Chipped Beef

S.O.S. stands for er... sh!t on a shingle. Yep, excuse the language, but knowing the name and its history are important. 😉Originally a US military meal having its start during war time because it was inexpensive to make, especially in large quantities, it is traditionally a chipped beef white gravy served over toast. However ground beef and tuna have been used in alternate versions. It's a good, cheap dinner (or breakfast) idea that brings on a flood of nostalgia for many people.

Always loved "shit on a shingle" just made a basic white sauce and added dried beef...quick, simple and filling!

The recipe has varied sizes because I'm not sure of the size of your skillet or pan. Change it to suit your taste.

Borrowed from my mother n law. I often forget about this recipe, but always glad when I remember it. A good, easy meal to throw together on those days when you forgot to lay out meat. Or don't really feel like cooking.

My moms recipe. It's the best !

S.O.S. is been around for quite awhile and usually has connection with the military, but it is so good anywhere

Don't want to toot my own horn buuuuut.... Toot toot [ok]

This is the simplest recipe I know. I learned from my mother, and when I don't know what to eat and I only have beef in my refrigerator, I think this recipe is perfect.

My mother used to make this for our family on special occasions like Memorial Day and picnics. But we liked it so much we'd have it just for dinner sometimes. It's VERY simple. You're house will smell like heaven once it gets cooking!

This can make a taco bowl better than chipotle! So delicious and easy to make!

Avoid cooking too much meat on a pan. Take larger pan so that meat pieces don't touch each other, or simply cook in batches. Otherwise beef would be steamed, not fried.

So sweet

There are many ways to make this, in this quarantine this is what I had, came out good. I think it was better before I made it thicker.

A bit of larding. So tender and juicy.

After this is salted it can be used to make many different recipes. Concerning Prauge Powder, It is used in cured meats to kill bacteria, prevent botulism and add flavor. However it is extremely toxic if ingested directly; in fact, it's colored pink to prevent people from mistaking it for regular salt. Do not mistake Prauge Powder with pink Himalayan salt. So use this with care in this recipe and others like this, it is very safe and necessary for proper flavor and food safety. This being said, you should know the risks, keep the curing salts properly labeled and out of the reach of children.

A Christmas Eve tradition in our family. Eat over toast. The kind of dish that is better the next day.

It's simple yet delicious recipe. Try it

This recipe is for a 3-pound roast. Adjust to any size and cook 40 to 50 minutes per pound.