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.
Yield: 6 to 8 servings.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
This recipe has been updated and may differ from what was originally published or broadcast.
Recipe courtesy of Phil Martinez, owner Paul's Coffee Shop in Fountain Valley, CA