Army SOS Creamed Ground Beef Recipe

I would make this again. It's easy and cheap. After reading the reviews, here's what I did differently: Added chopped onion. pressed garlic and sliced mushrooms while browning meat. Used 1 bouillion cube and 2 cans of cream of mushroom soup. Everything else was the same. Oh, I did just keep adding worchestershire sauce to taste. This dish was certainly thick enough to serve over toast or biscuits this way. I served mine with mashed potatoes and peas however. It's just what I had on hand.

I really liked this recipe. Although I knew it would be on the bland side, I added these options to it and it was grand! :) 1 tablespoon worchester sauce 1 whole yellow onion chopped 2 teaspoons garlic salt 1 teaspoon onion salt 1 heaping tablespoon minced garlic 1 heaping tablespoon of Knorr beef Boulion I didnt add garlic to hamburger untill the last 20 seconds of browning. And I added the worchester sauce to the milk. Mixed Knorr beef Bouilion into flour misxture. Instead of bread, I used penne pasta, and had fried okra on the side. All I needed was a trench and a canteen! Just kidding! Delicious! :)

This was pretty good. My family liked it. Like others commented, ground beef tends to be bland so extra seasoning is a must. I sautéed a whole small onion with salt and pepper and 2 cilantro bouillon. I added 2 pound ground beef since that's what I had. Seasoned again with a little more salt and pepper. I brown my meat on medium heat and not stir very much. I find if I brown it higher than that and stir to much, the meat tends to toughen. It does take a bit longer to cook but worth the wait. Once browned, I added 3 cloves of minced garlic and let it cook 1-2 minutes. I used 1/2 cup flour since I had 2 lb meat. I was able to use the same amount of liquid measurements the recipe calls for (2 1/4 cup milk, 1/4 tsp Worcestershire sauce). It was the perfect amount even though I had more meat. I served over white jasmine rice. Nice quick dish for a weeknight meal. Thank you!

This one of my favorite prepare and eat quick meals. I made a couple small changes. I chop up an onion and add it to the skillet while browning the ground beef. Also I like to add one half teaspoon of minced garlic to the skillet during the browning process. I add some worcestershire sauce to taste. Instead of regular milk, I make it creamier by using buttermilk. Not everyone is a fan of buttermilk like me but I love the flavor and texture it gives the meal. Not as much flour is needed when using the buttermilk. I have found that I dont need the salt when I use the other flavor enhancements of onion, garlic and worcestershire sauce. Tastebuds may vary. LAST: I love to pour this over hash brown potatoes with two over easy eggs on top. YUMMM.

I love this recipe. The only change I made is that I use one can of Golden Mushroom 10.5 oz soup. Instead of 2 and 1/2 cup of milk and I fill the soup can of milk. The rest of the recipes I keep the same

After reading all of the mixed reviews I didn't get my hopes up, but ended up being very impressed with this dish. I did make a few changes because of what I had on hand. I browned my ground beef in the microwave, and had intended on making a roux with the flour using butter instead of grease from the meat. So, I melted butter in the micro and dissolved the bullion in that. I also only had dehydrated onion instead of fresh so I let this soak in the bullion mix too. Only to discover I was out of flour. I did however have two packs of brown gravy. I poured the bullion butter, and gravy packs, Milk, salt, pepper, and Garlic powder in the skillet. Soon as it started to thicken I added the browned beef, a can of mushrooms, and a half can of corn. I didn't drain the mushrooms because I wanted to thin out the "gravy" a little. I served it over rice, and it did not disappoint. It reminds me of a hamburger helper almost. Hubby and 15 year old loved it. Zero leftovers. Next time I think I will mix the rice and gravy together, top with parmesian and bake in the oven to make more of a casserole. Very good, and the only reason I only gave 4 stars is bc I changed the recipe so much.

Excellent! I added Onion Onion and Garlic Garlic.. from Tastefully Simple.. to the ground turkey while it was cooking. Also cut back on the worchestshire sauce.. only about 1.5 -2 tbsp. I cooked about 8-10 oz of spiral noodles and layered them on the bottom of a 9x9 pan. Poured creamed mixture over noodles, sprinkled with about 1/2 cup shredded white cheddar cheese and bread crumbs with butter..(2 finely chopped ends of a loaf of bread and 1 tbsp. melted butter)..cooked in oven 350 for 25 minutes... Everyone LOVED it! Kids included! =) This is going to be made again and again!

I just cooked it this evening for my husband and my self. Very delicious! I added a little bit of white cooking wine while the ground burger was cooking, then added sliced onions and mushrooms before adding the milk and worcestershire sauce. Served over rice with corn and rolls, was pretty amazing if I do say so my self! =)

this makes some really good gravy, I served mine over white rice and i added onion and garlic to the beef while it was cooking and increased the Worcestershire and beef bullion to a Tb, and added the bullion to flour änd Worcestershire to the milk, loved it, also its very tasty on toast, my dad nicknamed it " *hit on thë shingle".Lovely lunch for my daughter when she came home from school. thank you for the recipe

Ah, yes, SOS, "a fine grind of meat and vegetables in a creamed-base sauce" is how Army and Air Force 'menus' described it. I usually saute minced onion and garlic along with the ground beef. I add lots of finely ground black pepper along with salt after cooking the flour in and adding/reducing the liquid. Another tasty addition is poultry seasoning (or ground sage). Go easy with the seasonings until near the end--flavors can and will concentrate as the liquid is reduced--remember, you can always add more and cook them in for a few minutes. I rarely use Worcestershire, which can add sweetness, as does milk. If you use cream, the result isn't quite as sweet (milk adds that property to a 'cream'-based gravy) or, if like me, you want to cut those calories, use nonfat condensed milk (unreconstituted) instead.. Immediately after adding the liquid, the SOS should be thinner than you like it--it should be simmered for 15 minutes or so to blend and mellow the ingredients (no 'raw flour taste this way) If the end result is too thin, cook it longer; if too thick, add a bit more liquid than you like and cook down. This is a very good ans easy base recipe, and one that most guys I know (at least the ones that like ground beef) enjoy; certainly most ex-service people (and often service brats, too!). Of course, as another reviewer stated: to be authentic, it should be served on toast.

nowhere does it say to drain the grease before adding all the flour. flavor was good but I couldn't eat it. next time I will drain the grease first.

Tried it for the first time — huge success.

We thought it was very good. Creamy, and just the right amount of everything. Next time I’ll actually use toast instead of noodles.

Made it twice already, no regrets.

My dad was in the army in WWII, he made a similar version was dried chipped beef. That's probably where the name came from, it looks more like shingles with the salted canned chipped beef. sauce on shingles.

Well,I loved it! As a general in the Brazilian Air Force, I'll keep this recipe as something very nice and tasty to thanks the US Army colonel.

Added onion sauté in butter

i loved this it reminded me of hamburger helper actually, that i used as a young woman but way better. nice and easy i had all ingredients on hand. i used others suggestions of onion and garlic powder and i sauteed mushrooms with the onions ,

always come out TOO Sweet

This is a solid recipe. I use it all the time now since I found it a few years ago. I put scrambled eggs on top.