I will make the SOS, not to be braggin but I will match my SOS against anybody's it has taken me 20 years to get mine perfected, but oooooooooh is it good!!, lots of fresh ground beef I like the 80% lean, the extra fat gives it flavor, and pork sausage equal amounts with the beef, and finely diced onions lots and lots of them, and loads of freshly minced garlic, all fried up together till it the meat starts to get a crisp on it ( that is what takes the time!) and then add the flour, and fry some more, then comes the milk enough to make a nice thick rich gravy and turn the heat and let simmer till all the flavors meld together!, and then put over toast, biscuits, or hash browns.
For me on a typical Sunday morning I use a pound of ground beef and a pound of Bob evans original saugage and 5 medium onions, 6 cloves of garlic, lots of fresh ground pepper, 1/2 cup flour, and a quart and a half of whole or 2% milk, and it takes about 2 to 2 1/2 hours to make! ( with frying it all to a slight crisp taking most of the time)
Now for all of you it might take a day or two for me to make it, but the good thing about it, you can make it up in advance and freeze it and then reheat it and add a little more milk and it is even better than the fresh made, ( the flavors have more time to infuse into the gravy!) I hope some one is willing to help peel and dice the onions! ( tears add flavor!!!!)
Moderator Chronic Pain
I'm Retired USAF, went back to school and became an RN, and now am on full disalbility!--Degenerative Disc (affecting mostly the thorasic disc but all levels involved), C6/7 laminectomy/diskectomy& fusion, Osteoarthritis, Ulcerative colitis, Chronic Pain, Fibromyalgia, Complex Sleep Apnea, and host of other things to spice up my life!(NOT!) Medications: Oxycontin, Percocet, Baclofen, Sulfasalazine, Metoprolol, Folic Acid, Supplemental O2 at 3lpm with VPAP Adapt SV