I don’t eat Beef Stroganoff either. Plus, you can gussy it up any way you want to, but shit on a shingle would always be shit on a shingle. Seriously, the idea of meat in a cream sauce makes me unhungry, kinda the way the descriptor “beefshake” did.
Damn, that was some nasty stuff served WAY too friggin early in the morning! We had some particularly nasty servers at Bulldog, 1987 (Golf Company). We had one candidate who was promoted to Gunny during OCS. After graduation, he put on his rockers and strode over to the mess hall to verbally kick some ass.
The original WWII(and before) SOS was creamed chipped beef with white sauce over toast. Not hamburger.
If there was creamed hamburger on toast in or around WWII, domestically, I wouldn’t be surprised. If it was called SOS, it probably was only done so upon returning GI’s saying the phrase.
I can’t back that up without searching, but I think I’m correct.
This site confirms that the original SOS during World War II was made by the Navy with chipped beef; the Army later changed it to ground beef.
I was just introduced to this food the other month…I love it.
We always called it chipped beef gravy. In my house it was made the Navy way, with chipped beef.
MMMMmmmmmm… so tasty. I haven’t had it in a long time.
Obviously SOS and creamed chipped beef (which I was brought up on and love) are two separate things. Unless certain people have feces that resemble thinly sliced, square shaped wafers of cured beef, I believe that ground beef is the ingredient that solely exists in SOS. Leave my creamed chipped beef alone, geez Carl Budding would be rolling over in his grave if he ever caught wind of this. If you live in a part of this nation (US) that is lucky enough to have a TeeJaye’s…try their’s, it’s not bad, better with some pepper.
I am surprised nobody’s mentioned the “secret ingredient”. An inch of grease floating on the top makes it yummy. This stuff was a contributing factor to my Tobasco sauce addiction.
Ahve always depended on the feces of strangers…
I’m also a fan of SOS. I’ve always made it with chipped beef. Haven’t been able to find it in jars for a long time. It now comes in vacuum sealed packs.
I always boil the beef for a few minutes to get some of the salt out of it. Then make the cream sauce - I like some cheddar cheese in mine - and finally add the beef. Salt and pepper to taste.
Toast or waffles and you’re set!
I’ve never had it with ground beef, but I’ve made it with tuna fish. Not bad either.
I cooked the stuff for Marines. It may have originally been creamed chipped beef, but we made it with ground beef.
Now, don’t ask me about serving the canned bacon from 1969 (this was in the mid 80s).