Military Meals: Navy Red S.O.S.
Rated 5.0 stars by 66 users
Category
Military Meals
Cuisine
American - Military
Author:
Tracy Lingle - @MyChowLine
Servings
4-6
Prep Time
5 minutes
Cook Time
20 minutes
This meal is a variant of the creamy S.O.S. and is the tangy "Red Lead" minced beef dish that sailed through WWII galleys! This hearty classic gets a spiced legacy revival with Willie Pete Seasoning for chili-garlic heat and Infidel Pork Rub for smoky depth, turning shipboard nostalgia into a bold meal. Scaled for 4-6, this 25-minute dish brings back those "worst of times, best of times" vibes – recall that galley tang?
Ingredients
-
1 - 2 Tbsp beef tallow or lard
- 1 whole medium onion, diced
- 1 lb. 80/20 ground beef
- 2 Tbsp of flour
- 1 - 14 oz can of diced tomatoes
- 1 - 5 oz can of tomato juice
- ½ c of canned navy beans
- 1 green bell pepper, diced
-
Willie Pete Chicken Seasoning (to taste)
-
Infidel Pork Rub (to taste)
Directions
In a dutch oven or other medium to large-sized pot, heat up the tallow or lard until melted.
- Add the onion and sauté it until it is “a good color.”
- Add the ground beef. Cook until the pink is gone. (It will cook more with the other ingredients.)
- Mix in the flour, and let it “set up” a little. (Like making a rue.)
- Add the wet ingredients (diced tomatoes, tomato juice, navy beans) and the bell peppers, and mix.
- Add Willie Pete Chicken Seasoning and Infidel Pork Rub and stir well. Turn the heat down to simmer, and let the mixture cook down and thicken up some.
Recipe Video
Recipe Note
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