Sos in White Sauce
Submitted by goofy56
Classic SOS (chipped beef on a shingle): ground chuck in a thick, peppery white milk gravy ladled over toast, waffles, or muffins. Five ingredients and 25 minutes.
YIELD
8 servingsPREP
10 minCOOK
15 minREADY
25 minThis is the original SOS that fed generations of soldiers and became a staple in diners and family kitchens across America.
Ground chuck gets browned, then simmers in a generous amount of milk thickened with a flour-water paste into a thick, creamy white gravy. Heavy on the black pepper, light on the fuss.
Ladle it over toast, split muffins, or even waffles if you’re feeling a little wild. It’s stick-to-your-ribs food that costs pennies and feeds a crowd.
Five ingredients. Twenty-five minutes. Pure no-nonsense comfort.
Kitchen Tips
- Mix the flour with cold water into a smooth paste before adding it to the hot milk. Dumping flour directly into the skillet creates lumps that won’t cook out.
- Add the flour paste slowly, stirring constantly, and let the gravy come to a gentle bubble. It thickens as it heats.
- Be generous with the black pepper. SOS is supposed to be peppery. That’s where most of the flavor comes from in this simple dish.
Ingredients
Directions
In a skillet, brown ground chuck.
Drain.
Add butter, salt, pepper, and milk.
Stir.
In a separate container, mix water with the flour until a thick paste is made.
When the milk in the skillet gets warm, almost to a boil, slowly constancy.
Serve over toast, bread, waffles or muffins.
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