Dinner

Creamed Chipped Beef & Toast – S.O.S.

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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.


Best Creamed Chipped Beef Recipe

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 
 
 
 
 
 
 
 
 
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) , mashed potatoes, biscuits, or hashbrowns.
 
 

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.

How to Make Creamed Chipped Beef

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

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

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:

6

Amount Per Serving: Calories: 237Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 49mgSodium: 768mgCarbohydrates: 17gFiber: 1gSugar: 7gProtein: 12g
 
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Creamed Chipped Beef and Toast - SOS - #easyrecipe #budgetfriendly #beef #classic
 
 

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163 Comments

  • Reply
    Loufa
    February 16, 2017 at 2:32 pm

    I have been making this economical dish for over 50 years. I have tweaked it constantly. My current version includes sauteed mushrooms, slivered roasted red peppers, minced garlic and onion, worcestershire sauce, and a dash of cayenne. I serve this dish over cooked frozen mixed veggies or corn and peas to make it more nutritious. In other words, this basic recipe can be dolled up to be absolutely delicious!

    • Reply
      Julia's Simply Southern
      February 16, 2017 at 8:44 pm

      Absolutely Loufa! Sounds delicious. You can do so much with a basic white sauce. Thanks for stopping by 🙂

    • Reply
      Jim
      February 28, 2017 at 8:26 am

      Sounds outstanding, but what I need help with is where can I find the beef? Is it something I need to cure myself or can I procure it in a grocery store?

      • Reply
        Kim
        January 1, 2019 at 7:22 pm

        Check your local meat markets! I work at one and we sell it..i got lucky?

        • Reply
          NADINE EHLERS
          January 3, 2019 at 3:33 pm

          buddig is the only brand I like. The others have been way to salty or weirdly flavored. (no I can’t explain weirdly flavored).

          • Julia Jordan
            January 3, 2019 at 3:42 pm

            Nadine,
            I agree that the dried beef is salty, that’s why I don’t add any more salt to the recipe. That being said…my husband requires more salt than most so I’m accustomed to it. HaHa, no need to explain weird…I understand completely. Everyone’s taste buds are different. I’m one of those folks who think cilantro tastes like soap. Thank you for stopping by and I hope to see you again soon.
            Julia

        • Reply
          Mary
          May 15, 2019 at 1:56 am

          What aisle would I find dried beef in? TIA

          • Julia Jordan
            May 15, 2019 at 5:55 am

            You’ll find it in the area where you find canned meats such as tuna and chicken. It comes in little glass jars.

    • Reply
      Unknown
      February 28, 2017 at 9:41 am

      YOU CAN PURCHASE IN GROCERY IN CANNED MEAT AISLE USUALLY IN A JAR

    • Reply
      Julia's Simply Southern
      February 28, 2017 at 11:44 am

      That's Correct, Jim. You can find it, usually in a glass jar, located where you would find canned meats – such as tuna, corned beef etc.

    • Reply
      Doris
      February 28, 2017 at 2:16 pm

      Looks like Buddig pkg meat (Beef).. would that work or not?

      • Reply
        James
        March 18, 2018 at 3:20 pm

        Too much salt…

        • Reply
          Anonymous
          October 7, 2018 at 6:47 pm

          I always Slice it up, put it in a little bowl of water to soak some of the salt out!! Drain it an proceed with making the sauce.

    • Reply
      Anonymous
      February 28, 2017 at 2:23 pm

      My Mother always used Budding Corned Beef… instead of the dried beef. Yummy!

    • Reply
      Anonymous
      March 1, 2017 at 5:33 pm

      I ALWAYS USE BUDDING CORNED BEEF. MAKE SURE YOU SLICE IT UP AND MAKE STRIPS. IT MAKES IT EASIER TO EAT

    • Reply
      Lucinda Head
      March 2, 2017 at 5:02 am

      Canned? Ugh. Go to a good butcher.

    • Reply
      lil69mikey
      March 2, 2017 at 8:24 am

      Buddig is in lunchmeat area/refridge area…also good w/ ground meat beef etc

    • Reply
      Jody Hutcheson
      March 4, 2017 at 1:38 am

      No Doris budding meet just won't taste the same.

    • Reply
      Jody Hutcheson
      March 4, 2017 at 1:43 am

      No Doris budding meet just won't taste the same.

    • Reply
      Jennifer Mccallister
      March 4, 2017 at 4:42 am

      We always use budding and wonder flour

    • Reply
      Patricia Lattner
      March 4, 2017 at 2:36 pm

      My Dad always made this but used ground beef! Brown the meat and add it to your white sauce!

    • Reply
      Uncle chuck
      March 4, 2017 at 10:33 pm

      You can sub. Sliced pepper turkey breast and add mushrooms, diced onions and cracked hot red pepper. Yummy

    • Reply
      Anonymous
      March 5, 2017 at 11:33 pm

      I don't know where u live, but I use the dried beef in the lunchmeat & cheese isle

    • Reply
      Heather
      March 6, 2017 at 3:17 am

      Best dried beef I have ever had is when I purchase at a Dutch market or Amish market! Tastes so much better than that stuff in grocery store and you get way more for your money. Not as salty either.

    • Reply
      Anonymous
      March 13, 2017 at 3:55 am

      Buddig beef has a slightly different taste. Way more economical than true dried beef.

    • Reply
      Kim Bassett
      March 29, 2017 at 5:36 pm

      Jennifer,We always used Buddig meats. Sometimes regular beef others it was corned beef. If you just simmer the whole mixture a little while longer it really absorbs the meat flavor. That's how my Mom did it.