This is the current recipe for "SOS" from the Armed Forces Index of Recipes; 2003. The varieties of this recipe will amaze you even between the services. Almost everyone and every mess sergeant adds thier favorite ingredients but this is straight from the mess halls that feed our soldiers, sailors, airmen, and marines.

There might be leftovers. If this is a bit much for your troop, divide by 10 and adjust to taste. You can't hardly hurt the recipe. I have added ground sausage to mine (sage). Heck, the Navy puts tomato sauce in theirs.
Use regular milk (any fat level) as you like.

Carry on!

Blessings to all,
Sam
SFC, US Army
Retired

CREAMED GROUND BEEF
Recipe card: No. L 030 00

18 lbs 90% lean ground, beef
1 to 1 1/8 lbs (3 cups) chopped fresh onion
1 2/3 lbs (1 qt, 2 cups) all-purpose flour
1 7/8 oz (3 tbsp) salt
1/4 oz (1 tbsp) ground black pepper
22 lbs ( 2 gal, 2 1/2 qts) warm water
2 1/8 oz (1/4 cup 1/3 tbsp) worcestershire sauce
1 1/4 lbs (2 qts 1/2 cup) nonfat dry milk

1. Cook beef in steam-jacketed kettle or roasting pan until beef loses its pink color, stirring to break apart. Drain or skim off excess fat. Add onions; stir-cook 3 minutes.

2. Combine flour, salt and pepper. Sprinkle evenly over beef and onions. Mix thoroughly; cook about 5 minutes until flour is absorbed.

3. Reconstitute milk. Blend Worcestershire sauce into milk. Add to meat mixture.

4. Heat to a simmer, stirring frequently. Cook 10 minutes or until thickened. CCP: Internal temperature must reach 155 degrees F or higher for 15 seconds. Hold for service at 140 degrees F or higher.

Servings: 100
Portion: 5.5 ounces
Per each portion: Calories 214 cal, Carbs 9g, Protein 21g, Fat 10g, Cholesterol 65mg, Sodium 283mg, Calcium 81mg