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Creamed Chipped Beef & Toast – S.O.S.

 

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 & Toast - S.O.S. made with a jar of dried beef
 
 
 
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.
 
Simmering Creamed Chipped Beef in a skillet
 
 
Serve over toasted bread (shingles) , mashed potatoes, biscuits, or hashbrowns.
 
 
Creamed Chipped Beef & Toast - S.O.S.

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.

Cooks Note: No salt was added to the recipe because the dried beef contains enough salt to flavor the dish.
 

Let’s make a batch of Creamed Chipped Beef & Toast – S.O.S.

Yield: 6 Servings

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.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

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

  1. Heat a skillet over medium heat. Add butter.
  2. When the butter is melted and begins to bubble add the flour and mix to combine. This makes a roux.
  3. Simmer the roux for 2-3 minutes to cook away the raw flour taste.
  4. Add milk and stir or whisk to combine. This makes a white sauce known as Béchamel.
  5. Add cracked black pepper and the chipped beef to the white sauce and simmer 3-5 minutes, stirring constantly, until thickened.
  6. Serve over toasted bread (shingles) , biscuits, or hashbrowns.

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Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 237Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 49mgSodium: 768mgCarbohydrates: 17gFiber: 1gSugar: 7gProtein: 12g
 
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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.

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