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S.O.S. (Creamy Hamburger Gravy) +Video

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. 😉

a wooden spoon scooping hamburger gravy over three slices of toast.

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. In addition, some people also call Creamed Chipped Beef “S.O.S.” but this is how we make it and have for the last 80 plus years.

S.O.S. Creamy Hamburger Gravy recipe from The Country Cook shown closeup served over toast.

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.

hamburger gravy in a skillet.

Taste and adjust seasoning as needed (I usually like a bit more pepper). Serve over toast or biscuits.

creamed hamburger gravy with milk shown served over three pieces of toast.

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.

S.O.S. hamburger gravy over toast on a white plate.

CRAVING MORE?

S.O.S. Creamy Hamburger Gravy

S.O.S. (Creamy Hamburger Gravy) +Video

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!
4.93 from 140 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6

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

YouTube 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.
Course: Main Course
Cuisine: American

Nutrition

Calories: 478kcal | Carbohydrates: 35g | Protein: 21g | Fat: 27g | Sodium: 831mg | Fiber: 2g | Sugar: 7g

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 and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




143 Comments

  1. 5 stars
    My Air Force dad taught my scandalized French mother how to make this dish. Being French, she insisted on sauteed onions and garlic as well as herbs. We loved it! As an adult, I have added a couple of teaspoons of Worcester Sauce. Still love it. And yes, over toast.

  2. 5 stars
    I add diced onion with the beef and end with cream of mushroom soup ( new addition to an old favorite). Just add the soup right from the can until you get the right constancy.

  3. 5 stars
    I loved eating s@$t on shingles. When I was very young and my step dad was dating my mom he came over for dinner and I asked my mom if we could have s@$t on shingles! Hahahaha he looked at me with such a surprised expression and exclaimed, “Creamed beef on toast!” My 4 year old self preceded to argue with him that it was in fact called s@$t on shingles!!! Hahahaha oh goodness. Gotta love growing up army!

  4. 5 stars
    Wow this isn’t just a recipe it’s about memories going back to parents and grandparents. My dad was NAVY in WWII and Korea and had many stories of his 14 years in the service. I passed this recipe along to family and friends too. Thanks to wqall that served.

  5. In my active duty Army days this was served at breakfast and I ate it over an omelet. Found it in a couple delis over the years and still like it.

  6. 5 stars
    Thank you for this. My Air Force dad used to make this for us kids when my mom had to work. This was always a special treat for me. He died twenty years ago and I never knew how to make it. I really crave it in the winter. Even my now 24 year old daughter remembers eating this.

  7. 5 stars
    My mom use to make this when I was a kid. She would use half and half instead of milk and put peas in it because I would not eat vegies

  8. I still make hamburger gravy,but when I was in the army I stumbled upon the gravy after I had french toast on my plate and of course I didn’t use any syrup just some butter on it,you had to get to the end of the serving line to add your condiments ,but when I got towards the end I saw the hamburger gravy and said put it on my french toast and it was even better than just on butter toast,both ways are good but I believe to me anyways its way better on french toast my kids love it not so much on regular toast but french toast is better so give it a try,ifin you unsure just make one piece if you dont like it no harm but I reckon you’ll change your mind once you try it that way,but just make the french toast just milk and egg kind no powder sugar just plain I’ve been eating it that way since 1980,and my kids ask for it alot,sorry for so long,give it a try and you won’t be disappointed

  9. for a better flavor, fry a few pieces of bacon first. use the drippings from the bacon as a substitute for the butter when making the ‘gravy’ (some might think it’s more of a roux, frankly i don’t know the difference). if you haven’t munched the bacon during the cooking, you can crumble it up and add it with the ground beef.

  10. 5 stars
    My mom always made this. My dad of course was a Navy man! Sometimes she made it with ground beef, sometimes tuna and my favorite was canned fish flakes! All three were delicious! We often had it for supper when we would get home late because of some activity we were at!????

  11. 5 stars
    My dad was a Army cook, during the Korean war. He used to make SOS quit a bit at home. Thats where I got my love for it. And Im a 14 year Army vet. I ate it every time it was offered to me or on the menu at the mess hall. I put it on my eggs my potatoes, my biscuits, and my toast.I LOVE IT!!! Ive also always used a tbl spoon of Worcestershire sauce when I make mine.

  12. 5 stars
    Havent had this in so long and come across this recipe today. So guess what i made! 4 year old loved it! Thanks.

  13. 5 stars
    Delicious but like my mom I added worsteshire .. needs a little more salt, but over biscuits or toast it’s amazing comfort food

  14. I learned about this from my WWII Army cook father. The only difference is we used corn starch mixed in a little cold water, for thickening. Still have this every once in a while

    1. 5 stars
      Hi Darla,
      I use cornstarch as well, but as I’m browning my meat I add. a package of Lipton onion soup mix. Yummy!!!

  15. All this time I thought my dad was joking about the name! Sorry dad! He was a cook for the National Guard. We ate it over mashed potatoes when he or mom would make it, though. Brings back memories of him and mom in the kitchen cooking together. God rest their souls! I still love it and actually think I will be making this tomorrow….yummy!

  16. I grew up on this (my Dad was an Army vet), but he always added chopped onion. It’s what makes that SOS taste (doesn’t it taste bland without it?) I always add a little garlic powder or minced garlic when Browning the meat and onions….good stuff!!!

  17. 5 stars
    I make this for my husband, it’s the only gravy he will touch. He has his over baked potatoes. I usually have mine over saltines. I tried white rice once, didn’t work out well.

    1. My husband brought this recipe into our home from the U.S.Army. Only he never used hamburger, He always used chopped chipped beef. That is the way we always had it and loved it. Even though he has passed, I still make it for myself.

  18. 5 stars
    I love this dish, I use to eat it all the time in the Air Force but didn’t know how to make it until now. I’ve made it about eight times since finding the receipe and it turns out wonderful each time.

  19. 5 stars
    Made this tonight served over cheddar mashed potatoes and it was great. My dad was a single parent and made this and a couple other meals he learned from his days in the army. He changed the chipped beef to hamburger cuz my brothers and I didn’t care for it that way but it was one of my favorites even after he learned how to cook ???? thanks for a great recipe.

  20. I have this same recipe I found in an old cook book, the only difference is mine uses canned evaporated milk. My husband was in the Army and he wanted me to make some, my kids loved and I still make it. It is great when camping or on vacation, freeze it and take it with you.

  21. 5 stars
    This brings back memories. My mother made this with Chipped beef. When I was in the Marines I had it both ways. Then I became a Marine’s wife and to stretch our grocery budget it was made often. When I got divorced and was a single Mom I fixed it, again to stretch the grocery budget. I haven’t made it for a while but I think I will soon. Great comfort food and I need to stretch that budget again.

  22. 5 stars
    My family made sos the same way. But we also did it with bacon,peas and hard boiled eggs. These where 2 of our favorite meals even today and passed it down to our children and childrens, children.Everyone loves it.

  23. 5 stars
    My daddy was a Marine and he made this for us all the time. My children loved when papa would make them S.O.S and boiled eggs. We miss him so much as he passed in 2010. I try to make this for at least twice a year.

  24. Every time my grandma and I get to talking about what we are making for dinner, SOS comes up. It’s still one of her go-tos, though she uses chipped beef instead of ground. My dad made it in college a lot too, and he’d throw in a can of veggies to make it a complete meal 😉