Chipped Beef on Toast (the red stuff)

Discussion in 'I Smell Something Cooking!' started by nineoaks2004, Aug 25, 2018.

  1. nineoaks2004

    nineoaks2004 Every meal is a picnic and every Day is a holiday

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    Oct 15, 2006
    Graceville, Florida
    For the military folks on here
    This is the original version of S.O.S. (the red stuff) I tired for a long time to get the original recipe but the cooks always held a secret ingredient back (nutmeg) I know some did not like it but a lot of us do. I still make it at home and camping. Enjoy

    U. S. Navy Minced Beef Gravy on Toast

    Chipped Beef on Toast


    4 1⁄2 oz. dried beef
    2 cups milk
    2 tbs. butter
    1⁄4 cup flour
    Salt and pepper
    6 slices bread Cooking Instructions:

    1. Melt butter in pan, add dried beef.
    2. Cook 2-3 minutes to brown.
    3. Add milk (reserve 1⁄4 cup for later), salt & pepper.
    4. Bring to boil.
    5. Mix flour and remaining milk together.
    6. Slowly add to boiling mixture until it begins to thicken.
    7. Serve over toast.

    30 minutes, 30 minutes preparation


    1 1/2 lbs ground beef
    2 medium onions, chopped
    cooking oil, if needed
    salt and pepper
    5 tablespoons flour, approximate
    1 (16 ounce) can whole tomatoes, diced
    5 1/2 ounces tomato juice
    2 cups hot water, approximate
    1/2 teaspoon ground nutmeg, to taste
    1/2 teaspoon sugar, to taste

    1. Crumble the ground beef into a skillet and brown with the onions.
    2. If beef is very lean, add a tablespoon or two of cooking oil.
    3. Salt and pepper to taste.
    4. Add flour, one tablespoon at a time, stirring and cooking each spoonful, before adding the next.
    5. The flour must be cooked to preclude a starchy taste through out.
    6. Add enough flour to absorb most of the oil.
    7. Stir in the tomatoes and the tomato juice, followed by the water.
    8. Allow to simmer on low heat to thicken.
    9. Adjust consistency as necessary.
    10. Add nutmeg and sugar and adjust to taste
    neighbormike likes this.

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