1 pound hamburger or sausage
salt, pepper, garlic powder
1/2 c. flour
cooking oil (canola, olive, whatever you have)
S.O.S., lovingly known as Sh*t on a Shingle, quick, easy, and so yummy, especially on those cold nights.
Fry up the sausage or hamburger. Do not drain. If you are using very lean sausage or hamburger, you'll have to add some oil after frying. You want to see about 2 tablespoons of oil in the pan. Sprinkle the flour over the meat and stir over heat. It will end up with a consistency of clay, will probably ball up. Thats perfect. Fry for a minute or two, keep stirring. Then add milk, a little at a time. Start with about 1 cup. Stir. Add your spices. Let it boil a bit. If it gets too thick, add just a little more milk, stirring and watching your consistancy. It will thicken as it cools down. Use it over biscuits, toast, scrambled eggs. It will keep in the fridge for the next day too; you might need to add a smidge more milk when you warm it up.