If you, or someone you know, was in the military they will remember this hearty creamed beef dish. It is usually served on a toasted bread slice (hence the 'shingle') and is served for breakfast. Growing up as an army 'brat', I enjoyed this dish and every time I make it, it brings back many memories. This version is a little richer, but worth the indulgence.
Stephen...this one is especially for you!
S O S
1 lb ground beef
1/2 c heavy cream
1 c milk, whole or low fat
1 tsp garlic powder
1 tsp sweet paprika
1/4 c minced onion
1 tsp salt
1/2 tsp pepper
2 Tbsp cornstarch
1/3 c cold water
1 Tbsp minced parsley, fresh or dried
6-8 slices of bread, white is preferred
Directions:
In a large frying pan, brown ground beef and drain off fat. Add minced onion to ground beef and saute until softened, 2-3 minutes. Add garlic powder, paprika, salt and pepper and mix into ground beef mixture. Add cream, stir a couple if times then add milk. Mix cornstarch with coldwater while cream beef mixture just comes to a boil -DO NOT BOIL as this will cause milk to curdle. Add cornstarch mixture to cream beef to thicken sauce. Remove from heat and add parsley and combine. Adjust salt and pepper to taste if necessary.
Toast bread to your desired doneness.
To serve:
Cut 1-2 slices of toast into bite size pieces, about 12 per slice. Top toast with creamed ground beef and serve.
NOTE:
-you can add more garlic, salt, pepper, or onion depending on taste
-if cream mixture is too thick, add a little more milk or even water to thin out
-SOS is also good served over biscuits, wide noodles or mashed potatoes
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