Ah, Creamed Chipped Beef on Toast—the classic “SOS” from military kitchens! It’s creamy, salty, and super comforting. Here’s a traditional way to make it:
Creamed Chipped Beef on Toast (SOS)
Ingredients (serves 2–4)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole milk preferred for creaminess)
- 1/2 tsp black pepper
- Pinch of nutmeg (optional)
- 4 oz (115 g) dried or salted beef, chopped into small pieces
- 4–6 slices of bread, toasted
Instructions
1. Make the white sauce
- In a medium skillet, melt butter over medium heat.
- Whisk in flour to form a smooth roux. Cook 1–2 minutes until lightly golden (do not brown).
- Gradually whisk in milk to prevent lumps.
- Cook, stirring constantly, until the sauce thickens (~5 minutes).
- Season with pepper and optional nutmeg.
2. Add the chipped beef
- Stir in the chopped beef. Heat gently for 2–3 minutes until warmed through.
3. Serve
- Toast the bread.
- Spoon the creamed beef over the toast and serve immediately.
Tips
- Adjust thickness: Add a little more milk if you prefer a thinner sauce.
- For extra flavor: Sauté the beef briefly in butter before adding the sauce to enhance its salty, smoky taste.
- Leftovers: This reheats well over low heat; add a splash of milk to loosen if needed.
This dish pairs wonderfully with fried eggs or a side of pickles for a full nostalgic breakfast or brunch.
If you want, I can also give a slightly modernized version with cream cheese and sautéed onions that makes it extra creamy and flavorful.
Do you want me to do that?
