Sos (Stuff on a Shingle)

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.

• Ready In: 55 mins
• Serves: 15-20

Ingredients

• 1 1⁄2 lbs lean ground beef
• 2 1⁄2 cups onions (coarsely chopped)
•  salt & pepper
• 5  tablespoons all-purpose flour (heaping spoons full)
• 2 (8 ounce) cans diced tomatoes with juice
• 1 (12 ounce) can tomato juice (V8 is better)
• 2  cups hot water
• 1⁄2 teaspoon granulated sugar (or sugar substitute)
• 1⁄2 cup bell pepper (Chopped)
• 1⁄2 cup celery (chopped)
• 1⁄8 teaspoon cayenne pepper (optional)
• 1  tablespoon butter
• 1⁄2 teaspoon ground nutmeg (the secret ingredient)

Directions

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!