So ewwww. I haven’t thought about this dish in years, but once in a while my mom made it when I was a kid and I couldn’t stand it. I have an aversion to this day to any kind of white sauce combined with meat.
But I haven’t had it in at least a couple of years. I’ve never made it from scratch. I’ve always had the frozen brand (Stoffer’s?). I always liked it when the corners got a little crispy in the microwave oven. It’s very easy to over-eat, because it’s so tasty.
When I was a kid (late-'60s/early-'70s) my mom would make creamed tuna on toast.
Love it. I think the key is getting the beef soft and palatable, which means thorough cold water rinsing. (Pat dry with paper towels before adding to pan.)
-Lots of people substitute chopped or ground beef, but it just doesn’t have the same character as the chipped beef. Still good, but if you’re going that route, you might as well do full-on sausage gravy and serve it over biscuits.
I’ve never had it, but, I like sausage gravy, which I believe is in the same family as creamed beef, so… mostly likely I would like it fine, as long as there was lots of black pepper in the sauce, and biscuits.
I voted “Eww” - but that’s not strong enough. This was a frequent breakfast in my high school cafeteria, and it was NASTY! Even my teenaged self would not eat it. Blech!
I think you would. I love SOS and I also love biscuits and gravy. SOS is saltier though. Speaking of which, are we gonna have a poll thread about biscuits and sausage gravy?
FWIW, SOS shouldn’t be loaded with black pepper like sausage gravy. Sausage gravy is gravy made with drippings. SOS is a white sauce (Béchamel sauce). Different creature.
It’s a comfort food. My mom made a lot of stuff in a white sauce to put over toast or potato when I was a kid: diced Spam and peas, tuna and peas, corned beef with green, wax, and lima beans. SOS is the only one I still make.
Oh, I haven’t made that for years, but it was a staple item in our menu lineup when I was a young bride. Now I’m going to have to pick up some Stouffer’s on the way home from work.
I like it, but I use thin deli sliced (and then chopped up finer) peppered roast beef instead of dried beef in a jar. Just white sauce with butter, flour and milk; a little salt, a little onion powder, and the beef that has enough black pepper on it.
I had a similar assortment of ingredients in white sauce as Frank mentioned growing up, and I also only still make my SOS variant and creamed tuna. But the green peas might get added to the next batch
Oh well, No way to fix it now.