Prep 5 mins
Cook 25 mins
For those who served in the Navy this was a breakfast favorite in many places.
- 453.59 g ground chuck (80/20 Seems to work best)
- 1 medium onion, chopped
- 411.06 g canof hunts diced tomatoes
- 354.88 ml tomato juice
- 44.37 ml Wondra Flour
- 1.23 ml ground mace
- 4 slice white toast
- In a large skillet, brown beef, breaking it up into pea sized pieces as it cooks.
- When beef is about half cooked, add chopped onions and continue cooking until onions are translucent and tender.
- Add each of the 3 tablespoons of flour and stir to cook in completely.
- Add the diced tomatoes, juice and mace, reduce heat and simmer for 20 minutes.
- Serve over white toast slices.
This recipe brought me back to my U.S. Navy days in the early '60's. I thought it was very close to the S.O.S we would get on my ship, although I thought the original stuff was a little more fluid. My tastes are a little different now so I chose to spice it up a little with Louisiana Hot Sauce. Next time I will also make some home-fried potatoes to go with it. Very good!