Best 6 Savory Ostrich Stuff Sos Recipes

SUNNY'S S.O.S. FOR S.O.S

Steps:

• For the steak: To a large resealable bag, add the red wine vinegar, hot sauce, 1 teaspoon salt, Worcestershire sauce, paprika, 1/2 teaspoon black pepper and lime zest and juice. Mix together and add the flank steak. Marinate for 1 hour in the refrigerator.
• Preheat the grill to medium-high.
• Remove the steak from the marinade and discard the marinade. Pat the steak dry and sprinkle with salt and pepper. Grill over medium-high heat until cooked to medium-rare, 5 to 6 minutes per side. Let rest 10 minutes, loosely covered with aluminum foil, before slicing.
• For the gravy: In a large pan with straight sides, add the butter, olive oil, onions and thyme. Season with salt and pepper and cook over medium heat until the onions are tender and translucent, about 5 minutes. Add the mushrooms and garlic, season with salt and cook gently until the mushrooms are tender and darkened, about 5 minutes more. Add the Worcestershire sauce and horseradish. Sprinkle the flour over the entire pan. Stir to help the flour to soak into the vegetables and cook a minute more to lose the flour flavor. Raise the heat to medium-high and add the beef stock. Cook until slightly thickened, then slowly stir in the heavy cream. Simmer until the cream is thickened slightly, about 4 minutes more. Taste and season with salt, if needed.
• For the toast: Preheat the oven to 350 degrees F or a grill to medium heat.
• Arrange the sliced bread on a baking sheet lined with aluminum foil. In a small pot, add the butter, onion powder, thyme and garlic and season with salt. Heat over medium-low heat until the butter is melted. Brush the garlic butter evenly onto the bread. If baking, place in the oven and bake until the edges are golden, about 10 minutes. If grilling, place the bread slices buttered-side down on the grill and grill until toasted and grill marks appear, 2 to 3 minutes.
• To serve, layer the toast, then slices of beef and pour over a spoonful of gravy.

SOS

Steps:

• Brown the ground beef in a skillet over medium heat and set aside.
• Melt the butter in a saucepan over low heat, being careful not to burn it. Slowly whisk in the flour to make a roux. You are looking for a thick consistency. Add the chicken base, seasoned salt and garlic. Slowly whisk in the milk. Turn the heat to high and bring to a boil. Let it boil for 2 to 3 minutes and then lower the heat to medium, whisking periodically until the mixture gets thick. Whisk in the black pepper and browned beef.
• Toast the white bread and put the slices on serving plates. Ladle the SOS over the top of the toast. Serve with home fries and a piece of fruit.
• Put the potatoes in a large skillet with cooking oil and cook for 10 minutes. Add the bell peppers and onions, and continue cooking until golden brown.

SOS -- "STUFF" ON A SHINGLE

Steps:

• Combine ground beef, onion and garlic on a large skillet or pot, and brown the beef.
• Once the beef is browned and your onions clear, add the flour. There are two important things to note here - (1) Do not drain the beef (2) Add enough flour to completely absorb all the liquid in the pan.
• Once all fluid is absorbed by the flour and you have a nice roux, add your milk. Again, remember that the measures are approximate. So, you want to add about twice as much milk as flour.
• *Do not be afraid of adding too much milk. If you do, you will just have to cook it for longer in the next step, but the flavor will reward you for your efforts.
• Season with salt and pepper and bring to a boil. Reduce heat and slowly cook away the fluid, stirring often, until you have a nice thick milk gravy.
• Spoon generous amounts over dry toast (like an open-faced sandwich) and enjoy.
• We never have it with a salad or veggies, but they would go well this dish.

MILITARY S.O.S. FEASTY STYLE

Steps:

• Melt butter in a large skillet over medium-high heat. Add ground beef and maple sausage, and cook until no longer pink. Gradually mix in flour, while stirring continuously, until the mixture is thick and pasty. You may not need all of the flour. Slowly whisk in the milk using a fork so that lumps do not form. Stir in bouillon. Continue cooking and stirring constantly until the mixture reaches your desired consistency. The longer it cooks, the thicker it will get.
• Toast slices of white bread, and top with the meat gravy. Garnish with a little fresh parsley, and serve.

SAUSAGE OR BEEF S. O. S. (STUFF ON A SHINGLE)

Steps:

• Brown the ground beef or sausage, drain and set aside. Be sure to season the ground beef with a little salt and pepper.
• Melt butter in sauce pan. Add flour and stir till butter/flour mixture is bubbly.
• Add milk, salt, and pepper.
• Stir constantly until thick and bubbly.
• Add meat and stir.
• Serve over whole wheat toast. Great over biscuits as well.
• Note: For an evening meal substitute chipped beef.

SAVORY SAUSAGE STUFFING

Steps:

• In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. , Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.