Hamburger Gravy, AKA S.O.S

Anyone who has served in the military knows this recipe, often referred to as Shit on a Shingle. There are numerous variations depending on the choice of protein. Using pork breakfast sausage results in biscuits and gravy, the Army used chipped beef, while in the Marines, we used hamburger. This recipe is an excellent way to make ingredients go further and offers a warm, satisfying meal.

Annotated Cooking Notes: Traditionally served on toast, I enhanced the dish by baking biscuits and adding over-easy eggs on top. FYI, eggs are a popular chef's trick to enhance the flavor of many dishes; the rich yolk adds a delicious taste.

• A notch of butter

• A dash of oil

• 1 lb or 500g ground beef

• 1/2 cup or 63g onions chopped

• 3 tbsp or 24g flour

• 1 tsp beef bouillon

• 1 cup or 250ml milk

• 1 cup or 250ml heavy cream

• 1 tbsp or 15ml Worcestershire Sauce

• 1 tsp soy sauce

• Salt and pepper to taste

Brown the Beef

Heat a large skillet over medium-high heat.

Add the ground beef and cook, breaking it up with a spoon, until it’s evenly browned and crumbly. This usually takes about 7–8 minutes.

Add the Flour

Sprinkle the flour over the cooked beef. Stir well so the flour coats the meat and absorbs the fat — this helps thicken your gravy later. Cook for about a minute while stirring.

Add Milk

Pour in 2 cups of milk first and stir continuously until it starts to thicken (3–5 minutes).

Then add the remaining milk, stirring until the gravy is smooth and reaches your desired thickness (about another 5 minutes).

Season

Add salt, pepper, and any optional seasonings like onion powder or Worcestershire sauce. Taste and adjust.

Serve

Your hearty hamburger gravy is ready! Serve it hot over mashed potatoes, noodles, rice, toast, or biscuits — whatever you like.

🍽️ Tips

If the gravy gets too thick, add a little more milk and stir until it loosens up.

You can sauté chopped onion or garlic with the beef for extra flavor before adding flour.