|Cooking Method:||Stove Top|
|1 1/2 lb||ground beef|
|1/2 c||all purpose flour|
|4 c||cold liquids (milk & water) see note in step #3.|
|Some||salt & pepper, optional|
SERVE OVER TOAST AND/OR MASHED
This easy-to-make dish comes from Depression cooking, where a little meat could be stretched to feed & fill up a lot of people, and from the United States military, for the same reason. As a Navy Brat born to Depression Era parents, it's a given that this dish would be on our table!
If you prefer the Chipped Beef version, cut the dry beef into small pieces. Make a roux from butter, flour, and milk, then add the chipped beef pieces after it thickens.
For those who weren't military brats, the SOS stands for "S--- On a Shingle" OR "Same Old S---." Bet you can figure it out! =^..^=
WARNING: Product Endorsement. I love my ChopStir when I'm cooking ground beef! It's the best kitchen gadget EVER! (OK, I'm finished.)
So add the liquids and stir well.
If it's too thin, cook it longer.
If it's too thick, add a little more cold liquid.
Or skip the knife and tear up the toast pieces before adding the gravy. Just keeping it simple, right? =^..^=