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
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
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: 237 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 49mg Sodium: 768mg Carbohydrates: 17g Fiber: 1g Sugar: 7g Protein: 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!
163 Comments
Loufa
February 16, 2017 at 2:32 pmI 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!
Julia's Simply Southern
February 16, 2017 at 8:44 pmAbsolutely Loufa! Sounds delicious. You can do so much with a basic white sauce. Thanks for stopping by 🙂
Jim
February 28, 2017 at 8:26 amSounds 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?
Kim
January 1, 2019 at 7:22 pmCheck your local meat markets! I work at one and we sell it..i got lucky?
NADINE EHLERS
January 3, 2019 at 3:33 pmbuddig 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 pmNadine,
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
Mary
May 15, 2019 at 1:56 amWhat aisle would I find dried beef in? TIA
Julia Jordan
May 15, 2019 at 5:55 amYou’ll find it in the area where you find canned meats such as tuna and chicken. It comes in little glass jars.
Unknown
February 28, 2017 at 9:41 amYOU CAN PURCHASE IN GROCERY IN CANNED MEAT AISLE USUALLY IN A JAR
Julia's Simply Southern
February 28, 2017 at 11:44 amThat'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.
Doris
February 28, 2017 at 2:16 pmLooks like Buddig pkg meat (Beef).. would that work or not?
James
March 18, 2018 at 3:20 pmToo much salt…
Anonymous
October 7, 2018 at 6:47 pmI 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.
Anonymous
February 28, 2017 at 2:23 pmMy Mother always used Budding Corned Beef… instead of the dried beef. Yummy!
Anonymous
March 1, 2017 at 5:33 pmI ALWAYS USE BUDDING CORNED BEEF. MAKE SURE YOU SLICE IT UP AND MAKE STRIPS. IT MAKES IT EASIER TO EAT
Lucinda Head
March 2, 2017 at 5:02 amCanned? Ugh. Go to a good butcher.
lil69mikey
March 2, 2017 at 8:24 amBuddig is in lunchmeat area/refridge area…also good w/ ground meat beef etc
Jody Hutcheson
March 4, 2017 at 1:38 amNo Doris budding meet just won't taste the same.
Jody Hutcheson
March 4, 2017 at 1:43 amNo Doris budding meet just won't taste the same.
Jennifer Mccallister
March 4, 2017 at 4:42 amWe always use budding and wonder flour
Patricia Lattner
March 4, 2017 at 2:36 pmMy Dad always made this but used ground beef! Brown the meat and add it to your white sauce!
Uncle chuck
March 4, 2017 at 10:33 pmYou can sub. Sliced pepper turkey breast and add mushrooms, diced onions and cracked hot red pepper. Yummy
Anonymous
March 5, 2017 at 11:33 pmI don't know where u live, but I use the dried beef in the lunchmeat & cheese isle
Heather
March 6, 2017 at 3:17 amBest 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.
Anonymous
March 13, 2017 at 3:55 amBuddig beef has a slightly different taste. Way more economical than true dried beef.
Kim Bassett
March 29, 2017 at 5:36 pmJennifer,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.