If I die from a Deadly Sin it will be Gluttony!
"Formerly known as rojoguio"SuperDave336 LIKED above postBuckeyeCrappie thanked you for this post
“If your too busy to fish, you’re too busy!” Buddy Ebsen
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“If your too busy to fish, you’re too busy!” Buddy Ebsen
PROUD MEMBER OF TEAM GEEZER
(Billbob and “G” approved!)
Proud member of Tekeum’s Jigs Pro
Staff
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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.
1980 Ebbtide Dyna-Trak 160 Evinrude 65 Triumphslowhand LIKED above post
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
PROUD MEMBER OF TEAM GEEZER
(Billbob and “G” approved!)
Proud member of Tekeum’s Jigs Pro
Staff
https://heavenornot.net/
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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.
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.
SuperDave336 LIKED above post