Recipe by Mercy
I am not too sure on the Navy part as I found this on another site and I have no Navy experience, but it is said that that this is served over toast at breakfast and it is also great on hot dogs.
Top Review by tgear
I can't wait to try this! I'm a Navy brat and ate this ALL the time as a kid. My dad always made it based off of what the cooks on his ship told him and never wrote down the recipe. Sometime after he passed away I started trying to find a recipe for his famous S.O.S. This looks really close except he never used sugar or nutmeg in his from what I remember.
- 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
Directions See How It's Made
- Crumble the ground beef into a skillet and brown with the onions.
- If beef is very lean, add a tablespoon or two of cooking oil.
- Salt and pepper to taste.
- Add flour, one tablespoon at a time, stirring and cooking each spoonful, before adding the next.
- The flour must be cooked to preclude a starchy taste through out.
- Add enough flour to absorb most of the oil.
- Stir in the tomatoes and the tomato juice, followed by the water.
- Allow to simmer on low heat to thicken.
- Adjust consistency as necessary.
- Add nutmeg and sugar and adjust to taste.