Those of you who have been in or around the military will be somewhat familiar with the term “SOS” as it relates to food, usually breakfast. I’ll bet you were never served anything like this in the service. The following slide show is “my” version of SOS, hence “Gourmet SOS”. I use only the finest Pennsylvania nitrites from Groff’s Meat Market in Elizabethtown, PA. Their dried beef is some of the best I have eaten anywhere. It is not salty like most dried beef. That is part of the reason I like it so much.
I actually made this meal several nights ago while we were watching some of the NFL matchups. It was so good, my wife asked me to make it again tonight. This time I decided to record the meal with my camera. Grab your popcorn, the show is about to begin.
Scene 1: Diced onions working their goodness in melted butter.
Scene 2: Chopped dried beef ready the pan.
Scene 3: Adding flour to my onion-butter roux.
Scene 4: Adding the chopped dried beef.
Scene 5: In addition to the chopped dried beef, I had some finely minced dried beef leftover that I used in another recipe. No sense wasting it.
Scene 6: One of the ways to make this “gourmet” is to add some dry sherry.
Scene 7: The finished product. I take sour dough toast and smother it with the SOS. I usually top it off with some diced green onions, but since I was out of them, I threw some chopped chives on mine.
The meal came out better than the other night. It might have been the tad more sherry I added tonight. There is even enough leftover SOS for another meal and/or breakfast.
Here is the basic recipe I used. I made a double batch tonight.
Gourmet SOS
Amount Measure Ingredient
-------- ------------ --------------------------------
8 ounces dried beef
3 tablespoons butter
3 tablespoons minced onion
3 tablespoons flour
2 cups milk
1/4 teaspoon paprika
2 tablespoons dry sherry
sour dough toast
1. Melt butter.
2. Saute onions until transparent.
3. Sprinkle flour over onions and butter.
4. Add milk slowly, stirring.
5. Add dried beef and simmer until ingredients thicken.
6. Remove from heat and season with paprika and sherry.
7. Serve on hot buttered toast.
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