This recipe for chipped beef comes straight from my mother. The dish is excellent comfort food, and we called it SOS (Same Ole Stuff). It is simple to prepare and goes well with a cold lager.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups warm milk
- 1 (8 ounce) jar dried beef, chopped
- 1 pinch cayenne pepper
- bread, toasted
Instructions
- Melt butter in a medium saucepan over low heat. Add flour and whisk until smooth. Add milk a little at a time, whisking well after each addition. Bring to a boil over medium-high heat and cook, stirring, until thickened.
- Stir in beef and cayenne; cook until warmed through. Serve over toast.
- This recipe can also be made with 3/4 pound browned, drained hamburger meat.
Nutrition Facts
| Calories | 197 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 0 g |
| Protein | 21 g |
| Saturated Fat | 5 g |
| Sodium | 1641 mg |
| Sugars | 6 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Same Ole Stuff? Not on your life would you call it that if you were ever eating in a Mess Hall!! I won’t write what SOS means, but I’ll be you can guess!!
Oh ya love it and so easy to make . Sometimes I’ll add peas and carrots and maybe some sliced mushrooms .Even at the camp site.Breakfast ,lunch dinner. There’s no wrong time.
Very good. One correction. There is NO gravy in chipped beef as suggested latternin the recipe. It is a roux to which you add dried chipped beef, no drippings. If there was a true gravy this would be Ugh something else, not as good. Like cayenne, which I also use. I also use cholula sause.
Great recipe, just hate reading thru all the garb to get it.
If you’re on the fence about rinsing or not rinsing definitely rinse. I used Armor chipped beef and only 4 ounces and it was a little too salty.
It’s pretty good. I remember it from the early 70s when my mother made it for us. Dad said they had it in WWII but SOS doesn’t mean Same Ole Stuff.
Easy, fast, delicious! The beef is very salty, so I do soak it for a few minutes in cold water. That removed a substantial amount of salt. Regular pepper also a good addition, and I used some calabrian hot chili powder instead of cayenne – but whatever you like for a bit of a kick bumps the flavor. A sprinkle of parsley also adds a little color just at serving, My husband’s favorite special breakfast!
This recipe is amazing! My grandmother used to make this for her 12 kids and my mom still makes it. Of course we make a huge batch because that’s what she was taught. The only difference is we serve it over peeled cut up boiled white potatoes and we always serve with a side of peas! Thanks for posting this amazing recipe!
Thank you for this recipe. I always enjoyed chipped beef on toast as a kid, but haven’t had it since my mom died…almost 50 years ago. This recipe tasted like ‘home’ and put a smile in my heart. I used the Armour dried beef (comes in a jar) and soaked it in water for about 15 minutes, to reduce the salt content. Ultimately, I ended up having to add a bit of salt back to the final product. I also took one of the suggestions listed and browned the beef in the butter before making the roux. Because my spouse is lactose intolerant, for the liquid I used a 50/50 mix of unsalted chicken broth and lactose free milk, seasoned with a couple of shakes of black pepper and a dash of ground cayenne pepper. Served over toast, we really enjoyed it. Thanks again. Mike
You said it can be made with ground beef. As a kid, my Mom would make Cream Tuna on Toast. The recipe looks identical to that dish.
Delicious…just like what I ate as a kid!
This is awesome. I used steak-um meat the first time this time I am going to try using 80/20 ground beef.
I don’t care what you say, in the Army we called it Sh** on a Shingle, but I still love it.
Sunday nite supper USMC
Classic yummy; missing the “shingle”… pokies biscuits and gravy
Check your local deli for good dried beef. My local grocery store can’t get it but my Amish/Mennonite store can. It is much less salty than Armour.
Very salty.
Because of shrinkflation, 2.5oz jars are all I can find, when I can find. Still effective, very less salty. Use unsalted butter and gently stir fry in butter before making roux God Bless All!
I have always loved this dish! So Yum-O!
The only thing I changed was that I added about a teaspoon of garlic pepper. I enjoyed this dish very much, thank you!
Good stuff, but I wish I would have read the recipe more closely. I am not sensitive to salt; however, I didn’t see the “rinse the beef bit” and I ended up with a salt bomb that I couldn’t eat. Fwiw, I used 5oz of Hormel – so perhaps it’s a vendor thing. Regardless, this has the creaminess that I remember, and otherwise would have been perfect. Will try again.