Ever Make Gravy From Meatloaf Drippings?

[Judy Haffner]

We went to a new restaurant this week, that served the BEST meatloaf I
have ever had in a restaurant, and it came with fluffy mashed potatoes,
which had a rich brown gravy over them and the meatloaf. I could tell it
was made from "scratch" and not the packaged stuff. Has anyone made a
meatloaf that bakes with some sort of sauce, where could thicken it and
use with it, but isn't all just fat drippings?

Whenever I make meatloaf, there is only some fat that came from the meat
as it was baking, and I drain that off before serving it. I HATE greasy
gravy, so if someone has a good way of cooking it, where it would make a
tasty gravy, please share your cooking secret? Thanks much!

Judy

[Janet Bostwick]

On Sat, 23 Mar 2013 12:13:07 -0800, jhaf...@webtv.net (Judy Haffner)
wrote:

Sorry, I can't. I don't use RFC approved ingredients for my meatloaf
sauce :o(
Janet US

[dsi1]

I've never done it nor do I think it's possible. The drippings you get
from meat loaf is water flavored like meat loaf. One of the great dishes
in Hawaii is the loco moco. It's a hamburger on top of rice with brown
gravy poured over it. The reality is that you can't make gravy out of
hamburgers either - I've tried. This is why I have a institutional sized
container of brown gravy mix. I abandoned the quest for gravy from
hamburgers long ago. That's the breaks, at least you can still make
gravy from fried chicken. :-)

[aem]

In a word, no. The problem you describe--fat rather than juices--
prevents gravy production. What you had at the restaurant was brown
beef gravy made from some other source. You can fake it with a roux
and beef broth but it's usually not very good. Maybe it would be
better with homemade beef broth bui it's been years since I tried. -
aem

[Michael OConnor]

> I've never done it nor do I think it's possible. The drippings you get
> from meat loaf is water flavored like meat loaf. One of the great dishes
> in Hawaii is the loco moco. It's a hamburger on top of rice with brown
> gravy poured over it. The reality is that you can't make gravy out of
> hamburgers either - I've tried. This is why I have a institutional sized
> container of brown gravy mix. I abandoned the quest for gravy from
> hamburgers long ago. That's the breaks, at least you can still make
> gravy from fried chicken. :-)

Meatloaf is often served with a brown gravy, as is Hamburger Steak.
Even if you could make a gravy out of hamburger drippings, I doubt it
would taste as good as brown gravy. Along the same lines, you cannot
make a gravy out of steak drippings (unless you use wine and deglaze
the pan, which gets away from the whole roux thing which is what we're
talking about as a traditional gravy base), but you can make gravy
with a roast. I think it is due to the longer cooking time involved
in a roast as opposed to a steak or burger, but in the case of
meatloaf, which does cook an hour or so, it could be that the binding
agents such as bread crumbs or oatmeal soak up much of the drippings.

[sf]

On Sat, 23 Mar 2013 15:13:40 -0600, Janet Bostwick
<nos...@cableone.net> wrote:

> Sorry, I can't. I don't use RFC approved ingredients for my meatloaf
> sauce :o(
> Janet US

LOL! Too bad people can't post what they *really* eat here for fear
of being bullied by you know who.

--
Food is an important part of a balanced diet.

[sf]

On Sat, 23 Mar 2013 11:26:53 -1000, dsi1
<ds...@eternal-september.invalid> wrote:

> I've never done it nor do I think it's possible. The drippings you get
> from meat loaf is water flavored like meat loaf. One of the great dishes
> in Hawaii is the loco moco. It's a hamburger on top of rice with brown
> gravy poured over it. The reality is that you can't make gravy out of
> hamburgers either - I've tried. This is why I have a institutional sized
> container of brown gravy mix. I abandoned the quest for gravy from
> hamburgers long ago. That's the breaks, at least you can still make
> gravy from fried chicken. :-)

I've never made gravy from fried chicken that I liked. It doesn't
taste chickeny, it just tastes like thickened grease to me... so I
quit. The best gravy is from unfloured, but well seasoned, chicken
that has left lots of fond in the pan.

In any case, if you want to give Loco Moco pan gravy another try...
the gravy on this site looked tasty
http://shokubi.blogspot.com/2012/08/loco-moco.html
and if you don't like it, there is always this alternative
http://cookingtipoftheday.blogspot.com/2010/05/recipe-brown-gravy.html

[Julie Bove]

"dsi1" <ds...@eternal-september.invalid> wrote in message
news:kil6jg$mub$1...@dont-email.me...

Mine used to give off a lot of watery stuff because of all the veggies I put
in it. Then I learned to cook the veggies first. It still puts of a little
watery stuff. No grease. I use really lean meat. I put ketchup in it and
smother it with chili sauce.

[dsi1]

The Japanese will make brown gravy from hamburgers in the very popular
dish - hambagu steak. My guess is that they don't use brown gravy mix in
Japan. Their hamburger mix will typically contain a lot of browned
onions, bread crumb, and a lot of liquid and will produce a good amount
of drippings. The brown gravy is made from the drippings and ketchup and
tonkatsu sauce. The Japanese hamburger steak is an elegant dish. My
hamburger steak is pretty blue collar.

[dsi1]

On 3/23/2013 12:58 PM, sf wrote:
> On Sat, 23 Mar 2013 11:26:53 -1000, dsi1
> <ds...@eternal-september.invalid> wrote:
>
>> I've never done it nor do I think it's possible. The drippings you get
>> from meat loaf is water flavored like meat loaf. One of the great dishes
>> in Hawaii is the loco moco. It's a hamburger on top of rice with brown
>> gravy poured over it. The reality is that you can't make gravy out of
>> hamburgers either - I've tried. This is why I have a institutional sized
>> container of brown gravy mix. I abandoned the quest for gravy from
>> hamburgers long ago. That's the breaks, at least you can still make
>> gravy from fried chicken. :-)
>
> I've never made gravy from fried chicken that I liked. It doesn't
> taste chickeny, it just tastes like thickened grease to me... so I
> quit. The best gravy is from unfloured, but well seasoned, chicken
> that has left lots of fond in the pan.

You are right that pan gravy from fried chicken is kind of tasteless.
The milk smooths out the taste and I add a little hot sauce and
Worcestershire sauce - not too much though. It might taste like
thickened grease but that's the way it's supposed to taste. You probably
could improve the taste by adding some chicken stock instead of milk.

>
> In any case, if you want to give Loco Moco pan gravy another try...
> the gravy on this site looked tasty
> http://shokubi.blogspot.com/2012/08/loco-moco.html

That gravy looks like it might taste like thickened grease.

> and if you don't like it, there is always this alternative
> http://cookingtipoftheday.blogspot.com/2010/05/recipe-brown-gravy.html
>

The recipe looks OK. OTOH, I think it's just easier to use a mix.

[dsi1]

On 3/23/2013 4:17 PM, Julie Bove wrote:
>>
>> I've never done it nor do I think it's possible. The drippings you get
>> from meat loaf is water flavored like meat loaf. One of the great dishes
>> in Hawaii is the loco moco. It's a hamburger on top of rice with brown
>> gravy poured over it. The reality is that you can't make gravy out of
>> hamburgers either - I've tried. This is why I have a institutional sized
>> container of brown gravy mix. I abandoned the quest for gravy from
>> hamburgers long ago. That's the breaks, at least you can still make gravy
>> from fried chicken. :-)
>
> Mine used to give off a lot of watery stuff because of all the veggies I put
> in it. Then I learned to cook the veggies first. It still puts of a little
> watery stuff. No grease. I use really lean meat. I put ketchup in it and
> smother it with chili sauce.

The Japanese will put a large amount of browned onion in their hamburger
mix. Slow cooking the burgers while covered produces a lot of drippings
facilitating production of gravy.

Adding cooked veggies to a hamburger mix is an interesting thing to do.
I've never done it myself though.

[Cheryl]

I've never made gravy from meatloaf for the same reason you wrote. It's
all grease. Going to be interested in the replies you get.

--
CAPSLOCK�Preventing Login Since 1980.

[Janet Bostwick]

I've never understood seasoning the flour. I always season the meat
instead.
Janet US

[Julie Bove]

"Janet Bostwick" <nos...@cableone.net> wrote in message
news:cjssk89l6o0div5lm...@4ax.com...

But wouldn't the gravy need additional seasoning? I don't always add salt
to mine but I do add pepper. If a cream gravy, a lot of pepper.

[Judy Haffner]

dsi1 wrote:

>You are right that pan gravy from fried
> chicken is kind of tasteless. The milk
> smooths out the taste and I add a little
> hot sauce and Worcestershire sauce -
> not too much though. It might taste like
> thickened grease but that's the way it's
> supposed to taste. You probably could
> improve the taste by adding some
> chicken stock instead of milk.

I absolutely LOVE chicken gravy, and to me there is nothing quite like
it. I fry my chicken first and drain off the grease and then season the
chicken with garlic powder, seasoned salt and seasoned pepper and add
some hot water. Cover and simmer for about an hour, until chicken is
super tender, checking to see if need to add more water and turning
chicken over one time. Remove chicken to a serving platter. Add
(undiluted) evaporated milk to the liquid in the pan and bring to a
gentle boil. Shut heat off. Stir a little cornstarch into cold water and
gradually adding to liquid. Turn the heat back on low, till it comes to
a boil and stir to thicken some. Season with S&P to taste.

My mother always called it "Country Gravy".

Judy

[Judy Haffner]

dsi1 wrote:

>The reality is that you can't make gravy
> out of hamburgers either - I've tried.
> This is why I have a institutional sized
> container of brown gravy mix. I
> abandoned the quest for gravy from
> hamburgers long ago. That's the breaks,
> at least you can still make gravy from
> fried chicken. :-)

The only time I think a person can get gravy from a hamburger is when
making salisbury steak, which is really just "glorified burgers". Make
up a ground meat mixture and brown the patties, then make a sauce and
cover with that in a skillet and simmer (covered) for awhile, or else
can do it in the oven covered. The sauce thickens up and is wonderful
over mashed spuds, noodles, rice, etc.

<sigh> I guess there is no way to prepare a meatloaf with a sauce of
some kind that could be served over the slices of meat and with mashed
potatoes, etc. I thought maybe there was a way to do it in a crock pot
perhaps, but I think a person would still end up mostly with thickened
grease.

Judy

[sf]

On Sat, 23 Mar 2013 16:34:56 -1000, dsi1
<ds...@eternal-september.invalid> wrote:

> The recipe looks OK. OTOH, I think it's just easier to use a mix.

I think you're right. Just trying to give you options. Personally, I
wouldn't. Period.

[sf]

On Sat, 23 Mar 2013 22:30:02 -0800, jhaf...@webtv.net (Judy Haffner)
wrote:

>

Your method sounds miles beyond regular fried chicken, so I imagine
the gravy is good too. :)

[sf]

When you make Loco Moco, is your hamburger loose or in patties? Not
intending to make it myself, just curious.

[Ophelia]

"dsi1" <ds...@eternal-september.invalid> wrote in message

news:kilp2e$5tn$1...@dont-email.me...

I am a 'meatloaf' novice but I add them to mine. I cook and brown them
thoroughly though. I add grated onion and carrot and mushrooms too, but
then, as I say, I am a novice and am always in the market for other ideas:)
--
--
http://www.helpforheroes.org.uk/shop/

[Julie Bove]

"Judy Haffner" <jhaf...@webtv.net> wrote in message
news:16288-514...@storefull-3252.bay.webtv.net...

I make hamburger gravy all the time. Mine is not the cream kind though.
And my ground beef is not greasy. I only buy the extra lean.

[Michael OConnor]

> My mother always called it "Country Gravy".

The gravy sounds delicious, but here in the south, when you hear the
term "Country Gravy", you think of a sausage gravy and not a chicken
gravy, where pork sausage is cooked in a cast iron skillet and the
leavings and some of the grease are combined with flour to make the
roux, and milk is incorporated with lots of black pepper. After the
gravy thickens, some of the crumbled cooked sausage is added back into
the gravy. Served on biscuits, it is a meal in itself. If you are
making something like Chicken Fried Chicken, which is a battered or
coated boneless Chicken Breast that is pounded out and fried in oil
like Country Fried Steak (aka Chicken Fried Steak), then the gravy you
described would go perfectly with it, although the traditional Country
Sausage Gravy would also be acceptable.

[Janet Bostwick]

On Sat, 23 Mar 2013 22:44:54 -0800, jhaf...@webtv.net (Judy Haffner)
wrote:

>

I use lean ground beef so there isn't much fat. I cook the meatloaf
in a pan with sides to catch juices. Half, maybe 3/4 of the way
through cooking (uncovered), I spread a can of Campbell's tomato soup
over the meatloaf. It coats the meatloaf some runs off and mixes with
the meat juices. I use baked potatoes, but there is always enough
sauce to pour over potatoes and meat slices. I see no reason why you
couldn't use cream of anything you like soup. Or make a sauce in
advance and pour it over the partially cooked meatloaf. I'm going to
take a lot of hits for this :o(
Janet US

[Brooklyn1]

On Sat, 23 Mar 2013 23:18:27 -0400, Cheryl <jlhs...@hotmail.com>
wrote:

Not my meat loaf, I grind my own meat, I control the fat content so
the fat run off is minimal, and good gravy needs some fat (or you may
as well use bouillion cubes and thicken with corn starch). I bake my
meat loaf in a roasting pan, I use no less than five pounds of meat,
there is always more than enough fond in the pan to make a good amount
of gravy. As soon as the pan comes out of the oven I set it on the
stove top on a slant, the fat runs to one side before the meat loaf
can reabsorb it making is easy to spoon out what you don't want in
your gravy. I save surplus cooking fat in a container in my freezer,
free bird suet.

[Brooklyn1]

On Sat, 23 Mar 2013 21:06:42 -0700, "Julie Bove"
<juli...@frontier.com> wrote:

>
>"Janet Bostwick" <nos...@cableone.net> wrote in message
>news:cjssk89l6o0div5lm...@4ax.com...
>> On Sat, 23 Mar 2013 15:58:41 -0700, sf <s...@geemail.com> wrote:
>>
>>>On Sat, 23 Mar 2013 11:26:53 -1000, dsi1
>>><ds...@eternal-september.invalid> wrote:
>>>
>>>> I've never done it nor do I think it's possible. The drippings you get
>>>> from meat loaf is water flavored like meat loaf. One of the great dishes
>>>> in Hawaii is the loco moco. It's a hamburger on top of rice with brown
>>>> gravy poured over it. The reality is that you can't make gravy out of
>>>> hamburgers either - I've tried. This is why I have a institutional sized
>>>> container of brown gravy mix. I abandoned the quest for gravy from
>>>> hamburgers long ago. That's the breaks, at least you can still make
>>>> gravy from fried chicken. :-)
>>>
>>>I've never made gravy from fried chicken that I liked. It doesn't
>>>taste chickeny, it just tastes like thickened grease to me... so I
>>>quit. The best gravy is from unfloured, but well seasoned, chicken
>>>that has left lots of fond in the pan.
>>>
>>>In any case, if you want to give Loco Moco pan gravy another try...
>>>the gravy on this site looked tasty
>>>http://shokubi.blogspot.com/2012/08/loco-moco.html

That crap is food? It looks disgusting and pathetic... I'd be ashamed
to feed it to a junk yard dog, really.

[Brooklyn1]

Why hits... that's as good as any method for making meat loaf gravy
and better than most. It's easy to make gravy from plain fried
burgers too, I do it all the time from the fond that forms in the
pan... deglaze with a few glugs of wine/beer, add onyuns/'shrooms,
season to taste, and thicken a bit with a flour or cornstarch slurry.

[z z]

Don't forget the qualities of strong paper towels-lay the towel down on
the empty greasy pan, lift up, flick off into the pan any bits that
cling, repeat as desired. Then make your gravy.

[jmcquown]

On 3/24/2013 11:41 AM, Brooklyn1 wrote:
> Why hits... that's as good as any method for making meat loaf gravy
> and better than most. It's easy to make gravy from plain fried
> burgers too, I do it all the time from the fond that forms in the
> pan... deglaze with a few glugs of wine/beer, add onyuns/'shrooms,
> season to taste, and thicken a bit with a flour or cornstarch slurry.

Any good gravy requires fat. I've said before I'm not great at making
gravy using flour (it turns out lumpy, but cornstarch works just fine).
I don't see why meatloaf (made with good cuts of meat) drippings
wouldn't make for just as good a starter as any fat. You only need a
little bit.

Jill

[Judy Haffner]

I appreciated everyone's feedback on making gravy from meatloaf
drippings, and decided it was near impossible, so I used this recipe
instead, which probably sounds "wacky", but we actually really did like
it and for sure I'd make it again. I just had baked potatoes and cooked
and buttered baby carrots with it.

Brown Sugar Meatloaf

1/2 cup packed brown sugar
1/2 cup catsup
1-1/2 lbs. lean ground beef
3/4 cup milk
2 eggs
Salt, to taste
1/4 tsp. pepper
1 small onion, chopped
1/4 tsp. ground ginger
3/4 cup finely crushed saltine cracker crumbs

Press the brown sugar into the bottom of 9x5 inch loaf pan, and spread
with catsup. In a mixing bowl, combine remaining ingredients thoroughly.
Shape into a loaf and put on top of the catsup-brown sugar mixture. Bake
at 350º for 1 hour and 15 minutes.

NOTE: I used 1 lb. ground beef and 1/2 lb. bulk pork sausage. The next
time I might try the beef mixed with Italian sausage.

Judy

[Judy Haffner]

Julie Bove wrote:

>I make hamburger gravy all the time.
> Mine is not the cream kind though. And
> my ground beef is not greasy. I only buy
> the extra lean.

I only buy super ground beef, which is the leanest our butcher shop
grinds and of course, the most expensive, but nothing runs out of it
when being cooked, unless I'm browning it (crumbled)with peppers,
onions, or what have you, for a casserole, etc., as have the juices from
them.

How do you make hamburger gravy if there are no drippings? You might
have juices from all the veggies in the meatloaf, but the gravy sure
wouldn't taste like the meat, I wouldn't think?

Judy

[ImStillMags]

On Mar 23, 1:13 pm, jhaff...@webtv.net (Judy Haffner) wrote:
> We went to a new restaurant this week, that served the BEST meatloaf I
> have ever had in a restaurant, and it came with fluffy mashed potatoes,
> which had a rich brown gravy over them and the meatloaf. I could tell it
> was made from "scratch" and not the packaged stuff. Has anyone made a
> meatloaf that bakes with some sort of sauce, where could thicken it and
> use with it, but isn't all just fat drippings?
>
> Whenever I make meatloaf, there is only some fat that came from the meat
> as it was baking, and I drain that off before serving it. I HATE greasy
> gravy, so if someone has a good way of cooking it, where it would make a
> tasty gravy, please share your cooking secret? Thanks much!
>
> Judy

We served brown gravy or caramelized onion gravy with our meatloaf and
mashed potatoes.
Here is the recipe and methodology for the caramelized onion
gravy...along with some good country steaks.

http://hizzoners.com/index.php/recipes/meats/247-country-style-steak-with-caramelized-onion-gravy

I wouldn't make gravy from meatloaf pan drippings. The seasonings
in the meatloaf just don't lend themselves to a good tasting gravy.

[Cheri]

"Judy Haffner" <jhaf...@webtv.net> wrote in message

news:2592-514...@storefull-3251.bay.webtv.net...

When I used to make it often I would brown the hamburger and an onion,
remove it when cooked, drain most of the fat from the pan, add flour to make
a roux and add milk to desired thickness then return the hamburger and
onion. That was hamburger gravy in my day. :-)

Cheri

[Ophelia]

"ImStillMags" <sitar...@gmail.com> wrote in message
news:7367730b-8048-401b...@vh9g2000pbb.googlegroups.com...

Thanks! I love your recipes!

--
--
http://www.helpforheroes.org.uk/shop/

[dsi1]

On 3/23/2013 8:56 PM, sf wrote:
>
> When you make Loco Moco, is your hamburger loose or in patties? Not
> intending to make it myself, just curious.
>

Oddly enough, I made some last night. The hamburger mix had some
breadcrumbs mixed with a little water and dehydrated onions. I cooked
the burgers on a contact grill and made a big pot of brown gravy from my
giant jug of brown gravy mix. The burgers are placed on a pile of hot
rice and a poached egg is placed on top of the patty then the gravy is
ladled on top. Depending on your point of view, this could be the
greatest thing in the world or kinda disgusting. :-)

[dsi1]

On 3/23/2013 11:50 PM, Ophelia wrote:
>
> I am a 'meatloaf' novice but I add them to mine. I cook and brown them
> thoroughly though. I add grated onion and carrot and mushrooms too, but
> then, as I say, I am a novice and am always in the market for other ideas:)

I think that browning the onions beforehand is a good and fine idea. I
used to add onions and grated carrots to my meatloaf too. I've even
added mushrooms and canned corn too. I usually just add some dehydrated
onions these days because that's all that my temperament will allow. I
know, it's pretty sad...

One of the best things you can add to meatloaf is pork. I also add
breadcrumbs or bread soaked in water if I got it. This creates a more
tender loaf.

I'll probably make a meatloaf tonight and investigate pan gravy. To
facilitate pan drippings, I will load it up with some liquids and cook
it in my big fry pan at 375 -400 degrees. I never cook meatloaf in a
loaf pan. I actually make meatmounds. :-)

[Ophelia]

"dsi1" <ds...@eternal-september.invalid> wrote in message

news:kinpni$h0m$1...@dont-email.me...

> On 3/23/2013 11:50 PM, Ophelia wrote:
>>
>> I am a 'meatloaf' novice but I add them to mine. I cook and brown them
>> thoroughly though. I add grated onion and carrot and mushrooms too, but
>> then, as I say, I am a novice and am always in the market for other
>> ideas:)
>
> I think that browning the onions beforehand is a good and fine idea. I
> used to add onions and grated carrots to my meatloaf too. I've even added
> mushrooms and canned corn too. I usually just add some dehydrated onions
> these days because that's all that my temperament will allow. I know, it's
> pretty sad...
>
> One of the best things you can add to meatloaf is pork. I also add
> breadcrumbs or bread soaked in water if I got it. This creates a more
> tender loaf.

I also add my own dehydrated breadcrumbs too! I use beef and either bacon
or pork all of which I grind myself.

> I'll probably make a meatloaf tonight and investigate pan gravy. To
> facilitate pan drippings, I will load it up with some liquids and cook it
> in my big fry pan at 375 -400 degrees. I never cook meatloaf in a loaf
> pan. I actually make meatmounds. :-)

So do I:) I haven't many meatloafs but never made them in a loaf pan. I
like them to be browned all over:)

--
--
http://www.helpforheroes.org.uk/shop/

[dsi1]

I like to use a cornstarch slurry too. If I start with pan drippings, I
just make a roux and flour which yields a smooth gravy - if you use a
wire whisk.

[dsi1]

On 3/24/2013 11:15 AM, Ophelia wrote:
>
>
> "dsi1" <ds...@eternal-september.invalid> wrote in message
> news:kinpni$h0m$1...@dont-email.me...
>> On 3/23/2013 11:50 PM, Ophelia wrote:
>>>
>>> I am a 'meatloaf' novice but I add them to mine. I cook and brown them
>>> thoroughly though. I add grated onion and carrot and mushrooms too, but
>>> then, as I say, I am a novice and am always in the market for other
>>> ideas:)
>>
>> I think that browning the onions beforehand is a good and fine idea. I
>> used to add onions and grated carrots to my meatloaf too. I've even
>> added mushrooms and canned corn too. I usually just add some
>> dehydrated onions these days because that's all that my temperament
>> will allow. I know, it's pretty sad...
>>
>> One of the best things you can add to meatloaf is pork. I also add
>> breadcrumbs or bread soaked in water if I got it. This creates a more
>> tender loaf.
>
> I also add my own dehydrated breadcrumbs too! I use beef and either
> bacon or pork all of which I grind myself.

I have a new hand blender thingie with a chopping attachment that might
be able to chop up some bacon ends fine enough to add to meatloaf. Boy,
that would be tasty. OTOH, chopping gadgets and I don't really get along
all that well...

>
>
>> I'll probably make a meatloaf tonight and investigate pan gravy. To
>> facilitate pan drippings, I will load it up with some liquids and cook
>> it in my big fry pan at 375 -400 degrees. I never cook meatloaf in a
>> loaf pan. I actually make meatmounds. :-)
>
> So do I:) I haven't many meatloafs but never made them in a loaf pan.
> I like them to be browned all over:)
>

I guess we're just brilliant - this is the same kind of thinking behind
muffin tops. :-)

[Julie Bove]

"Judy Haffner" <jhaf...@webtv.net> wrote in message

news:2592-514...@storefull-3251.bay.webtv.net...

Have you never had hamburger gravy before? It is the meat in it. You brown
it, then add whatever kind of thickener you're going to use. I use sweet
rice flour. I also add chopped celery and onions. Cook for a minute then
slowly add beef broth. You could use milk or cream, cooking it down until
you get the texture that you want. Serve over rice or mashed potatoes.

[Julie Bove]

"Cheri" <che...@newsguy.com> wrote in message
news:kincm...@news4.newsguy.com...

That's how my mom made it but no onion.

[Judy Haffner]

Julie Bove wrote:

>Have you never had hamburger gravy
> before? It is the meat in it. You brown it,
> then add whatever kind of thickener
> you're going to use. I use sweet rice
> flour. I also add chopped celery and
> onions. Cook for a minute then slowly
> add beef broth. You could use milk or
> cream, cooking it down until you get the
> texture that you want. Serve over rice or
> mashed potatoes.

That isn't what I had in mind when some in here mentioned hamburger
gravy, as I was thinking how was it possible to make gravy from cooked
patties. What you described is what the service guys refer to as SOS
(sh*t on a shingle) especially made with milk and thickened with the
cooked beef pieces in it. My hubby will not touch it, after spending 4
years in the navy.

Judy

[Brooklyn1]

On Sun, 24 Mar 2013 16:18:41 -0800, jhaf...@webtv.net (Judy Haffner)
wrote:

>

There are three styles of SOS; red or white with ground beef and white
with chipped beef... the louder they complained the more they ate...
so I don't believe you that your hubby won't touch it.. maybe you
haven't a clue how to properly prepare SOS. All I know is that I
could never make enough. Btw, chipped beef SOS was the costliest dish
on the US Navy menu. People joke about SOS but it was the most
popular breakfast... no matter how much SOS and home fries I prepared
it was never enough. Maybe your hubby served only shore duty, chow
was very different from sea duty.

[ko...@letscook.com]

On Sat, 23 Mar 2013 12:13:07 -0800, jhaf...@webtv.net (Judy Haffner)
wrote:

>

>We went to a new restaurant this week, that served the BEST meatloaf I
>have ever had in a restaurant, and it came with fluffy mashed potatoes,
>which had a rich brown gravy over them and the meatloaf. I could tell it
>was made from "scratch" and not the packaged stuff. Has anyone made a
>meatloaf that bakes with some sort of sauce, where could thicken it and
>use with it, but isn't all just fat drippings?
>
>Whenever I make meatloaf, there is only some fat that came from the meat
>as it was baking, and I drain that off before serving it. I HATE greasy
>gravy, so if someone has a good way of cooking it, where it would make a
>tasty gravy, please share your cooking secret? Thanks much!
>
>Judy

I have never made meatloaf gravy, but I have made hamburger gravy and
it's wonderful.
So, that being said here's what I'd try if I were you. I'd drain off
the juices and reserve. When it's cooled a bit, skim off most of the
fat.
In a skillet I'd melt some butter and oil, enough to equal two
tablespoons. Sprinkle over the top of that two tablespoons of flour.
Stir, stir, whisk, whisk cooking gently to cook away the raw flour
taste. Crank up the heat a bit, but before you do that, measure the
amount of drippings into a measuring cup, if there is not enough
liquid to equal two cups, add some broth or water.
While stirring the flour mixture, add the broth and whisk like crazy,
then lower the heat and simmer until nice and thick.
Taste and add salt and pepper according to taste.
If there isn't a lot of juices from the meatloaf, I'd say at least
half of what you need, use beef broth or chicken broth instead of
water.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

[z z]

Every time we have baked beans Dad (deep baritone) sings "The Navy gets
the gravy and the Army gets the beans, beans, beans, beans... :-) I like
chipped beef gravy on toast-it was one of the first recipes we made in
junior high home ec class. I still occasionally buy the Stouffers
frozen/microwave kind. Mom used to make a hamburger gravy on toast but
she always called it gumbo.

[Judy Haffner]

Brooklyn wrote:

>There are three styles of SOS; red or
> white with ground beef and white with
> chipped beef... the louder they
> complained the more they ate... so I
> don't believe you that your hubby won't
> touch it.. maybe you haven't a clue how
> to properly prepare SOS. All I know is
> that I could never make enough. Btw,
> chipped beef SOS was the costliest dish
> on the US Navy menu.

You can believe what you want, but you can't speak for another person,
as to what they like, or dislike. He HATED what they served to them when
he was in the Navy. He said it looked like something the dog barfed up!
I wouldn't prepare it, knowing what he thinks of it. My mom fixed it at
home occasionally, and I thought surely she must be trying to punish me
whenever she'd make it. It looks gawd-awful and tastes just as bad with
hamburger OR chipped beef, IMO.

Judy

[sf]

On Sun, 24 Mar 2013 20:33:52 -0800, jhaf...@webtv.net (Judy Haffner)
wrote:

> It looks gawd-awful and tastes just as bad with hamburger OR chipped beef, IMO.

I used to really like the creamed chipped beef that my grandmother
used to make. I remember it fondly, but I don't remember it having
the spamlike quality of what I see today. I tried recreating it a
long time ago and the chipped beef I used just wasn't the same as I
remember. Maybe it was the wrong brand, I dunno. I only know I
didn't have a choice, so I used what they had. Although I was so
disappointed I didn't try it again... I still have fond childhood
memories of creamed chipped beef. Never knew it was called SOS or
that it was made with hamburger until I started reading rfc.

--
Food is an important part of a balanced diet.

[Janet Bostwick]

I have fond memories of it too. The stuff in the jar used to be
strips of micro thin strips of beef. It isn't that way any more? Too
bad.
Janet US

[Julie Bove]

"Judy Haffner" <jhaf...@webtv.net> wrote in message
news:2592-514...@storefull-3251.bay.webtv.net...
>

I thought SOS had chipped beef in it!?

[Julie Bove]

"Brooklyn1" <grave...@verizon.net> wrote in message
news:6t8vk85nt9e3jdqtf...@4ax.com...

My husband loved the chipped beef stuff that he got on the ship. But he has
also said that the Coast Guard has the best chefs. I believe this because
we had one who lived behind us in Alameda and I have tasted his food. I
tried making it at home and mine was cack! My mom did make it when I was a
kid and I loved it back then. Oddly I don't remember her making it after we
moved to WA. Hmmm... Maybe the chipped beef that we get here is no good?

[Julie Bove]

"z z" <angi...@webtv.net> wrote in message
news:2592-514...@storefull-3251.bay.webtv.net...

My mom made it once and had nothing to put it on. So she put it in a bowl
and called it "meat soup". So then once she asked me what I wanted for
dinner? I told her that I wanted meat soup! She was like... Wha? I then
described it to her and she laughed. Told me that she just called it that
and it wasn't really soup.

[Julie Bove]

"Judy Haffner" <jhaf...@webtv.net> wrote in message

news:15065-514...@storefull-3253.bay.webtv.net...

Hmmm... It is among one of my favorite foods but sadly I haven't made it in
a long while. Daughter is not fond of beef and can't eat mashed potatoes on
her diet.

[Julie Bove]

"Janet Bostwick" <nos...@cableone.net> wrote in message
news:fpovk8dsi700l6eis...@4ax.com...

I have not bought it recently and maybe the recipe I used to make the
creamed chipped beef was bad but it came out overly salty and it had an odd
texture.

[Jim Elbrecht]

On Sun, 24 Mar 2013 21:57:59 -0700, sf <s...@geemail.com> wrote:

More pepper---- and then some more. That was one of the 3-4 things
that my wife cooked. She used Buddig chipped beef or nothing at
all. The gravy started with butter-- flour- milk- and pepper.

Some of the mess halls in the Marines served it with hamburger. enough
salt and pepper and it was good morning fuel.

Jim

[Ophelia]

"dsi1" <ds...@eternal-september.invalid> wrote in message

news:kins77$up2$1...@dont-email.me...

Oh I am quite sure we are brilliant ;o) but you lost me with the muffin tops
<g>
--
--
http://www.helpforheroes.org.uk/shop/

[Brooklyn1]

Janet Bostwick wrote:
>sf wrote:

>>Judy Haffner wrote:
>>
>>> It looks gawd-awful and tastes just as bad with hamburger OR chipped beef, IMO.

You obviously don't enjoy sex.

>>I used to really like the creamed chipped beef that my grandmother
>>used to make. I remember it fondly, but I don't remember it having
>>the spamlike quality of what I see today. I tried recreating it a
>>long time ago and the chipped beef I used just wasn't the same as I
>>remember. Maybe it was the wrong brand, I dunno. I only know I
>>didn't have a choice, so I used what they had. Although I was so
>>disappointed I didn't try it again... I still have fond childhood
>>memories of creamed chipped beef. Never knew it was called SOS or
>>that it was made with hamburger until I started reading rfc.
>
>I have fond memories of it too. The stuff in the jar used to be
>strips of micro thin strips of beef. It isn't that way any more? Too
>bad.

Still available same as always... only it's a bit expensive (always
was pricey) so maybe that's why folks don't buy it... I see chipped
beef in grocery stores all the time, I just don't buy it, after
cooking it so often by the gallons it doesn't appeal to me, it's that
white gravy I don't like, not on any food. There's another similar US
Navy breakfast dish that was very popular, quartered hard cooked eggs
in the same white gravy... a great way to use all those Easter eggs...
with cheese sauce it's called Scotch Woodcock (wasn't a favorite).
http://www.amazon.com/s/ref=nb_sb_ss_c_0_12?url=search-alias%3Dgrocery&field-keywords=chipped+beef&sprefix=chipped+beef%2Caps%2C177
I still have my entire set of US Navy recipe cards:
Creamed Eggs:
http://i45.tinypic.com/v4nqdh.jpg
Creamed Dried Beef (SOS):
http://i46.tinypic.com/34pnlat.jpg

[Ophelia]

"Brooklyn1" <grave...@verizon.net> wrote in message

news:bdl0l8l283iedluja...@4ax.com...

> Janet Bostwick wrote:
>>sf wrote:
>>>Judy Haffner wrote:
>>>
>>>> It looks gawd-awful and tastes just as bad with hamburger OR chipped
>>>> beef, IMO.

What is the difference between chipped beef and ground beef?
--
--
http://www.helpforheroes.org.uk/shop/

[Janet Bostwick]

I guess I would have to buy it and see. I searched wiki for chipped
beef and it showed me pictures of something that looked like ultra
thin slices of bologna. Don't want that. I want the stuff that looks
like thin slices of brisket.
Janet US

[Jim Elbrecht]

On Mon, 25 Mar 2013 15:18:16 -0000, "Ophelia"
<Oph...@Elsinore.me.ku.invalid> wrote:

>
>
>"Brooklyn1" <grave...@verizon.net> wrote in message
>news:bdl0l8l283iedluja...@4ax.com...
>> Janet Bostwick wrote:
>>>sf wrote:
>>>>Judy Haffner wrote:
>>>>
>>>>> It looks gawd-awful and tastes just as bad with hamburger OR chipped
>>>>> beef, IMO.
>
>What is the difference between chipped beef and ground beef?

Chipped beef is cured- dried- and sliced paper thin. When I use it in
SOS it gets roughly chopped.

ground beef is . . . ground beef.<g>

it makes 2 completely different dishes both in texture and flavor. I
prefer the chipped beef-- but can live with hamburger if there is
enough salt & pepper there to give it some flavor.

Jim

[Ophelia]

"Jim Elbrecht" <elbr...@email.com> wrote in message
news:4lt0l8d5pgdfek9fk...@4ax.com...

>>What is the difference between chipped beef and ground beef?
>
> Chipped beef is cured- dried- and sliced paper thin. When I use it in
> SOS it gets roughly chopped.

Thanks:) I can't say I have ever seen it. While we are on this... what is
SOS?

> ground beef is . . . ground beef.<g>

Otherwise known as Hamburger? Barb very kindly educated me on that:))

> it makes 2 completely different dishes both in texture and flavor. I
> prefer the chipped beef-- but can live with hamburger if there is
> enough salt & pepper there to give it some flavor.

I always grind my own meat so season it to our tastes.
--
--
http://www.helpforheroes.org.uk/shop/

[S Viemeister]

On 3/25/2013 12:32 PM, Ophelia wrote:
>
>
> "Jim Elbrecht" <elbr...@email.com> wrote in message
> news:4lt0l8d5pgdfek9fk...@4ax.com...
>
>>> What is the difference between chipped beef and ground beef?
>>
>> Chipped beef is cured- dried- and sliced paper thin. When I use it in
>> SOS it gets roughly chopped.
>
> Thanks:) I can't say I have ever seen it. While we are on this... what
> is SOS?
>

Excrement on toast.

[Janet Bostwick]

On Mon, 25 Mar 2013 16:32:40 -0000, "Ophelia"
<Oph...@Elsinore.me.ku.invalid> wrote:

>
>
>"Jim Elbrecht" <elbr...@email.com> wrote in message
>news:4lt0l8d5pgdfek9fk...@4ax.com...
>
>>>What is the difference between chipped beef and ground beef?
>>
>> Chipped beef is cured- dried- and sliced paper thin. When I use it in
>> SOS it gets roughly chopped.
>
>Thanks:) I can't say I have ever seen it. While we are on this... what is
>SOS?

snip
S**T On a Shingle
Janet US

[Ophelia]

"Janet Bostwick" <nos...@cableone.net> wrote in message

news:gi01l8pb77t7echcg...@4ax.com...

Oh dear:(
--
--
http://www.helpforheroes.org.uk/shop/

[Ophelia]

"S Viemeister" <firs...@lastname.oc.ku> wrote in message
news:arbcio...@mid.individual.net...

ewwwwwwwwwwwwwww

--
--
http://www.helpforheroes.org.uk/shop/

[Janet Bostwick]

On Mon, 25 Mar 2013 17:16:40 -0000, "Ophelia"

<Oph...@Elsinore.me.ku.invalid> wrote:

>
>
>"Janet Bostwick" <nos...@cableone.net> wrote in message
>news:gi01l8pb77t7echcg...@4ax.com...
>> On Mon, 25 Mar 2013 16:32:40 -0000, "Ophelia"
>> <Oph...@Elsinore.me.ku.invalid> wrote:
>>
>>>
>>>
>>>"Jim Elbrecht" <elbr...@email.com> wrote in message
>>>news:4lt0l8d5pgdfek9fk...@4ax.com...
>>>
>>>>>What is the difference between chipped beef and ground beef?
>>>>
>>>> Chipped beef is cured- dried- and sliced paper thin. When I use it in
>>>> SOS it gets roughly chopped.
>>>
>>>Thanks:) I can't say I have ever seen it. While we are on this... what
>>>is
>>>SOS?
>> snip
>> S**T On a Shingle
>
>Oh dear:(
>--

You have to remember that it was probably named by tired men in the
armed forces during WWII. Given the time, it was probably very
outrageous; in today's lingo, especially the acronym, barely
noticeable.
Janet US

[Brooklyn1]

On Mon, 25 Mar 2013 17:16:40 -0000, "Ophelia"

<Oph...@Elsinore.me.ku.invalid> wrote:

>
>
>"Janet Bostwick" <nos...@cableone.net> wrote in message
>news:gi01l8pb77t7echcg...@4ax.com...
>> On Mon, 25 Mar 2013 16:32:40 -0000, "Ophelia"
>> <Oph...@Elsinore.me.ku.invalid> wrote:
>>
>>>
>>>
>>>"Jim Elbrecht" <elbr...@email.com> wrote in message
>>>news:4lt0l8d5pgdfek9fk...@4ax.com...
>>>
>>>>>What is the difference between chipped beef and ground beef?
>>>>
>>>> Chipped beef is cured- dried- and sliced paper thin. When I use it in
>>>> SOS it gets roughly chopped.
>>>
>>>Thanks:) I can't say I have ever seen it. While we are on this... what
>>>is
>>>SOS?
>> snip
>> S**T On a Shingle
>
>Oh dear:(

If served on a toasted English muffin it's SOAB (Shit On A Brit!) hehe

[Jim Elbrecht]

On Mon, 25 Mar 2013 17:16:40 -0000, "Ophelia"

<Oph...@Elsinore.me.ku.invalid> wrote:

>
>
>"Janet Bostwick" <nos...@cableone.net> wrote in message
>news:gi01l8pb77t7echcg...@4ax.com...
>> On Mon, 25 Mar 2013 16:32:40 -0000, "Ophelia"
>> <Oph...@Elsinore.me.ku.invalid> wrote:
>>
>>>
>>>
>>>"Jim Elbrecht" <elbr...@email.com> wrote in message
>>>news:4lt0l8d5pgdfek9fk...@4ax.com...
>>>
>>>>>What is the difference between chipped beef and ground beef?
>>>>
>>>> Chipped beef is cured- dried- and sliced paper thin. When I use it in
>>>> SOS it gets roughly chopped.
>>>
>>>Thanks:) I can't say I have ever seen it. While we are on this... what
>>>is
>>>SOS?
>> snip
>> S**T On a Shingle
>
>Oh dear:(
>--

Though I never heard it called that, the Wiki page says it could also
stand for 'Something on a shingle' or Same old Stuff'.<g>
http://en.wikipedia.org/wiki/Chipped_beef

I've never met anyone who could take it or leave it. you either love
it or hate it. When done right, I love it.

Jim

[Ophelia]

"Janet Bostwick" <nos...@cableone.net> wrote in message

news:gt11l8pv5l96p2a3p...@4ax.com...

Righteo:)
--
--
http://www.helpforheroes.org.uk/shop/

[Ophelia]

"Jim Elbrecht" <elbr...@email.com> wrote in message

news:be21l8tbf0056mn6r...@4ax.com...

Well since I haven't seen it is hard to do either:) Shelia, can we buy this
stuff here?
--
--
http://www.helpforheroes.org.uk/shop/

[S Viemeister]

On 3/25/2013 1:49 PM, Ophelia wrote:

> Well since I haven't seen it is hard to do either:) Shelia, can we buy
> this stuff here?

Not that I've noticed - but it's not something I'd be looking for!

[Ophelia]

"S Viemeister" <firs...@lastname.oc.ku> wrote in message

news:arbib2...@mid.individual.net...

Ahh that says it all:))

--
--
http://www.helpforheroes.org.uk/shop/

[sf]

On Mon, 25 Mar 2013 12:17:00 -0400, Jim Elbrecht <elbr...@email.com>
wrote:

> On Mon, 25 Mar 2013 15:18:16 -0000, "Ophelia"
> <Oph...@Elsinore.me.ku.invalid> wrote:
> >
> >What is the difference between chipped beef and ground beef?
>
> Chipped beef is cured- dried- and sliced paper thin. When I use it in
> SOS it gets roughly chopped.
>
> ground beef is . . . ground beef.<g>

Ground beef is fresh: aka "minced" beef in the UK.

>
> it makes 2 completely different dishes both in texture and flavor. I
> prefer the chipped beef-- but can live with hamburger if there is
> enough salt & pepper there to give it some flavor.
>
> Jim

[sf]

On Mon, 25 Mar 2013 17:16:40 -0000, "Ophelia"

<Oph...@Elsinore.me.ku.invalid> wrote:

>
>
> "Janet Bostwick" <nos...@cableone.net> wrote in message
> news:gi01l8pb77t7echcg...@4ax.com...
> > On Mon, 25 Mar 2013 16:32:40 -0000, "Ophelia"
> > <Oph...@Elsinore.me.ku.invalid> wrote:
> >
> >>
> >>
> >>"Jim Elbrecht" <elbr...@email.com> wrote in message
> >>news:4lt0l8d5pgdfek9fk...@4ax.com...
> >>
> >>>>What is the difference between chipped beef and ground beef?
> >>>
> >>> Chipped beef is cured- dried- and sliced paper thin. When I use it in
> >>> SOS it gets roughly chopped.
> >>
> >>Thanks:) I can't say I have ever seen it. While we are on this... what
> >>is
> >>SOS?
> > snip
> > S**T On a Shingle
>
> Oh dear:(
> --

If I was to name it something not very nice, I would have said it
looks like barf because I've seen lots of dog throw up that looked
just like it. Sorry.

[Jim Elbrecht]

Janet Bostwick <nos...@cableone.net> wrote:

>On Mon, 25 Mar 2013 17:16:40 -0000, "Ophelia"
><Oph...@Elsinore.me.ku.invalid> wrote:
>
>>
>>
>>"Janet Bostwick" <nos...@cableone.net> wrote in message
>>news:gi01l8pb77t7echcg...@4ax.com...

-snip-

>>> S**T On a Shingle
>>
>>Oh dear:(
>>--
>You have to remember that it was probably named by tired men in the
>armed forces during WWII. Given the time, it was probably very
>outrageous; in today's lingo, especially the acronym, barely
>noticeable.

I suspect it pre-dates WWII. Shingle was in use by 1935 according
to a cite on the wiki page. The Army has been serving it since
1910.

Jim

[sf]

On Mon, 25 Mar 2013 07:24:30 -0400, Jim Elbrecht <elbr...@email.com>

I think finding Buddig may be the key. I know I haven't seen that
brand here. When I see chipped beef, it's either Armour and Hormel.
Whatever brand it was that I bought looked just like this
http://en.wikipedia.org/wiki/File:Chippedbeefslice.jpg and it's NOT
what grandma used. That stuff looked and tasted more like Spam than
beef. What grandma used came in packages and was more rectangular if
I'm remembering correctly. It wasn't too salty either.

[Janet Bostwick]

It's paper-thin slices of dried beef in a jar -- probably a 4 ounce
jar.
Janet US

[sf]

Creamed tuna is the same thing. White sauce + tuna instead of chipped
beef. I like to add something green to it... green onion, green peas
- just because it's pretty (and if I go with peas, I call them my
vegetable). I've never tried it with hamburger, but I'd add a lot
more seasonings (like garlic, thyme and Worcestershire sauce) to it.

[Jim Elbrecht]

sf <s...@geemail.com> wrote:

-snip-

>>
>Creamed tuna is the same thing. White sauce + tuna instead of chipped
>beef. I like to add something green to it... green onion, green peas
>- just because it's pretty (and if I go with peas, I call them my
>vegetable). I've never tried it with hamburger, but I'd add a lot
>more seasonings (like garlic, thyme and Worcestershire sauce) to it.

I knew there were 4 things my wife used to make- Chipped beef, BLT's
French onion soup-- and creamed tuna. [and though I have her exact
recipes for all of them- I never made them as good as she did.]

She used peas and pimentos in hers and served it over chunks of boiled
potatoes. [and she buttered her potatoes before pouring the gravy on
them.<g>]

Jim

[Kalmia]

I would never think of it. If I make meatloaf, I want to discard all
liquid fat which I can. Plus, I am never in the market for gravy when
having meatloaf.

My arteries wonder now about the gravy they stick on yer mashed spuds
in a resto. I wonder what they use.

[sf]

On Mon, 25 Mar 2013 15:38:10 -0400, Jim Elbrecht <elbr...@email.com>
wrote:

> She used peas and pimentos in hers and served it over chunks of boiled
> potatoes. [and she buttered her potatoes before pouring the gravy on
> them.<g>]

Thanks for the idea. I like it over toast, it's okay on rice, but I
prefer it over toast... and I might even like it on potatoes - never
thought about that version! It's certainly worth a shot.

[dsi1]

On 3/25/2013 3:42 AM, Ophelia wrote:
>
> "dsi1" <ds...@eternal-september.invalid> wrote in message
>>
>> I guess we're just brilliant - this is the same kind of thinking
>> behind muffin tops. :-)
>
> Oh I am quite sure we are brilliant ;o) but you lost me with the muffin
> tops <g>

Muffin tops? Here you go:

http://www.preparedpantry.com/muffin-top-recipes.htm

"Muffin tops" also slang for what you get when the adipose tissue around
your waist exceeds the capacity of your pants to contain them and it
starts spilling over the waistband. It's a fun little effect. :-)

[jmcquown]

On 3/25/2013 12:32 PM, Ophelia wrote:
>
>

> "Jim Elbrecht" <elbr...@email.com> wrote in message
> news:4lt0l8d5pgdfek9fk...@4ax.com...
>
>>> What is the difference between chipped beef and ground beef?
>>
>> Chipped beef is cured- dried- and sliced paper thin. When I use it in
>> SOS it gets roughly chopped.
>
> Thanks:) I can't say I have ever seen it. While we are on this... what
> is SOS?
>

A lovely military euphemism: "Shit on a Shingle". Beef (chipped beef
is what I grew up with but some folks do use ground/minced beef) in a
white sauce served on toast (hence, the "shingle").

Jill

[jmcquown]

On 3/25/2013 2:56 PM, sf wrote:
>I've never tried it with hamburger, but I'd add a lot
> more seasonings (like garlic, thyme and Worcestershire sauce) to it.

Sounds like something my grandmother used to make. She simply called it
"mince". Simple enough: a pound of ground/minced beef, browned with
onions, well seasoned with salt & pepper. No garlic. Drain all but a
couple of tablespoons of the fat, then add about a cup of water and a
few good glugs of Worcestershire sauce and simmer it to make a sort of
clear gravy. Serve over mashed potatoes. I haven't made this in years.
It's simple and really quite delicious. :)

Jill

[jmcquown]

On 3/25/2013 1:49 AM, Julie Bove wrote:
>
> I thought SOS had chipped beef in it!?
>
Ah, the great SOS debate! It depends on who you ask. My father (who
was a career Marine) insisted on it being made with dried chipped beef.
Other folks say ground beef.

Jill

[Cheryl]

On 3/24/2013 5:56 PM, Julie Bove wrote:
> "Cheri" <che...@newsguy.com> wrote in message
> news:kincm...@news4.newsguy.com...

>> "Judy Haffner" <jhaf...@webtv.net> wrote in message

>> news:2592-514...@storefull-3251.bay.webtv.net...
>>>
>>> Julie Bove wrote:
>>>
>>>> I make hamburger gravy all the time.
>>>> Mine is not the cream kind though. And
>>>> my ground beef is not greasy. I only buy
>>>> the extra lean.
>>>
>>> I only buy super ground beef, which is the leanest our butcher shop
>>> grinds and of course, the most expensive, but nothing runs out of it
>>> when being cooked, unless I'm browning it (crumbled)with peppers,
>>> onions, or what have you, for a casserole, etc., as have the juices from
>>> them.
>>>
>>> How do you make hamburger gravy if there are no drippings? You might
>>> have juices from all the veggies in the meatloaf, but the gravy sure
>>> wouldn't taste like the meat, I wouldn't think?
>>>
>>> Judy
>>>
>>
>>
>> When I used to make it often I would brown the hamburger and an onion,
>> remove it when cooked, drain most of the fat from the pan, add flour to
>> make a roux and add milk to desired thickness then return the hamburger
>> and onion. That was hamburger gravy in my day. :-)
>>
>> Cheri
>
> That's how my mom made it but no onion.
>
>
But that isn't making gravy from the meatloaf drippings. It sounds like
you're just browning extra burger to make gravy from just that.


--
CAPSLOCK–Preventing Login Since 1980.

[Cheryl]

On 3/25/2013 1:41 AM, Janet Bostwick wrote:
> On Sun, 24 Mar 2013 21:57:59 -0700, sf <s...@geemail.com> wrote:
>
>> On Sun, 24 Mar 2013 20:33:52 -0800, jhaf...@webtv.net (Judy Haffner)
>> wrote:
>>

>>> It looks gawd-awful and tastes just as bad with hamburger OR chipped beef, IMO.
>>

>> I used to really like the creamed chipped beef that my grandmother
>> used to make. I remember it fondly, but I don't remember it having
>> the spamlike quality of what I see today. I tried recreating it a
>> long time ago and the chipped beef I used just wasn't the same as I
>> remember. Maybe it was the wrong brand, I dunno. I only know I
>> didn't have a choice, so I used what they had. Although I was so
>> disappointed I didn't try it again... I still have fond childhood
>> memories of creamed chipped beef. Never knew it was called SOS or
>> that it was made with hamburger until I started reading rfc.
>

> I have fond memories of it too. The stuff in the jar used to be
> strips of micro thin strips of beef. It isn't that way any more? Too
> bad.
> Janet US
>
I find it often in pouches, already creamed. I like it occasionally.

[Julie Bove]

"Jim Elbrecht" <elbr...@email.com> wrote in message

news:am91l89i6kloln0gc...@4ax.com...

I used to work with a woman who only ever made tacos. Before she was
married, she either dined out, ate what her mom cooked or ate stuff like
dried fruit and nuts. She was pretty thin.

After she got married, she used to laugh about how the only thing she knew
how to cook was tacos. Then one day, a coworker who lived next door to her
said she saw her husband throw her and her tray of tacos out the door! I
wouldn't have believed it but she herself confirmed the story. She was
served with divorce papers not long after.

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:arbv85...@mid.individual.net...

I had never even heard the term SOS until a few years ago. A lady at the
dance studio had called her husband and said that she had made it for
dinner. But she asked him to make the rice. So that really confused me
because I thought it referred to something on toast. We never had it on
toast at home. Only over mashed potatoes.

[Julie Bove]

"Cheryl" <jlhs...@hotmail.com> wrote in message
news:51511d2d$0$63502$c3e8da3$14a0...@news.astraweb.com...

Exactly! But that's what hamburger gravy is. If you look up recipes for
it, that's what you'll find.

[Anni...@hotmail.com]

On Saturday, March 23, 2013 3:13:07 PM UTC-5, Judy Haffner wrote:
> We went to a new restaurant this week, that served the BEST meatloaf I
>
> have ever had in a restaurant, and it came with fluffy mashed potatoes,
>
> which had a rich brown gravy over them and the meatloaf. I could tell it
>
> was made from "scratch" and not the packaged stuff. Has anyone made a
>
> meatloaf that bakes with some sort of sauce, where could thicken it and
>
> use with it, but isn't all just fat drippings?
>
>
>
> Whenever I make meatloaf, there is only some fat that came from the meat
>
> as it was baking, and I drain that off before serving it. I HATE greasy
>
> gravy, so if someone has a good way of cooking it, where it would make a
>
> tasty gravy, please share your cooking secret? Thanks much!
>
>
>
> Judy

[Anni...@hotmail.com]

I think all gravy has a grease-base. If you've had gravy that is too greasy, then it just didn't have enough flour added before the added "juice" of whatever kind. I would put the meatloaf drippings in a separate pan, then add a little flour, really till it looks almost dry. Be careful not to burn it. then add water or milk, even cream of mushroom to it. If you're not careful it'll be lumpy. Or, just pour off the drippings to a pan, then mix a little flour with cold water or cold drippings. Then add all together. A lot of people don't get that if you mix the flour with something cold there won't be lumps. If you put flour with something hot you get lumps.

[itsjoan...@webtv.net]

On Tuesday, April 1, 2014 9:19:51 AM UTC-5, Anni...@hotmail.com wrote:
>
> On Saturday, March 23, 2013 3:13:07 PM UTC-5, Judy Haffner wrote:
>
>

Love these posts that were made LAST YEAR and some clueless person comes along and posts a response. <eye roll>

[sf]

On Tue, 1 Apr 2014 07:19:51 -0700 (PDT), Anni...@hotmail.com wrote:

> A lot of people don't get that if you mix the flour with something cold there won't be lumps. If you put flour with something hot you get lumps.

I didn't know that. To avoid lumps, I do one of two things:
1. mix the flour with some water by shaking in a covered container and
then add it to the hot liquid
2. sprinkle the flour over solids, stir and then add liquid.


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Good Friends.
Good Memories.