Creamed Chipped Beef on Toast, affectionately known as “S.O.S.” in military circles, is a beloved American classic that has comforted many over the years. This dish combines thinly sliced dried beef in a creamy, savory sauce, all served atop crispy, golden toast. It’s a simple yet hearty meal, perfect for breakfast, lunch, or a comforting dinner. Its ease of preparation and nostalgic charm have made it a favorite across generations, promising warmth and satisfaction in every bite.
Why You’ll Love Creamed Chipped Beef on Toast:
- Hearty and Filling: A perfect comfort food that’s both satisfying and delicious.
- Quick and Easy: With minimal ingredients and simple steps, it’s ideal for a quick meal any time of the day.
- Versatile: Serve over toast, biscuits, or even mashed potatoes for a different twist.
- Budget-Friendly: A great way to stretch your food budget without compromising on taste.
Ingredients Notes For Creamed Chipped Beef on Toast:
- Dried Beef: Available in jars or packets, this thinly sliced beef is the star of the dish. Rinse before using to reduce saltiness.
- Butter & Flour: The base for the roux that thickens the creamy sauce.
- Milk: Whole milk is preferred for its richness, but 2% can also be used for a lighter version.
- Toast: Thick slices of your favorite bread, toasted until golden brown, provide the perfect base for the creamy beef.
Recipe Steps:
- Prepare the Beef: Rinse the dried beef under cold water to remove excess salt, then chop or tear into small pieces.
- Make the Roux: Melt butter in a skillet over medium heat. Whisk in flour and cook for a couple of minutes to remove the raw flour taste, creating a smooth roux.
- Create the Sauce: Gradually add milk to the roux, whisking constantly to prevent lumps. Cook until the sauce thickens to your liking.
- Add the Beef: Stir the chopped dried beef into the sauce, heating through.
- Toast the Bread: While the sauce cooks, toast the bread slices until golden brown.
- Serve: Spoon the creamy chipped beef over the toast and serve immediately.
Storage Options:
- Refrigerate: Store any leftover creamed beef in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a little milk if necessary to thin the sauce.
- Freeze: Freezing is not recommended, as the creamy sauce may separate upon thawing.
Homemade Creamed Chipped Beef on Toast
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 8 ounces dried beef, sliced into thin strips (available in jars or packets at most grocery stores)
- Freshly ground black pepper, to taste
- Pinch of cayenne pepper (optional for a bit of heat)
- 4 slices of bread, toasted
- Chopped parsley, for garnish (optional)
Instructions
- Prepare the Dried Beef:
- Rinse the dried beef under cold water to remove some of the saltiness, then pat dry with paper towels. Slice the beef into thin strips or small pieces.
- Make the Roux:
- In a large skillet over medium heat, melt the butter. Sprinkle in the flour and whisk continuously for about 1-2 minutes, until the mixture turns golden brown. This roux will thicken the sauce.
- Add Milk:
- Slowly pour in the milk while whisking constantly to prevent lumps from forming. Continue to cook and stir until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Add Beef:
- Add the sliced dried beef to the sauce, stirring to ensure the pieces are well coated. Allow the mixture to heat through for a couple of minutes. Season with freshly ground black pepper and a pinch of cayenne pepper, if using. Adjust the seasoning according to your taste, but be cautious with salt as the beef is already salty.
- Serve:
- Toast the bread slices until golden brown. Place the toast on plates and spoon the creamed chipped beef over the toast. Garnish with chopped parsley, if desired.
- Enjoy:
- Serve your Creamed Chipped Beef on Toast hot, ideally with a side of fried or scrambled eggs for a traditional breakfast.
