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Hey, guys, these recipes are great, but I have yet to see anyone recommend Wondra flour...it comes in the shaker tin and is just the right consistency for making either SOS (ground beef) or FOT..(what we called it in the Navy..foreskins on toast!!)...
Went with Flot's recipe for chip beef...came out a little creamy..I added to much butter and not enough flour i think.. was in a rush and didnt let it simmer long enough.
BUT...this morning it was perfect..
left overs are always better
Thank you guys for the fast response and knowledge for this recipe!
I do it the easy way.... brown some beef (or sausage) crumbled & mix it into 2 packets of Pioneer Country Gravy mix, made by the instructions on the packet. Fast, easy, & tasty
I do it the easy way.... brown some beef (or sausage) crumbled & mix it into 2 packets of Pioneer Country Gravy mix, made by the instructions on the packet. Fast, easy, & tasty
Thanx Mod 5 ill try that next..given i can find that pioneer gravy mix at the local food store
Thanx Mod 5 ill try that next..given i can find that pioneer gravy mix at the local food store
I think it's a national product...if not I'm sure any brand will do. It's in the aisle with all the seasoning packets (taco, stew, etc.) in my local store.
Location: Solomons, Maryland / Now just visiting Marathon
Posts: 4,683
Made some up last night according to the recipe Flot posted.
Not too bad at all.
In fact, it was quite good.
I screwed up and forgot to get biscuits, had to use wheat toast instead.
Ahh, sausage gravy!!!, my favorite thing about the south. Whenever I get south of the Mason Dixon, I will mop that stuff with biscuits and and just feel my arteries clogging
The meat you want is sold as "dried beef" or "chipped beef" and will be available somewhere near the bacon (it's usually refrigerated) in a pouch in many grocery stores. The stuff is reddish, paper thin, and tastes sort of like country ham or prosciutto. Actually now that I think about it, prosciutto would probably make a killer "italian cream chipped beef."
There is a recipe on the back, but generally speaking here's what you do -
- Throw a couple of tablespoons of butter in with your dried beef (shred it by hand), and sautee on med/med-low heat to bring some of the flavor out. Might want to put in a little pepper now. If you want to make the next step easier, remove some of that beef.
- With the heat on med-low, start adding flour, slowly. Again, a couple of tablespoons. Stir it in so that the butter and flour create a smooth paste. (removing the extra beef makes it easier to create the paste)
- Next add 2-3 cups of milk - keep stirring - bring to a light boil and then back down to simmer. The mixture will thicken dramatically - if it's not thick enough, bring just to a boil again, or you didn't add enough flour. Pepper or other spices to taste and you're done.
You can make cream chipped beef, sausage gravy, whatever, all the same way...
The only thing I'd add is serve over toasted bread of your choice.
problem was i was never in the rear with the gear..i was a 0311 grunt always in the field eating mre's an then once a week we would get a hot meal out of vat cans brought out to the field and there was always chip beef, green eggs, and this white oat meal lookin dish which was good too.. and right after you feasted it was off to the bush with your E-Tool
and 2 sheets of toilet paper two relieve one week of cold binding mre's
My only experience with MRE's is on canoe/camping trips. We decided they would be the easiest way to provision for the trip.
Two days of eating MRE's bunged me up for a week! How do the Army guys deal with this?
Army style---Brown lb. hamburger with diced onion in a skillet. Drain grease after browing. Add two whopping dollops of butter to burger and onions over medium heat. Once butter is melted, stir in a couple healthy tablespoons of flour. Mix well. The flour will brown and start to stick to the skillet. At this point stir in milk, it will thicken as it heats. Season with salt and pepper and ample amounts of worchestershire sauce. The worchestershire sauce is the secret when using hamburger.
Coast Guard made it this way also--with no onions
They cooked it this was on the ship,and damn---It was good
now a day,the wife makes it with dried beef,served over toast.
This post brings back a lot of memories. My father was Army, and this was his favorite breakfast on Sundays. My mother and sister's hated it, but Pop and I loved it. My sisters gave it the name "greasy grimey Gopher snot" When it was just Pop and I, he would serve it over shredded Potatoes (hash browns). It was great! He always told me the same stories over and over. I sure do miss that man!
Think I will make it this Sunday for breakfast.
This post brings back a lot of memories. My father was Army, and this was his favorite breakfast on Sundays. My mother and sister's hated it, but Pop and I loved it. My sisters gave it the name "greasy grimey Gopher snot" When it was just Pop and I, he would serve it over shredded Potatoes (hash browns). It was great! He always told me the same stories over and over. I sure do miss that man!
Think I will make it this Sunday for breakfast.
thanks for sharing his story and god bless him....
pussy! 
