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A Brief History
Creamed Chipped Beef has humble beginnings. It gained popularity in the early 20th century, particularly among U.S. military mess halls. Soldiers nicknamed it “SOS” — short for “Stuff on a Shingle” (though they often used a more colorful word for “stuff”). Despite its unglamorous nickname, it became beloved for being filling, affordable, and easy to make in large batches.
Today, the dish continues to hold a nostalgic place in many American households, often served as a cozy weekend breakfast or a quick, satisfying dinner.
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (whole milk gives the richest flavor)
- 1 jar (2 ½ oz) dried beef, sliced into thin strips
- Freshly ground black pepper, to taste
- 4 slices of toast (white, sourdough, or your favorite bread)
Optional:
- A pinch of cayenne or dash of Worcestershire sauce for extra flavor
- Fresh parsley for garnish
Instructions
- Prepare the beef:
Rinse the dried beef under cool water to remove some of the saltiness, then pat dry and slice into thin strips. - Make the roux:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, until it forms a smooth paste and starts to bubble (but don’t let it brown). - Add the milk:
Gradually whisk in the milk, stirring constantly to prevent lumps. Continue cooking until the sauce thickens — about 3 to 5 minutes. - Add the beef:
Stir in the sliced beef and season with black pepper. Taste and adjust salt (if needed), remembering that the dried beef is naturally salty. - Serve:
Spoon the creamy mixture generously over toasted bread slices. Garnish with parsley if desired, and serve immediately. -
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