Sos -- "stuff" on a Shingle

Recipe by ATM 67
READY IN: 35mins


  • 34
    cup flour
  • 1
    medium onion, medium dice
  • 1
    teaspoon minced garlic
  • 1 12
    cups milk, any grade you like but the richer the milk, the richer the gravy
  • salt & pepper (to taste)
  • dry toast


  • Combine ground beef, onion and garlic on a large skillet or pot, and brown the beef.
  • Once the beef is browned and your onions clear, add the flour. There are two important things to note here - (1) Do not drain the beef (2) Add enough flour to completely absorb all the liquid in the pan.
  • Once all fluid is absorbed by the flour and you have a nice roux, add your milk. Again, remember that the measures are approximate. So, you want to add about twice as much milk as flour.
  • *Do not be afraid of adding too much milk. If you do, you will just have to cook it for longer in the next step, but the flavor will reward you for your efforts.
  • Season with salt and pepper and bring to a boil. Reduce heat and slowly cook away the fluid, stirring often, until you have a nice thick milk gravy.
  • Spoon generous amounts over dry toast (like an open-faced sandwich) and enjoy.
  • We never have it with a salad or veggies, but they would go well this dish.