Reviewed: Mar. 14, 2012

I added fresh mushrooms and some red pepper flakes. I had to use more milk cause it tasted to much like flour without the extra. Was good, but not sure I would make it again. Just not something I would want to eat on a regular basis.

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Reviewer:

SweetNov88

Reviewed: Feb. 24, 2012

I have made this so many times before. The lady that told me how to make this called it hamburger gravy. I guess there was more milk added to make it creamier. But I have put it over rice, noodles, toast, biscuits etc. you get the point it is very versatile. I have even used ground sausage and made it for breakfast over biscuits. Very good. Love this recipe it is the best way to make a white gravy when you are using sausage or hamburger.

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Reviewer:

stprkr

Reviewed: Dec. 2, 2011

Very hearty, stick-to-your ribs comfort food. Made it exactly as written (used 73/27 ground beef) and it was very tasty. May increase seasoning a bit next time. I was worried it would be really peppery, but I actually couldn't really taste the pepper. The spices were all nicely balanced, and not one flavor overpowered another, so if I do increase the seasoning, I'd keep them at the same ratio to each other. :::EDIT::: I made this again with slightly leaner beef (80/20) and the sauce was WAY too thick this time around without that extra fat to soak up the flour. It still tasted great (I did double the seasoning this time), but I think in the future when using 80/20 ground chuck I'll reduce the flour to 1/3 cup.

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Reviewer:

CharlotteCarpenter

Cooking Level: Intermediate

Reviewed: Oct. 19, 2011

I ate SOS almost every day for breakfast in the army for over 20 years, if it was avail. I just love the stuff. note that chicken bouilon is not part of the armys version of creamed beef, and this one is also missing worcestershire sauce.

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Reviewer:

KingSparta

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Cooking Level: Expert

Home Town: Marmora, New Jersey, USA

Living In: Fayetteville, North Carolina, USA

Reviewed: Jul. 17, 2011

my dad was in the Army 42 years ago and loved the SOS. He loved this recipe.

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Reviewer:

pixieballs

Reviewed: Jun. 11, 2011

This was excellent. My husband loved it. However I did make a couple of additions to match our tastes. I added a slice of diced red onion to the cooking meat mixture, and a couple of dashes of worcestershire sauce when I added milk. I also used buttermilk instead of regular milk. I did have to use 2 cups of milk instead of just 1 1/2 cups, but that was expected from other reviews. Overall I will be making this again, and again.

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Reviewer:

Francina

Cooking Level: Intermediate

Home Town: Stony Plain, Alberta, Canada

Reviewed: Apr. 11, 2011

This was just okay. The flavor really wasn't there and it was so thick that it just sat so heavy on my stomach. Also the pepper somehow over powered it.

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Reviewer:

MaryKS

Cooking Level: Intermediate

Home Town: Washington, Michigan, USA

Living In: Rancho Palos Verdes, California, USA

Reviewed: Apr. 4, 2011

I grew up eating this...my mother was the worst cook, but this was so easy to make that even she got it right. Im making it for the family tonight.

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Reviewer:

lisadianneh

Reviewed: Mar. 5, 2011

VERY GOOD! Mine turned out to be very thick though. Most likely my fault because I did use more than 1 pd. beef. My husband loved it! will make again .

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Reviewer:

sueduff

Reviewed: Feb. 21, 2011

EXCELLENT!!! And so very tasty!! Although I was leery of using chicken bouillon, I am so glad I did, and followed the recipe exactly as written. This is, by far, the BEST recipe for SOS!!! Wish my dad, who was a WWII Air Corp veteran, was still with us to taste it. (He used to mix the flour in before browning, and, although delicious, his was a little too greasy for my liking.) This version allowed me to drain what little grease there was (I used ground round), and it still came out awesome!!! My husband insisted on seconds!!!! Thank you SO much for sharing!!

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