I served just after Vietnam, being 3 years too young for that. When I got to Germany, I was introduced to the 97th General Hospital's SOS, creamed hamburger gravy on French toast, with pancake syrup. The sweet and salty combo was irresistible. My dad, on the other hand was in the Navy during Korea, and his ship's SOS was creamed chipped beef (Buddig) on toast. I had that often as a boy, since he developed a taste for that variation. I once told him that of the two variants, mine looked far more like the first S in SOS. :)

Great recipe!
I appreciate how a simple recipe can touch so many people. I enjoyed reading through the reviews with most sharing their personal memories recipe variations!
My Pap was in the Navy and made this for his girls many mornings. He didn't use added fat to brown the hamburger. Seasoned with garlic salt and pepper. Drained. Sprinkled with flour, added butter. Stirred in evaporated milk and reseasoned. Served over toast.
I make this often, just the way my Pap makes it.

My Marine dad made this, he used the grease that came off the hamburger meat. He used salt, pepper and garlic powder to taste. He added flour, cooked it a little, then added milk. Cooked it until thickened. Soy sauce was added for color and flavor. He served it over toast with an egg on top. He fried small diced potatoes to serve with it. Yum yum. One of my favorite meals!

I fell in love with SOS while in the Army during Viet Nam and also when I came back in to the military and joined the Air Force. Had the cooks pour it over my omelets and everything on my breakast plate. Great Stuff!! But,you would have had to have been in the military to have enjoyed this stuff. GO ARMY!! and GO Air Force. To my Marine buddies! SEMPER FI!!

My mom use to make a version of this. But I learned to make it from my father in law (god rest his soul). He was a lifer in the navy. That is where he learned to make it. I loved it!

I was in the USAF for 4 years, the first 2.5 of which I served in the hospital at MacDill AFB, FL. I was not a corpsman, and I worked only days. The problem was they served that addictive SOS only for the night shift, and were strict about serving only night workers. Some of us were lucky enough to have friends lend us their "green" so we could get our fix. Great with a couple of fried eggs and a pat of butter on top! I'm going to defrost some hamburger right now!

Excellent Recipe! Used to eat this with two eggs over easy at Ft Devens, MA every morning.... mmmmmmmmm I noticed none of the Vets alluded to what the "SOS" really stood for :-)

Haven't had any decent sos since Air Force days late 50s in Libya. Had some today at local restaurant. made with chipped beef... ugh. I'm going to try this recipe... can't wait. Have it over toast with easy over egg on top!!!

Sorry but this is not the US Naval recipe that was used on the lst fresno while I was onboard, we used only chipped corn beef, the recipe above is just what a Missouri boy calls hamburger gravy, the other which is never talked about is tuna gravy on toast which my father dearly loved during his stint of service in the army during the Korean war. Getting back to the recipe everything else in the recipe is correct, thanks for letting me comment., Henry.

SOS. Reminds me of when I was in the Navy. I like it on boiled potatoes.

Worcestershire sauce is the secret ingredient in the military version.

I never brown ground beef in any type of fat and/or oil. I don't use onions either. And, I serve the mixture over skillet-browned potatoes and serve it for the evening meal and then use any left-overs for breakfast. So, so good!

I grew up eating this. I took cooking class once with a retired army cook. He made sos with a milk flour roux, then added ground beef, onion, pimento and lots of black pepper. Both ways it's scrumptious..

Good stuff.

My dad was in the Army. I became a cook. I was always amazed that where ever I cooked, SOS was the first recipe I was asked to put on special as often as possible. It always brought a full house of thankful military who couldn't find it anywhere else. I also made it at home for young G.I.'s that worked for my mom and admired my 16 year old daughter. Some weekends or holidays as many as 20 or so showed up with the ingredients daily.