Monday Recipe
Creamed Chipped Beef and Gravy
A reminder to the poor sailors forced to eat slop these days, CCB&G, aka SOS, is both comfort food and a stick-to-your-ribs hearty breakfast. Make mine with a couple eggs over easy on top and I’m good to face whatever the day will bring.
You’ll Need:
2 tablespoons butter
2 tablespoons all-purpose flour
1½ cups warm milk
1 (8 ounce) jar dried beef, sliced
1 pinch cayenne pepper
You’ll Do:
In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.
Pro tip- rinse the sliced beef under lots of cold water first- that stuff is salty! Serve over buttered toast, English muffins or whatever, and don’t forget the fried eggs on top. Wash it down with mugs of Navy coffee and now your ready for the Commie bastards! Or whomever. *grin*
Hat tip to: All Recipes
Category: Cooking
I could eat this every morning if it didn’t necessitate continually buying larger clothes. I make it the same way as described but like the chow hall I use ground hamburger instead of dried beef and topped over shredded potatoes–fried crispy like. And of course the over easy eggs on top with tabasco sauce added to your desires.
Uh huh, trying to get ahead of the curve today I see. Figure you give him a cute little snubbie to dream about and go ahead and feed him FIRST (ht to Chip) thing this morning, he’ll take a nap and leave you alone for awhile. That’ll work! Sprinkle a hand full of grated cheese on top of them eggs for me too. And yepper, that bully beef is salty, might even want to soak it overnight.
Tanks Mate!
Ahem…Calling KoB and Claw:
AW1Ed wrote:
“Wash it down with mugs of Navy coffee”…
Am guessing “Navy coffee” has a “pinch of salt” in it?
Or “Navy coffee” is the beverage of choice for Maverick?
Or is this the coffee Navy drinks the day after losing to Army?
(Consults with Claw, AKA TAH Supply Daddy):
“Claw, during your time as a Supply Daddy, have you EVER heard of “Navy coffee”?”
Can’t find the NSN for “Navy coffee”, but do remember Claw sharing info on the mug we used when we drank “Army coffee”:
NSN: 7350-00-223-7760
https://www.sportsmansguide.com/product/index/us-military-surplus-melamine-coffee-cups-4-pack-new?a=2192573
GABN…🐎🐐 😉😎
Now that I got THAT outta my system…
Thank You for the recipe, AW1Ed. Always been a favorite of the ninja family (we use self-rising flour). We top ours off with REAL Butter along with a fried egg.
You got us on the “pinch of cayenne”…😉😎
gabn/rtr/hbtd
Navy Coffee = 8955-00-272-1922 Roasted Coffee (Drip Grind)
The brewing secret for “Navy” coffee is to use the cold water that the sliced beef soaked overnight in. Don’t just pour it down the drain, waste not, want not./s
Claw:
That.Was. HILARIOUS!!!!!
😆😅🤣😂
Thank You!
(Poor Ed…the Army always picks on him…course, he forgot the Air Force and Coast Guard drinks coffee as well…where are you, Mason? 😉😎)
I knew this place was Army-centric when I volunteered, ninja. I have y’all surrounded.*grin*
AW1
You laugh, but fresh water is a precious commodity at sea. Another reason, if one was needed, ship’s company black shoes hated us helo det airdales for using so much for corrosion control on the bird.
It didn’t help when, in temperate weather, we would wash the bird in shower shoes and skivvies, and bring our shampoo.
A couple recipe notes- MIL made a kick-ass version by adding some powdered mustard to the mix. This brought a nice flavor note and some warmth. No idea how much, but a little goes a long way.
As for hot sauce, I would grab the Texas Pete over Tabasco, which would immediately generate a Ford/Chevy, .223/5.56mm argument over heat vs flavor. Two AWs will always find something to disagree on.
Right, Rod? *grin*
“fresh water is a precious commodity”
What was it that Mr. Pappy said to Master Chief Billy Sunday?
Oh, Yeah, I think it was ” One tablespoon of machine oil can contaminate a ships entire fresh water supply.” or something like that.
Swim lane. In. Stay. Good doggie.
*grin*
Mom used to make this often. She added the beef to the melting butter, warming it enough to toast it a bit before adding the flour then toasting that a bit before adding the milk.
Very glad to hear that soaking the beef first reduces the saltiness. Some of us really, really, REALLY don’t like salt. Haven’t had this in a bunch of years because it is waaaaaay too salty.
Yum. Even better over biscuits. Homemade is best, of course, but the canned variety work quite well.
Current Mess Halls/Chow Halls/DFACs/whatever the hell they’re called these days generally use ground beef. There’s also supposedly a difference between services in the recipes.
Here are what are purportedly current Army and USMC recipes for SOS. I’ve made both; both are good (though I believe I cut back some on the granulated garlic and soy in the USMC recipe). I find adding onion and garlic to the Army recipe works well, but then again spouse and I like onion and garlic.
Army SOS
http://www.grouprecipes.com/73233/us-army-sos.html
USMC SOS:
http://www.grouprecipes.com/86723/us-marine-corp-sos.html
“Classic” version is over toast, but like many I find it better over biscuits.
Pretty much all the SOS I ever ate in Army mess halls used ground beef, thus in my mind SOS is basically creamed ground beef…
Ground beef seems to be the standard. I always liked that. The chipped beef not so much. we called it “creamed foreskins”.
Both of those recipes are fine. However, you don’t need to drain the beef fat on 80/20 and you dont need to remove the meat from the pan. Just add the flour to the cooked meat mixture and cook for a couple of minutes. When you add the milk it will come into solution and be fine. You can add butter if you’re using lean meat. I add the salt and pepper to the meat while browning so that the flavor is in the meat. I then add granulated onion and garlic to taste once the gravy makes.Worcestershire sauce is superior to soy. Easy on it though.
I make this occasionally and serve it up with homemade biscuits. My youngest DIL (fondly called by me as “My Georgia Peach” and is from the Gun Bunny’s AO) and I are the only ones who eat this. The others in our family haven’t even tried it as of yet. (No accounting for some peoples taste, I guess) 😉
It’s all good…..just more for the two of us. 🙂
Ingredients:
1 1/2 lbs. x-tra lean hamburger or ground chuck
2 tbsps butter
1 cup freshly cut chopped onion
2 tbsps flour
2 tsps soy sauce
1 tbsp Worcestershire Sauce
1 minced garlic clove (or more depending on your taste)
Salt & Pepper to taste
Directions:
Brown meat (drain) and add butter & stir
Add onions & cook until translucent
Add flour, stir & cook 2-3 minutes
Add garlic, soy sauce and Worcestershire Sauce
Mix thoroughly
Add milk & stir until thickened
Serve on toast or biscuits
Fried egg on top is also optional.
Army all ready to go SOS, just heat and serve:
8940-01-455-4609 Cream Gravy w/Ground Beef U/I: 5 lb Can
Shelf Life: 36 months at 80 degrees.
Sorry, Hack, the can contains no precious metals./s
Once upon a time a radio station outside the gate had a contest as to figure which restaurant had the best biscuits and gravy. Listeners and on-air personalities would meet at the restaurants that entered and when all were tried a winner would be announced. Problem was none of the restaurants put any meat in the gravy. I think they were trying to disappoint us to death. I always ordered sausages to cut up and mix in the gravy, bacon because bacon, and a plate of eggs to put over the mix.
Sriracha-it works
My dad (Navy vet) makes/made SOS with Buddig beef – the cheap lunch meat hanging in plastic bags. I make it the same way a couple of times a year.
When you don’t want to cook, the Stouffers “Classic Creamed Chipped Beef” is pretty good. No, it is not up to par with any of the recipes here but it is pretty good when you just want to zap something.
It never looked that pretty when I got it on my tray.