Introduction
It goes by many names—most famously the military acronym “S.O.S” (Shit On a Shingle)—but Creamed Chipped Beef is an undeniable cornerstone of American comfort food history.
Born out of necessity during the World Wars and the Great Depression, this dish relies on preserved dried beef and a simple white sauce to create a hearty, calorie-dense meal that sticks to your ribs. While its reputation is humble, a well-made version is surprisingly delicious: strips of salty, savory cured beef swimming in a rich, peppery béchamel, ladled generously over thick slices of toast.
This is not diet food; it is nostalgia on a plate. It is salty, creamy, and satisfying in a way that only old-school diner food can be.
Ingredients List
The star here is the jarred beef. It is located near the canned meats (like Spam) in the grocery store.
The Meat
- 1 jar (4.5 oz) Dried Beef: (Brands like Armour or Hormel).
- Prep is Vital: This meat is cured with salt. If you use it straight from the jar, the dish will be inedible. You must rinse it.
The White Sauce (Béchamel)
- 4 tbsp Unsalted Butter: Do not use salted butter, as the beef provides enough sodium.
- ¼ cup All-Purpose Flour: To create the roux.
- 2 ½ cups Whole Milk: Warmed slightly.
- Why Whole Milk? Skim milk makes a watery, blue-tinted sauce. You need the fat for the velvety texture.
- ½ tsp Black Pepper: Freshly cracked.
- Pinch of Cayenne or Nutmeg: (Optional). A tiny pinch of cayenne cuts the richness; nutmeg adds a classic béchamel depth.
- Worcestershire Sauce: A dash for umami.
The Vehicle
- 4–6 slices Thick White Bread: Toasted heavily. The bread needs to be sturdy to hold up to the gravy.
Sensory Note: The texture is thick and gravy-like, broken up by the chewy, jerky-like bite of the beef. The flavor is predominantly milky and salty-savory.
Timing
This is a skillet breakfast that comes together as fast as gravy does.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: ~15 minutes
- Serves: 4
Data Insight: Jarred dried beef contains approximately 800mg of sodium per serving. By rinsing the beef in warm water and patting it dry before cooking, you can reduce the surface sodium by roughly 30%, creating a balanced dish rather than a salt lick.
Step-by-Step Instructions
Step 1: Rinse and Chop
- Remove the beef slices from the jar.
- Rinse: Run them under warm water to wash off the excess brine.
- Dry: Pat dry with paper towels.
- Chop: Stack the slices and cut them into ½-inch squares or strips.
Step 2: Frizz the Beef
- In a large skillet over Medium heat, melt the butter.
- Add the chopped beef. Sauté for 3–4 minutes until the edges curl (“frizz”) and the beef darkens slightly.
- Why? This releases the beef flavor into the butter, ensuring the gravy tastes meaty, not just like plain milk.
Step 3: The Roux
- Sprinkle the flour over the beef and butter.
- Stir: Cook for 1–2 minutes, stirring constantly. The flour should coat the beef and turn a light golden color. This cooks out the raw flour taste.
Step 4: Make the Gravy
- Slowly stream in the milk while whisking (or stirring vigorously) to prevent lumps.
- Add the black pepper, Worcestershire sauce, and cayenne.
- Simmer: Bring to a gentle bubble. Reduce heat to low and simmer for 3–5 minutes. The sauce will thicken as it cooks.
- Consistency Check: It should coat the back of a spoon. If it’s too thick (like paste), add a splash more milk.
Step 5: Serve
- Toast your bread until golden brown.
- Ladle the hot creamy beef generously over the toast.
- Serve immediately.
Nutritional Information
A heavy, energy-dense breakfast. Below is the estimated breakdown per serving (with 1 slice toast).
| Nutrient | Amount per Serving | % Daily Value* |
| Calories | 380 kcal | 19% |
| Total Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Carbohydrates | 32g | 11% |
| Sodium | 950mg | 41% |
| Protein | 18g | 36% |
Variations for the Recipe
- Hamburger SOS: Use ½ lb ground beef instead of dried beef. Brown the beef, drain the grease, then add butter and flour. This is cheaper and less salty.
- Tuna on Toast: Swap the beef for 2 cans of drained tuna and add ½ cup frozen peas.
- The “Deluxe”: Stir in 2 hard-boiled eggs (chopped) at the end for extra richness.
- Biscuit Base: Serve over split Buttermilk Biscuits instead of toast for a Southern twist.
Serving Suggestions
- The Side: Serve with Home Fries or hash browns to soak up extra gravy.
- The Cut: Adding steamed Green Peas is a classic way to add color and sweetness to the dish.
Common Mistakes to Avoid
- Skipping the Rinse:
- The Issue: Using beef straight from the jar.
- The Result: An inedible salt bomb.
- The Fix: Rinse it!
- Lumpy Gravy:
- The Issue: Adding milk too fast or not whisking.
- The Fix: Add milk in slow streams, stirring constantly.
- Using Salted Butter:
- The Issue: Adding salt on top of salt.
- The Fix: Use unsalted butter and do not add salt to the gravy until you taste it at the very end.
Storing Tips for the Recipe
- Refrigeration: Store leftover gravy in an airtight container for 3 days.
- Reheating: Béchamel turns into a solid jelly in the fridge. To reheat, place in a saucepan with a splash of milk and whisk over low heat until creamy again.
- Freezing: Dairy-based sauces tend to separate when frozen. It is best eaten fresh.
Conclusion
Creamed Chipped Beef is a testament to the idea that you don’t need fancy ingredients to make a satisfying meal. It’s salty, creamy, and hearty—the kind of breakfast that fuels you for a day of hard work (or a long nap). If you’ve never had it homemade, you are missing out on a genuine piece of culinary Americana.
Ready to toast? Rinse that beef! If you try this recipe, please leave a star rating below and let us know: did you grow up eating this? Don’t forget to subscribe to our newsletter for more vintage recipes.
FAQs
Q: Where do I find dried beef?
A: It comes in small glass jars (about 2.5 oz or 4.5 oz) with a blue or red label. Look for Armour or Hormel brands in the canned meat aisle (near tuna/spam).
Q: Can I use deli roast beef?
A: Yes, chopped deli beef works, (look for “buddig” beef packets). It will be less salty and softer, so you don’t need to rinse it, but add a pinch of salt to the gravy.
Q: Why is mine grey?
A: Using a cast iron skillet can sometimes react with the dairy and darken the sauce, or using skim milk can make it look dull. Use a stainless steel or non-stick pan and whole milk for white gravy.
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