I think it’s one of those meals that vary widely with the preparation. We always used Buddig Meat, in the package, which wasn’t that salty, and chopped it very fine before adding it to the sauce. Also, you had to hard-boil eggs, slice them, and top the SOS with them. And season your white sauce well. Plain flour and milk is nasty.
I’d forgotten all about this. Mom used to serve it over mashed potatoes, too.
Since it’s Fall I’ve been making comfort food and anything you liked that mom made has got to be the ultimate comfort food. Will have to whip some up.
I used to think of it as poor people’s food. That, and salmon loaf made with canned salmon. But the last time I picked up a jar of dried beef or a can of salmon I realized that they no longer qualified.
If it’s going to cost so much, wouldn’t it be worth the effort to serve it with minced pimientos on SF sourdough? Piss-elegance. Add a crystal glass of Thunderbird.
Now that all spells c-o-m-f-o-r-t!
My mom used to make the Stouffers version. It was always a big treat - my mom wasn’t exactly big on cooking. I haven’t had it since I was a kid and I don’t think I could convince my own kids to eat it.
You might be surprised… it was one of the things we cooked in my junior high home ec class, and everyone was all over it.
It’s one of those dishes you have to know how to make. My mum made it and it was quite good. But most people’s version is barely edible, and I’m the type of person that’ll eat pretty much anything.