S.O.S for dinner

It must be that Mom’s birthday was last week and I’m feeling nostalgic. Or maybe it’s the political circus happening out there that has me reaching for comfort food. Whatever the reason, I’ve found myself gravitating toward some old favorites, a couple of which I’ve already made and others that are on the menu soon.

Tonight’s comfort food of choice? SOS. Also known as hamburger gravy over toast.

If you grew up in a military family, there’s a pretty good chance you know this one. SOS is a classic military meal, and it was a staple in our house. My biological dad was in the military, so it was part of our family’s food history. But beyond that, it was cheap, filling, and a practical way to feed a whole family without spending much money. 

Let’s be honest. This is about as basic as cooking gets. I should be able to make it without a recipe, blindfolded, and with one arm tied behind my back. It’s hamburger gravy, people. We’re not talking about a complicated French sauce here.

But since I’ve been sharing some of those old-school recipes lately, it seemed only right to give this one its moment in the spotlight, too. Sometimes you don’t need fancy ingredients or a complicated recipe. Sometimes you just need a plate of something familiar that takes you back home.

SOS
Recipe from...the military

• 
  1 lb ground bef
• 2 c milk (I used 2% or higher for gravy)
• 4 T salted butter
• 4 T flour
• Salt and pepper to taste
• 12 slices of bread (if you are going old school. I use biscuits for mine)

Brown ground beef. Season with salt and pepper. Drain and set aside.

Melt butter in same pan, add flour and stir until bubbly and mixed together. Basically making a reaux.

Add milk and stir constantly until thick and bubbly. Add meat back in and stir. Adjust seasoning as needed. 

Serve over toast.

Second way to make it:

Mom used to brown the meat and usually there was enough grease to help thicken the gravy. She'd sprinkle the flour over the beef and cook it for a minute or so - cooking out the flour taste. Then she'd add the milk in - she'd warm the milk before adding it. Then she'd stir it to bubbly and gravy consistency. She also never seasoned it until it was in gravy form because she said she often over seasoned it.