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