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!

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 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 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!

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.

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. :)