Quick Ground Beef Recipes Biography
Source:- Google.com.pk
If not for Scott Wudinich of Eveleth I would not be writing about S.O.S. today, so hat’s off to Scott!
Scott finally got tired of my incessant requests for recipes and in a single day he shared the following recipes: 1. Shit on a Shingle (S.O.S.); 2. Moose Balls; 3. Beef Tongue, and; 4. Cow’s Stomach.
Imagine my delight, honestly! I was so happy to be reminded of S.O.S., aka Chipped Beef on Toast. My dad, who was a navy man in WWII, loved S.O.S., and he would make it for us occasionally. It was a meal served regularly to troops in the U.S. military, with the Army and Navy having their own peculiar versions of the recipe (dried chipped beef vs. ground beef vs. pork vs. some combination). I actually found a 1910 U.S. Army recipe for Chipped Beef on Toast – enough to serve 60 men (see below).
At our house, S.O.S. was sometimes served for supper but more often it was a late night pig-out thing. It was something Dad could whip up in a hurry after my sister and I told him at 10 p.m. that we were surely starving to death and would he please, please, please fix us something to eat? A treat?
He always acquiesced, and he would never tell us beforehand what he was going to make but we didn’t care because whatever he whipped up was always really good. Sometimes it was a heaping pile of sautéed button mushrooms with garlic, onion, salt and pepper, served with toothpicks. Sometimes it was a grilled cheese sandwich, with a sliced tomato in it. Sometimes it was canned Mary Kitchen corned beef hash pan fried until it had a browned crust on it, with an over-easy fried egg on top. An excellent chef, my dad could make Spam taste great (though I only remember eating Spam on fishing trips).
These late night binges weren’t the time for gourmet cooking, they were the time for quick, easy, and tasty. And that, exactly, is what S.O.S. is.
In questioning my friends about their love (or hate) of S.O.S., I found that there are about as many modern-day versions of the dish as there are people. Some like the classic version with chipped beef (me! me!), some say it must be ground beef, and some like it best with tuna, peas, and chopped hard-boiled eggs. The truth being, if you can make the simple cream sauce, you can put whatever the heck you want in there. In preparation of writing this column, I tried two versions. One night I made the classic Chipped Beef on Toast. I didn’t rinse the dried beef (Hormel, in the jar) well enough and the dish was overly salty, but other than that, it was great - and a real blast from the past for me.
My second foray into S.O.S. was the Trish Coldagelli (of Eveleth) version: albacore tuna, peas, and chopped hard-boiled eggs. (Trish recommends using a few tablespoons of Cheese Whiz for extra flavor, but I didn’t do that.) It might be an Eveleth thing – the eggs – because Wanda McGillivary (an Eveleth native) also said the hard-boiled eggs were a must for her tuna-based S.O.S.
Some people I spoke to referred to S.O.S. as “depression food.” And some people with military experience swear they will never eat the stuff again as long as they live, they had so darn much of it in the service.
Vietnam veteran Skip Dickinson of Britt told me, “S.O.S. was the morning staple for us at Marine Corps Recruit Depot, in San Diego, California, in November of 1968. Chipped beef in a white sauce, normally somewhat salty tasting, on 2 pieces of toast with scrambled eggs on top. I would guess by this time more than a million recruits have hungrily wolfed down S.O.S. by the tons. The big sign in front of the chow hall read, ‘Take all u want, but eat all u take.’”
Skip hasn’t eaten S.O.S. since his military days.
S#@t on a Shingle aka Chipped Beef on Toast
The cook is: Scott Wudinich, Eveleth
• 4½ oz. dried beef
• 2 cups milk (room temperature)
• 2 Tbsp. butter
• ¼ cup flour
• Salt and pepper
• 6 slices bread
Soak the dried beef in water for about an hour to get rid of the excess salt, then rinse and drain. If you don’t do this, the dish will be too salty. After draining, slice the beef into smallish pieces; set aside.
Melt butter in heavy pan over medium low heat, then, stirring constantly, add in flour to form a thick paste. Slowly add the
milk a bit at a time, whisking constantly, smoothing the lumps, and turning up the heat a bit. Continue doing this until it makes a nice smooth, creamy sauce. Do not get distracted and walk away from this or it will get too hot and start sticking to the pan and be ruined. The stirring and thickening process takes longer than you might think.
When sauce is done, add the dried beef, and salt and pepper to taste (a lot of pepper is good in this dish). Serve over toast.
P.S.: Hormel recommends flavoring the dish with Worcestershire sauce and dried parsley. Some recipes suggest cayenne pepper or a hot sauce.
P.P.S: Remember, you can substitute tuna, peas, chopped hard-boiled eggs (whatever!) for the dried beef!
THE U.S. ARMY’S CHIPPED BEEF ON TOAST - FOR 60 MEN
The 1910 edition of the Manual for Army Cooks provides the following recipe, for a
quantity sufficient for 60 men. This recipe left out an important step-soaking the beef to reduce the salt content. Also, later recipes were creamier.
• 15 pounds chipped beef
• 1 1/2 pound of fat, butter preferred
• 1¼ lbs. of flour
• 2 12-oz. cans of evaporated milk
• 1 bunch parsley
• ¼ oz. pepper
• 6 quarts beef stock
Brown the flour in the melted fat. Dissolve the milk in the beef stock, and then add that to the pot. Stir this together slowly to prevent lumping, and then add the beef. Cook for a few minutes, add the parsley, and serve over toast.
Scott finally got tired of my incessant requests for recipes and in a single day he shared the following recipes: 1. Shit on a Shingle (S.O.S.); 2. Moose Balls; 3. Beef Tongue, and; 4. Cow’s Stomach.
Imagine my delight, honestly! I was so happy to be reminded of S.O.S., aka Chipped Beef on Toast. My dad, who was a navy man in WWII, loved S.O.S., and he would make it for us occasionally. It was a meal served regularly to troops in the U.S. military, with the Army and Navy having their own peculiar versions of the recipe (dried chipped beef vs. ground beef vs. pork vs. some combination). I actually found a 1910 U.S. Army recipe for Chipped Beef on Toast – enough to serve 60 men (see below).
At our house, S.O.S. was sometimes served for supper but more often it was a late night pig-out thing. It was something Dad could whip up in a hurry after my sister and I told him at 10 p.m. that we were surely starving to death and would he please, please, please fix us something to eat? A treat?
He always acquiesced, and he would never tell us beforehand what he was going to make but we didn’t care because whatever he whipped up was always really good. Sometimes it was a heaping pile of sautéed button mushrooms with garlic, onion, salt and pepper, served with toothpicks. Sometimes it was a grilled cheese sandwich, with a sliced tomato in it. Sometimes it was canned Mary Kitchen corned beef hash pan fried until it had a browned crust on it, with an over-easy fried egg on top. An excellent chef, my dad could make Spam taste great (though I only remember eating Spam on fishing trips).
These late night binges weren’t the time for gourmet cooking, they were the time for quick, easy, and tasty. And that, exactly, is what S.O.S. is.
In questioning my friends about their love (or hate) of S.O.S., I found that there are about as many modern-day versions of the dish as there are people. Some like the classic version with chipped beef (me! me!), some say it must be ground beef, and some like it best with tuna, peas, and chopped hard-boiled eggs. The truth being, if you can make the simple cream sauce, you can put whatever the heck you want in there. In preparation of writing this column, I tried two versions. One night I made the classic Chipped Beef on Toast. I didn’t rinse the dried beef (Hormel, in the jar) well enough and the dish was overly salty, but other than that, it was great - and a real blast from the past for me.
My second foray into S.O.S. was the Trish Coldagelli (of Eveleth) version: albacore tuna, peas, and chopped hard-boiled eggs. (Trish recommends using a few tablespoons of Cheese Whiz for extra flavor, but I didn’t do that.) It might be an Eveleth thing – the eggs – because Wanda McGillivary (an Eveleth native) also said the hard-boiled eggs were a must for her tuna-based S.O.S.
Some people I spoke to referred to S.O.S. as “depression food.” And some people with military experience swear they will never eat the stuff again as long as they live, they had so darn much of it in the service.
Vietnam veteran Skip Dickinson of Britt told me, “S.O.S. was the morning staple for us at Marine Corps Recruit Depot, in San Diego, California, in November of 1968. Chipped beef in a white sauce, normally somewhat salty tasting, on 2 pieces of toast with scrambled eggs on top. I would guess by this time more than a million recruits have hungrily wolfed down S.O.S. by the tons. The big sign in front of the chow hall read, ‘Take all u want, but eat all u take.’”
Skip hasn’t eaten S.O.S. since his military days.
S#@t on a Shingle aka Chipped Beef on Toast
The cook is: Scott Wudinich, Eveleth
• 4½ oz. dried beef
• 2 cups milk (room temperature)
• 2 Tbsp. butter
• ¼ cup flour
• Salt and pepper
• 6 slices bread
Soak the dried beef in water for about an hour to get rid of the excess salt, then rinse and drain. If you don’t do this, the dish will be too salty. After draining, slice the beef into smallish pieces; set aside.
Melt butter in heavy pan over medium low heat, then, stirring constantly, add in flour to form a thick paste. Slowly add the
milk a bit at a time, whisking constantly, smoothing the lumps, and turning up the heat a bit. Continue doing this until it makes a nice smooth, creamy sauce. Do not get distracted and walk away from this or it will get too hot and start sticking to the pan and be ruined. The stirring and thickening process takes longer than you might think.
When sauce is done, add the dried beef, and salt and pepper to taste (a lot of pepper is good in this dish). Serve over toast.
P.S.: Hormel recommends flavoring the dish with Worcestershire sauce and dried parsley. Some recipes suggest cayenne pepper or a hot sauce.
P.P.S: Remember, you can substitute tuna, peas, chopped hard-boiled eggs (whatever!) for the dried beef!
THE U.S. ARMY’S CHIPPED BEEF ON TOAST - FOR 60 MEN
The 1910 edition of the Manual for Army Cooks provides the following recipe, for a
quantity sufficient for 60 men. This recipe left out an important step-soaking the beef to reduce the salt content. Also, later recipes were creamier.
• 15 pounds chipped beef
• 1 1/2 pound of fat, butter preferred
• 1¼ lbs. of flour
• 2 12-oz. cans of evaporated milk
• 1 bunch parsley
• ¼ oz. pepper
• 6 quarts beef stock
Brown the flour in the melted fat. Dissolve the milk in the beef stock, and then add that to the pot. Stir this together slowly to prevent lumping, and then add the beef. Cook for a few minutes, add the parsley, and serve over toast.
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