8 Comments

  1. Ayie Soriano
    December 22, 2019 @ 2:01 am

    what alternative can i use if i dont have jar dried beef?

    Reply

  2. Matthew H
    December 22, 2019 @ 2:01 am

    Every recipe I've seen does it the same way. My father can't cook worth a damn but his SOS is the best I've ever tasted.

    Reply

  3. Stephen Little
    December 22, 2019 @ 2:01 am

    I am sneaky. I use a packet of slice beef and I put a pouch of green pepper sauce in a pan then put the beef in add mushrooms 1/4 Ard. Heat slowly and now I can put that on your toast now. I might add saute little potatoes.

    Reply

  4. lukngud
    December 22, 2019 @ 2:01 am

    NO!

    Reply

  5. JohnCorey80
    December 22, 2019 @ 2:01 am

    Ah! The old classic, s%#t on a shingle. 😁

    Reply

  6. Jaydoggy531
    December 22, 2019 @ 2:01 am

    A tip I've learned from the roux step: rather than pouring in warm milk, pour it in cold. Hot roux + cold milk = no lumps. Yes it does take longer.

    Reply

  7. Sew'n Sew
    December 22, 2019 @ 2:01 am

    That was a "pinch" of cayenne? I think not!

    Reply

  8. ro shif1974
    December 22, 2019 @ 2:01 am

    Totally different from what I've eaten all over the U.S.. roughly chop up the beef, add it to the butter cook for a minute or 2, add the flour, cook out the raw flour taste from the roux. Then add your spices, milk, splash of worcestershire sauce…bring to a slow boil…viola

    Reply

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