- 3 pounds ground beef
- 1/2 pound butter
- 2 cups all-purpose flour
- 1 tablespoon chicken base (paste)
- 1 tablespoon seasoned salt, (recommended: Lawry's)
- 1 teaspoon granulated garlic
- 1/2 gallon 2 percent milk
- 3 pounds potatoes, sliced
- 3/4 tablespoon cooking oil
- 3 green bell peppers, seeded and diced
- 2 white onions, diced
- 2 tablespoons freshly ground black pepper
- Loaf white bread
- Home fries, as an accompaniment
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, season with 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, then lower the heat to medium. Whisk periodically until the mixture gets thick. Let simmer while you prepare the potatoes.
Peel and thinly slice the potatoes. Put them in a large skillet with cooking oil and cook for 10 minutes. Add the bell peppers and onions, and continue cooking until golden brown. 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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Phil Martinez, owner Paul's Coffee Shop in Fountain Valley, CA