Here’s a classic Creamed Chipped Beef recipe—sometimes called “SOS”—a creamy, savory dish often served over toast or biscuits.
Ingredients (Serves 4–6)
- 4 oz (115 g) dried or canned chipped beef, sliced into bite-sized pieces
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1/4 teaspoon black pepper (or more to taste)
- 1/4 teaspoon garlic powder (optional)
- Pinch of nutmeg (optional)
- Toast, biscuits, or cooked rice, for serving
Instructions
1. Cook the beef
- If using dried chipped beef, soak in warm water for a few minutes to remove excess salt, then drain.
- Slice into small pieces if needed.
2. Make the roux
- In a medium skillet, melt butter over medium heat.
- Stir in flour and cook 1–2 minutes, whisking constantly, until lightly golden and fragrant.
3. Add milk and seasonings
- Slowly whisk in milk until smooth.
- Add black pepper, garlic powder, and nutmeg if using.
- Cook, stirring constantly, until the sauce thickens (about 3–5 minutes).
4. Add the chipped beef
- Stir in the beef and cook 2–3 minutes until heated through.
- Taste and adjust seasoning if necessary (chipped beef can be salty, so you may not need extra salt).
5. Serve
- Spoon the creamed chipped beef over warm toast, biscuits, or cooked rice. Serve immediately.
💡 Tips
- For a richer flavor, use half-and-half or cream instead of all milk.
- Garnish with chopped parsley for a fresh touch.
- This dish freezes well; reheat gently on low to avoid separating the cream sauce.
If you want, I can also give a slow-cooker version of creamed chipped beef that’s creamy and hands-off, perfect for breakfast or brunch.
Do you want me to provide that version?
