Creamed Ground Beef Sos
photo by HisPixie
- Ready In:
- 1 lb lean ground beef
- 1⁄4 cup chopped onion
- 1⁄4 cup flour
- 1 teaspoon beef bouillon powder
- 3⁄4 teaspoon salt, to taste
- fresh ground black pepper, to taste
- 1⁄4 teaspoon garlic powder or 1/4 teaspoon granulated garlic
- 1⁄4 teaspoon onion powder (optional) or 1/4 teaspoon granulated onion (optional)
- cayenne powder, to taste
- 1⁄2 teaspoon Worcestershire sauce
- 2 1⁄4 cups milk
- In a large skillet over medium heat, brown the ground beef and onion.
- Stir in the flour, granulated bouillon, salt, pepper, and garlic and onion powders (and cayenne, if using).
- Saute all together until flour is absorbed, about 5 minutes.
- Gradually stir in the Worcestershire sauce and milk.
- Bring it all to a simmer, stirring, and cook until thickened, about 5 to 10 minutes.
- Serve over toast, biscuits, noodles, rice, or potatoes.
- 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!
Questions & Replies
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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.
This was my kids first SOS experience....they really liked it and slurped it up! My husband and I liked it alot too, but felt it was missing some sort of seasoning....not sure what though. I did make with ground turkey and used canned skim milk. I will definitely be making it again though. I made Low Fat Biscuits (Ww) http://www.food.com/recipe/low-fat-biscuits-ww-252350 to go under them since I didn't think my kids would eat it on toast. I replaced the flour with whole wheat flour and used fat free greek yogurt instead of regular plain yogurt. It was really good. Thanks for the recipe!
RECIPE SUBMITTED BY
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>