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! =^..^=
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- 1 1/2 lb
- ground beef
- 1/2 c
- all purpose flour
- 4 c
- cold liquids (milk & water) see note in step #3.
- salt & pepper, optional
SERVE OVER TOAST AND/OR MASHED POTATOES.
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.