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 the exact same way I would make a sausage gravy. The only difference between this and sausage gravy is we would substitute the ground beef with a spicy pork sausage.
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. 
What you’ll need:
1 lb ground beef
2 cups milk (2% or higher)
4 tbsp salted butter
4 tbsp all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground pepper
12 slices bread, toasted
STEP-BY-STEP INSTRUCTIONS 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.
Enjoy!
S.O.S. (Creamy Hamburger Gravy)
Ingredients
- 1 lb ground beef
- 2 cups milk, 2% or higher
- 4 tbsp salted butter
- 4 tbsp 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 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). If necessary, add a little more milk until it reaches your desired consistency.
- Serve over toast.
- Note: this is the exact same recipe I use for sausage gravy. Instead of ground beef, I substitute with hot, ground breakfast sausage.
Video
Nutrition
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Nancy says
This is my favorite childhood recipe. We always called it creamed beef on French toast, AKA SOS. Many people think SOS is chipped beef but it’s not. The way my Mom made it, and the way I make it now, is like the recipe above. The only difference is that I make it with French toast. Mix up eggs and milk and dip some bread in and fry in butter. Serve the beef mixture over the warm and soft French toast. I”m drooling just thinking about it!!!
Bryan says
Just made this dish this morning. My wife, the picky eater of the family, loved it! I was brought back to fond memories of my service in the Army. Mostly fond anyway 😁. I would recommend this to anyone that buys the boil in a bag sos. I plan on trying it with some chipped beef next. Thanks for sharing!!
Tina says
This was just called Hamburger Gravy where I grew up in NC and we’d put it over mashed taters. SOS was made with Chipped Beef which we put on toasted white bread.
Bob Jackson says
S.O.S. is hamburger gravy. Had that for breakfast every morning over a ham, cheese & mushroom omelet on toast, when I was in the Army. My mom used to make chipped beef gravy on toast also but never called SOS. I am also from NC.
Brandie @ The Country Cook says
Hi Bob! Yes, I am used to calling the other kind Chipped Beef Gravy on Toast too. To me, that is a totally separate recipe. 🙂
Nicole says
Excellent recipe and a big hit at my house! I made one small change, which was adding one tablespoon of worcestershire sauce (or soy sauce would work, too) for added umami flavor. We like to put this gravy on mashed potatoes, but next time well do toast to change it up a bit!
I’ll definitely be making this again!
Christine Woods says
Thank for this recipe. My stepdad cooked this for us in the Philippines and enjoyed it very much. When I asked him what it’s called, I remember almost choking when I heard his answer.
james murpy says
It is also good over hashed browns and scrambled eggs.
Brandie @ The Country Cook says
Yes!! So true, James!