Wednesday, April 20, 2011
Open Faced Roast Beef Sandwiches/SOS
Both my dad and John's dad were in the armed forces in the 60s, and tell of a special meal they were served called SOS. SOS can stand for various things....same ol' stuff, stew on a shingle (toast), or what they crudely call it, sh$t on a shingle. It's chipped beef with a white gravy served on toast. We were laughing that we ate SOS tonight!
There are so many ways to make gravy. Once you learn the basic technique, you make any kind of sauce! Here's how I do it:
Start with a roux (pronounced roo). Melt 2 tablespoons of butter with 2 tablespoons of flour.* Cook over medium heat, stirring, until the roux is medium brown. Add about 1/2 cup of leftover cooking liquid from the roast (or beef stock) and whisk until thick. Add another cup of liquid, bring to a boil, and whisk out the lumps. If it's lumpy, add some more liquid and keep whisking. When it's as thick as you want it, you've got gravy. Don't forget salt and pepper.
*Use the one to one ratio with any fat such as bacon fat, turkey drippings, breakfast sausage drippings, or olive oil.
*For the liquid, use chicken or beef stock, or milk to make white gravy for biscuits.