Actually, Army mess hall SOS in the 70's was made from hamburger.
In the breakfast chow line you got 2 or 3 microscopically thin pieces of bacon - often poorly cooked - or 3 pieces of sausage, or unlimited SOS.
It's absolutely wonderful on scrambled eggs, assuming the unappetizing appearance doesn't fool you. It's light gray in color, that and the texture gives meaning to the phrase "dog's breakfast".
I loved it so much that I got our mess officer to give me the recipe and have made it regularly ever since. ANYBODY can cook this successfully.
1) Brown up some ground beef with salt & pepper. Pour off excess grease.
2) Lightly cover with flour. Swish the mixture around in the pan until the flour's all sticking to the meat.
3) Add milk to almost cover. Add a very light touch of garlic powder. Stir over low heat until thickened.
4) Serve over scrambled eggs, or toast.
It's a "stick to your ribs" breakfast. Don't go heavy on the garlic powder - just a hint.
Back to the topic, General McChrystal is a pinhead. Those few reminders of home are NEEDED by our troops.
Naval Station Treasure Island in the 60’s still used chipped beef. We got mostly “ands” rather than “ors” on the chow line. We also had grits—first time I saw them, I thought it was cream of wheat & took a big bowl; SURPRISE! LOL
Your newer version sounds almost exactly like what we’ve used, with the addition of this & that, to put over mashed potatoes once in a while.
Using Italian sausage instead of hamburger, along with plenty of pepper & minus the garlic, makes a pretty good gravy for biscuits & gravy, another stick to the ribs breakfast.
Big enough a vat might serve to drown McChrystal.