Great episode, this was my Grandpa's favorite meal since about 1940. The easiest thing to use in the US would be Armour brand sliced dry beef in the glass jar.
Thats what I used to use but I havent been able to get it in a while though. I have to use the Buddig brand beef (more expensive than Armour) that they sell in the dairy section.
I'm retired from the Army and for the time I was in gravy was made with ground beef. It was definitely thinner than the chipped beef recipe and not as much meat either. I would have to say between the two I would rather have chipped beef that is just a little bit thinner. The chipped beef definitely looks delicious and there is absolutely nothing wrong with good gravy on pretty much anything.
Jane here. This brings back great memories. Our local Cafe would serve this and I ordered it every time my family went there. I would now have to switch up a few ingredients now that I have crohns disease. But I am interested in making my own chipped beef and look forward to trying your recipe for that. Thank you for your excellent information.
Old Navy man here. I love this stuff! It was ground beef when I was active duty. My Dad and Grandpa had the real stuff. I have had both and I prefer the dried beef but it's good both ways.
Ever since my time in the Navy I've had a soft spot in my heart for SOS. When I was on active duty in the 80s the beef was usually something that was thinly cut and chopped into very small pieces. I don't know if it was the traditional salted, chipped beef or maybe leftover roast beef. It never seemed very salty. From the mid-90s on, whether it was at a Navy galley or an Army or AF dinning facility the beef/pork was always ground. I think the thinly shaved beef was better, as it produced a smoother gravy. That is just my preference. If I want a chunky gravy, I can make biscuits and gravy using sausage. The old style SOS was slightly more refined (as refined as you can get with a dish called shit on a shingle).
My dad enlisted in the Navy after 4 years in the army and let me tell you , we ate a lot of this with the ground beef . He or mom would fix a huge pan of fried potatoes as well. There are 7 of us "kids" that loved it and it really stayed with you.
Creamed chipped beef. Grew up on it. Was still served often in Army mess mid-late 1960s. Used to get it at diners a lot. Still make it from time to time, always with chipped beef. Never ground.
My Mom made this often. She could buy chipped beef in a small glass jar at the grocery. She would make her white gravy with a butter and flour rue then add the chipped beef. Served over toast it was wonderful!
Armor still makes "dried beef slices" in that little jar... I've made SOS with it, too. It's awfully salty, though. I'd soak it for a couple days in fresh water if I were to do it again.
This was a staple in my house for a long time, my dad was stationed on the USS Enterprise back in 1972 and I actually ate it and fried chicken on the Enterprise when I was 4 years old. We just did a butter roux with the Amour dried beef and milk.
You've just given me a WONDERFUL idea for a Bresaola that, um, went a little too far in the drying fridge... it's been in a vac bag in my fridge for a year now, hard as a rock. I think SOS is in my future! My dad said he used to LOVE SOS in the Navy... then they went on a stretch where they had it for almost every meal for three weeks while supply sorted themselves out to get decent food. He didn't love it so much after that. Once he went through pilots training, and was commissioned as an officer, it was rare to have it in the Officers Mess.
Nice, interesting recipe. My relatives in Pennsylvania used cured and smoked beef. Usually the knuckle. Cured and dried then cold smoked. I can buy the dried beef online. Knauss is the brand name. One of the few commercial manufacturers of dried beef still in business. Thanks for the video!
My favorite version of this is from canned venison. I try to pressure can an entire whitetail so that this can be a staple throughout the winter months. A solitary breakfast becomes memories of my grandfather or friends in uniform. Classic and perfectly simple with two eggs on top.
Yes Greg on both counts, I am old enough and served in the US military. However, I grew up eating this, as my mom used to make it about 2-3 times per month for dinner. Mom’s recipe was a childhood favorite, the military’s, not so much.😂
I like the theme of different kinds of preserved meats that you can cook in hot dishes. You should try canning some pork confit. It tastes incredible and is highly versatile.
Recipe ingredients; #1, Thousand day old dried beef.....(go look in the back of your refrigerator, it's there). I'm laughing because I did the same thing with some vodka cured smoked salmon. When I found it, and released what it was, same thing hard as a rock. I was really surprised to taste some of the best salmon I've ever had. Thanks for sharing Eric.....= )
I heard so many complaints about this breakfast from relatives in the military from Korea and Vietnam that I never would have tried it. I am sure no 2 mess halls prepared it the same way twice so its good to see the original concept was eatable even though most versions were not.
According to my dad (who ate a lot of "SOS" in the Navy when he was enlisted (before he became an officer later), it wasn't that it was BAD, it just gets REAL old having it for lunch/dinner almost EVERY DAY for weeks while logistics sorts their shit out and the supplies arrive.
I made SOS using some beef jerky that was way too salty and dry for regular snacking. It turned out great after just barely simmering in the gravy for the better part of an hour. I might have to do it again.
It actually reminds me of Swedish "Svampstuvning", a creamed mushroom gravy. It's used on toast, or as an omelette filling. If anyone reading this loves mushrooms, you have to try it out. If you don't like mushrooms then the same thing is made with prawns and dill. Super indulgent. 😋
Current recipe is L 52 in the Armed Forces Recipe Service, available online. One thing to note; the 1910 recipe calls for 16# beef: 60 servings. The current one is 7#: 100 servings! Honestly, this recipe is 10x better made with actual dried beef, ie: beef jerky or other simple dried beef w salt and pepper..
So I am new to all this and still learning. I guess dried beef is more like jerky? The aged beef used is a different process. Maybe a recipe in the future on the Armour dried beef that so many of us are familiar with?
Planning on using Biltong to make S.O.S., thinking this is another form of dried beef. From childhood, Mother made hers with the jar of chipped beef, so for a family of six, there was a lot less meat than what you made. Very interesting to hear about old recipes, my oldest cookbook is a White House cookbook of the early 1920s.
This is looking so tempting. Surely so delicious, flavourful and nicely explained. The cooking and preparation method of the recipe is so nice.. the end result is superb. ❤💕Stay Blessed and stay connected 😍
Wow Eric, that looks fantastic! I make SOS with the Armor dried beef in the jar like other folks have mentioned but find it very salty, even after soaking it over night, and I also think it's sliced too thin. Do you know of any place to buy dried beef like you made that I could slice myself? I just don't have the time and space to make it myself.
Hey Eric. Cool recipe.....you reminded me that I havent had this in a while so it will be on next week's menu. My kids growing up never liked it but I love it. Im curious about one thing: you seem to make a LOT of whatever it is you make....who eats all of that food?
I grew up on SOS! My mom would use those packages of semi-dried beef you see hanging in the meat section of stores, making her own white sauce. I actually enjoyed it! _Certainly more then the 'rice pudding' she made us eat!_ BTW? I knew you would use the word 'funky' when you tasted that salt. lol
Dang that antique meat looked really good, thought you save some and experiment with it. I bet sautéed in the butter before making the roux would make for some good gravy flavs. Great video Sir.
My grandad, who was in the Navy in ww2, made this to ‘punish’ us and prove a point when I was a child. He was dismayed when we all loved it! 😂🤣😂 He wouldn’t touch the stuff. After that my mother would make it on occasion. I haven’t had it in years, perhaps it’s time to make a batch in his honor…..
Nice breakfast for people with physical demanding jobs. Just wondering. The channel is called 2 Guys & A Cooler, and you say "we" and "us" most of the time, but having watched almost all your videos over the past years I have never seen anyone but you in the videos? - or have I missed something? 😄
- Says he's making S.O.S. - Doesn't use the cheapest, nastiest sliced beef possible I'm sure it's very nice but it's not really capturing the spirit of true S.O.S.
The true spirit of SOS used the cheapest nastiest beef possibly. Commercially made government contracted chipped beef😂😂😂😂. I used dry aged chipped beef. SOS has never been so good!!
@@2guysandacooler I enjoy your channel sir !!! Thank you for taking the time to make these !!! My grandfather grew up during the depression and cured a lot of different meats as I was growing up … I did not get this knowledge from him before he passed and I regret it very much … you have taught me the recipes and how to make the stuff he did for me as a youth and for this I am forever grateful🙏🏽🙏🏽
There is absolutely nothing special about modern SOS, however, you just used 1,000 day old dry-aged beef. That's pretty amazing. I mean, that has to be a first. You downplayed this video greatly. There's no way salted beef, cured a traditional way, even came close to the beef you used.
Great episode, this was my Grandpa's favorite meal since about 1940. The easiest thing to use in the US would be Armour brand sliced dry beef in the glass jar.
Yes. I remember this and the Armour beef in the jar. I grew up on this.
Thats what I used to use but I havent been able to get it in a while though. I have to use the Buddig brand beef (more expensive than Armour) that they sell in the dairy section.
@@arwiviv I found it online at a reasonable price.
I ate it as a kid. My grandad was us navy vet WW2 ate it on the ships. Still make it today. Thanks Eric for bringing back history
I'm retired from the Army and for the time I was in gravy was made with ground beef. It was definitely thinner than the chipped beef recipe and not as much meat either. I would have to say between the two I would rather have chipped beef that is just a little bit thinner. The chipped beef definitely looks delicious and there is absolutely nothing wrong with good gravy on pretty much anything.
Jane here. This brings back great memories. Our local Cafe would serve this and I ordered it every time my family went there.
I would now have to switch up a few ingredients now that I have crohns disease. But I am interested in making my own chipped beef and look forward to trying your recipe for that. Thank you for your excellent information.
My mom used to make this and I had it in the U.S. Navy during my submarine service. We had a military sized family so it filled stomachs. Jim in Chile
Old Navy man here. I love this stuff! It was ground beef when I was active duty. My Dad and Grandpa had the real stuff. I have had both and I prefer the dried beef but it's good both ways.
Great job Eric, all you need is couple eggs over easy. Brings back memories of midnight chow that we’re great. Thank you
Ever since my time in the Navy I've had a soft spot in my heart for SOS. When I was on active duty in the 80s the beef was usually something that was thinly cut and chopped into very small pieces. I don't know if it was the traditional salted, chipped beef or maybe leftover roast beef. It never seemed very salty. From the mid-90s on, whether it was at a Navy galley or an Army or AF dinning facility the beef/pork was always ground. I think the thinly shaved beef was better, as it produced a smoother gravy. That is just my preference. If I want a chunky gravy, I can make biscuits and gravy using sausage. The old style SOS was slightly more refined (as refined as you can get with a dish called shit on a shingle).
Used to fix breakfast for my unit every month- the one item that HAD to be on the menu was Either SOS or my homemade sausage , gravy & biscuits
I had a many of meals of that, started out at18 yrs old Vietnam and love it today.
My dad enlisted in the Navy after 4 years in the army and let me tell you , we ate a lot of this with the ground beef . He or mom would fix a huge pan of fried potatoes as well. There are 7 of us "kids" that loved it and it really stayed with you.
Creamed chipped beef. Grew up on it. Was still served often in Army mess mid-late 1960s. Used to get it at diners a lot. Still make it from time to time, always with chipped beef. Never ground.
My Mom made this often. She could buy chipped beef in a small glass jar at the grocery. She would make her white gravy with a butter and flour rue then add the chipped beef. Served over toast it was wonderful!
Armor still makes "dried beef slices" in that little jar... I've made SOS with it, too. It's awfully salty, though. I'd soak it for a couple days in fresh water if I were to do it again.
This was a staple in my house for a long time, my dad was stationed on the USS Enterprise back in 1972 and I actually ate it and fried chicken on the Enterprise when I was 4 years old.
We just did a butter roux with the Amour dried beef and milk.
I was in the Navy for 25 years. The Navy called ground beef gravy on toast SOS. Chip beef gravy on toast was called FOT. (foreskins on toast).
LOL. Leave it up to the Navy to get clever with the names🤣.
Had my share of the ground beef variety while in the Army. Thanks for video. Will have to try this one
You've just given me a WONDERFUL idea for a Bresaola that, um, went a little too far in the drying fridge... it's been in a vac bag in my fridge for a year now, hard as a rock. I think SOS is in my future!
My dad said he used to LOVE SOS in the Navy... then they went on a stretch where they had it for almost every meal for three weeks while supply sorted themselves out to get decent food. He didn't love it so much after that. Once he went through pilots training, and was commissioned as an officer, it was rare to have it in the Officers Mess.
Nice, interesting recipe. My relatives in Pennsylvania used cured and smoked beef. Usually the knuckle. Cured and dried then cold smoked. I can buy the dried beef online. Knauss is the brand name. One of the few commercial manufacturers of dried beef still in business. Thanks for the video!
My favorite version of this is from
canned venison. I try to pressure can an entire whitetail so that this can be a staple throughout the winter months. A solitary breakfast becomes memories of my grandfather or friends in uniform. Classic and perfectly simple with two eggs on top.
I grew up eating that over biscuits at least once a week. I tried explaining it to a co worker the other day and now I can send him this video
Yes Greg on both counts, I am old enough and served in the US military. However, I grew up eating this, as my mom used to make it about 2-3 times per month for dinner. Mom’s recipe was a childhood favorite, the military’s, not so much.😂
If you don't want to make your own, in the US Hormel and Armour both sell dried beef already sliced super thin in jars.
I like the theme of different kinds of preserved meats that you can cook in hot dishes. You should try canning some pork confit. It tastes incredible and is highly versatile.
Thank you for doing this. I grew up on SOS. The stuff I make is terrible. I can’t wait to use your recipe
Recipe ingredients;
#1, Thousand day old dried beef.....(go look in the back of your refrigerator, it's there). I'm laughing because I did the same thing with some vodka cured smoked salmon. When I found it, and released what it was, same thing hard as a rock. I was really surprised to taste some of the best salmon I've ever had. Thanks for sharing Eric.....= )
From Oz really enjoyed your video. S@$% on a shingle, that is just magic. Going to have to try this. Thanks 😊
Stouffers has nothing on you Eric. I grew up on SOS love it and the buttered toast is a new twist for me excellent sir. Thank You
We have it for supper, an add frozen sweet peas
I heard so many complaints about this breakfast from relatives in the military from Korea and Vietnam that I never would have tried it. I am sure no 2 mess halls prepared it the same way twice so its good to see the original concept was eatable even though most versions were not.
According to my dad (who ate a lot of "SOS" in the Navy when he was enlisted (before he became an officer later), it wasn't that it was BAD, it just gets REAL old having it for lunch/dinner almost EVERY DAY for weeks while logistics sorts their shit out and the supplies arrive.
I made SOS using some beef jerky that was way too salty and dry for regular snacking. It turned out great after just barely simmering in the gravy for the better part of an hour. I might have to do it again.
This looks delicious. I'd make this if I have an iberico ham that's drying out. Thanks.
It actually reminds me of Swedish "Svampstuvning", a creamed mushroom gravy. It's used on toast, or as an omelette filling.
If anyone reading this loves mushrooms, you have to try it out. If you don't like mushrooms then the same thing is made with prawns and dill. Super indulgent. 😋
I love eating that. To me it has it own unique taste and it's delicious.
Current recipe is L 52 in the Armed Forces Recipe Service, available online. One thing to note; the 1910 recipe calls for 16# beef: 60 servings. The current one is 7#: 100 servings! Honestly, this recipe is 10x better made with actual dried beef, ie: beef jerky or other simple dried beef w salt and pepper..
Ha! I posted the above comment before watching! Great job using some old dry beef!! I use plain salt and pepper beef jerky and it's frkn awesome.
That looked great!!
So I am new to all this and still learning. I guess dried beef is more like jerky? The aged beef used is a different process. Maybe a recipe in the future on the Armour dried beef that so many of us are familiar with?
Planning on using Biltong to make S.O.S., thinking this is another form of dried beef. From childhood, Mother made hers with the jar of chipped beef, so for a family of six, there was a lot less meat than what you made. Very interesting to hear about old recipes, my oldest cookbook is a White House cookbook of the early 1920s.
This is looking so tempting. Surely so delicious, flavourful and nicely explained. The cooking and preparation method of the recipe is so nice.. the end result is superb. ❤💕Stay Blessed and stay connected 😍
Eric, i have a request. We need a recipe for authentic NJ style pork roll. Something similar to the Taylor brand complete with the cloth wrapper.
Wow Eric, that looks fantastic! I make SOS with the Armor dried beef in the jar like other folks have mentioned but find it very salty, even after soaking it over night, and I also think it's sliced too thin. Do you know of any place to buy dried beef like you made that I could slice myself? I just don't have the time and space to make it myself.
Now you can use dry biltong for the same recipe. So glad I live in good old S.A. 😁
I was thinking the same thing!!! YUMMY
@@2guysandacooler you'll not be sorry. Enjoy 😋
Do you have a video that is a little less experimental/time consuming?
Similar to the dried beef in the jar, using venison.
Thanks in advance.
Hey Eric. Cool recipe.....you reminded me that I havent had this in a while so it will be on next week's menu. My kids growing up never liked it but I love it. Im curious about one thing: you seem to make a LOT of whatever it is you make....who eats all of that food?
LOL. We do seem to make a bunch of food. Thankfully most of what we make ends up on my menu for my business.
I grew up on SOS! My mom would use those packages of semi-dried beef you see hanging in the meat section of stores, making her own white sauce.
I actually enjoyed it! _Certainly more then the 'rice pudding' she made us eat!_
BTW? I knew you would use the word 'funky' when you tasted that salt. lol
😂😂😂
Dang that antique meat looked really good, thought you save some and experiment with it. I bet sautéed in the butter before making the roux would make for some good gravy flavs. Great video Sir.
I believe you made the greatest S.O.S. ever.
LOL. That dry agred beef really takes it to a completely different level🤣
A far cry from Soprasatta, but, what the hey! Great recipe as always!
US Navy still served SOS when I was in in 2000-2004.
Yep. When I was in Great lakes around 1994 they had it but with ground beef.
Ahh the memories , GET IT AND GO PRIVs, Get IT AND GO !
My grandad, who was in the Navy in ww2, made this to ‘punish’ us and prove a point when I was a child. He was dismayed when we all loved it! 😂🤣😂 He wouldn’t touch the stuff. After that my mother would make it on occasion. I haven’t had it in years, perhaps it’s time to make a batch in his honor…..
Thank you for sharing. I think you are right. Time for some SOS
the beef use to come in Berreles
written on Uncle Sam
wow looks great only thing that needs is a couple of fried eggs
Hard case 😆 never heard of it yet I want it.
Love SOS
My family called this meal S.O.S. S**t on a Shingle. Yummmm😁
Yep. Good old S.O.S.!!!
Man I would order THAT,, a couple sunny size eggs on top!
I have never had sunny sized eggs before it sounds interesting
@@shawn7704 it was supposed to say side,
Hormel sells Dried Beef in a jar, every grocery store has it. Do NOT add salt to the gravy as it will render it inedible!
Hi, is it a mistake that you haven´t posted the recipe for the prosciutto yet?
Oh snap. Let me see what happened ..
@@2guysandacooler Thanks i have already started one
that cured meat... is off the hook.
😂 S.O.S. on a whole different level...
Nice breakfast for people with physical demanding jobs. Just wondering. The channel is called 2 Guys & A Cooler, and you say "we" and "us" most of the time, but having watched almost all your videos over the past years I have never seen anyone but you in the videos? - or have I missed something? 😄
LOL. I do tend to use "we" and "us" quite a bit!! Maybe one day you'll meet the rest of us...
Random Question, are you from Sulphur?
Matter of fact I am..
I thought so. I have family in LC and you have the same (subdued) accent.
LOL. Yep,
- Says he's making S.O.S.
- Doesn't use the cheapest, nastiest sliced beef possible
I'm sure it's very nice but it's not really capturing the spirit of true S.O.S.
The true spirit of SOS used the cheapest nastiest beef possibly. Commercially made government contracted chipped beef😂😂😂😂. I used dry aged chipped beef. SOS has never been so good!!
What does the O.G. mean?
Original Gangster😂😂
I bet this meal give’s a person amazing gas
He didn't use any magical fruit...
From what I hear it gave more than gas. LOL
😂😂
@@2guysandacooler I enjoy your channel sir !!! Thank you for taking the time to make these !!! My grandfather grew up during the depression and cured a lot of different meats as I was growing up … I did not get this knowledge from him before he passed and I regret it very much … you have taught me the recipes and how to make the stuff he did for me as a youth and for this I am forever grateful🙏🏽🙏🏽
There is absolutely nothing special about modern SOS, however, you just used 1,000 day old dry-aged beef. That's pretty amazing. I mean, that has to be a first. You downplayed this video greatly. There's no way salted beef, cured a traditional way, even came close to the beef you used.
Thank you.