Sassy S.O.S: Hamburger Gravy on Toast
Many times, I find myself taking the recipes I know from childhood and trying to add a new and exciting flavor spin to them. Hamburger gravy on toast is one of those childhood memories. Growing up my mom would make S.O.S (hamburger gravy on toast) frequently, she usually used chip beef, which I was not a fan of but on occasion she would make it with ground beef, which was warm comfort to my belly.
Weekend vibes are here, and I am finding myself looking for a quick yest satisfying meal, S.O.S. comes to mind. Trying to find a way to create my mom’s S.O.S, but with some sass. 
Sass is created by adding spice and more flavor than the original recipe had. Red onion in my reinvented recipe adds a nice spicey heat. Beef Better than Bullion and Worcestershire sauce add to the umami of the hamburger gravy.
Talk about adding a new twist on an old classic. This hamburger gravy on toast was flavorful and craveable. It took an okay S.O.S to the next level.
What to serve the gravy on: Typically, toast is the vessel of choice to serve this delicious gravy on. I used a multi grain bread for my toast. White or wheat toast would also work well. White bread is what my mom usually served it on. I don’t think it would work well on a bread with a strong flavor like rye. Biscuits or English muffins would be other bread options for this recipe.
Ingredients
- 1/2 pound ground sirloin or ground beef
- 1/4 cup red onion diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups 1 % milk (may use 2 percent or whole milk)
- 1 1/2 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon Better than Bullion Beef
- 1/2 teaspoon black pepper
- For: 4 servings
- Preparation: 10 min
- Cooking: 25 min
- Ready in: 35 min
Instructions
- Dice 1/4 cup of red onion
- In large skillet, start to brown ground sirloin over medium-high heat. Stir with spatula while browning and break into smaller pieces.
- Add red onion to meat while browning.
- When meat is brown turn heat down to medium and add butter until melted.
- Sprinkle flour over meat.
- Mix in until paste consistency is reached.
- Then add in ½ cup milk stirring continuously to prevent burning. The mixture will still be a paste consistency at this time. Cook for about 1 minute and then add in another ½ cup milk and stir in, mixture should be less pasty and more gravy consistency.
- Add the remaining cup of milk and stir frequently.
- Add in Worcestershire sauce, bullion, salt and pepper, continue to stir and cook to develop flavors together.
- When done the mixture will be a thick gravy consistency, do not cook all the liquid out.
- Serve over bread or toast.
- Per serving
- Energy: 253 kcal / 1058 kJ
- Fat: 15.5 g
- Protein: 16 g
- Carbs: 11.5 g
