Creamed Gravy with Ground Meat

6 servings Prep: 5 m Cook: 15 m Total: 20 m Beginner
5.0/5 (2)
Creamed Gravy with Ground Meat
Chipped beef served on toast or biscuits has long been known by its alternative name which we can not enter on our site - SOS - Something on Shingles. This creamy ground beef gravy made with butter, flour, and milk is comfort food at its finest, perfect spooned over hot biscuits or toast for breakfast or a quick supper.

Ingredients

6 servings
  • 1 lb ground beef
  • 1/3 cup minced onions
  • 3 tbsp butter or margarine
  • 3 tbsp flour
  • 2 cups milk
  • Salt and black pepper to taste

Step-by-Step Instructions

  1. In a medium saucepan, melt butter over medium heat. Add the ground beef and onions; brown meat with onions, breaking up the meat as it cooks, about 5-7 minutes.
  2. Sprinkle flour, salt, and pepper over meat. Cook 2 to 3 minutes, stirring constantly, to blend flour and cook out the raw flour taste.
  3. Add milk gradually, stirring to combine. Reduce the fire to a smidgen and cook for another 5-8 minutes, stirring occasionally, until it thickens to a creamy gravy consistency.
  4. Serve hot over biscuits or toast. Breakfast sausage may be substituted for ground beef.

Common Problems and Solutions

Q: Why is my gravy lumpy?

A: Make sure to sprinkle the flour evenly over the meat and stir constantly while cooking it for 2-3 minutes before adding the milk. Add the milk gradually while stirring to prevent lumps from forming.

Q: Why is my gravy too thin?

A: Let it simmer a bit longer - gravy continues to thicken as it cooks. If it's still too thin after 10 minutes, you can mix 1 tablespoon of flour with 2 tablespoons of cold milk and stir it in, then cook for another 2-3 minutes.

Q: Can I make this ahead?

A: This is best served fresh, but you can refrigerate leftovers and reheat gently on the stovetop, adding a splash of milk to thin it out as it will thicken when cold.

Tips and Techniques

Don’t rush the flour-cooking step - those 2-3 minutes of cooking the flour with the meat prevents a raw flour taste in your finished gravy. Keep the heat low once you add the milk to prevent scorching.

Ingredient Substitutions

  • ground beef: breakfast sausage or ground turkey
  • whole milk: half-and-half or evaporated milk
  • butter: bacon drippings or vegetable oil

Equipment Needed

  • Medium saucepan
  • Wooden spoon or spatula for stirring

Historical Context

SOS (Something on Shingles) became famous as military chow hall food during World War II, typically made with dried chipped beef. The home-cook version with ground beef became popular in the South as an economical, filling breakfast or supper dish.