Perfect! Here’s a straightforward, classic recipe for Creamed Chipped Beef on Toast (SOS) that serves about 4 people. I’ve also added tips to make it less salty without losing that nostalgic flavor.
Ingredients:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk works best)
- 8 ounces dried chipped beef, chopped or torn into small pieces
- Freshly ground black pepper, to taste
- 4 slices of white or wheat bread, toasted
(Optional: a pinch of nutmeg for a subtle depth of flavor)
Instructions:
- Make the roux:
In a medium skillet or saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1–2 minutes until bubbly and lightly golden. This removes the raw flour taste. - Add milk:
Gradually whisk in the milk until smooth. Keep whisking as it heats to prevent lumps. Cook for 3–5 minutes until the sauce thickens. - Add the beef:
Stir in the chopped chipped beef. Simmer gently for 2–3 minutes until the beef is heated through. Taste and add black pepper. Skip extra salt unless you like it very salty (the beef is naturally salty). - Toast the bread:
Meanwhile, toast your bread slices to your liking. - Serve:
Spoon the creamed beef mixture generously over the toast. Optional: sprinkle a little paprika or extra black pepper on top for presentation.
Tips for Modern Palate:
- Soak the chipped beef in warm water for 5 minutes, then drain to reduce saltiness.
- Use half whole milk, half cream for a richer sauce.
- Add a teaspoon of Dijon mustard for a subtle tang.
If you want, I can also give a “quick 15-minute version” that uses fewer dishes and still tastes like classic diner SOS—perfect for a nostalgic breakfast or lunch.
Do you want me to write that version too?
