U. S. Navy Minced Beef Gravy on Toast

Total Time
Prep 30 mins
Cook 0 mins

I am not too sure on the Navy part as I found this on another site and I have no Navy experience, but it is said that that this is served over toast at breakfast and it is also great on hot dogs.

Ingredients Nutrition


  1. Crumble the ground beef into a skillet and brown with the onions.
  2. If beef is very lean, add a tablespoon or two of cooking oil.
  3. Salt and pepper to taste.
  4. Add flour, one tablespoon at a time, stirring and cooking each spoonful, before adding the next.
  5. The flour must be cooked to preclude a starchy taste through out.
  6. Add enough flour to absorb most of the oil.
  7. Stir in the tomatoes and the tomato juice, followed by the water.
  8. Allow to simmer on low heat to thicken.
  9. Adjust consistency as necessary.
  10. Add nutmeg and sugar and adjust to taste.
Most Helpful

4 5

The Original USN recipe did not use Tomato Juice. I must have been lucky, because we had Chipped Beef up to the time I retired in 1987. We used to make this regularly until eating gluten became a problem. I had some Gluten Free Batter/Coating Mix I ordered from Two Rivers Bakery that I used instead of flour, and it was better then I remembered. Going back on the Breakfast Menu served over potatoes

5 5

In the late 50s, early 60s, the Navy did away with Creamed Chipped Beef in many commands/ships as it was the most expensive breakfast served. It was replaced with this "Navy Red SOS" and most of the guys I knew loved it. Hangovers never kept guys from the chow hall if they knew this was being served...True blast from the past. I made it exactly to this recipe and it sure tasted like what I remember.

4 5

We all enjoyed this. It was simple to make and tasted good too. DH said it was better the second day for lunch. I served this with hash brown patties. We found this was very tasty over the patties rather than the toast and next time I may skip the toast all together and maybe serve it with the patties and some biscuts. I bet this would be great on mash or as astuffing for a baked potato. I'll be making this again. Thanks for posting.