Creamed chipped beef 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
Creamed Chipped Beef & Toast - S.O.S.
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 BΓ©chamel.
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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154 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 π
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 luckyπ
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
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.
Kim Bassett
March 29, 2017 at 5:37 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.
Unknown
April 12, 2017 at 8:14 pmWhen 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.
Anonymous
May 11, 2017 at 1:22 amI 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.
Anonymous
July 6, 2017 at 12:01 amHere 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!
Anonymous
August 2, 2017 at 6:27 amBuddig 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!"
Anonymous
August 3, 2017 at 5:20 pmI use the Buddig, one can of mushroom soup and half soup can of milk.
Unknown
August 4, 2017 at 11:53 pmI'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
Anonymous
August 6, 2017 at 10:59 pmI 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
Momma Jen
September 16, 2017 at 6:41 pmI 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.
Served up with Love
February 22, 2017 at 3:45 pmThis takes me right on back to my childhood. What a great recipe!! Thanks for sharing with us over at Weekend Potluck.
Julia's Simply Southern
February 23, 2017 at 12:14 pmYou're welcome
Anonymous
March 5, 2017 at 11:35 pmI buy it in the lunchmeat & cheese isle. Dried beef by eskay
Anonymous
July 4, 2017 at 4:13 amMy parents made this using bologna. Diced and fried. Then added to white sauce. My dad was a cook in the Army.
Mary N
February 23, 2017 at 8:01 pmLove this old school throwback!! Thanks so much for sharing it with us all at Weekend Potluck, Julia!!
Julia's Simply Southern
February 23, 2017 at 11:17 pmMy pleasure, Mary! Have a great weekend.
blbtravel
February 24, 2017 at 3:10 pmWhen 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??
Julia's Simply Southern
February 24, 2017 at 3:51 pmYou can use this same recipe – instead of the dried beef – just pour the sauce over sliced boiled eggs lined on toast.
Rosemary Gibson
February 24, 2017 at 9:29 pmYes 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
Anonymous
February 24, 2017 at 9:36 pmI 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.
Anonymous
February 25, 2017 at 7:30 amcreamed 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.
Mique
February 28, 2017 at 10:19 pmLoved creamed eggs….also had creamed cod fish….has anyone heard of that
Julia's Simply Southern
February 28, 2017 at 10:47 pmI haven't seen it with cod Mique but makes sense since some people use tuna
Anonymous
March 1, 2017 at 12:25 pmIt is a New England dish called Creamed Fin&Haddie. Use salted Cod with a white sauce and hard boiled eggs.
Elizabeth Johnson
December 2, 2018 at 8:57 pmOH Yes I remember that dish so well Mom made it often.
Julia Jordan
December 2, 2018 at 9:18 pmIt’s a classic π
Karla Schroedl
March 1, 2017 at 3:53 pmEggs 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.
Anonymous
March 2, 2017 at 12:58 amThere is a creamed ham and eggs over toast…it's pretty good. Same as yours but with ham.in the Betty crocker cook books.
lil69mikey
March 2, 2017 at 8:26 amx-wife used to do creamed tuna also over toast…am betting cream of mushroom was involved
Rosebud
February 24, 2017 at 8:39 pmI 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.
Julia's Simply Southern
February 25, 2017 at 3:24 pmπ Thanks for stopping by Rosebud.
Wendy
February 26, 2017 at 3:49 amMy 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!
Anonymous
March 14, 2017 at 12:34 pmYou 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!
Caroline R Bain
February 24, 2017 at 8:51 pmThis 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!
Julia's Simply Southern
February 25, 2017 at 3:23 pmThanks for sharing your happy memory Caroline. π
lil69mikey
March 2, 2017 at 8:28 amJars are mega expensive…use Buddig in lunchmeat area
Anonymous
March 5, 2017 at 7:20 pmBuddig 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.
Irish Fancy
October 10, 2017 at 12:31 amSomeone 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.
Julia
October 10, 2017 at 2:17 pmIrish 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. "
Anonymous
February 24, 2017 at 9:08 pmTo 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.
Anonymous
February 24, 2017 at 11:55 pmThat'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.
Anne Wiwnkowitz
January 21, 2019 at 9:10 amThat 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.
Julia Jordan
January 21, 2019 at 10:48 amI’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!
Rosemary Gibson
February 24, 2017 at 9:27 pmblbtravel, yes I make this for my mom all the time, we call it creamed eggs, she also has me add canned peas.
Rita
February 24, 2017 at 11:07 pmThis 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.
Anonymous
February 25, 2017 at 12:35 amIn 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
Robin Helbich
February 25, 2017 at 1:03 amProbably find it by spam or tuna
Rosemary Gibson
February 25, 2017 at 1:47 amSome 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.
Rosemary Gibson
February 25, 2017 at 1:48 amregarding where in the grocery the Amour dry beef is. As Robin said in the canned meat aisle. Usually on the top shelf
Kris Philpot
February 25, 2017 at 3:05 pmIf 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.
Julia's Simply Southern
February 25, 2017 at 3:19 pmThanks for the tip Kris!
Anonymous
July 27, 2017 at 2:40 amMy 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.
Anonymous
February 25, 2017 at 3:27 pmI'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?
Anonymous
February 25, 2017 at 5:41 pmMy dad used make it with hamburger instead. It is so good.
Julia's Simply Southern
February 28, 2017 at 11:38 amIt comes in a small glass jar. Usually in the area where you find canned meats such as tuna, corned beef etc
Sharon Griffin
March 2, 2017 at 2:56 pmIn High School we made it with hamburger. That was like over 50yrs ago lol. But very good.
Anonymous
March 3, 2017 at 4:36 pmPeople 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.
Irish Fancy
October 10, 2017 at 12:35 amMy 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.
Mary LaFountain
February 26, 2017 at 12:01 amA childhood favorite. Mom included hard boiled eggs with the chipped beef. On buttered toast…yumm!
judy kozbiel
February 26, 2017 at 12:01 amWe 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.
Denise
February 28, 2017 at 3:49 pmWe called that tuna pea wiggle
So good!
Anonymous
February 27, 2017 at 1:52 amI make this a lot. Sometimes I use hamburger, sliced thinly hot dogs, or even finely chopped fried bologna. Delicious.
Anonymous
February 28, 2017 at 2:05 amCan of Tuna, gravy over toast during Lent…memories
jan
February 28, 2017 at 4:19 amI 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)
Anonymous
February 28, 2017 at 4:53 amThanks 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.
Julia's Simply Southern
February 28, 2017 at 11:41 amSoaking 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.
Christianna Long
February 28, 2017 at 5:01 amMy mom always frizzled the beef first…omg…so good… I now do the same!
Anonymous
February 28, 2017 at 7:36 amI 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.
Anonymous
February 28, 2017 at 6:30 pmHow many people would this recipe feed?
Julia's Simply Southern
February 28, 2017 at 10:45 pm4-6 people depending on appetite
Laurie
March 1, 2017 at 1:38 amMy 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
Evon S.
March 1, 2017 at 6:56 amMy Mom always made this using Buddig Chipped Beef and she added peass.
Evon S.
Anonymous
March 1, 2017 at 1:54 pmI 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.
Julia's Simply Southern
March 1, 2017 at 7:55 pmSo nice to hear all of the fond memories and variations for this dish. Thank you for stopping by.
jp rollins
March 1, 2017 at 3:21 pmI 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.
Julia's Simply Southern
March 1, 2017 at 7:54 pmHaHa, I don't explain it either JP π
Belinda
August 12, 2017 at 12:23 pmThose 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.
Anonymous
March 1, 2017 at 5:23 pmI'm 80 and I remember this from my childhood
Julia's Simply Southern
March 1, 2017 at 7:52 pmThank you for sharing. I love how food brings back wonderful memories for all of us.
gary huntingdon pa
March 1, 2017 at 5:40 pmSome 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
Julia's Simply Southern
March 1, 2017 at 7:51 pmI agree, delicious!
neogeezer
March 1, 2017 at 8:15 pmI 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.
Anonymous
March 2, 2017 at 4:12 amWe 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.
Anonymous
March 2, 2017 at 10:42 pmI make it with ham or even hamburger. My family loves it. My mom use to make it all the time with hamburger.
Anonymous
March 3, 2017 at 2:40 amI 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.
Anonymous
March 3, 2017 at 5:18 amThis 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.
Karen Laws
March 3, 2017 at 11:10 pmYou have all convinced me, lol. What a great idea for an eady friday night dinner!
Thanks for posting this recipe!
Julia's Simply Southern
March 4, 2017 at 3:20 amI hope you enjoy it Karen!
Unknown
March 4, 2017 at 2:56 amUSMC 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
Wendy
March 4, 2017 at 10:38 amI 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!
Julia's Simply Southern
March 4, 2017 at 3:08 pmThank you for sharing Wendy. This recipe has brought back so many memories.
Anonymous
March 4, 2017 at 11:20 amYes 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!
Anonymous
March 4, 2017 at 2:29 pmI make it with ground beef. And we call it poop on a roof!
Anonymous
March 4, 2017 at 5:10 pmFor 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.
Unknown
March 26, 2017 at 1:43 pmI 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.
Jeanne Brandenburg
March 6, 2017 at 3:26 amI serve it on mashed potatoes or rice! A childhood favorite!!
PatsyPorco
March 6, 2017 at 7:14 pmThis is very popular in Philly, where I grew up. My dad always served it with scrambled eggs and fried potatoes with onion. Yum.
Anonymous
March 7, 2017 at 6:08 amMy 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
Anonymous
March 13, 2017 at 1:40 amMy Mom used to make this for my Dad with browned ground beef.
Anonymous
March 19, 2017 at 9:21 pmComing 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!" οΏ½οΏ½οΏ½οΏ½οΏ½οΏ½
Anonymous
June 3, 2017 at 1:48 pmI 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………..
Anonymous
June 7, 2017 at 5:39 amTo 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.
Anonymous
June 9, 2017 at 1:55 pmThe 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.
Anonymous
June 11, 2017 at 6:14 pmI 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.
Anonymous
June 14, 2017 at 11:18 pmPlease try this with bacon drippings, instead of butter… so much better!
roxielhinoh
June 19, 2017 at 7:31 pmAlways 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
Anonymous
July 4, 2017 at 11:25 amMy 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!
Julia
July 5, 2017 at 12:28 pmπ I hope you enjoyed your 4th also!
Anonymous
July 4, 2017 at 2:48 pmThat's a great memory. I had this every morning at the mess hall when I was in the US Army! Great stuff!
Julia
July 5, 2017 at 12:29 pmI'm glad your have fond memories of this dish! Thank you for your service as well.
Anonymous
July 7, 2017 at 7:59 pmIt'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.
M H Bonczkowski
July 22, 2017 at 9:27 pmMy 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.
Anonymous
July 25, 2017 at 5:56 amCreamed 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!
Anonymous
August 3, 2017 at 7:02 pmThis 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 BΓ©chamel well then espagnole, veloutΓ©, and allemande are a snap and darn tasty.
Lisa Wilson
August 13, 2017 at 8:52 pmJuice glasses…great idea,I will steal that,thanks!!!
Bearley Darwin D
August 5, 2017 at 8:47 pmFor an extra rich version, try adding cream cheese to the roux. It's yummy…
David Gegenhuber
August 15, 2017 at 1:20 amfor added appeal and flavor, I add chopped green onion (about a tablespoon per serving)
Emily
August 31, 2017 at 11:57 amThe fundamental detail to stick to is the best possible method for delivering the garlic bread on beef toast.
Anonymous
October 4, 2017 at 3:35 pmI 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.
carol
October 6, 2017 at 8:28 pmI'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.
Just Me
February 7, 2018 at 6:34 pmAnonymous 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
Michelle
March 9, 2018 at 11:37 amCan you tell me how many people this recipe feeds?
Julia Jordan
March 9, 2018 at 12:34 pmDepending on appetite – 4 adults, if there’s a mix it can be up to 6.
Michelle
March 9, 2018 at 12:55 pmThank 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! π
Julia Jordan
March 9, 2018 at 2:54 pmI’m glad you found the recipe here π I hope you enjoy it!
sandra
November 8, 2018 at 11:57 amMy 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.
Julia Jordan
November 8, 2018 at 12:21 pmThank you for sharing your beautiful memory!
Scott
January 2, 2019 at 8:11 pmArmor 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.
Julia Jordan
January 2, 2019 at 10:42 pmI’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.
Robin
January 4, 2019 at 5:45 pmHow 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 .
Julia Jordan
January 4, 2019 at 5:49 pmRobin,
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