Creamed Chipped Beef

Ah, Creamed Chipped Beef, also affectionately known as “SOS” (Sh*t on a Shingle in military slang)—a classic, creamy, savory dish often served over toast. Here’s a traditional stovetop recipe:

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Ingredients (serves 4)

• 4 oz dried beef (chipped beef), roughly chopped

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups milk (whole milk preferred)

• Salt and black pepper, to taste

• Optional: pinch of nutmeg or paprika

• 4 slices of toasted bread, for serving

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Instructions

1. Prep the beef:

   • Chop the dried beef into bite-sized pieces if not already shredded.

2. Make the roux:

   • In a medium skillet over medium heat, melt butter.

   • Stir in flour and cook for 1–2 minutes, until it forms a smooth paste and starts to bubble, but don’t let it brown.

3. Add milk:

   • Gradually whisk in milk until smooth.

   • Cook for 3–5 minutes, stirring constantly, until the sauce thickens.

4. Add the beef:

   • Stir in the chopped dried beef.

   • Simmer gently for 2–3 minutes to heat the beef through.

5. Season:

   • Taste and adjust seasoning with salt and pepper (be careful, the dried beef is already salty).

   • Optional: add a pinch of nutmeg or paprika for a subtle flavor boost.

6. Serve:

   • Spoon the creamed beef over toasted bread slices.

   • Serve immediately for a warm, comforting breakfast or lunch.

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Tips for Perfect Creamed Chipped Beef

• Milk consistency: Use whole milk for a creamier sauce; half-and-half gives an even richer result.

• Texture: If the sauce gets too thick, whisk in a little extra milk until desired consistency.

• Variations: Add sautéed onions or mushrooms for extra flavor.

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If you want, I can also give a quick one-pan version that’s perfect for a weeknight breakfast or brunch without multiple dishes.

Do you want that version too?