S.O.S. (Creamed Beef On Toast)
(8 servings) Printable Version
Add flour, pepper, salt and bouillon to beef; mix thoroughly and cook about 5 minutes or until flour is absorbed.
Reconstitute dry milk (mix with water); add to beef mixture. Add Worcestershire sauce; heat to a simmer, stirring frequently until thickened.
Serve over hot toast or biscuits.
Each branch of the U.S. Military has a different version of this recipe. It is affectionately referred to by our dogfaces as "Sh*t On A Shingle". S.O.S. made its debut about 1910. The recipe presented here is a home version of that served by the Army circa World War I.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Comments About This Recipe
What do you think of S.O.S. (Creamed Beef On Toast)?
Overall Average Rating =(out of 5)
Based on 37 votes.
View all 42 comments for this recipe.
From Don P (Team Breakfast Member)
I am retired from the Coast Guard SOS was always a favorite. We used to get together as a group and have it, usually after a night on the town... brought back a lot of memories. Good recipe. I added chopped boiled eggs to mine.
Comment submitted: 4/12/2014 (#18580)
Raised in the South, Daughter of an Army cook, soldier in the '80s (pulled KP first day in Basic), wife of AF retiree whose dad was Navy cook - this is the only dish I can't get right. Hubby won't touch "gravy" so he's no use and mom never fixed it. FYI: sausage gravy & creamed chipped beef are not true variants. I've never seen SOS anywhere but chow halls and homes. Try SOS or sausage gravy on pancakes with butter and syrup. I also use evaporated milk and water for these gravies... whole milk for basic bechamel.
Comment submitted: 1/27/2014 (#17275)
Air Force midnight chow... two or three scrambled eggs, four pieces toast covered with SOS, a glass of cold milk topped with a cup of hot coffee... Best ever!
Comment submitted: 12/11/2013 (#17203)
We grew up on this too, but I don't remember having it for breakfast. It was always a dinner thing for us. It makes sense having it for breakfast... not sure why we never did. Anyway, I loved it. Haven't had it in a long time.
Comment submitted: 10/4/2013 (#16710)
My dad made this for us when I was growing up. He was in the Army during the Vietnam era. I still make it today. The only difference, I use evaporated milk (PET or Carnation). Delicious!!
Comment submitted: 9/10/2013 (#16446)
There is more than one-way of making this delicious breakfast meal. The recipe here, calling for ground beef, is the first. There is also "Chipped Beef on Toast", which is made using "chipped beef" (beef sliced very thin, and seasoned with salt... often packed in a jar with a lid... very salty). The third kind is known as "Sausage Gravy over Toast", which uses ground sausage in place of ground beef. All three are considered very, very delicious.
Comment submitted: 7/9/2013 (#16136)
Ate it for the first time in Vietnam in 71'and it was awesome!!!
Comment submitted: 6/6/2013 (#16009)
From C. Saunders
This was the only breakfast in the Air Force worth getting out of bed for.
Comment submitted: 5/26/2013 (#15945)
Grew up on this as my dad was Air Force for 30 years and we ate "creamed beef" at least once a week. And this recipe is exactly the same :). Everyone in the family still makes it to this day. I also like it with an over easy egg on top or a slice of American cheese of course on toast.
Comment submitted: 9/23/2012 (#14460)
Best meal in the chow hall. Midnight chow. Oh, the memories. I use the same recipe and substitute ground beef sometimes with breakfast sausage, or packaged sliced beef, or Hormel dried beef. They are all great.
Comment submitted: 5/21/2012 (#13932)
From MORRIS P (Team Breakfast Member)
If there was a breakfast contest, S.O.S. would win first place! It goes back to the American Army with the first President, General George Washington, that morning before he crossed the Delaware river.
Comment submitted: 5/3/2012 (#13868)
From Barbarainnc (Team Breakfast Member)
My dad was in the Marines and made this for us all the time. He used hamburger meat, flour, milk, a little soy sauce for color and taste and black pepper. No Bouillon or Worcestershire sauce. Still one of my favorite meals, I like it for breakfast or dinner. :) :)
Comment submitted: 2/27/2012 (#13589)
My mom used to make this for us and it was our favorite breakfast. Till this day I make it. Mom never added the bouillon and I gave it a try. Delicious. We always served it over homemade french toast. Give it a try. It really adds a different dimension to the meal.
Comment submitted: 9/15/2011 (#12909)
From Coozeman (Team Breakfast Member)
Made this exactly as written, was better than I've ever had! I put my dish together starting with two slices of buttered toast, lay 3 eggs over easy onto the toast, and completely cover the eggs and toast with the creamed beef, then throw two or three pats of butter on the beef, salt and lots of pepper, dig your fork and knife into the eggs and break the runny yolks!! It's heaven!!! Love it!
Comment submitted: 6/20/2011 (#12846)
Thanks Mr Breakfast! I made this for my Army father-in-law and his reaction was seriously "Wow!" I scored some points with this one. I'd never had it before and I also liked it. Thanks... now I have to email this recipe to a super sweet old soldier (as requested). :)
Comment submitted: 6/7/2011 (#12770)
I was raised on chipped beef on toast. It was a tasty transition to the Army's SOS. The only difference was my mother put sliced eggs in it, too.
Comment submitted: 5/29/2011 (#12733)
This brought back many memories. Thanks for the recipe.
Comment submitted: 2/28/2011 (#12213)
From love2bake (Team Breakfast Member)
Yep, Janet, the chipped beef version is the only one I remember!
Comment submitted: 11/11/2010 (#11536)
From JanetK (Team Breakfast Member)
Does anybody else remember it being made with dried "chipped" beef???
Comment submitted: 11/11/2010 (#11534)
From Sgt. Major
Great recipe! Tastes as good as the SOS at AFRC Chiemsee.
Comment submitted: 9/1/2010 (#11154)
View all 42 comments for this recipe.
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