Chipped Beef (with Cooking Video)

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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”

How to make classic Chipped Beef. Also called creamed beef or SOS.

Who knew there was such an adoration for the 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

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How to make classic Chipped Beef. Also called creamed beef or SOS.

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.

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In a saucepan, melt unsalted butter. Whisk in all-purpose flour. Let it bubble for just a minute.

Classic Chipped Beef from Cosmopolitan Cornbread

Pour in milk while whisking. Stirring continually, cook over medium heat until it comes to a gentle boil and thickens into a beautiful gravy.

Classic Chipped Beef from Cosmopolitan Cornbread

Add in freshly ground black pepper.

Classic Chipped Beef from Cosmopolitan Cornbread

Add in the dried beef and stir.

Classic Chipped Beef from Cosmopolitan Cornbread

Let it cook for just a minute, to heat the beef through.

Classic Chipped Beef from Cosmopolitan Cornbread

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!

How to make classic Chipped Beef. Also called creamed beef or SOS.

Did you make and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts! 

Yield: 6 servings

Chipped Beef

Chipped Beef

Classic chipped beef served on toast - one of my favorite lunches when I was a kid.

Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes

Ingredients

  • 1 jar dried beef (about 4 ounces)
  • 5 Tb unsalted butter
  • ½ c flour
  • 4 c milk
  • 1/2 tsp black pepper
  • Several slices of toast

Instructions

  1. To begin, dried beef is highly salted, and you really don’t want all of that in your food. Rough chop the beef then set it in a small colander or sieve. Rinse under cold water. Set aside for now.
  2. In a large saucepan, melt the butter over medium heat. Whisk in the flour, and cook for a minute until the mixture bubbles.
  3. Whisk in the milk, and heat this while continually stirring, until it comes to a boil and is nice and thick.
  4. Remove it from heat, and stir in the black pepper and then stir in the chopped dried beef.
  5. Serve over toast.
  6. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 224Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 238mgCarbohydrates: 18gFiber: 0gSugar: 0gProtein: 9g

This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

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This post was originally written in 2015, and has been updated with new photos and a cooking video.

12 thoughts on “Chipped Beef (with Cooking Video)”

  1. One of my absolute favorites! I cut mine pretty fine though and sauté it in the butter, sprinkle the flour over it and whisk to cook the flour a little and then slowly add the milk while whisking till it gets nice and thick. I also whisk in some black pepper. Geez….now I need to go buy some chipped beef…mmmmm!!!!

    Reply
  2. You can order the dried beef online from Stoltzfus Meats in Intercourse, PA and it tastes MUCH better than the jarred dried beef. Just called the deli to verify the following:

    1. The online pricing for all of their products include the ice packs, shipping container, and shipping charges.
    2. Shipping is only to the contiguous 48 states, and not to PO boxes nor APO addresses (military addresses), and items are sent out on Tuesdays and Wednesdays with two day shipping to ensure the freshness of the products.
    3. The ice packs used in the boxes are long lasting ones. Personal note: I place each one in a quart sized freezer ziplock bag and use them over and over again. Placing them in the bag helps keep them from oozing the goo inside onto whatever you’re trying to keep cool if/when they do burst open. I’ve used these ice packs (the same ones the meats will be shipped with) for the past 5 years and learned early on to bag them up as they can get bumped and nicked while in the freezer by others plowing through it.

    I have purchased other meat and cheese products when I was at the store a couple of weeks ago, and will say the breakfast sausage and the cheeses are delicious. They have other wonderful varieties to bring home, too, unfortunately not for ordering online. Our son’s family lives about half an hour from the store so I try to bring home goodies from Stoltzfus Meats each trip I make to see them. I bought two pounds of the dried beef and then portioned them into 1/4 pound baggies and placed them back into the freezer to be able to enjoy at a later date. Well worth the trip there if you can make it. Also, their lemonade is fantastic, according to our son in law. :)

    https://stoltzfusmeats.com/shop/stoltzfus-dried-beef

    Reply
  3. My dad loved this when he was in the Army and my mom would make it for him. Although we had a little different name for it lol.

    Reply
  4. Where we grew up, this was called S**t on a Shingle and my Mom would make it with cream of celery soup and hamburger. Absolutely awesome comfort food!

    Reply
  5. I used to make this a lot . I forgot about it until I just saw it here. We always liked it and, I don't know why Iforgot it. Thanks for reminding me.

    Reply

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