Creamed Chipped Beef and Toast
Creamed chipped beef and Toast or 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 and considered a comfort food by many.
Although not all former servicemen remembered it with fondness considering how much they had to eat the very economical meal. Those original recipe variations 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. (excuse the language…shit on a shingle) and remains a popular dish today.
This popular military dish of sos gravy may have been prepared differently depending on which branch of the military it was being served. The navy found the dried beef essential because a canned meat was shelf stable.
The army cooks might used ground beef instead mixed with the creamy white gravy since they had easier access to fresh supplies.
There are some who also consider sausage gravy to be called creamed chipped beef. Anyways, from mess halls to home cooks, let’s talk about how to make the best creamed chipped beef.
How to make Chipped Beef
What is creamed chipped beef made of? Here’s what you’ll need:
- 4 tablespoons of Butter (half a stick)
- 1/3 cup of Flour (all purpose flour)
- 3 cups of Whole Milk
- Cracked Black Pepper, to taste
- Dried Beef, sliced
- Toasted Texas Toast Bread Slices ( regular white bread slices or biscuits or mashed potatoes)
I get a lot of questions asking if you can use Buddig beef (like you get in the refrigerated deli section) and of course the answer is yes, if that is what you want to use.
I like to use the class dried beef that comes in the little glass jar that you find in the canned meats section of your local grocery store.
Optional ingredients from comments that I’ve received that you might like: mushrooms, peas, a dash of Worcestershire sauce, garlic powder, onion powder, cayenne pepper, or whatever you might like to add for an easy meal.
Favorite Comfort Foods
Chipped Beef
The dried beef slices are small rounds before chopping into smaller pieces. Some folks like to soak the slices in warm water prior to chopping to remove some of the excess salt.
Personally, I do not soak the beef and think it adds the required salt needed for the creamy white gravy so no additional salt is need in the recipe.
If you decide to soak it, use a paper towel to blot dry before slicing.
Creamy Beef Gravy
Give the dried beef a rough chop into bite sized small pieces or thin slices and set aside until needed for the cream sauce.
Dried Beef Gravy
SOS Gravy
Above is one of the original photos when I first published this post. I decided to give it a makeover and had a new photoshoot to get better pictures to share in this recipe that is so loved by many.
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.
Homemade Creamed Chipped Beef & Toast Recipe
Ingredients
- 4 tablespoons Butter
- 1/3 cup All Purpose Flour
- 3 cups Whole Milk
- Cracked Black Pepper to taste
- 4.5 ounce Dried Beef sliced
- Toasted Texas Toast Bread Slices
Instructions
- Heat a skillet over medium heat. Add the butter.
- When the butter is melted and begins to bubble add the flour and mix to combine.
- Simmer the roux for 2-3 minutes to cook away the raw flour taste.
- Next, add the milk and stir or whisk to combine.
- 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
Q & A with Tips for making Creamed Chipped Beef and Toast
What to serve with creamed chipped beef and toast? The creamed chipped beef is usually served on toasted bread as a meal. You could also serve it along with fresh fruit, fruit salad, bacon, sausage, or eggs prepared to your liking.
How long does creamed chipped beef last in the refrigerator? Up to 4 days or you can freeze the meat gravy to re-heat another time.
Why is dried beef so expensive? I’m not really sure but I’ve heard from many that the cost is much higher than it used to be. I would think that might have something to do with the way that it is cured. The cost of dried beef is also why some folks opt for using hamburger, which is cheaper, and humbly nicknamed “poor man’s chipped beef”.
Be sure to serve the creamed chipped beef while it is hot and delicious. You can still find this old timey meal at favorite breakfasts places in South Carolina beach towns. This has always been one of the best recipes to fill hungry tummies on a tight grocery budget.
Other variations that have been shared with me for making chipped beef gravy:
- Some use cream of mushroom rather than making a white sauce from scratch
- Other meats that folks use also include chopped bologna, ground poultry (chicken or turkey), venison and Vienna sausages.
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Thank you so much for stopping by! I am so happy that you did. I hope that you make a batch of this nostalgic creamy beef gravy soon to enjoy as a delicious meal. It was one of my late mother in laws favorite meals for an easy supper.
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Until next time, Friend, love and happy cooking!
About Julia
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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!
Absolutely Loufa! Sounds delicious. You can do so much with a basic white sauce. Thanks for stopping by 🙂
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?
Check your local meat markets! I work at one and we sell it..i got lucky?
buddig is the only brand I like. The others have been way to salty or weirdly flavored. (no I can’t explain weirdly flavored).
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
What aisle would I find dried beef in? TIA
You’ll find it in the area where you find canned meats such as tuna and chicken. It comes in little glass jars.
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.
My Mother always used Budding Corned Beef… instead of the dried beef. Yummy!
YOU CAN PURCHASE IN GROCERY IN CANNED MEAT AISLE USUALLY IN A JAR
Looks like Buddig pkg meat (Beef).. would that work or not?
Too much salt…
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.
I ALWAYS USE BUDDING CORNED BEEF. MAKE SURE YOU SLICE IT UP AND MAKE STRIPS. IT MAKES IT EASIER TO EAT
Buddig is in lunchmeat area/refridge area…also good w/ ground meat beef etc
Canned? Ugh. Go to a good butcher.
No Doris budding meet just won't taste the same.
No Doris budding meet just won't taste the same.
We always use budding and wonder flour
My Dad always made this but used ground beef! Brown the meat and add it to your white sauce!
You can sub. Sliced pepper turkey breast and add mushrooms, diced onions and cracked hot red pepper. Yummy
I don't know where u live, but I use the dried beef in the lunchmeat & cheese isle
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.
Buddig beef has a slightly different taste. Way more economical than true dried beef.
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.
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.
When you buy the chipped beef, cut it in strips, soak in Very hot water for a minute or so. This takes out the salty taste. Also a tip given to me by a a Bistro owner years ago is to use a couple of heaping tbsp of cream of mushroom soup in the sauce.
I GENERALLY USE THE DELI SECTION'S VERSION OF THE DRIED BEEF (ESSKAY/ORANGE PACKAGE!), I AM ALSO KNOWN TO USE SHARP CHEDDAR CHEESE TO PUNCH UP THE FLAVOR.
Here in Philly, the supermarkets will slice it fresh for you! Make sure they "Chip" it! A pound will be enormous, but divide it up in small amounts and then use what you need each time out of the freezer! Dash of cayenne!
Buddig is the very best to use, should be in the refrigerated /meats , always at the meat dept. just ask anyone in the Meat dept.. I use a lot of different spices, and don't forget the pepper and garlic! I have tried the dried beef in a jar, it had a horrible salty taste and smell. Consider ourselves to be lucky,my late husband was a WWII Navy man, they used to get this every day rain or shine, standing on deck in the rain,he used to say,"You have never tasted S.O.S. with rain in it, quite q delicacy!"
I use the Buddig, one can of mushroom soup and half soup can of milk.
I've had it using the dried beef, also had it using hamburger, and another alternate…bologna. Yeah, add that old fried bologna flavor in.. yummy
I grew up on this. We always called it "dried beef" gravy and put it over toasted white bread. My Mom ALWAYS used dried beef NOT sliced Budding. I don't think budding has the same taste and real dried beef. Just my opinion
I have been making it for 50 years… and recently switched over to tearing the chipped beef up and simmering it in the milk, prior to adding it to the rue. It really makes it nice and creamy and distributes the salt. Of course, when I make it, I make about quaduple this so there are leftovers.
I put frozen peas in it. This is the meat I put in it also, cheaper too.
Buddig pkg. meats beef
@Lucinda Head, not canned but in a glass jar….not something you can get from a butcher
@Julia’s Simply Southern, I’m a South Texas girl through & through. Dad always taught us that this meal is call “SOS” from the Navy. Mom always thought we had to have veggies every meal, so she fixed a big salad to go with ours. I think I’ really going to like this site. Thx!
This takes me right on back to my childhood. What a great recipe!! Thanks for sharing with us over at Weekend Potluck.
You're welcome
I buy it in the lunchmeat & cheese isle. Dried beef by eskay
My parents made this using bologna. Diced and fried. Then added to white sauce. My dad was a cook in the Army.
Love this old school throwback!! Thanks so much for sharing it with us all at Weekend Potluck, Julia!!
My pleasure, Mary! Have a great weekend.
When I was growing up and careful with pennies my mother also made creamed hard boiled eggs over toast. Does anybody have a recipe or heard of it??
You can use this same recipe – instead of the dried beef – just pour the sauce over sliced boiled eggs lined on toast.
Yes I make this for my mom all the time, we call it creamed eggs, she also has me add canned peas. She also likes it on toast
I believe the dish you are describing is called Eggs Goldenrod. The white part of the hard boiled egg is chopped in a coarse chop, stirred in the white sauce, served over toast or biscuits and topped with the yolk of the hard boiled egg, crumbled over the top. I have found the recipe in an old Betty Crocker cookbook.
creamed eggs on toast! My mom made this for us on cold winter days when I was a kid. Geez, a long time ago! But I still make it to this day for myself.
Loved creamed eggs….also had creamed cod fish….has anyone heard of that
I haven't seen it with cod Mique but makes sense since some people use tuna
It is a New England dish called Creamed Fin&Haddie. Use salted Cod with a white sauce and hard boiled eggs.
OH Yes I remember that dish so well Mom made it often.
It’s a classic 🙂
Eggs Goldenrod is the egg version….used to mke it sll the time…learned over 50 yewrs ago when I was in 4=H. It was in their cookbook, but it essentially SOS with Eggs added after the sauce is cooked.
There is a creamed ham and eggs over toast…it's pretty good. Same as yours but with ham.in the Betty crocker cook books.
x-wife used to do creamed tuna also over toast…am betting cream of mushroom was involved
@Anonymous, My mother use to make this both ways. With chipped beef = SOS & with HB eggs = it was called eggs goldenrod. Thanks for the memories.
@Mique, I bought a pound of salted cod, just this week, to make creamed cod fish. Growing up we ate it over baked potatoes.
@blbtravel, When I was a young wife, my recipe book called it Eggs Goldenrod. Made same way as this recipe …replace meat with chopped hard boiled egggs. We enjoyed it and was good for a tight budget.
I’ve heard of that dish, but it was called creamed eggs and toast. I think the name Eggs Goldenrod sounds a bit nicer. Thanks for sharing.
~Julia
To get the most flavor from your beef – before adding your flour, saute the beef in the butter until it starts to frizzle, then add your flour and other ingredients.
You get a lot better flavor with this method.
That's the way I've ways made mine. Melt the butter along with the meat, then stir in the flour. Add the milk and stir until smooth and thick. Serve on white toast. We always had whole kernel corn and boiled, buttered potatoes with fresh parsley. Very good meal, and inexpensive meal.
That is exactly how my mother made it and I do the same. I think it gives it better flavor. And I always us Kraus dried beef, found in the refrigerator section of our store near the bacon and sausage.
I’ve never noticed dried beef in the refrigerated section…I’m gonna have to check that out now. Thank you. I appreciate you stopping by, have a great week!
I agree. Adding it uncooked, you miss a lot of the flavor.
blbtravel, yes I make this for my mom all the time, we call it creamed eggs, she also has me add canned peas.
This took me back to my childhood in Chicago. My mother would whip this up but would add peas to the recipe to make it more nutritious. Also, she toasted the bread and buttered it before covering it with the "sauce." Pure comfort food on a budget.
In our house, SOS was hamburger meat and gravy on toast. i've never heard of using chipped beef, someone mentioned it being in a jar. Is it near the lunch meats, or where is it? I am very anxious to try it
Probably find it by spam or tuna
Some people use Amour dry beef (in jars or now in pouches) I like this, but it tends to be very salty. Some people use Budding Sliced Beef in the lunch meat area of the grocery. Both are good.
regarding where in the grocery the Amour dry beef is. As Robin said in the canned meat aisle. Usually on the top shelf
Thanks for the tip Kris!
If the Armour dried beef is too salty try parboiling for a minute. I prefer the Buddig beef but it's in the refrigerated packaged meat dept. I keep the Armour on hand because it's shelf stable.
My mama made it with hamburger, and called it a Poormans SOS ,because hamburger was cheaper than the beef. Yummy too, but I love the chipped beef. And had used tuna, yummy. Around here sausage gravy on biscuits is every ones dream, I Love mine on hashbrowns.
I love S.O.S.! That stands for Sh-t on a Shingle, as the guys in the Army used to refer to it. I've made it so much that now my husband doesn't want me to make it anymore which saddens me. Guess I'll have to make it for myself. As bibtravel says above, I've also made it and included hard boiled eggs, maybe some petite peas and sometimes even a couple drops of Worchestershire sauce. Making me hungry for some right now. Have two jars of the dried beef on my shelf right now, just waiting to be made into this or SOS Dip.
🙂 Thanks for stopping by Rosebud.
My husband was in the Navy and won't eat this. That's okay with me. I make it for me whenever he is away and eat it ALL myself! So good!
You can also use Bob Evans sausage. I fry the sausage and add the flour to brown in the sausage grease, when a bit brown add milk to firm. Make biscuits and serve! Yummy!
This was a favorite that my Aunt made for us when we were there for lunch. Always loved it, must get a jar of the Chipped Beef soon!
Thanks for sharing your happy memory Caroline. 🙂
Jars are mega expensive…use Buddig in lunchmeat area
Buddig doesn't have much taste to me. I used to live in Wisconsin where you could get dried beef from all the butcher shops. That was the best there is. The jars are so salty, but I would think you could soak it in cold water for awhile like we do with half a ham to get some of the salt out. I also think the salt is some of what makes the S.O.S taste to good though.
Someone said to make sure the butcher chipped the beef, can someone explain that? I live in Ireland and we don't have the dried or chipped beef here. (I brought a jar back when last we were home). I may have to explain what I mean by chipped, so can someone explain it to me? Thank you.
Irish Fancy -maybe this will be helpful "Chipped beef is a form of pressed, salted and dried beef that has been sliced into thin pieces. Some makers smoke the dried beef for more flavor. "
I've heard of this, but never had it I'd like to try making it (with a few tweaks). What is dried beef, and where in the supermarket would I find it? Is it in a can or a jar?
My dad used make it with hamburger instead. It is so good.
It comes in a small glass jar. Usually in the area where you find canned meats such as tuna, corned beef etc
In High School we made it with hamburger. That was like over 50yrs ago lol. But very good.
People please go to the meat counter at the grocery store and get fresh dried beef from them. You don't need a lot and yes it is expensive.
My mom use to make this once in a while and I always loved it. My father, brother and both husbands were in the Navy and only one will eat it now.
A childhood favorite. Mom included hard boiled eggs with the chipped beef. On buttered toast…yumm!
We also made a meat free SOS,quick and cheap. 1 can cream of mushroom soup,1 can of tuna,heat till hot,add 1 can of peas drained. Serve on toast.
Ready in 5 minutes.
We called that tuna pea wiggle
So good!
I make this a lot. Sometimes I use hamburger, sliced thinly hot dogs, or even finely chopped fried bologna. Delicious.
Can of Tuna, gravy over toast during Lent…memories
Thanks for the share. My mom made this during our growing years quite often (there were 10 of us kids). Hubby and I still like it, but is there a way to lower the sodium content drastically? Maybe soak the canned beef, drain, soak again, drain, etc.? Not good for folks with hypertension. I do miss it, though. Thanks so much if you can share options.
Soaking the dried beef does reduce the sodium, just like you would country ham. You can also use 1 lb of cooked hamburger instead of the dried beef.
I like to use the Buddig Corn Beef in the packages. Has a better flavor than just the beef flavor. Been making this stuff for years. Same as my moms recipe. I miss the SOS I used to eat while in the service.
I saute a little chopped onion in the butter before adding the flour and then the milk and the beef. (sometimes I add the beef to the butter and onion)
My mom always frizzled the beef first…omg…so good… I now do the same!
How many people would this recipe feed?
4-6 people depending on appetite
My mom used to but hard boiled eggs (cut to bite sized pieces) and peas in this and it was yummy, making it for myself soon as my family would be ick. Lol
My Mom always made this using Buddig Chipped Beef and she added peass.
Evon S.
I usually brown my dried beef with the butter in the pan first….then add the milk and flour (I use corn starch) to thicken. Dried beef can also be found in packets. I use Knauss brand dried beef!! Enjoy….love this dish since childhood as well.
So nice to hear all of the fond memories and variations for this dish. Thank you for stopping by.
I'm 80 and I remember this from my childhood
Thank you for sharing. I love how food brings back wonderful memories for all of us.
Some people use half and half instead of whole milk and also sausage gravy instead of using chipped beef fry up sausage loose to make the gravy either way it's great
I agree, delicious!
I made this for my grandchildren one morning as a surprise for them and about 6 or 8 friends who had spent the night..They called it beef gravy instead of sausage gravy and they all loved it. I called it S.O.S (but only once) and I would never explain what it mean't.
As a child during WWII my mom would also save the glass jars for juice glasses.
HaHa, I don't explain it either JP 😉
Those were our juice jars as well! The problem with the jar meat today is it changed. It's not the same site dried salted beef. The Amish sell the same air dried chipped beef, thankfully.
I grew up in DC and we had this all the time. I haven't had it for a long while. I also like to slice hard cooked eggs on top, and to crisp the beef in the butter before adding the flour. Gotta remember this for next football season.
We love creamed chipped beef! Just had it last night for dinner. Grandpa was a cook in the military, so we had a lot of that type of meals growing up. Although I must admit it drives me nuts when people call chipped beef S.O.S. lol. Chipped Beef is chipped beef. S.O.S. is hamburger in white gravy on toast. Sausage gravy is sausage in white gravy on biscuits or whatever. Different things lol! If I want chipped beef, I don't want S.O.S. and if I want S.O.S. I don't want chipped beef. Both were things grandpa learned to make in the military, and they were two different things there as well.
I make it with ham or even hamburger. My family loves it. My mom use to make it all the time with hamburger.
I use Buddig corned beef or corned beef from the deli, ans also add frozen peas, and hard boiled eggs. I also make it with just blanched, fresh asparagus. Iserve it over toasted English muffins, but cheddar cheese biscuits would also be good.
This was one of my favorites growing up, my mother made it with Buddig Corned Beef she added a drained can of peas and some cut up hard boiled eggs.
You have all convinced me, lol. What a great idea for an eady friday night dinner!
Thanks for posting this recipe!
I hope you enjoy it Karen!
USMC only made it with ground beef. That canned stuff is full of salt. The Sgt. Major (my husband) taught me how to make this and my 9 y/o grandson has been making it for breakfast for us. Try with ground beef and I bet you will like it so much better, h
Yes use the Knauss brand or get from the butcher shop. We also brown it in butter than coat with flour and add milk. But not regular milk, we use canned milk! Add equal parts of water till desired thickness. I stay on the side of less water more canned milk. Our family says its better thann using whole milk from frig! We serve over toast or fried potatoes with onions and our side is baked beans!
I make it with ground beef. And we call it poop on a roof!
I made this for a friend with ground beef and she got positively choked up! Said it reminded her of her Dad who was a Marine. She asked me to make it for her from time to time. I usually do it with chipped beef from the jar, but I'm glad i tried it with hamburger because I now love THAT also! I have enjoyed the comments from everyone. I had forgotten about creamed tuna on toast and creamed eggs on toast! I will add those back into my rotation as well. Thanks everyone!
Thank you for sharing Wendy. This recipe has brought back so many memories.
For those who want to experience the taste of childhood but don't have the time nor inclination to make this recipe, Stouffer's makes an excellent facsimile…in your grocer's freezer.
I have had to stoffers and I have made it from scratch. I use corn starch to make the gravy instead of flour. I'm a diabetic and corn starch does not affect my blood sugar as much as flour does.
I serve it on mashed potatoes or rice! A childhood favorite!!
This is very popular in Philly, where I grew up. My dad always served it with scrambled eggs and fried potatoes with onion. Yum.
My dad was a cook in the air force and didn't want anything to do with it but we did have creamed beef same but with hamburger great over mashed potatoes
My Mom used to make this for my Dad with browned ground beef.
Coming from a family of 10, we had this a lot…we called it creamed corned beef on toast. My parents used the canned corned beef(open w/key). Served on buttered white toast. Served with peas and hardboiled eggs on the side…for those who didn't want eggs or peas or either one. I love this!!! My 45 yr
old niece asks me to make it often! I'm the "only one who makes it like Gramma & Grandpa!" ������
I use buddig, I use ground beef, I use ham…How stupid the comments….It is shit on a shingle, made with dried beef, not your other slop receipes…stupid people, you need to stay outa the kitchen………..
To start with when I make Cream Beef I use a 8 quart pot, my family loves cream beef on toast. Instead of butter I use lard or vegetable oil with flour and about 1 gallon of milk and half gallon of water and 6 pk. of Budding or other brand of thin sliced beef or sliced corned beef, occasionally use Armor dried beef when budding and other packaged beef is not available and salt and pepper to taste and always have 2 loaves of bread available this usually feeds 6 to 10 people my two sons could routinely eat 6 to 8 slices of toast with cream beef. Any left over is put in fridge and heated the next morning usually have to add some milk to thin it while heating. Occasionally I use 2 pk. of Pioneer brand country gravy mix and follow instructions to prepare substituting milk for 1/2 of the water and 1 or 2 pk. of beef. McCormic makes a country gravy mix but I don't know how good it is. I put the packages of beef in the freezer for a little bit and that makes it easier to slice.
The Budding beef is inexpensive and no where near the SALT content of the dried chip beef in a jar. Tastes the same when making creamed chipped beef on toast.
I love this stuff! I agree with people who posted about Carl Budding vs dried beef in a jar. The jar dried beef waaaaaaaaaay salty. The Carl Budding has a lot of sodium because it's processed, but it's a bit easier on the palate. Carl Budding is located with the lunch meat in the refrigerator case for those who aren't familiar with it.
Please try this with bacon drippings, instead of butter… so much better!
Always called it dried beef gravy fry the beef in hot butter to start serve over bread not toast or crackers now tuna gravy was always served on toast and only when dad wasn't home(he couldn't stand any fish) when son was home I would make it and put it in a slow cooker everybody ate at a different time
My husband asked me to make this for dinner one night. He said, call mom to get the recipe. I did and it was delicious! I think I'm having some for breakfast….im suddenly hungry! Lol! Happy 4th!
🙂 I hope you enjoyed your 4th also!
That's a great memory. I had this every morning at the mess hall when I was in the US Army! Great stuff!
I'm glad your have fond memories of this dish! Thank you for your service as well.
It's not just a memory – I make both of these all the time. I use dried beef from the deli and saute it in butter, add flour and cook a few minutes and then add the milk. I like this over mashed potatoes and then the next morning I have it over buttered toast. The eggs on the golden rod is served over buttered toast also. I make a white sauce and add the chopped egg whites, mash the yolks and sprinkle over the top.
My mom made this (or similar version replacing beef with hard-boiled eggs or can of tuna) a lot while we were growing up. I don't think I made it for my kids though (all grown and living on their own now)–had kind of forgotten about it.
Creamed dried beef is the best! I now use it over Zucchini Fritters and it is great of them. I have used this recipe for about 55 yrs and it still tastes great! I usually triple this small recipe and it seems to taste even better on day 2! Thanks for posting!
This was one of the very first things my Mother taught me to cook back in the early 60's. We would, of course, save the jars and those were juice glasses for the family. Once you know how to make a roux and then a Béchamel well then espagnole, velouté, and allemande are a snap and darn tasty.
Juice glasses…great idea,I will steal that,thanks!!!
For an extra rich version, try adding cream cheese to the roux. It's yummy…
for added appeal and flavor, I add chopped green onion (about a tablespoon per serving)
The fundamental detail to stick to is the best possible method for delivering the garlic bread on beef toast.
I wish you all could try it with delicious Pella Iowa meat market actual dried beef! It IS amazing! I do believe the meat markets here will send it out.
I've been eating and making this dish forever. I use Buddig Corned Beef. Usually add a can of drained peas. And when I feel "rich", I buy Pillsbury Grands Biscuits. Our son now makes it for his sons.
Anonymous bought back memories I forgot mom and I always used canned milk am making tonight to share with friends we are WW II era the taste is yummy my mouth watering waiting for dinner Thanks For The Memories
Can you tell me how many people this recipe feeds?
Depending on appetite – 4 adults, if there’s a mix it can be up to 6.
Thank you! I used to have this as a kid and decided to search for it so I can make it for my kids. Can’t wait to make it! 🙂
I’m glad you found the recipe here 🙂 I hope you enjoy it!
My mom made this for our breakfast on special holidays..It was a tradition. We ate is over biscits..II grew up with those glass jars as our drinking glasses.
Thank you for sharing your beautiful memory!
Armor dried beef is the only thing that tastes right, using Budding is heresy! Father was Air Force, and we grew up on this and spam sandwiches. Might be an Air Force thing, but we always had it on toasted English muffins, and I still make it that way to this day. All 4 grown kids and wife love both of these, and I fix them often.
I’m a fan of the Armor in a glass jar too. I think I like the idea of having it on English muffins better than toasts so will keep that in mind next time we have it.
How many servings does this recipe make?
Not one person commented on that. I am making it for dinner and don’t really know how much bread to toast .
Robin,
Depending on appetite 4-6. If I’m serving it with toast, I allocate two slices of toast per person. I hope this helps.
Julia
Even with not using any salt in the recipe, this was way too salty for either of us because of the meat. We picked the meat out & ate the white sauce on toasted Texas Toast & we ate it that way. I’m glad I made this because I hadn’t had it since I was a child. But, I won’t be making it again.
This was the perfect recipe! I doubled it and used a pound of dried beef cut into squares. We are lucky enough to get the dried beef at the Amish deli. I also added 4-5 tsp. Of Worcester sauce ( everyone wants to know that secret ingredient? Happy Easter, my brunch is ready??????
I’m so happy you enjoyed the recipe. Happy Easter!
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.
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!
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
Love this. One of my favorites when I don’t want to spend a lot of time in the kitchen.. grew up having it and this is the classic recipe.
First time ever to make this!
I hope that you enjoyed it!
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!!
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
We always rinsed the dried beef for a little bit before using it…..takes away some of the saltiness.
I feel like 1-2 T. of worcestershire sauce takes this to the next level. So added that. Great recipe!
The dried beef gravy on toast has been my families Christmas Morning tradition for years….my father use to make it and now I do….this is the same recipe I do except I measure nothing…..LOL….sometimes I also add crumbled bacon that has been cooked crispy and use the bacon grease vs butter…..delicious……comfort food
Carol,
That is a wonderful Christmas morning breakfast tradition. Happy Holidays to you and yours.
~Julia
I remember this from my childhood. My mother made it at least twice a month, but she boiled the packaged beef in water first, because she thought it was too salty right out of the package.
I’m pretty sure Mom and the army cooks in the 60s and earlier used lard instead of butter. Much cheaper and it didn’t spoil as easily.
SOS is a pansy civilian euphemism for what we actually called it.
Sorry to say this but Chipped Beef is not S.O.S. SOS is brown(hence the name) made with chopped beef in brown gravy served over toast. Delicious. Tastes better than it looks.
My mother made this often with the only difference is that she fried the dried beef before adding it to the gravy.
The problem I have with the jarred dried beef on the market these days isn’t just that it’s way too salty, but too much salt is left on the meat making the texture extremely tough and leathery. In my opinion, regular deli sliced beef is better and you can control the salt.
A lot of folks do use the deli sliced beef instead and some will soak the dried beef in the jar to remove some of that excess salt used to preserve it.
Hello, I absoluely love S.O.S. I had it growing up with my mom making it, had it in the service (Army – hamburber) and I still make it today. Only I use Buddig Corn Beef. It adds a whole new flavor to it. When I visit mom, I make it for her, only I use beef flavor Buddig meat. She’s a very picky eater, especially since she has Alzheimer’s now. I try to cook all of her favorite dishes when I visit. But S.O.S. is on top of that list.
This is not SOS. Real military SOS is made with ground beef.
That is a matter of opinion. Some very much say ground beef and for others it must be chipped beef.
Growing up we always used the Carl Buddig beef from the prepackaged lunch meat section of the grocery store. Same basic flavor and texture, WAY cheaper.
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Try Budding dried beef as it is not as salty, my mother used it and made S.O.S. quite often as it was a cheap dinner to stick to your ribs, she would also add mashed taters on the toast….YUM!
Creamed dried beef on toast was a staple in our family for as long as I can remember. We followed the basic recipe of butter, flour, milk, and dried beef (we used Buddig). We then added sliced hard-boiled eggs. We would also have a side dish of cooked asparagus that could be added to your portion if desired. We served it on any kind of toasted sliced bread (my favorite is English muffin toasting bread), baked potatoes, or waffles, corn bread, etc., it’s very versatile! Our family gatherings always include this dish if we’re serving breakfast or brunch. My 11-year-old granddaughter puts in a special request for creamed dried beef on toast with asparagus every time she spends the night.
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This was a favorite dish of my Army veteran Daddy’s when we needed a quick meal. My mother made it with hamburger and canned Pet milk, seasoned with a beef bouillon cube. Sometimes I serve it now over buttered noodles, like a poor man’s beef stroganoff.
Love this!! Can I make it the night before and then reheat, will it be just as good?
Thank You
Hi, thank you! Yes, you can re-heat it no problem. Enjoy!
Easy and delicious! Thank you for the recipe!
I grew up with this sauce made even more economical … just eggs. My parents called it “Creamed eggs on toast”. As an adult I now add tuna and put it over biscuits. One of my favorite meals!
My Mom made it for lunch with my kids only see just used a can of peas.mine never tasted as good as hers maybe because she made it!!!!
It’s absolutely not SOS, but, that being said, it looks delicious and great directions. This one’s a keeper!!
This is a delicious recipe for SOS – brought me back to my childhood when my dad would make it!! That was 63 years ago, so it was a real treat! Followed the recipe exactly, wouldn’t change a thing – thank you for sharing!!! Did I mention – delicious??!
I am so happy that you enjoyed using this recipe, Mary! I love the memories we can tie to delicious foods and thank you for sharing your sweet memories.
~Julia
My Mama made it with hamburger. She kept a small can of Carnation evaporated milk on hand to make enough for the three of us. Seasoning well with salt and pepper was important, she said. Today I add two envelopes of unsalted beef boullion, like Herb Ox brand. Daddy called it S.O.S. My grandson loves it!
Delicious!
Add peas and chopped hard boiled egg … even better
I keep clicking on the little box that says ‘Old Fashioned Hamburger Gravy Recipe’ but it just goes back to the Chipped Beef! My Dad was in the Army!
So sorry, Donna! The link seems to have been removed..perhaps when we did the site upgrade last year. I’ve fixed that link and here it is for your convenience
Hamburger Gravy Recipe.