Creamed Ground Beef Sos

"I loved it when Mom used to make this for us! I have no idea if she originally made it for Dad, who had been in the army, or if she just liked it because it tasted good and was a budget stretcher. A traditional favorite, good ol' SOS. Note: the title of this recipe specifies that it is made ground beef, rather than chipped beef; "authentic" SOS is generally made with chipped beef, however many folks also refer to the ground beef version by the same name."
photo by HisPixie photo by HisPixie
photo by HisPixie
photo by jshannonhouse78 photo by jshannonhouse78
photo by careydat photo by careydat
photo by Mama_Jennie photo by Mama_Jennie
photo by True Texas photo by True Texas
Ready In:




  • 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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  1. 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.
  2. Yum! I don't know if most consider this comfort food but it sure does bring back lots of warm and fuzzy memories. I made it for lunch today and throughly enjoyed not only the taste but the walk down memory lane that came with it. thanks!
  3. I liked it that it was fast, easy, and cheap to make, but my husband and I agreed I would make it only if we were in a pinch we aren't big hamburger gravy people. I am glad I tried it though.
  4. I made exactly as directed with no changes. Easy to make, most everything I had on hand. My husband tasted for me and his response was "yummy" so I knew it was a keeper! Thanks for sharing!
  5. I still love this. I make it quite often...not because we are cheap...but because its so good. I like it best over rice. And even if it was supposed to be chipped beef...its good with ground beef.


  1. 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) 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!
  2. Excellent! This also makes an excellent sausage gravy. Just substitute a good breakfast sausage in place of the hamburger.(Like Jimmy Dean or Bob Evans)
  3. This was really nice! The only changes I made was using chili powder instead of Cayenne, and that I added fresh mushrooms. We had it over egg noodles and are definitely going to cook this again. Thanks for sharing!
  4. This was a satisfying meal with good flavor. I substituted ground turkey for ground beef and served it over egg noodles with steamed peas and carrots. The entire meal probably cost less than $5 to make. I will definitely make this again!
  5. I substituted ground turkey for the ground beef (which is why I'm not giving stars; wanted to be fair) and loved it! I had the sirst bit over toast, and had the next bit with tortilla chips. Very tastey.


<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=>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=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>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>
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