Sos (Stuff on a Shingle)

READY IN: 55mins
Recipe by Seavamp

Somehow, chipped beef gravy got to be known as S.O.S. in the Navy and to all but us old timers. Well it ain't !! The real thing is made with a base of ground beef and a few other things. After messing up 5,000 lbs of burger and 30 years of searching I found this basic recipe in the May 2005 issue of The American Legion magazine letters section. It's for 15+ people but it freezes quite well for later use. In the Navy, this was a breakfast dish, but I've used it for every meal. Measurements are close enough to be good.

Top Review by Chef Jim Lovejoy

The few mornings my Dad did cook breakfast, it was always something different, and very good. This so much reminds me of my own Dads sos. Very good! And yes, he too was a Navy Veteran. Thank You! Jim L. Tampa, Fl.

Ingredients Nutrition


  1. In a deep heavy pot, brown the butter and then brown the meat in browned butter.
  2. Add onion, pepper and celery and cook till they just start to soften. Season with salt & pepper.
  3. Without draining off fat or juices, stir in enough flour to absorb all liquids.
  4. Stir in Tomatoes, hot water and tomato juice. Cook over medium heat, stirring constantly till mixture starts to thicken.
  5. Stir in Nutmeg and continue to cook for about five minutes to insure flour cooks. If you don't think it is thick enough, add some more flour well mixed in cold water.
  6. Serve hot over toast, biscuits, pancakes or corn bread, even a bagel.
  7. Freeze leftovers in individual serving in sealed sandwich baggies. Reheat in microwave and bust your gut again!

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