Of course. Creamed Chipped Beef on Toast, often affectionately or ironically called “S.O.S.” (Same Old Stuff), is a classic, humble, and comforting dish with roots in the American military. It’s a simple, creamy, white sauce with salty dried beef served over crisp toast.
Here’s an easy, reliable recipe to make it at home.
Classic Creamed Chipped Beef on Toast
This recipe balances the saltiness of the beef with a rich, peppery cream sauce.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Serves: 2-3
Ingredients
· 1 jar (4-5 oz) dried beef, “chipped” or sliced
· 3 tablespoons unsalted butter
· 3 tablespoons all-purpose flour
· 2 cups whole milk, warmed (plus more for thinning if needed)
· 1/4 teaspoon black pepper, plus more for serving
· 1/8 teaspoon garlic powder (optional)
· 1/8 teaspoon paprika (optional)
· A pinch of nutmeg (optional, but classic in cream sauces)
· No added salt until the very end, after tasting!
· 4-6 slices of bread, toasted
· Fresh chopped parsley for garnish (optional)
Instructions
- Prepare the Dried Beef: Remove the dried beef from the jar. It is very salty! To reduce the saltiness, you can quickly rinse the slices in a colander under cold water. Pat them dry with paper towels, then slice them into smaller, bite-sized pieces or shred them.
- Cook the Beef: In a medium skillet or saucepan over medium heat, melt the butter. Add the prepared dried beef and cook for 2-3 minutes, stirring often, until it just begins to get slightly crispy at the edges.
- Make the Roux: Sprinkle the flour over the beef and butter. Cook, stirring constantly, for about 1-2 minutes. This cooks the raw taste out of the flour and forms the base of your sauce (a “roux”).
- Create the Sauce: Gradually pour in the warm milk, whisking constantly to prevent lumps. Continue to whisk until the sauce is smooth.
- Simmer and Thicken: Add the black pepper, and any optional spices (garlic powder, paprika, nutmeg). Bring the sauce to a gentle simmer, then reduce the heat to low. Continue to cook, stirring frequently, for 5-7 minutes, or until the sauce has thickened to a gravy-like consistency.
- Taste and Adjust: Taste the sauce before adding any salt. The dried beef will have already seasoned it significantly. Only add a pinch of salt if you find it absolutely necessary. If the sauce becomes too thick, whisk in a little more milk, one tablespoon at a time, until it reaches your desired consistency.
- Serve Immediately: Spoon the hot creamed chipped beef generously over slices of crisp, buttered toast. Garnish with a extra crack of black pepper and some fresh parsley if desired.
Tips for the Best S.O.S.
· Rinse the Beef! This is the most important step for controlling the salt level. Don’t skip it.
· Warm the Milk: Using warm or hot milk helps it incorporate into the roux smoothly and prevents the sauce from becoming lumpy.
· The Toast Matters: Use a hearty bread like Texas Toast, sourdough, or a good white bread. It needs to be sturdy enough to hold up to the creamy sauce without getting soggy too quickly.
· Variations:
· Creamier Version: Substitute half-and-half or heavy cream for 1/2 cup of the milk for an extra-rich sauce.
· Peppery Kick: Add a dash of cayenne pepper or a few shakes of hot sauce with the other spices.
· Onion Flavor: Sauté 2 tablespoons of finely minced onion in the butter before adding the dried beef.
· Serving Ideas: While toast is traditional, this dish is also excellent served over:
· Biscuits
· Mashed Potatoes
· Home Fries or Hash Browns
· English Muffins
Enjoy this delicious and hearty taste of classic American comfort food