S.O.S. - ‘Stuff’ on a Shingle
Chuck Hayes, Newborn, Georgia - firstname.lastname@example.org
My father started his military career rather humbly; as a cook. He eventually went on to chef school through the Marine Corps and ended up cooking exclusively for a General in 29 Palms, California. One of the stapes of military life back then was creamed chipped beef (Known as S.O.S. by soldiers----can’t repeat the “colorful” name that S.O.S. actually stands for---family article and all. It is also short for Same Ol Stuff too). Made in huge vats and served to 1000’s of soldiers a day it was looked at with as much disdain as admiration. Why? Because they were served it often—very often. And as for the admiration---IT IS GOOD! REAL GOOD! My dad made it for the family every now and then, and I just knew that when I got out on my own that I had to learn how to make it too. In its simplest form it is just dried beef in a white sauce with a pinch of cayenne pepper served over toast. The dried beef is cured with salt, so this dish is a little salty. But if you wish follow the tip below to reduce it a bit.
Breakfast, lunch, or dinner this is comfort food at its best. Let me know what you think.
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups warm milk
• 1 (8 ounce) jar dried beef chopped course
• 1 pinch cayenne pepper
• Few grinds of black pepper
In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.
TIP: If you find this dish too salty, soak the beef in cold water for about 10 minutes, and drain. Try a piece, if it’s still too salty, soak in fresh water for 10 more minutes.
Tip: It can also be made with ¾ pound browned, drained hamburger.