Classic chipped beef served on toast – one of my favorite lunches when I was a kid.
A while back, I shared a photo on Instagram and Twitter and was blown away by all the feedback I received about it! My favorite being this one: “Yum is right! Brings memories of home and love and comfort and security.”
Who knew there was such an adoration for this classic and simple dish?
Now, some people refer to it as “creamed beef” or even “S.O.S.” (💩on a Shingle) – but I grew up calling it Chipped Beef.
The SOS term often refers to the staple dish served in mess halls/chow halls at military installations all over. Normally that is made with ground beef rather than the dried beef I use here. Whatever you call it or however you like it – here’s one of my favorite childhood weekend meals.
To Make Chipped Beef You Will Need:
- dried beef
- butter
- al purpose flour
- milk
- freshly ground black pepper
- sauce pan
- whisk
- knife and cutting board
- toast or biscuits for serving
Watch me make This Recipe:
To begin, rough chop some dried beef. Place it in a small colander or sieve and rinse under cold water. Set aside for now.
In a saucepan, melt unsalted butter. Whisk in all-purpose flour. Let it bubble for just a minute.
Pour in milk while whisking. Stirring continually, cook over medium heat until it comes to a gentle boil and thickens into a beautiful gravy.
Add in freshly ground black pepper.
Add in the dried beef and stir.
Let it cook for just a minute to heat the beef through.
Serve on toast. Or, if you want to go that route…you could serve this on biscuits as well. I grew up eating it on toast, so that is the only way I serve it in my house.
Enjoy!
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
