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! =^..^=
- 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