Your talking about dried beef gravy on toast right? Boy, I haven't had that in ages. Mom used to make it for Dad all the time. Sorry, I'm not a gravy maker, so can't help you on the recipe.

I follow this one:

lb lean ground beef
1/4 cup chopped onion
1/4 cup flour
1 teaspoon beef bouillon powder
3/4 teaspoon salt, to taste
fresh ground black pepper, to taste
1/4 teaspoon garlic powder or 1/4 teaspoon granulated garlic
1/4 teaspoon onion powder (optional) or 1/4 teaspoon granulated onion (optional)
cayenne powder, to taste
1/2 teaspoon Worcestershire sauce
2 1/4 cups milk

1 In a large skillet over medium heat, brown the ground beef and onion.
2 Stir in the flour, granulated bouillon, salt, pepper, and garlic and onion powders (and cayenne, if using).
3 Saute all together until flour is absorbed, about 5 minutes.
4 Gradually stir in the Worcestershire sauce and milk.
5 Bring it all to a simmer, stirring, and cook until thickened, about 5 to 10 minutes.
6 Serve over toast, biscuits, noodles or potatoes.

I prefer noodles, hubby prefers toast,

Grandma made it with ground beef. Dad liked it with dried beef. Boss loves this stuff. Haven't made it in ages!

Ingredients

* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 1/2 cups warm milk
* 1 (8 ounce) jar dried beef
* 1 pinch cayenne pepper

Directions

1. 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.

I am sure there are many better ways to make, but I coat my dried beef with a good bit of flour and pan fry with butter. When its all coated nicely and flour is no longer white, I start adding milk - stirring constantly. Keep adding milk until you think it's enough and it's still a little thick like gravy. Add salt and pepper to your liking.
I have never used a recipe... hope this helps a little.
(make sure your potatoes, biscuits or toast is done before you start the gravy...it takes all your attention)

I haven't had it in ages either. Love it, but dried beef is so expensive!

I make it with dried beef, ground beef or sausage. I just brown the meat, then sprinkle enough flour over it to soak up the grease (you have to have grease in the pan to make the gravy). After it's blended well, I start adding milk, maybe two cups to start and when it starts to thicken, add a little more milk until it's the consistency you want. Add salt and pepper. Serve it over toast or biscuits.

If I use Jimmy Dean sausage or dried beef, I'll add some bacon grease before adding the flour because those basically have no fat. If the beef is really lean I'll add butter.

I forgot--I add a little sprinkle of red pepper for a little kick.

I loved it as a child but had to eat it at other people's homes. My step-father was in the Navy (Korean and WWII) and banned SoS from our home.

Now you've got me wanting to eat it again.

Jodi-

Mmmmmm me too.
My grandma used to make it every weekend. She used chipped beef but she would fry it up with a little milk first then drain that off so it wasn't so salty. Then she'd add butter and flour to make the rue, lots of black pepper, and so on.

I want some now!

I make it all the time.sometimes I make it with hamburger meat,sometimes sausage.Whichever you use the recipe is basically the same.
SOS
1 lb. ground beef or bulk sausage
Break up the meat and brown it in a large heavy skillet over medium heat.Add salt and pepper to the ground beef if that is what you are using.When the meat is done remove it from the pan into a bowl and set aside.You will need about 3 Tbsp. drippings in the skillet.If there's not enough left from cooking the meat add cooking oil to equal about 3 Tbsp.Add 3 Tbsp. all purpose flour to the oil and stir until smooth,scraping all the good stuff from the bottom of the skillet.Cook the mixture a few minutes until it reaches a nutty brown color then add 2 cups whole milk and 1 cup water stirring constantly until mixture begins to thicken,then add the meat back into the gravy and mix well.If the gravy is too thick add a little more water.Cook for about 5 minutes more and it's done.Serve over biscuits or bread or anything else you desire!
This recipe can be adjusted for amount needed.For the gravy a good rule of thumb is 1 Tbsp. oil to 1 Tbsp.flour to 1 C. milk.When I make cream gravy I use about 1/2 C. milk and 1/2 C. water but you can use all milk if you like.
My grandmother made the best gravy.She always cooked her flour and oil mixture until it was almost burned! The browner the better.LOL

I just made this last night, We call it gravy train. I brown ground beef with onions, I cheat and use a gravy mix. Pour the gravy mixed with water over the browned beef and onions. Simmer about ten minutes. I serve it over mashed potatoes.

Simple way for using gr beef--brown beef, add onions if ya want--throw in a can of cr of mushrrom soup, add 1/2 can of water----My kids love it this way! Serve over mashed taters!

Donna (^_^)

springer mom, I make it almost like you do, and we call it "dog food" LOL
I use the gravy in the jar, its so quick and easy and we love it !
all the other recipes sound good too......

I haven't had it since I was in the Air Force many years ago. But liked it then.
I have seen it on some breakfast buffetts

Well, if you're trying to duplicate the army's recipe, I believe you have to use really cheap ground beef.

I make it with dried beef, of course. We love Creamed Dried Beef. It's not really that expensive, IMO. Buy your dried beef at the deli counter, rather than in the little bags or jars. Better yet (more reasonably priced and MUCH better quality) if you can buy it at an Amish Market. I buy a pound at a time. Then I make up 2 quarts of white sauce, adding a bit of granulated garlic along with the dried beef. That's enough for about 16+ servings, so even with Dried beef being about $8-10/pound, that's a pretty cheap meal. I pack it in pint containers and freeze.

A few suggestions. Besides serving traditionally on toast or biscuits, creamed dried beef is great used as a topping for a baked potato. I sometimes make a casserole with it--adding sliced potatoes, rice or cooked pasta.

Chipped Beef on toast, Creamed Dried Beef, Creamed Chipped Beef or SOS(SOS to ex-military)
4 servings

1 4 ounce jar dried beef
1 Tablespoon flour
1 Tablespoon Fleishman's margarine
1 1/2 cups 2% (or 1%) lowfat milk
4 slices well buttered bread - toasted
Run water over dried beef to wash much of the salt off it. Paper towel dry; shred beef; put shredded beef in a pan; sprinkle with flour; add butter, and slightly brown. Add milk and stir until thick. Serve on toast.

OR:

1 4 ounce jar dried beef
1 Tablespoon Fleishman's margarine
4 Tablespoon flour
2 cups 2% (or 1%) lowfat milk
4 slices bread - toasted
Run water over dried beef to wash much of the salt off it. Paper towel dry; shred beef;, add to 1 Tablespoon of melted butter or margarine in a sauce pan. Blend in 4 Tablespoons of flour, 2 cups of milk. Cook over medium heat until thick and smooth. Make sure to stir consistently while cooking. Serve over toast, baked potatoes or biscuits. Add cooked vegetables if desired during cooking process.

Glenda's recipes look the most familiar. I think I remember my mother soaking the dried beef to soften it and remove the salt.

We buy Stouffers SOS and it is delicious. We love it and have it often.

I think my Mom use to make it with left over roast for Dad. I loved it.

Just like Jodi_in_so_Calif's dad, my dad was in the Navy (WWII) and my mom said he outlawed any kind of SOS and also noodle dishes from the menu at our house! I guess noodles were added to anything and everything to stretch the servings in the Navy and he'd had enough!

My DH and I used to LOVE the Stouffer's SOS but I haven't seen it in the stores in a couple of years. Time to give it another look since those recipes sound SO good!

My mom bought chipped beef, which in the old days came in a sealed jar. She chopped the beef and made a white sauce with flour, butter and milk. She stirred the meat into the sauce, spooned the mixture over toast and topped it with sliced hard boiled egg.

OK ladies,I have to disagree with some of you!
REAL SOS is made with hamburger meat or sausage and the gravy is made with milk and never served over noodles! LOL
I never,ever heard of making it with chipped beef.That was creamed beef on toast.White sauce,no way!And leftover roast beef with brown gravy is hot roast beef sandwiches.Of course I'm from Texas and we make SOS like the cowboys did!LOL
That's my story and I'm stickin to it! <:>

As demostrated above, chefs have posted nice recipies. However, if you at a remote location and do not have your cookbook, just remember, SOS is basically plain flour and milk gravy filled with browned meat. The browned meat can be anything you get your hands on - great way to use up scraps. Old fashioned flour gravy is made with grease, flour and milk. Mother used bacon grease saved from frying bacon.

First, brown the meat and then toss in the ingredients to make the gravy. Bring the mixture to a boil and simmer until the desired thickness is achieved. And, do not forget the toast. Make toast while the gravy is cooking.

Dinners to salt and pepper to taste. The more daring may add hot sauce.

I make something similar using all white canned chicken, gravy from bacon drippings,flour, milk, salt 'n
pepper, served over hot biscuits or toast.

glad to see the later recipe's rinsing the dried chip beef in water! you'd have to be a salt-freak to eat it without!

a simple white sauce is sooo easy...flour, butter, (i use can't believe it's butter) and milk (non fat)...espcially after you read what's in some of the packages...of course you can add other seasonings, dh likes just a hint of yellow mustard in the sauce, or the smallest amount of a-1...

My mom made it. With the white sauce, butter, flour etc.

We mostly had it with SALMON on toast.

must be where I get my aversion to soggy bread! lol
I HATE gravy yuck on my breads. lol
sometimes she used shredded beef or chipped beef.

We always had the chipped beef from a jar and served with the cream sauce over toast.

Never heard of it with ground beef.

I've never heard of it served with ground beef either and I think of Beef Stroganoff when you add noodles to a creamy white sauce.

Jodi-

I use to make it all the time! We love it! I stopped using the beef in the jar and started using the Carl Buddig Beef. It's not as salty, not and expensive and you get a LOT more in the package!

We eat the frozen Stouffers all the time. Much better SOS than I could ever make, and much better than any homemade I've ever had. Serve it over biscuits....yummy

Funny how everyone has a different recipe..must be where we are from! I'm from the midwest and grew up with SOS made with dried beef in the little jars. I also soak it with water to remove some of the salt.

I don't have a recipe either but heres what I do...
Melt 1 stick of margarine, tear up beef and stir in the melted margarine, sprinkle flour over beef, just enough to make it pastey, add a little onion, then pour milk in the pan, stirring til gravylike, adding more milk as needed. Then I slice up hard boiled eggs, maybe 4, stir into gravy and a bit before serving, I add some Velveeta cheese. My family will not eat it with out the cheese!

I always serve it over toast, but have served it with chow mein noodles! MMMMMM good!

My mother always used ground beef and made the gravy out of milk, served it over toast.

I do like the Stouffer's.

We used chipped beef (what a funny name!)in a package and my mother made a simple white sauce before putting it on toast.

Well I have never heard of "dried beef" and so I looked it up. Still can't recall seeing it in stores around here but maybe that's just because I have never looked for it.
We make something similar with salmon or left over chicken/turkey and a white sauce served over toast/noodles.
In England we used to have "mince" which is very similar to what you describe with the ground meat, they would add some veggies to it also. I still love mince.
Found this blog/recipe while looking up what dried beef was.

Here is a link that might be useful: SOS recipe

We love SOS. DH had me learn to make it after he got out of the army. I use margerine, not butter. We sometimes have it over cornbread, too, but not the sweet cornbread which we call cake. I have never heard of using ground beef or anything but the dried beef.