I always use what I call 2-2-1.
2 TBS butter
2 TBS flour
1 C milk
1 pkg of beef
Make a roux season with h salt and pepper, add beef. Serve over toast.
I use the Buddig beef packet in the lunch heat aisle. It’s like 80 cents at Walmart
If I make for my family I triple the recipe.
Best cheap meal I make!
I also use 2-2-1 when I bake creamed peas and potatoes
I just used 2 pks of buddig beef cut it up cook in small amount of oil then add 2 tbsp of flour then add milk stir constantly until it starts boil then shut it off but leave on the burner. Lots of salt and pepper and we like grands biscuits instead of toast.
I loved SOS as a kid!! My Dad would make a roux (3 tbsp butter, 3 tbsp flour, add about 2 cups milk to make the sauce) and just toss in the cut up Buttig beef. He’d toss in peas, too.
SOS is a cream sauce. Start with Roux and brown butter and flour and whisk in milk until consistency of cream sauce. Salt and pepper (white pepper). Add chipped beef
I make chipped beef gravy a lot. Recipe:
For every 4 tablespoons of Margarine you need to add 4 tablespoons of flour and 2.5 cups of milk. I use pks of budding beef (use as much as you'd like. I use 2 pks) So I melt the butter and add the flour mix together. Then I add the milk and just keep stirring to your liking for thickness. I then stir in the beef. If you want to make a bigger batch just double or triple the Recipe. I serve mine over boiled potatoes. comes out perfect. Enjoy
We make it just like you would sausage gravy, the key though is to rinse the meat and get most of the salt off of it....chop it into quarters and add it to a pan with butter, cook it down until a little crispy and add your flour and cook down your flour then add your milk
