Creamed chipped beef & Toast (S.O.S.) is a recipe originating in our nation’s military. It became popular outside the military as those who had served craved the dish once home.
Although not all former servicemen remembered it with fondness considering how much they had to eat the very economical meal. It could have been as much as 3 times a day for those away on ships having to ration food.
Officially called creamed chipped beef, it is also more commonly referred to as S.O.S. and remains a popular dish today.
Ingredients
- 4 tbs Butter
- 1/3 c Flour (all purpose)
- 3 c Whole Milk
- Cracked Black Pepper, to taste
- 4.5 oz Dried Beef, sliced
- Toasted Texas Toast Bread Slices





Creamed Chipped Beef with Dried Beef
Where do you buy dried beef? Dried beef can typically be found at your local grocery store in small glass jars where you find other canned meats.
Let’s make a batch of Creamed Chipped Beef & Toast – S.O.S.
Creamed Chipped Beef & Toast - S.O.S.

Classic creamed chipped beef and toast is a hearty gravy made with dried beef. It is often referred to as SOS. This vintage recipe may be served over toast, biscuits, potatoes and sometimes pasta.
Ingredients
- 4 tbs Butter
- 1/3 c Flour (all purpose)
- 3 c Whole Milk
- Cracked Black Pepper, to taste
- 4.5 oz Dried Beef, sliced
- Toasted Texas Toast Bread Slices
Instructions
- Heat a skillet over medium heat. Add butter.
- When the butter is melted and begins to bubble add the flour and mix to combine. This makes a roux.
- Simmer the roux for 2-3 minutes to cook away the raw flour taste.
- Add milk and stir or whisk to combine. This makes a white sauce known as Béchamel.
- Add cracked black pepper and the chipped beef to the white sauce and simmer 3-5 minutes, stirring constantly, until thickened.
- Serve over toasted bread (shingles) , biscuits, or hashbrowns.
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Nutrition Information:
Yield:
6Amount Per Serving: Calories: 237Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 49mgSodium: 768mgCarbohydrates: 17gFiber: 1gSugar: 7gProtein: 12g

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Author of Julia's Simply Southern
About Julia
Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
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Lucy
Tuesday 9th of February 2021
My mom made this on Fridays during Lent but used tuna fish, called it cream tuna fish on toast, was soooo good, no meat on Lent Friday’s but we could eat fish!!
Julia Jordan
Wednesday 10th of February 2021
Lucy, I remember the tuna version too and have a recipe on the blog Creamed Tuna on Toast Those creamed recipes were popular back in the day to fill hungry tummies. Thanks so much for stopping by. ~Julia
Karen
Sunday 24th of January 2021
First time ever to make this!
Julia Jordan
Monday 25th of January 2021
I hope that you enjoyed it!
Elbert Jones
Saturday 20th of July 2019
My first stepfather made it with left over turkey. He made it with leftover Thanksgiving Turkey. Adding green peas and carrots improves it a lot. I've always found Chipped beef in jars above the Spam cans. at the store. I've worked at grocery For years.You might also adding a little hot sauce. Plus serve it over rice too Elbert
manchu scout
Thursday 13th of June 2019
The time was early 1960s, location, Ft. Wainwright, Alaska, MOS, infantry. Winter weather: cold; VERY, VERY, COLD! We spent a lot of time outdoors on field operations. To replenish the thousands of calories we burned up daily, our cooks supplied a steady diet of lovely, creamy, shit on a shingle which, when seen in a mess hall steam tray, floated beneath an upper layer of yellow-colored oil, or perhaps butter. To avoid the oil we had to plunge the ladle below the surface of the creamed beef, and slowly bring it up so the oil on top would drain off. It was DELICIOUS! Though we wolfed it down with great enthusiasm back then, I shudder to think of eating it now. If I did, I'd have 30 seconds of fond memories, followed immediately by a heart attack!
Matt
Monday 22nd of April 2019
My grandmother used to make a version of this as a kid growing up in Charleston, SC. Instead of using the milk though, she would saute the butter in chicken broth first. Then a small amount of cream or milk would be added in. It was so much better! And the beef from the jar would be placed in water first to reduce so much of the salt taste. Obviously fresh chipped beef was preferred if you could find it.