S.O.S. also known as Creamy Hamburger Gravy is an old-school meal. This is a classic, simple and tasty meal that is reminiscent of military cooking!
WHAT IS S.O.S.?
If you have a military background or a military family member, then you are probably very familiar with this meal. It was my Navy Dad's specialty. Of course, I know military families from all the branches who know exactly what you are talking about when you say "S.O.S.". We always knew when my Mom was working late because Dad would be cooking this dish. And luckily, my brother and I enjoyed it. It's a very simple, completely unpretentious dish. And although most of us can make this while blindfolded with one arm tied behind our backs, I figured it needed to be shared here for posterity. 😉
HOW DO YOU MAKE HAMBURGER GRAVY?
So all we're doing here is making a creamy hamburger gravy. This is very similar to the way I make my HOMEMADE SAUSAGE GRAVY. The only difference between this and sausage gravy is we would substitute the ground beef with a spicy pork sausage. It's also somewhat similar to GROUND BEEF STROGANOFF.
WHAT DOES S.O.S. STAND FOR?
I grew up only ever eating this over toast. The acronym "S.O.S." means "Sh** on a Shingle". Yup. Really. So the "shingle" part is the toast. Some folks like it over biscuits but plain ole simple toast is how I like it best.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- ground beef
- milk
- salted butter
- all-purpose flour
- salt and pepper
- bread
HOW TO MAKE S.O.S.:
In a medium 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.
Taste and adjust seasoning as needed (I usually like a bit more pepper). Serve over toast or biscuits.
Cook's Note: this is the exact same recipe I use for sausage gravy. Instead of ground beef, I substitute with hot, ground breakfast sausage.
CRAVING MORE?
S.O.S. (Creamy Hamburger Gravy) +Video
Ingredients
- 1 pound ground beef
- 2 cups milk, 2% or higher
- 4 Tablespoons salted butter
- 4 Tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 12 slices bread, toasted
Instructions
- In a medium 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 whisk until butter/flour mixture is bubbly.
- Add milk, salt, and pepper. Whisk continuously until thick and bubbly.
- Add cooked ground beef back in and stir.
- Taste and adjust seasoning as needed (I usually like a bit more pepper). If necessary, add a little more milk until it reaches your desired consistency.
- Serve over toast.
Video
Notes
- Note: this is the exact same recipe I use for sausage gravy. Instead of ground beef, I substitute with hot, ground breakfast sausage.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
LEONNETHA MULDREW
I use half Hamburger and half hot breakfast sausage ! Delish !
Ruby. Garrison
This recipe is my all time favorite it was served also in our cafeteria 0ver cream potatoes but in my household I serve it over toast
Brandie @ The Country Cook
The best thing about this recipe post is all the memories I get to read. Food memories are one thing we all have in common and I am so honored to read so many wonderful and sweet memories here. 🙂
Larry
Hey everyone!
I love this recipe, as I am a military brat! We ate this often, and such fond memories are flooding back!
Does anyone have a good Old fashion goulash recipe, like mom use to make???
It was so good and filling for us (mom, dad and us 3 kids)!
Thank!
Larry
K. Walker
Back in the late 50’s , we would get it for lunch in the school cafeteria. Instead of with toast, it would be served over mashed potatoes……a favorite memory!
Pam Bautista
Grew up on this same recipe for SOS. Dad was military. My brothers loved it.
Fran Cooper
Made this for the first time ever. It was great!
Daven
Was in the AF back in the 70s. Finally discovered their missing ingrediensts, a pinch or two of nutmeg and brown sugar! Loved that subtle sweetness! Give it a try.
Madelynn
This brings back so many memories. My dad served in the Army for 10 years. This was a meal we ate at least once a week. There were six kids in our family and this was a recipe that could feed many. My mom would sometimes fry up potatoes as a side dish. Always loved it. Very hearty.
Brandie @ The Country Cook
The best thing about this whole post is reading everyone's memories of this dish and their parents. It makes my heart so happy!!
MtnCook
I'm an old Navy Viet Nam Destroyer Vet and I can remember having this for breakfast
OFTEN !! Thank's for the recipe.