What is the name of the dish that is like meat and gravy over toast?

Question

It is a dinner thing - not a breakfast thing. I don't know what kind of meat it is, just know that you put it on toast... I totally have a taste for it.

Answer 1

SOS

Answer 2

Chip beef on toast, you can use just about any type meat, ground beef, pork, even turkey! its all good

Answer 3

Chipped Beef on Toast

Serve chipped beef over toast.

Ingredients:

1/4 cup butter or margarine

4 ounces dried beef

2 tablespoons finely chopped onion

3 tablespoons all-purpose flour

1 cup milk

1 cup sour cream

1 can (4 ounces) chopped mushrooms, drained

1 cup shredded Cheddar cheese

2 tablespoons chopped parsley (2 teaspoons dried parsley flakes)

salt and pepper to taste

Preparation:

Melt butter in a saucepan over medium-low to medium heat. Cut beef into thin strips; add to melted butter. Add onion and cook for 2 minutes; blend in flour. Gradually add milk and continue to cook, stirring constantly, until thickened and bubbling. Stir sour cream, mushrooms, cheese, chopped or dried parsley, and salt and pepper to taste; heat through. Serve creamed chipped beef on rice, in pastry shells, or over toast points.

Recipe for creamed chipped beef on toast serves 4.

Answer 4

i think its called a hot beef sandwich...  

Answer 5

My family used any leftover meat or poultry on toast with a gravy.

CREAMED CHIPPED BEEF ON TOAST

Serves 6 to 8.

1 1/2 lb. dried beef, chipped *** (may use leftover roast)

2 tablespoons butter or other fat

3 tablespoons flour

Pepper

1 1/2 cup hot milk

Cover the beef with boiling water for 3 minutes, then drain all water off.

Heat 1 tablespoon butter and brown beef in it until it is curled.

Remove meat from pan, putting it in a dish to keep warm and add remaining 1 tablespoon butter to frying pan. Make a sauce by adding flour, pepper, and milk; stir meat in; add salt if necessary.

***

Note:  may use left over roast beef in this recipe.

CREAMED TURKEY OVER TOAST

8 servings

Ingredients

    * 2 cups whole milk

    * 2/3 cup chicken stock

    * 4 tablespoons margarine

    * 1/2 teaspoon salt

    * 1/4 teaspoon white pepper

    * 4 tablespoons all-purpose flour

    * 5 cups cooked turkey, deboned and roughly chopped

    * 12 slices white bread, toasted

Directions

In a large no-stick skillet, begin heating the milk, margarine and chicken stock over medium heat.

Whisk in the flour right away, eliminating all lumps, and as it comes to a boil, it should thicken.

  

Add the salt and pepper. (Black pepper is okay as a substitute).

As it thickens, toss in the chopped turkey and stir carefully as to not break up the chunks too much.

If it gets too thick, just add some milk and stir.



As soon as the mix is thick enough to your liking, it is done. Turn off the heat and cover until serving.

Serve over slices of toast or, make up some of your favorite biscuits instead.

If you have some left-over turkey broth from the day before when the turkey was baked, use that instead of chicken stock.

***

Note: the more dark meat, the better. It really adds to the flavor of this dish.

TURKEY OR CHICKEN AND STUFFING OVER TOAST

Serves 4

Ingredients

1 1/2 cups chicken broth

1/2 cup diced celery

1/3 cup diced onions

1/2 green bell pepper, seeded and chopped

2 cups cooked turkey or chicken, cubed

3 tablespoons all-purpose (plain) flour

3 tablespoons white wine

1/2 cup chopped fresh parsley

2 tablespoons fresh rosemary (optional)

Ground black pepper, to taste

4 slices toast

Directions

In a large nonstick saucepan, heat 1/4 cup of the chicken broth over medium-high heat until it simmers. Add the celery, onions and bell pepper and cook until the vegetables are tender-crisp, about 4 to 5 minutes. Reduce heat to low, allowing the mixture to cool slightly.

In a medium bowl, add the turkey or chicken cubes and flour. Toss gently until the flour coats the meat. Add to the vegetables and broth, cooking over low heat for about 5 minutes. Increase heat to medium high and slowly add the remaining broth, wine, parsley, rosemary and black pepper. Cook and stir until the sauce thickens slightly. To serve, spoon 1/4 of the casserole over each piece of toast.

hope these help.              good luck and enjoy.

Answer 6

In the army they used to call it SOS.

Sh*t on a shingle.

Seriously, ask my grandpa.

Answer 7

You talking about chipped beef

Answer 8

sounds like an open faced roast beef sandwich.  

Answer 9

Its called SOS (sh*t on shingle) - Im guessing cuz it looks like bird sh*t on shingle but it tastes soooo good. You use dried beef, it comes in a jar.

SOS

There are many variations but here's my mom's.

4 tbsp. butter

4 tbsp. flour

4 cups of milk

pepper or cayenne to taste (she uses black pepper)

4oz jar of dried beef (mom rinses it, takes away the saltiness) (sometimes she adds two jars)

1/2 pound of hamburger cooked and drained (optional)

Melt butter in large skillet over low heat. Whisk in flour to form a roux. Whisk in milk, a little at a time, increase heat to med-high and cook stirring, until thickened. Bring to a boil, stir in chipped beef , hamburger (optional) and seasoning, heat through and serve over toast or rice or even a baked potato.

Answer 10

If it is brown gravy then it is a open faced hot roast beef sandwich.

If it is a white gravy then it is creamed chip beef on toast.

Answer 11

Is it slices of beef over toast with a cream sauce over it?  Or some eat beef and gravy over toast as well.