Recipe by flossi
"My dad was in the Marine Corps and remembers eating this dish often. It's a simple recipe consisting of ground beef mixed with milk, margarine and beef broth. It's also good using ground sausage. Serve this dish over toast."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 tablespoons
salt and pepper to taste
I ate a small mountain of SOS in various mess halls. This recipe isn't bad but its not authentic USMC SOS. I added diced onion, garlic powder, worchester sauce and a dash of hot sauce. That is the taste I remember! SOS is normally served over toast but is best served over biscuits. Try it the authentic way, thousands of US service men have eaten it that way.
This recipie although somewhat tasty is not the USMC SOS recipie. Wherw is the onions, garlic Worcesttershire Sauce, Soy Sauce? The "REAL USMC SOS" contains these ingredients.
Make this way for great results:
1. In a Large Skillet brown 1 pound of VERY LEAN ground beef.
2. Turn OFF heat.
3. Add to the cooked beef:
1/4 cup softened butter,
1/2 cup flour,
2 tsp. instant beef bouillon granules,
salt to (to your taste),
ground pepper (to your taste).
REMEMBER: at this point to stir all above until flour is completely absorbed, only then can you turn on the heat at medium high. 4. Then immediately add the milk and Worcestershire sauce in these amounts:
4 cups milk
1/2 tsp. Worcestershire (optional)
5. Cook and stir until thickened.
Serve on biscuits or toast and sprinkle real bacon bits on top if desired
My husband grew up eating this dish so I decided to try it out. This recipe was DELICIOUS!!! The evaporated milk and beef broth is the key to this recipe. The only addition I made was to add freshly ground mild country sausage. I did double the white sauce to have more "gravy" than meat. My husband stated the addition of fresh sausage really added MORE savory flavor than what his mom used to make it. The family even had 2nd helpings! I may try using texas toast or english muffins next time.
I've been looking for a way to stretch the dinner dollars when I found this recipe. My family of three loved it, and would have eaten more, so next time I won't cut the recipe back. I did add a small amount of sausage to the ground beef, and I happened to have some bacon grease left over(I always save it, refrigerate it, and use it often, instead of other forms of fat). I used it instead of the butter. Small changes, and the whole dish can be made for UNDER A DOLLAR A SERVING.
Really good! I made a few alterations. first, I used onion and garlic in browning the meat. worchesteshire sauce as others added too. the ratio of fat to flour in the roux didnt' work for me. I had globs of flour, not a smooth paste. tossed that and made it one to one ratio. that worked great. I used about 3/4 of the can of evap milk to the 1 cup beef broth, added some dill to the whole thing, and served over pasta. the kiddos gobbled it up! the hub raved.
This recipe was soooo very bland. It's good to get you started but it definitely needed work. I added diced onion while browning the meat then seasoned it with garlic powder and a little seasoning salt. I also added in worcestershire & soy sauce to the roux mixture and then it was very good.
This was the best S.O.S. I've ever had. I had it in the joint for the 3 years I was in, but it never tasted so good.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 333
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Individual loaves of yummy beef, cheese, and oats are baked with a tangy glaze.
See how to make a super-quick and easy meatloaf.
This incredibly moist, tender meatloaf is based on Italian meatball technology.