Sos Something On A Shingle Recipes

SAUSAGE OR BEEF S. O. S. (STUFF ON A SHINGLE)

Steps:

• Brown the ground beef or sausage, drain and set aside. Be sure to season the ground beef with a little salt and pepper.
• Melt butter in sauce pan. Add flour and stir till butter/flour mixture is bubbly.
• Add milk, salt, and pepper.
• Stir constantly until thick and bubbly.
• Add meat and stir.
• Serve over whole wheat toast. Great over biscuits as well.
• Note: For an evening meal substitute chipped beef.

SHIT ON A SHINGLE (CREAMED CHIPPED BEEF ON TOAST)

Steps:

• Chop the dried beef into bite size pieces.
• Melt butter in a saucepan or skillet over medium-low heat.
• Once melted, add in the flour. Whisk constantly for 2-3 minutes until completely combined and the flour is cooked.
• Add ground pepper and milk. Cook until smooth and creamy.
• Add the chopped beef pieces and simmer for 3-5 minutes. If your white sauce is getting too thick, you can add extra milk (1/4 cup at a time). Cook until it reaches your desired consistency.
• Remove from the heat and serve over toast.

SOS (STUFF ON A SHINGLE)

Steps:

• In a deep heavy pot, brown the butter and then brown the meat in browned butter.
• Add onion, pepper and celery and cook till they just start to soften. Season with salt & pepper.
• Without draining off fat or juices, stir in enough flour to absorb all liquids.
• Stir in Tomatoes, hot water and tomato juice. Cook over medium heat, stirring constantly till mixture starts to thicken.
• 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.
• Serve hot over toast, biscuits, pancakes or corn bread, even a bagel.
• Freeze leftovers in individual serving in sealed sandwich baggies. Reheat in microwave and bust your gut again!

SOS -- "STUFF" ON A SHINGLE

Steps:

• 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.