So, maybe I went overboard with the “greatest culinary gift,” but not by much. According to my Mom, it’s my Dad’s favorite food from when he served. When I was growing up, having SOS for dinner was a treat that both my Dad and I looked forward to. We would playfully “fight” over seconds — which Mom made sure we BOTH got if we wanted them!
And I totally admit, it has to be one of the hardest plates I’ve ever tried to photograph and make look appealing. It’s like trying to make gravy or wallpaper paste look tasty, right? Ohhhhhh, but tasty it is! To this day, having SOS for breakfast or dinner is still a treat and something I look forward to! It’s one of those dishes that you want seconds of even when you’re so full you could pop!
Comfort food at it’s most yummy!
- 1 to 1-1/2 pounds ground beef
- 1 quart whole milk, or more
- 4 oz. can of sliced mushrooms, optional
- 1 T. celery salt
- 1/2 t. pepper
- 4-5 T. corn starch
- 1 cup cold water
- Toasted bread
- Start with a pound or 1-1/2 pounds of ground beef. I use whatever I’ve found that’s on sale. I’d love to be able to buy organic or very lean all the time, but sometimes it’s not possible. Brown the beef in a large skillet with decent side walls. You’ll be making the entire dish in the skillet.
- Once the meat is browned, drain off all of the fat.
- Add milk, mushrooms, celery salt & pepper to skillet.
- Slowly bring mixture up to a boil – use low temperatures so the milk doesn’t scald
- After mixture is boiling, combine water and corn starch in a cup stirring to mix well.
- Take skillet off the heat and add corn starch mixture, stirring constantly until mixture thickens
- Put skillet back on low heat.
- Server over toasted bread.
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