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Wednesday, February 15, 2017

Creamed Chipped Beef & Toast - S.O.S.


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 


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 B├ęchamel

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.


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

See it at:

103 comments:

  1. 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!

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

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    2. 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?

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

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    4. 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.

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

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

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

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    8. Canned? Ugh. Go to a good butcher.

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

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

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

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    12. We always use budding and wonder flour

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

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

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

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    16. 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.

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

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    18. 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.

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    19. 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.

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    20. 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.

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    21. 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.

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  2. This takes me right on back to my childhood. What a great recipe!! Thanks for sharing with us over at Weekend Potluck.

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    1. This comment has been removed by a blog administrator.

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    2. I buy it in the lunchmeat & cheese isle. Dried beef by eskay

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  3. Love this old school throwback!! Thanks so much for sharing it with us all at Weekend Potluck, Julia!!

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  4. 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??

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    1. You can use this same recipe - instead of the dried beef - just pour the sauce over sliced boiled eggs lined on toast.

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    2. 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

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    3. 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.

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    4. 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.

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    5. Loved creamed eggs....also had creamed cod fish....has anyone heard of that

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    6. I haven't seen it with cod Mique but makes sense since some people use tuna

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    7. It is a New England dish called Creamed Fin&Haddie. Use salted Cod with a white sauce and hard boiled eggs.

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    8. 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.

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    9. 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.

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    10. x-wife used to do creamed tuna also over toast...am betting cream of mushroom was involved

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  5. 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.

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    1. 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!

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    2. 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!

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  6. 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!

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    1. Thanks for sharing your happy memory Caroline. :)

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    2. Jars are mega expensive...use Buddig in lunchmeat area

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    3. 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.

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  7. 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.

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    1. 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.

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  8. blbtravel, yes I make this for my mom all the time, we call it creamed eggs, she also has me add canned peas.

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  9. 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.

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  10. 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

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    1. Probably find it by spam or tuna

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    2. 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.

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    3. regarding where in the grocery the Amour dry beef is. As Robin said in the canned meat aisle. Usually on the top shelf

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    4. 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.

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  11. 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?

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    1. My dad used make it with hamburger instead. It is so good.

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    2. It comes in a small glass jar. Usually in the area where you find canned meats such as tuna, corned beef etc

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    3. In High School we made it with hamburger. That was like over 50yrs ago lol. But very good.

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    4. 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.

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  12. A childhood favorite. Mom included hard boiled eggs with the chipped beef. On buttered toast...yumm!

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  13. 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.

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    1. We called that tuna pea wiggle
      So good!

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  14. I make this a lot. Sometimes I use hamburger, sliced thinly hot dogs, or even finely chopped fried bologna. Delicious.

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  15. Can of Tuna, gravy over toast during Lent...memories

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  16. 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)

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  17. 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.

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    1. 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.

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  18. My mom always frizzled the beef first...omg...so good... I now do the same!

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  19. 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.

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  20. How many people would this recipe feed?

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  21. 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

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  22. My Mom always made this using Buddig Chipped Beef and she added peass.

    Evon S.

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  23. 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.

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    1. So nice to hear all of the fond memories and variations for this dish. Thank you for stopping by.

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  24. 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.

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  25. I'm 80 and I remember this from my childhood

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    1. Thank you for sharing. I love how food brings back wonderful memories for all of us.

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  26. gary huntingdon paMarch 1, 2017 at 12:40 PM

    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

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  27. 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.

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  28. 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.

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  29. I make it with ham or even hamburger. My family loves it. My mom use to make it all the time with hamburger.

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  30. 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.

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  31. 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.

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  32. You have all convinced me, lol. What a great idea for an eady friday night dinner!
    Thanks for posting this recipe!

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  33. 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

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  34. 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!

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    1. Thank you for sharing Wendy. This recipe has brought back so many memories.

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  35. 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!

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  36. I make it with ground beef. And we call it poop on a roof!

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  37. 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.

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    1. 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.

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  38. I serve it on mashed potatoes or rice! A childhood favorite!!

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  39. This is very popular in Philly, where I grew up. My dad always served it with scrambled eggs and fried potatoes with onion. Yum.

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  40. 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

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  41. My Mom used to make this for my Dad with browned ground beef.

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  42. 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!" ������

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