Here’s a classic recipe for Creamed Chipped Beef, sometimes called “S.O.S.” (a military nickname for “Sh*t on a Shingle”) — creamy, savory, and perfect over toast or potatoes:
Ingredients (Serves 4)
- 4 oz (115 g) dried beef, sliced into small pieces
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- Salt and black pepper, to taste
- Optional: pinch of nutmeg for extra flavor
- Toast, biscuits, or cooked potatoes, for serving
Instructions
- Prepare the dried beef:
- Chop the dried beef into small bite-sized pieces.
- Remove excess fat if desired.
- Make the roux:
- In a medium skillet over medium heat, melt the butter.
- Whisk in the flour and cook 1–2 minutes until lightly golden, forming a roux.
- Add the milk:
- Gradually whisk in milk to avoid lumps.
- Cook 3–5 minutes, stirring constantly, until the sauce thickens.
- Add the beef:
- Stir in the chopped dried beef.
- Simmer 2–3 minutes until heated through.
- Season:
- Taste and add salt, pepper, and optional nutmeg. Be careful with salt; dried beef is already salty.
- Serve:
- Spoon over buttered toast, biscuits, or boiled potatoes for a hearty meal.
💡 Tips:
- For a richer flavor, use half-and-half instead of milk.
- Add sautéed onions or a pinch of paprika for a flavor twist.
- Leftovers reheat well and can also be used as a sauce over pasta.
If you want, I can give a lighter, lower-sodium version that’s still creamy and flavorful.
Do you want me to do that?
