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| You know what I mean. I think the real name is dried chipped beef in white sauce. Please help to take back to those good ol days in the mess hall.
1eyedJack and the Dawg |
Follow-Up Postings:
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- Posted by bessiedawg (My Page) on Thu, Nov 15, 07 at 21:42
| I don't know if this is the old Army kind, but it is what my Dad loved. He was a Marine. Creamed Chipped Beef 4 tbsp. margarine Melt margarine in medium saucepan. Add flour to make a roux. Add milk and bring to a slow boil, stirring constantly. When thickened, add cut-up chipped beef. Serve over potatoes or toast. Now that Dad's gone, I usually add some garlic and onion when I make it for us. Linda |
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| 2 pkgs of dried beef (not the jars-too salty) 1/2 cup melted margarine or butter 1/2 cup + 2 TBS flour 3-4 cups of milk salt, pepper 1/4 cup parmesan cheese In a skillet..melt about 1/2 stick of butter. Add the shredded dried beef (I tear it up into bite size pieces)-and 'frazzle it' (like stir fry)-for 1 minute. Remove from skillet & add the milk...heat until almost to a boil. While milk is heating-add the flour to your bowl of melted butter & whisk quickly-making a roux. When milk is almost to a boil-add the roux & whisk until smooth over medium heat. Once thickened to gravy consistency-add the parmesan cheese. Season to taste. |
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| I make mine the AF way.......with hamburger meat, a white sauce seasoned with a little garlic salt, pepper and good to go. Had it every day I was stationed at Lackland with 2 slices of toast, SOS, and topped with bacon slices. It is also good made with sausage.......like Jimmy Dean. I serve it on angel biscuits and to my husband, that is a gourmet meal made in heaven. RL` |
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| I do it with the white sauce....but sautee about 2 T grated onion in the butter before I add the flour and finish by adding a couple of Tblsps grated parmesan cheese.... I love it!...and so unhealthy!! Linda C |
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| Just FYI - Ken was in the Navy and his SOS was like Roselin's with hamburger - the other was called (at least on his minesweeper) "foreskins on toast" :) |
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| I, too, use the Air Force recipe. Here is the one I have used for years. I obtained this recipe while living in Germany. It was in a military magazine. The timeframe was in the early 1970s. Everyone who has had it loves it. Air Force SOS 1 1/2 pounds ground beef Brown beef in its own fat in skillet. Drain off excess fat. Add flour, pepper, salt and bouillon to beef; mix thoroughly and cook about 5 minutes or until flour is absorbed. Reconstitute milk; add to beef mixture. Add Worcestershire sauce; heat to a simmer, stirring frequently until thickened. |
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| Woodie, I thought I had heard it all but..........Ken's name was new to me and will never buy dried beef again!! LOL. Posie, where were you in Germany? We were in Wiesbaden for 3 years and loved it. Went back last Christmas and wish I could go back again this year for the Christmas Markts. Loved them. |
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| Sorry, RL, hehe. No joke, that's what they called it, Ken didn't name it, that's what it was called on his ship! And, BTW - we like Stouffer's :) |
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| Air Force. We were station at Spangdahlem Air Base in the Eifel Mountains. Loved it! |
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| Posie, have been to Spang many times. I was TDY to Bitburg for several months too. Great area. My husband's boss was at Ramstein so we used to go there often too. Loved all of Europe. |
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| Ahhh..An echo from my childhood.......it used to be my favorite!! My Dad used to make this when he cooked for a group of law enforcement troopers. But why such an unappetizing, dreadful name!!! I like to think of it as creamed dried beef on toast. It's really a tasty dish and undeserving of it's bad reputation nicknames!!! |
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