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Dried Beef Gravy (S.O.S.)
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Recipe By: Mary Ann Valuska (Robbie's Grandma)
Prep. Time: 0:20
Serves: 6

1/4 cup butter OR margarine
1/2 cup all-purpose flour
1 tsp. salt
1/4 tsp. black pepper
1 pint milk
4.5 oz. jar dried beef - sliced thin or chopped
2 Tbls. Worcestershire sauce

Ingredients at Firehouse Pantry


-Melt butter in a skillet.
-Stir in flour, salt, and pepper.
-Slowly stir in milk.
-Stir in beef and Worcestershire sauce.
-Simmer, stirring constantly, until thickened, 10-15 minutes.

Make It A Meal: Serve over toast or Buttermilk Biscuits

(11) Visitor Comments:

  • The truth of the matter is if you really like this recipe and love S.O.S. its only enough for about three servings...

  • add just a dash of garlic powder for a kick...my granny taught me that!

  • As an alternative, when SOS became "same old stuff", our mess hall would substitute tomatoes (or tomato paste) for the dried beef. Gave it a very different taste without breaking much of the routine.

  • Also GREAT served over home fried potatoes or hash browns.

  • Hate to say it but this is chipped beef on toast not S.O.S. S.O.S. is made with ground beef and the Marine Corps makes the best there is.

  • I agree, SOS is with ground beef and the USMC makes it the best.

  • I served in the US Army from 1961 thru 1982 & S.O.S. was prepared in the mess halls using dried beef (like your recipe) until sometime in the 70's when they switched to using ground beef (cheaper, I suppose). I've heard that SOS also meant we are having the Same Old Stuff. It was served every morning in the 60's and at some time they moved it to Thursdays only. I liked "chipped creamed beef" (what this was called on the mess hall menu) served on toast and this is the way I remember it. I suspect the former marine served after 1970.

  • I've seen all the recipes on S.O.S. and had eaten it until I began working shift work at a local plant where we cooked at night. I've heard my dad talk about it while he was in the Army and said he wanted nothing to do with it because that's all they ate. Mine is a different version which you would have to experiment with which I still do. I use ground beef, thin chopped celery, onions,and a can of cream of mushroom soup, seasoned with salt and pepper and sprinkle with sage to taste stewed around in a frying pan and served over toast.

  • I use a nearly identical recipe except it calls for bacon grease instead of butter and no Worcestershire sauce.

  • I have always made SOS (S--t on a Shingle) with ground beef. The first time I had it was in Nov 1954 in the US Air Force, and when I left the Air Force in 1966 they were still making it that way. My father used to make it with dried beef, but I never did. Perkins restaurant makes it with dried beef, and it was pretty good, so I decided to try it myself. I add 1 tsp soy sauce.

  • lol oh the memories. My mom used to make it just like your recipe. tripled of course. I hated it till dad started calling it S.O.S....lol I can almost smell it being cooked now. no body made it better than mom.

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