Creamed Chipped Beef Recipe: A Nostalgic Comfort Breakfast

Creamed Chipped Beef on Toast: A Nostalgic Favorite

Creamed chipped beef on toast is a beloved American breakfast and brunch staple, known for its creamy, savory sauce enriched with bits of dried beef and served over slices of crisp, golden toast. This classic comfort food, sometimes humorously referred to as “S.O.S.” in military circles, evokes strong memories for many and remains popular for its heartiness, ease, and deeply satisfying flavor.

What Is Creamed Chipped Beef on Toast?

This dish features delicate strips of dried beef, gently simmered in a creamy, peppery white sauce made from a basic roux of butter and flour, combined with milk, then poured generously over fresh toast. The interplay of creamy sauce and salty, meaty bites makes it both filling and deeply comforting.

Ingredients

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 4 (2.5 ounce) jars dried beef, chopped (about 10 ounces total)
• 1 teaspoon freshly ground black pepper
• Salt, to taste (optional; see notes)
• Toast, for serving (white, wheat, sourdough, or your favorite bread)

Ingredient Notes

• Dried Beef: This is typically found in small glass jars or sealed packages near the canned meats in grocery stores. It is salty, savory, and preserved—a key to the signature flavor of this dish.
• Butter and Flour: Together, they form the roux—the thickening base for the creamy sauce.
• Milk: Whole milk is recommended for richness, but 2% or skim milk can be used for a lighter version.
• Bread: Toast provides a sturdy, slightly crispy base that soaks up the sauce. White sandwich bread is traditional, but feel free to experiment.

Instructions: Step-by-Step Guide

1. Prepare the Roux
   In a large skillet over medium heat, add the butter and let it melt gently. Once fully melted, whisk in the flour until the mixture becomes smooth and starts to bubble, about 1 minute.
2. Add the Milk
   Gradually pour in the milk, whisking constantly to prevent lumps. Continue whisking until the mixture begins to thicken and comes to a gentle boil.
3. Add Beef and Seasonings
   Stir in the chopped dried beef and freshly ground black pepper. Lower the heat and let the mixture simmer, stirring occasionally, until the beef is thoroughly heated—about 2 minutes.
4. Taste and Adjust
   Taste the sauce before adding any salt; dried beef is naturally salty, so you may not need any additional salt. If you prefer less salt, see tips below.
5. Toast the Bread
   While the sauce finishes, toast your choice of bread until golden brown.
6. Serve
   Ladle the creamy chipped beef mixture generously over slices of hot toast. Serve immediately to enjoy at its best.

Cooking Tips and Tricks

• Reducing Saltiness: Dried beef is quite salty. To tone it down, soak the beef slices in warm water for 10 minutes, then rinse and pat dry before adding to the sauce.
• Texture Preferences: Chop the beef as finely or coarsely as you prefer; smaller pieces blend into the sauce, while larger slices offer a bolder bite.
• Alternative Meats: In a pinch, substitute Buddig beef luncheon meat or similar deli-style sliced beef if dried beef is unavailable. Adjust quantity to taste.
• Thickening: If the sauce seems too thin, simmer a bit longer or add a touch more flour during the roux step. Too thick? Whisk in a splash of milk.

Serving Suggestions

• Classic: Ladle over classic white or wheat toast for a traditional presentation.
• Open-Faced Sandwich: Pour over thick slices of sourdough or country bread as a hearty open-faced sandwich.
• Biscuits: Serve atop warm, split biscuits for a southern twist.
• With Eggs: Pair with fried or poached eggs for a complete breakfast experience.
• Brunch Platter: Add steamed or roasted vegetables and fresh fruit for a well-rounded meal.

Nutritional Information

Note: These values are approximate and will vary based on bread type, portion size, and brand of dried beef used.

History and Origins

Creamed chipped beef on toast boasts a storied past, often associated with military mess halls and classic diners. The dish’s nickname, “S.O.S.”—standing for “Stuff on a Shingle” (with a more colorful original phrasing)—arose from its prevalence as an affordable, filling meal for servicemen. Its popularity endures thanks to its simplicity, affordability, and nostalgic appeal.

Make-Ahead and Storage Tips

• Make-Ahead: The sauce can be made up to a day ahead. Store covered in the refrigerator, then reheat gently, whisking in a splash of milk if needed to restore creaminess.
• Leftovers: Store any remaining creamed chipped beef in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove, adding milk as necessary.
• Freezing: The sauce can be frozen but may separate upon thawing. Whisk vigorously while reheating to restore texture.

Variations and Substitutions

• Meat: Try thinly sliced turkey, ham, or roast beef for a creative twist.
• Spices: Add a pinch of cayenne pepper for gentle heat, or a dash of nutmeg for depth.
• Veggies: Incorporate sautéed onions, mushrooms, or green peas for extra flavor and nutrition.
• Dairy: Make it creamier by using half-and-half in place of some or all of the milk.
• Gluten-Free: Substitute a gluten-free flour blend for the roux and serve over gluten-free bread.

Frequently Asked Questions (FAQs)

What is dried beef, and where can I find it?

Dried beef is thinly sliced, salted, and cured beef, typically found in small glass jars or sealed packets near the canned meat section. Popular brands include Armour and Hormel.

Can I use other types of meat?

Yes. While dried beef is traditional, thinly shaved deli roast beef or luncheon meat can be substituted. Adjust salt levels to taste, as these alternatives are often less salty than dried beef.

How do I reduce the saltiness?

Soak the dried beef slices in water for about 10 minutes, then rinse and pat dry before adding to the recipe. This removes some, but not all, of the excess salt.

Can I make this dish ahead of time?

Absolutely. Prepare the sauce up to one day ahead and store it in the refrigerator. Reheat gently, adding a splash of milk if needed to achieve your desired consistency.

Is there a way to lighten the recipe?

For a lower fat version, use reduced-fat milk and cut back on butter. Skim milk works but produces a thinner sauce.

Why is this dish called S.O.S.?

The nickname “S.O.S.” stems from military slang, where it meant “Stuff on a Shingle” (with a more colorful word than “stuff” sometimes used). It reflected the dish’s ubiquity and simplicity during wartime.

Helpful Tips for Perfect Creamed Chipped Beef

• Whisk constantly when adding flour to prevent lumps.
• Add milk slowly and whisk to achieve a velvety smooth sauce.
• Taste before seasoning with salt; dried beef is naturally salty.
• Use high-quality bread for the best texture and flavor.
• Serve immediately for optimal creaminess, as the sauce thickens as it sits.

Conclusion: Comfort in Every Bite

Creamed chipped beef on toast exemplifies the beauty of simple, comforting food—savory, creamy, and deeply satisfying. Whether you prepare it for breakfast, brunch, or a nostalgic supper, this classic dish evokes warmth and tradition in every bite. With its quick preparation and adaptable ingredients, it is sure to become a cherished part of your family’s table.

Similar Articles

Clean Eating Salad Dressing: Simple Homemade Recipes

Homemade Lip Scrub: DIY Recipes for Soft, Smooth Lips

Old-Fashioned Kettle Corn: Sweet & Salty Perfection at Home

Homemade Shampoo Recipes Without Castile Soap: Natural Alternatives for Clean, Healthy Hair

Low-Carb Homemade Nutella Fudge

Homemade Chocolate Covered Cherries: Classic Favorite Made Easy

Author

Shinta

 

Shinta is a biotechnologist turned writer. She holds a master's degree in Biotechnology from Karunya Institute of Technology and Sciences and a PG Diploma in cellular and molecular diagnostics from Manipal University. Shinta realised her love for content while working as an editor for a scientific journal.

Read full bio of Shinta