SOS gravy on toast or biscuits
I grew up in the home of “The Master” of all gravy makers, my sweet Moma is still asked by everyone that knows her to make “egg gravy” and “tomato gravy” and homemade biscuits on a regular basis. I promise to post those gravy recipes in the near future. That being said, my Moma’s brother aka Uncle Fred was in the Army and had his own version of gravy, that was very different from my moms but still delicious. It is known affectionately by my Uncle and apparently many other veterans as “SOS” gravy. I will let you decide on what that stands for. My Uncle would make this on occasion when I would spend the night with my cousin Melanie. We always ate it on toast but it is equally as good on homemade buttermilk biscuits. Gravy seems scary to make for some people, but this is easy and quick.
- 1 pound 80/20 ground beef
- 1/3 cup self-rising flour
- 16 ounces water
- 1 small can evaporated milk
- Salt and pepper (heavy on the pepper)
- Toasted bread or Biscuits
- Cook your ground beef in a cast iron skillet til brown.
- Sprinkle your flour over meat and cook til medium brown, continuing to stir during this time.
- Add salt and pepper at this time.
- Turn burner on medium high, pour in water and stir.
- Turn burner to medium and add can of milk.
- The key to smooth gravy is browning that flour with the ground meat and to never stop stirring. Taste and adjust seasoning to your palate.
- Spoon gravy over toast or biscuits and serve.
Enjoy, Happy Eating!