Sos For One Recipes

Steps:

• Brown the ground beef or sausage, drain and set aside. Be sure to season the ground beef with a little salt and pepper.
• Melt butter in sauce pan. Add flour and stir till butter/flour mixture is bubbly.
• Add milk, salt, and pepper.
• Stir constantly until thick and bubbly.
• Add meat and stir.
• Serve over whole wheat toast. Great over biscuits as well.
• Note: For an evening meal substitute chipped beef.

Steps:

• Brown the ground beef in a skillet over medium heat and set aside.
• Melt the butter in a saucepan over low heat, being careful not to burn it. Slowly whisk in the flour to make a roux. You are looking for a thick consistency. Add the chicken base, seasoned salt and garlic. Slowly whisk in the milk. Turn the heat to high and bring to a boil. Let it boil for 2 to 3 minutes and then lower the heat to medium, whisking periodically until the mixture gets thick. Whisk in the black pepper and browned beef.
• Toast the white bread and put the slices on serving plates. Ladle the SOS over the top of the toast. Serve with home fries and a piece of fruit.
• Put the potatoes in a large skillet with cooking oil and cook for 10 minutes. Add the bell peppers and onions, and continue cooking until golden brown.

Steps:

• For the steak: To a large resealable bag, add the red wine vinegar, hot sauce, 1 teaspoon salt, Worcestershire sauce, paprika, 1/2 teaspoon black pepper and lime zest and juice. Mix together and add the flank steak. Marinate for 1 hour in the refrigerator.
• Preheat the grill to medium-high.
• Remove the steak from the marinade and discard the marinade. Pat the steak dry and sprinkle with salt and pepper. Grill over medium-high heat until cooked to medium-rare, 5 to 6 minutes per side. Let rest 10 minutes, loosely covered with aluminum foil, before slicing.
• For the gravy: In a large pan with straight sides, add the butter, olive oil, onions and thyme. Season with salt and pepper and cook over medium heat until the onions are tender and translucent, about 5 minutes. Add the mushrooms and garlic, season with salt and cook gently until the mushrooms are tender and darkened, about 5 minutes more. Add the Worcestershire sauce and horseradish. Sprinkle the flour over the entire pan. Stir to help the flour to soak into the vegetables and cook a minute more to lose the flour flavor. Raise the heat to medium-high and add the beef stock. Cook until slightly thickened, then slowly stir in the heavy cream. Simmer until the cream is thickened slightly, about 4 minutes more. Taste and season with salt, if needed.
• For the toast: Preheat the oven to 350 degrees F or a grill to medium heat.
• Arrange the sliced bread on a baking sheet lined with aluminum foil. In a small pot, add the butter, onion powder, thyme and garlic and season with salt. Heat over medium-low heat until the butter is melted. Brush the garlic butter evenly onto the bread. If baking, place in the oven and bake until the edges are golden, about 10 minutes. If grilling, place the bread slices buttered-side down on the grill and grill until toasted and grill marks appear, 2 to 3 minutes.
• To serve, layer the toast, then slices of beef and pour over a spoonful of gravy.

Steps:

• Heat a large skillet over medium-high heat; stir in the ground beef, chicken bouillon, garlic powder, black pepper, and onion powder. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 7 minutes.
• Stir in the flour and cook for 3 minutes, stirring constantly. Stir in the milk and bring to a simmer, stirring constantly. Reduce heat to medium-low, and simmer 5 minutes to thicken.

Steps:

• 1. In a saucepan, brown the meat with the chopped onion, add the spices and the flour. Let it cook a little, then add the milk and let it cook until thick. Then add a little soy sauce. This is so good on toast with a fried egg on top, just how my dad made it.