SOS - Military breakfast - white hamburger sauce over toast

U.S. Armed Service Personnel - Chow - SOS - Same ole' Stuff 
Slop on Shingle - Grub

1 pound ground hamburger
1 stick margarine or butter
1/2 cup flour
1/4 teaspoon nutmeg powder
1/2 cup diced onion, fried until soft
3 chicken bouillon cubes, crushed
1 pint whole milk (1/2 quart)
1 pint water (1/2 quart)
Pepper to taste
Dried cold toast

Pan fry the hamburger mashing fine until all pink is gone and lightly browned, then set it aside. Place margarine or butter in a large fry pan and fry onions until soft, set it aside.

Reduce pan heat, melt butter and stir in flour and brown, add water and milk and stir well to dissolve flour, add bouillon and nutmeg, still until dissolved. 

Add the fried hamburger and onions. Using a medium heat, stir until sauce thickens. If too thick thin with water, if too thin add a little more flour. Simmer covered for 30 minutes on low heat, stir often adding water as needed.

 Lastly, add plenty of pepper to taste and simmer a few minutes more. Spoon over dried cold toast.

After cooked you can brown it more by placing it in the oven at 200-F for 30 minutes or longer and keep it warm.

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