-=> Kurt Weiske wrote to All <=-

 KW> I've been watching too many war miniseries and military cooking
 KW> re-enactments on YouTube, and felt compelled to make creamed chipped
 KW> beef on toast.

Real SOS is good stuff.  The Army liked to cut corners hence its adopted
name.  I easpecially like it on toasted sourdough bread.

 KW> With no added salt, it was still very salty due to the beef. I tried
 KW> rinsing the beef in water with the second batch and it ended up
 KW> tasteless.

I don't know if you could source locally-made chipped beef that would be
less processed.

 KW> I think once was enough. Now I want a real country gravy with sausage
 KW> and sage on a proper biscuit.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sos
 Categories: Misc, Breakfast
      Yield: 2 Servings
 
    1/4 lb Ground beef
      1 tb Flour
      8 oz Milk
           Salt and pepper to taste
      4 x  Slices of toast
 
  Brown ground beef in skillet.  Remove all but 2 - 3 tables of fat.
  Move meat to the side and mix in flour until smooth and brown. Add
  milk, salt and pepper. Bring to a boil and stir until it reaches the
  thickness you prefer.  Serve over hot buttered toast.
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
MMMMM
 
-- Sean

... A sense of decency is often a decent man's undoing.
--- MultiMail/Linux v0.52