Sgt. B's SOS
If I have any other Military out there, you know what I mean about SOS. As an Army cook, my favorite meal to work was breakfast. I was H-LL on the grill. I could have omelets, fried and scrambled all going at one time. My poor peons and Koreans, would stand there in disbelief, at how much I could do at one time - talk about multi-tasking. When I left the kitchen and went to the office, I got my hands on the old recipe cards - DOD got us some new fancier, prettier ones (our tax dollars at work). The one I really wanted was for SOS. Between moves, military and civilian, I have lost them. But don't fear, I have one that is pretty close to it.
Sgt. B's SOS
If I have any other Military out there, you know what I mean about SOS. As an Army cook, my favorite meal to work was breakfast. I was H-LL on the grill. I could have omelets, fried and scrambled all going at one time. My poor peons and Koreans, would stand there in disbelief, at how much I could do at one time - talk about multi-tasking. When I left the kitchen and went to the office, I got my hands on the old recipe cards - DOD got us some new fancier, prettier ones (our tax dollars at work). The one I really wanted was for SOS. Between moves, military and civilian, I have lost them. But don't fear, I have one that is pretty close to it.
Cooking Instructions
- 1
Brown meat and drain grease off. I use a potato masher to break meat up.
- 2
Return to pan and add butter.
- 3
Add onions.
- 4
Add flour, stir and cook 2-3 mins. Slowly add stock. Mix well.
- 5
Add garlic and Worcestershire Sauce. Mix well.
- 6
Add milk and stir, cooking til thick.
- 7
COOKS NOTES: If using corn starch, mix with stock first. I don't like tasting flour. Use this in Step #4. I don't use the onions, I just use onion powder. Add any seasoning you want. I use a couple of sprinkles of paprika. This can be served over toast or biscuits. You can even fancy it up by adding mushrooms and cheese and serve over rice for dinner/supper.
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