Here’s a detailed recipe for the classic American comfort food: Creamed Chipped Beef on Toast, also known as “SOS” (a nostalgic military nickname).
🥩🍞 Creamed Chipped Beef on Toast (SOS)
A creamy, savory white sauce with thin strips of salty dried beef, poured generously over crisp toast. It’s simple, filling, and perfect for breakfast, brunch, or even dinner.
✅ Ingredients (Serves 4)
For the Creamed Beef:
- 8 oz (225g) dried chipped beef* (see FAQ for substitutions)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk (or 2% for a lighter version)
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- Black pepper to taste (freshly ground recommended)
For the Toast:
- 4–6 slices of sturdy bread (white, sourdough, or Texas toast work best), toasted and buttered
🔪 Instructions
1. Prep the Chipped Beef
- Rinse the dried beef under cold water briefly to remove excess salt (optional but recommended).
- Pat dry with paper towels and slice into thin strips or rough pieces.
2. Make the Roux
- In a medium saucepan over medium heat, melt the butter.
- Add the flour and whisk for 1–2 minutes, forming a smooth paste (roux). It should be pale golden and smell nutty.
3. Make the Cream Sauce
- Slowly whisk in the milk, a little at a time, to avoid lumps.
- Continue whisking until the mixture thickens (about 5–7 minutes). You want a gravy-like consistency.
- Season with black pepper, and add garlic/onion powder if desired.
4. Add the Beef
- Stir in the chopped dried beef and simmer for 2–3 minutes to warm through.
- Taste and adjust seasoning. Usually, no salt is needed because the beef is quite salty.
5. Serve
- Spoon the creamy beef mixture generously over buttered toast slices.
- Serve hot, with a sprinkle of extra pepper or chopped parsley if desired.
🍽️ Serving Suggestions
- With a fried or poached egg on top
- Over biscuits instead of toast
- On top of mashed potatoes or rice
- With steamed veggies on the side for a dinner twist
❓ FAQs – Creamed Chipped Beef on Toast
Q: What is chipped beef?
A: Chipped beef is dried, smoked, and salted beef that’s been pressed into thin slices. It’s often sold in jars (like Armour brand) or vacuum-sealed packets in the refrigerated or canned meat section. It has a long shelf life and a distinct, salty flavor.
Q: What can I use instead of chipped beef?
A:
- Thinly sliced deli roast beef (chopped finely)
- Dried or smoked sausage (like summer sausage)
- Leftover steak or corned beef, cut thin
- For a vegetarian version: mushrooms or chopped spinach
Q: Can I make it ahead of time?
A: Yes! You can make the creamed beef mixture up to 2 days ahead and store it in the fridge. Reheat gently on the stove with a splash of milk if it thickens too much.
Q: Can I freeze it?
A: Technically, yes, but the cream sauce may separate when thawed. For best texture, consume fresh or within a few days in the fridge.
Q: Is this dish very salty?
A: It can be. Rinsing the beef before cooking and using unsalted butter helps reduce saltiness. Avoid adding extra salt until you taste the finished sauce.
Q: Is this the same as “SOS” from the military?
A: Yes! SOS stands for “Stuff on a Shingle” (originally a more colorful phrase). It was a standard military meal — cheap, filling, and served on toast. It’s now a nostalgic comfort food for many.
Q: Can I use other types of milk?
A: Whole milk gives the creamiest result, but 2% works well too. Avoid skim milk if possible, as it makes the sauce thinner. You can also use unsweetened almond or oat milk for a dairy-free version (with plant-based butter).
Would you like a printable PDF, a nutrition breakdown, or an adaptation for a slow cooker or large crowd?