Total Time
Prep 10 mins
Cook 20 mins

I loved it when Mom used to make this for us! I have no idea if she originally made it for Dad, who had been in the army, or if she just liked it because it tasted good and was a budget stretcher. A traditional favorite, good ol' SOS. Note: the title of this recipe specifies that it is made ground beef, rather than chipped beef; "authentic" SOS is generally made with chipped beef, however many folks also refer to the ground beef version by the same name.

Ingredients Nutrition


  1. In a large skillet over medium heat, brown the ground beef and onion.
  2. Stir in the flour, granulated bouillon, salt, pepper, and garlic and onion powders (and cayenne, if using).
  3. Saute all together until flour is absorbed, about 5 minutes.
  4. Gradually stir in the Worcestershire sauce and milk.
  5. Bring it all to a simmer, stirring, and cook until thickened, about 5 to 10 minutes.
  6. Serve over toast, biscuits, noodles, rice, or potatoes.
  7. Note: when I'm needing to avoid bread or noodles, I'll sometimes make a bunch of sauteed mushrooms and eat this over them, or sometimes with tofu. Delicious!


Most Helpful

We had ground beef & the other ingredients on hand, but not much cash, so I gave this a try. We enjoyed it very much as a hot & tasty meal on toast, with a side of broccoli. Only change was that I used minced garlic instead of the powder, but only because we love it. Will make this again as a great budget stretcher.

MrsSPheonix September 25, 2002

Yum! I don't know if most consider this comfort food but it sure does bring back lots of warm and fuzzy memories. I made it for lunch today and throughly enjoyed not only the taste but the walk down memory lane that came with it. thanks!

Malriah August 25, 2002

I liked it that it was fast, easy, and cheap to make, but my husband and I agreed I would make it only if we were in a pinch we aren't big hamburger gravy people. I am glad I tried it though.

Zoe @ Home August 02, 2002

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a