Sos Military - American, Southern September 16, 2021 US Army Hamburger Gravy - SOS Cooks in 25 Minutes Difficult Easy 12 Comments This post may contain affiliate links. We may earn money from companies mentioned or linked in this post.
With fall approaching and dreaming of cool mornings, I've been thinking about one of my favorite things to make and eat when I was in the military: Hamburger Gravy on Biscuits. Or, as we call it, "SOS" - "Sh*t On a Shingle". Back in World War II, when SOS was called "SOS," it was made by serving ground beef with cream sauce on toast. The toast was tile and the sauce was "you know what". People still call ground beef gravy on toast "SOS" but when I was in the military we served hamburger gravy on crackers. That was our SOS. You might call him a "SOB" but you might not get away with it, if you know what I mean.
Sos Military
You may have seen a recipe for hamburger sauce that calls for rendering the fat off the ground after cooking the meat and replacing it with butter. Just for the record, we don't use butter for burger sauce in the military. The roux for this sauce is made using ground beef fat and flour. Now, if you want to use butter, go ahead and clean the meat and sprinkle some butter in there before adding the flour. It is perfectly acceptable to do so. That's not how we do it in the dining room.
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There is nothing better than a hearty breakfast on a cold morning. A crispy biscuit or two smothered in ground beef gravy to eat with 300 of your closest friends. It definitely satisfies the southern half of my roots. SOS camping, forced marches, or when you know you'll need a lot of energy to keep going late into the day. Honestly, though, I don't do many forced marches these days. But, you never know, you might have to. That, or pull the wood or pull the dog. something like that.
I like to top my biscuits and gravy with two over easy eggs. My husband gets really mad when I do SOS. Make a big pile of biscuits and gravy that you drizzle with greens. Then add the egg on top. He was in the army longer than me. So it's wild.
In the dining room we made creamy ground beef sauce in a large fixed pot attached to the floor. The pot was so big that little cooks had to use step stools to get in to stir up the sauce. That we never had any SOS left after the tea is a testament to how much people loved it. Despite its less than honorable name, it is truly military comfort food. Fortunately, it's much easier to make ground beef gravy at home than it is in the pantry. It is not even left in the houses.
Do you have memories of SOS in the army? Have you made this burger sauce? Let me know in the comments below. And, don't forget to share this recipe with 300
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I made this SOS recipe more times than I can count when I was a cook in the military, albeit in larger quantities. It has always been a favorite of military, veterans and common people. It will quickly become one of your favorites. It is a real comfort food. Basically, ground beef served on toast in a cream sauce. SOS- S (tufa) on tile. A snack from a day spent in the army. The army and navy use this stuff for breakfast, it's been used all over the place. Who knows today!
Melt the butter in a pan and stir in the flour. Cook for 1 to 2 minutes. Mix in pepper and salt. Add the broth and slowly stir in 1/3 of the milk. Beat until smooth and repeat twice more with the remaining milk. Add the Worcestershire sauce and continue stirring as the mixture thickens. Boil for at least 2 to 3 minutes.
SOS- Military Style 1 to 1 1/2 pounds ground beef 2 tablespoons butter 1/4 cup flour 1 each beef ball cubed or powdered 1/2 teaspoon salt 1/4 teaspoon ground black pepper, more or less to taste 2 1/4 cups milk More if you want it thinner, it's thicker than the dining room SOS 1/4 teaspoon Worcestershire sauce Brown ground beef and drain. Separate the meat. Melt the butter in a pan and stir in the flour. Cook for 1 to 2 minutes. Mix in pepper and salt. Add the broth and slowly stir in 1/3 of the milk. Beat until smooth and repeat twice more with the remaining milk. Add the Worcestershire sauce and continue stirring as the mixture thickens. Boil for at least 2 to 3 minutes. Add ground beef back to pan, stir until heated through. It is traditionally served on toasted bread. It can also be eaten with noodles for lunch or dinner.
Disclaimer: Nutritional data is derived from linked ingredients (shown in colored circles to the left) and may or may not be complete. Always consult a nutritionist or licensed physician if you have a medical condition related to nutrition.
Foods Of War: Sh*t On A Shingle
Get detailed nutrition information, including nutritional information by item, so you can see where your calories, carbs, fat, sodium and more are coming from.
Fresh ingredients from kitchen manufacturers. Learn tried and true tips, tricks and tricks. Editor's Note: This is the second piece in our "Foods of War" series. The intent is to examine the history behind the various rations and foods served to soldiers and sailors over the years, and see if their reputation is deserved. Finally, because it wouldn't be a molotov cocktail article without some drink element, we'll throw in a couple of drinks, especially since we have it all to wash down. Stay tuned for future posts and giveaways!
"It is an institution associated with the military as are parades, ironed uniforms or very shiny shoes." - US Army Quartermaster Major Kevin SOS was born
During my time as a nerdy student, I remember walking into my dorm kitchen late one night to see my roommate whipping up an unfamiliar dish. It was definitely meat-based, but when I saw him add butter, flour and milk to make a white sauce, it piqued my interest.
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What also struck me about the scene was that a real cooking technique was used. The dish, however humble, seemed far beyond my cooking abilities at the time, which centered mostly on boiling pasta and then applying liberal amounts of concentrated tomato sauce. Long story short, I didn't know what I was looking at but I knew I liked it.
From then on I wanted to know more. Not being from a military family, I had no connection to this mysterious and unusual dish. Some quick internet research revealed that almost everyone who grew up in a military family or had a parent who served had fond memories of this simple spread. Over the years, there have been many riffs on the dish's name: shit on a shingle, to save our stomachs, to the same old stuff. These names reflect the love-hate relationship many service members and veterans have for the dish. True, S.O.S. It tastes very good. It's rich, salty, meaty, and satisfying (definitely beats the hard tack), but I can see how it would get very boring if used every day.
The initials of S.O.S are a little obscure. Marine Corps tradition traces the dish back to World War I, when an Army field kitchen could not keep up with a rapidly growing Marine brigade. Thus the brigade's dinner of creamed beef did not arrive until the next morning, when the first sergeant ordered that the meal be served on dry bread. While this story is interesting and entertaining, it is likely apocryphal. The dish appears in the Army Cooks Manual of 1910, seven years before the United States entered World War I. Navy has its own version, although the recipe is a bit more refined, mainly due to the addition of tomatoes (along with other fresh vegetables), fresh ground beef and nutmeg.
The first published recipe for S.O.S. is the Army version, called Chip Beef, a beef jerky designed entirely for the battlefield. In fact, the version of S.O.S. The 1910 Manual for Army Cooks also used evaporated milk, which would be easier to transport, stable and (at times) safer to use than fresh milk. In fact, the entire pantry dish can be made in a pinch if you ditch the fresh butter in favor of a more stable fat (like salt) and replace the beef stock with water.
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As the manuscript states, S.O.S. This plate is less and more
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