Best 6 Sausage Or Beef S O S Stuff On A Shingle Recipes

S.O.S. (SHIT ON A SHINGLE) - A COMFORT FOOD MAKEOVER

Steps:

• Preheat oven to 375°
• Arrange bread slices on a half-sheet pan or large cookie sheet. Brush with olive oil and sprinkle generous amounts of onion and garlic powder over the top. Bake at 375° until top is golden, flip and brush other side of bread with olive oil. Return to oven until the bread is golden brown and crisp. (About 7 minutes total.) Remove from heat and set aside. May be served hot or cold, works perfectly as a crouton for salads or soups, or as base for a crostini.
• Brown ground beef and ground pork in a large skillet over medium to medium high heat. Once all meat is well browned, transfer to colander to drain. (Do this over a large bowl to catch any drippings. You don't want them in your drains.)
• Wipe skillet clean with a paper towel, add 2 Tablespoons olive oil and reheat. Add onions and cook until soft and just translucent (About 4 minutes).
• Add garlic and cook 1 minute, stirring frequently to avoid burning. Add shiitake mushrooms, cook for 1 minute, then add button mushrooms. Continue cooking vegetable mixture until mushrooms are golden.
• Season vegetable mixture with salt and pepper. (Doing this before cooking the mushrooms would significantly lengthen browning time.) Return ground meat to pan and stir to distribute all ingredients. Sprinkle flour over mixture and stir well to distribute and coat pieces evenly. (about 1 minute or until the flour smells nutty.)
• Add milk and sour cream, and Worcestershire sauce, stirring constantly until liquids are just below a boil. (Do not let the milk boil. If you do, it will separate and curdle. Definitely not a good thing.) Remove from heat, test for seasoning.
• Serve approximately one tbsp of mixture per slice of toast.

S.O.S. (CREAMY HAMBURGER GRAVY) +VIDEO

Steps:

• In a medium sauce pan over medium high heat, brown the ground beef. Season with a little salt and pepper. Drain excess grease and set aside.
• Melt butter in the same sauce pan. Add flour and whisk until butter/flour mixture is bubbly.
• Add milk, salt, and pepper. Whisk continuously until thick and bubbly.
• Add cooked ground beef back in and stir.
• Taste and adjust seasoning as needed (I usually like a bit more pepper). If necessary, add a little more milk until it reaches your desired consistency.
• Serve over toast.

SAUSAGE OR BEEF S. O. S. (STUFF ON A SHINGLE)

Steps:

• Brown the ground beef or sausage, drain and set aside. Be sure to season the ground beef with a little salt and pepper.
• Melt butter in sauce pan. Add flour and stir till butter/flour mixture is bubbly.
• Add milk, salt, and pepper.
• Stir constantly until thick and bubbly.
• Add meat and stir.
• Serve over whole wheat toast. Great over biscuits as well.
• Note: For an evening meal substitute chipped beef.

CREAMED GROUND BEEF SOS

Steps:

• In a large skillet over medium heat, brown the ground beef and onion.
• Stir in the flour, granulated bouillon, salt, pepper, and garlic and onion powders (and cayenne, if using).
• Saute all together until flour is absorbed, about 5 minutes.
• Gradually stir in the Worcestershire sauce and milk.
• Bring it all to a simmer, stirring, and cook until thickened, about 5 to 10 minutes.
• Serve over toast, biscuits, noodles, rice, or potatoes.
• Note: when I'm needing to avoid bread or noodles, I'll sometimes make a bunch of sauteed mushrooms and eat this over them, or sometimes with tofu. Delicious!

CREAMED CHIPPED BEEF SOS

Steps:

• Heat large skillet over Medium heat.
• Add butter and melt till foamy.
• Remove pan from heat and whisk in flour and continue stirring until no lumps are left.
• Return to heat and continue stirring about 5 minutes to remove raw flour taste.
• Slowly pour milk in while whisking.
• About a quart will do depending on how thick you like it.
• Continue stirring over heat until desired thickness.
• Add dried beef and heat through, Add pepper and serve HOT over Toast.

SOS -- "STUFF" ON A SHINGLE

Steps:

• Combine ground beef, onion and garlic on a large skillet or pot, and brown the beef.
• Once the beef is browned and your onions clear, add the flour. There are two important things to note here - (1) Do not drain the beef (2) Add enough flour to completely absorb all the liquid in the pan.
• Once all fluid is absorbed by the flour and you have a nice roux, add your milk. Again, remember that the measures are approximate. So, you want to add about twice as much milk as flour.
• *Do not be afraid of adding too much milk. If you do, you will just have to cook it for longer in the next step, but the flavor will reward you for your efforts.
• Season with salt and pepper and bring to a boil. Reduce heat and slowly cook away the fluid, stirring often, until you have a nice thick milk gravy.
• Spoon generous amounts over dry toast (like an open-faced sandwich) and enjoy.
• We never have it with a salad or veggies, but they would go well this dish.