Navy Red S.o.s
"For those who served in the Navy this was a breakfast favorite in many places."
photo by KitchenHacker
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 lb ground chuck (80/20 Seems to work best)
- 1 medium onion, chopped
- 1 (14 1/2 ounce) can of hunts diced tomatoes
- 1 1⁄2 cups tomato juice
- 3 tablespoons Wondra Flour
- 1⁄4 teaspoon ground mace
- 4 slices white toast
directions
- In a large skillet, brown beef, breaking it up into pea sized pieces as it cooks.
- When beef is about half cooked, add chopped onions and continue cooking until onions are translucent and tender.
- Add each of the 3 tablespoons of flour and stir to cook in completely.
- Add the diced tomatoes, juice and mace, reduce heat and simmer for 20 minutes.
- Serve over white toast slices.
Questions & Replies
-
I also remember this when I served in the US Navy from 1962 to 1965, I always would hope to find this in the Mess Hall in the morning.
-
I think this is what we called Red Death. ???
Reviews
-
This recipe brought me back to my U.S. Navy days in the early '60's. I thought it was very close to the S.O.S we would get on my ship, although I thought the original stuff was a little more fluid. My tastes are a little different now so I chose to spice it up a little with Louisiana Hot Sauce. Next time I will also make some home-fried potatoes to go with it. Very good!
RECIPE SUBMITTED BY
AKA "Gadget Man" (known for having a host of small kitchen appliances and other gadgets.)
No formal cooking training, but a pretty good cook..
One of the benefits of being an engineer is that you tend to apply the principles to everything in life.. Even Cooking :)
