Family Favorite: SOS

I shared this recipe back in 2017 but I wanted to share it with y’all again. This is one that everyone most likely knows but does it differently. Growing up in a military family we were very familiar with the food called SOS. If you are not it is S**t on a Shingle and typically made in the mess hall with left over meat. There are a lot of different ways that people make this. Typically it is potatoes with meat and gravy piled on a slice of bread.

It feeds a lot on a very small budget. Over the years I have changed and perfected my SOS into what I serve today. I do NOT put it all on a slice of bread. My version will still feed a lot but it a bit better than what you would get in a mess hall. I have had that version in the past and trust me your bowels will thank you for using my version.  I keep things simple but effective.

Secret Ingredients

I use both Cream of Mushroom soup and Lipton Onion Soup Mix in this. However I don’t use them at the same time.

6 pieces of cubed steak still slightly frozen

They can be any size that you like but they need to be still slightly frozen. Why? Because if you have ever tried to cut cubed steak when it is thawed then you will know that it pulls apart. Still slightly frozen will allow you cut it into cubes easily. The cubed steak gives you a really nice cut of meat. Add a little meat tenderizer. I use a non-salted one. 

Add in the Onion Soup Mix

In a separate cup mix up your onion soup mix with a cup of hot water. Mix well until the powder has dissolved. Now you can add this into your meat just the way it is. I drain the onions off of mine because the kids don’t like onions that much. I still get all the flavor without having to hear about the onions.  Cook until the meat has brown and all of the liquid has dissolved. If the meat browns before your liquid dissolves just turn the heat down and simmer.

Your meat should look like this when it is ready. The liquid has cooked off and I have plenty of flavor.

Add in the Cream of Mushroom Soup

Stir in your cream of mushroom soup adding in enough water to thin it just a bit. Stir until well mixed. Just warm up the soup in with the meat. It only takes a couple of minutes. You are looking for a thick gravy texture.

Serve over potatoes or rice. My brother likes to use this over toasted french bread as a lunch for himself. You can serve it over anything you like. The meat will be flavorful and tender and you have a hearty filling meal that will feed six easily. If you need more or less just eyeball it. That is what I do. Enjoy!