When you think of S.O.S., chances are that an emergency situation comes to mind where some helpless chap needs saving. If you happen to have served for any amount of time in the military, though, or are close to someone who has, the acronym takes on an entirely different meaning- food.
Shit on a shingle (S.O.S. for short) is also known as creamed chipped beef to those folks who aren’t fans of sailor talk.
And while it might not sound that appetizing- this quick, simple, and uber tasty meal will become a new family favorite as soon as it hits the table!
While the meal itself is insanely popular with the military crowd, not everyone outside of it understands the reason behind the name. After all, sh*t doesn’t really sound that tasty, am I right?
Then again, when you think about the men and women singing its praises, it all starts to make a little more sense- they’re not exactly known for their graceful speech. For instance, according to Atlas Obscura, some soldiers called the dish “Creamed Foreskins on Toast” and “Shit on a Raft”.
Given that this recipe has been around well over a hundred years now, it’s next to impossible to trace it back to a single person. What we do know is that the colorful title became widely popular in the 1940s, during WWII, and has stuck like a bad nick-name ever since.
But, of course, the name has no bearing on the taste!
As bad as the name might sound, if you’re at all a fan of the classic Biscuits and Gravy recipe, then an experience with S.O.S. will take that love to a whole new level.
So, let’s get down to business, shall we?
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First, start by gathering all of your ingredients.
- 1 jar or can (2½ oz.) of dried or partially dried chipped beef
- 8 bread slices of your choosing (we like sourdough)
- 3 Tblsp. of all purpose flour
- 3 Tblsp. of butter
- 2 cups of milk
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ½ tsp. coarse black pepper
- a pinch of ground nutmeg
- 3 dashes of Worcestershire sauce
- ½ tsp. mustard
You’ll start by roughly chopping up your chipped beef and setting it aside. (Bonus Tip: if you aren’t a fan of super salty foods, soak your beef for a few minutes to wash some of the salt out.)
Next, you’ll melt the butter in a pan over medium heat and slowly whisk in the flour. Continue whisking as you let the roux (butter and flour mixture) cook for one minute. Then, gradually whisk in the milk along with all of your seasonings, including the Worcestershire sauce and the mustard.
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It’s that time of year again: time to make ROUX. I always make a dark roux at this time of year in order to have on hand for Gumbo during Mardi Gras. It’s easy to make, and I always make a big batch in order to freeze and have on hand throughout the year. I simply pour it into ice cube trays, then pull out any time for gumbos, gravies, and sauces. : : Basic Roux: — 1 Cup Melted Butter (for blond roux) or Olive Oil (for dark roux) — 1 Cup Flour (I generally use only Unbleached All Purpose Flour only from #kingarthurflour ) — 1 Teaspoon Kosher Salt — 1/2 Teaspoon ground White Peppercorns ➡️➡️➡️ Place all ingredients in a large sauté pan placed over medium high heat. Bring to a simmer and reduce heat to medium. Cook, stirring frequently, 20-25 minutes for a blond roux; or 40-45 minutes, stirring constantly for the last 15 minutes, for a dark roux. Caution: if you don’t stir frequently enough, the roux will burn. Finished roux will be thick, glossy, and beautiful. . . . . #howtomakeroux #makingroux #thenewlywedscookbook #learntocook #millennialcookingschool #keeponcooking #rouxblond #darkroux #sauces #creolegumbo #louisianacreolegumbo #nolacooking #howtomakegravy #louisianacuisine #neworleanscuisine #learningtocook #learninghowtocook #cookingclass #newinthekitchen #neworleanscooking #foodiesofinstagram #foodies #cooking #cookitright #bhgfood #keeponcooking #shepherd_bobbi #morningstarkitchen
After you’ve thoroughly mixed all the seasonings into your sauce, continue cooking until it becomes nice and thick.
Once it reaches your desired consistency, season it further with black pepper to taste. Next, mix in your chipped beef and reduce the temperature to the low setting.
While your “Sh*t” finishes cooking, it’s time to get your shingles (toast) ready.
All you have to do here is simply toast your bread in whatever way you want. Butter on, butter off, in an oven or over the grill- just make it how you like it and get ready to pile on the sh*t.
Most people serve up this badly-named-but-delectable dish in an open-faced fashion, with the cream chipped beef piled high. Other brave souls like to lay it on thick on one slice and use the other to slap it on top to make a sandwich. However you decide, it’s up to you.
One thing is certain- we think you owe it to yourself and your family to whip up a batch of this age-old military family favorite.
Watch the video below for a quick tutorial on how to cook up some classic S.O.S.
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Sweet and Savory
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