Ah, the classic Creamed Chipped Beef on Toast—a nostalgic, no-frills comfort food, sometimes called “SOS” (military slang for “Sh*t on a Shingle”). It’s creamy, salty, and incredibly satisfying on buttery toast. Here’s a simple, authentic recipe:
Creamed Chipped Beef on Toast
Ingredients (serves 2–4):
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2 tbsp butter
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2 tbsp all-purpose flour
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1 1/2 cups (360 ml) milk
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1/4 tsp black pepper (or more to taste)
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1/4 tsp garlic powder (optional)
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1/4 tsp onion powder (optional)
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2–3 oz (60–90 g) dried beef, sliced into small pieces
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4 slices of bread, toasted
Instructions:
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Make the roux:
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In a medium skillet, melt butter over medium heat.
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Stir in flour and cook 1–2 minutes, whisking constantly, until lightly golden and smooth.
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Add milk:
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Slowly whisk in milk, making sure no lumps form.
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Cook for 3–5 minutes until the sauce thickens.
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Season and add beef:
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Stir in black pepper, garlic powder, and onion powder if using.
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Chop dried beef into bite-sized pieces and add to the sauce.
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Simmer gently for 2–3 minutes, stirring, until beef is heated through.
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Serve:
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Spoon the creamy beef mixture over hot toasted bread slices.
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Optional: sprinkle with extra black pepper or a dash of paprika.
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Tips for the Best Creamed Chipped Beef:
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Use good-quality dried beef—too salty, and the sauce can be overpowering.
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Stir constantly when adding milk to avoid lumps.
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You can make extra sauce and keep it warm over low heat; it thickens as it sits, so thin with a splash of milk if needed.
If you want, I can also give a baked version where you assemble it like a mini casserole with bread at the bottom, sauce and beef on top, and a golden cheese crust—so it’s more indulgent and perfect for a brunch or dinner.