayin'.
Proud to have served with and supported the Units I was in: 1st IDF, 9th INF, 558th USAAG (Greece), 7th Transportation Brigade, 6th MEDSOM (Korea), III Corp, 8th IDF, 3rd Armor Div.
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Recipe, man, recipe. I love sos, but haven't had it in 50 years.
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Thanks for posting a ratio to work off of, sounds like a very good mix. I can back out a percentage formula from this.
If I die from a Deadly Sin it will be Gluttony!
"Formerly known as rojoguio"
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In a sauce pan over medium high heat, brown the ground beef. Season with a little salt and pepper. Drain excess grease and set aside. Melt butter in the same sauce pan. Add flour and stir until butter/flour mixture is bubbly. Add milk, salt, and pepper. Stir constantly until thick and bubbly. Add meat and stir.
Serve over toast, biscuits or mashed taters.
“If your too busy to fish, you’re too busy!” Buddy Ebsen
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To be honest in smaller portions for momma and me I've made it simpler. 1pound ground beef browned and drained. 1 packet peppered white gravy 2 cups milk a pinch of beef soup and gravy mix, and a dash of Worcestershire sauce. Heat milk to just below a boil, but do NOT BOIL the milk, add gravy mix, pinch of beef soup and gravy mix and dash of Worcestershire and thicken, add browned beef. Stir to mix together put over biscuits or toast. enjoy.
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From the webstaurantstore.com we've been buying the Country Gravy Mix, cooking our bulk sausage putting on a nice crust then cooking in the gravy mix. After it cools I pack in boiling bags to re-heat on Ross Barnett when camping. Making from scratch bigger batches above (what we would eat in 6 months) then freezing it has got to be better than a mix.
