Creamed Chipped Beef on Toast

That is a true military and mid-century American diner classic! Creamed Chipped Beef on Toast, often affectionately and humorously known by its acronym, SOS (Sh*t on a Shingle), is comfort food defined: salty dried beef in a rich, white sauce (béchamel or cream gravy) served over toasted bread.

It’s surprisingly easy to make and very satisfying.

Here is a straightforward recipe for classic Creamed Chipped Beef on Toast:

🥩 Classic Creamed Chipped Beef on Toast (SOS)

This recipe yields $4$ generous servings.

I. Ingredients

Component	Quantity	Notes
Dried Beef (Chipped Beef)	$100 \text{ g}$ ($\sim 4 \text{ oz}$ jar/packet)	Sliced thin. Rinse lightly if excessively salty.
Butter	$55 \text{ g}$ ($4 \text{ tbsp}$)	Unsalted, for the roux.
All-Purpose Flour	$55 \text{ g}$ ($4 \text{ tbsp}$)	For the roux/thickener.
Whole Milk	$700 \text{ ml}$ ($\sim 3 \text{ cups}$)	Or use half milk, half half-and-half for extra richness.
Worcestershire Sauce	$1 \text{ tsp}$	Optional, for savory depth.
Black Pepper	$\frac{1}{2} \text{ tsp}$	Use freshly ground; essential for flavor.
Salt	To taste (Use caution!)	The dried beef is already very salty. Taste before adding more.
Toast	$4-8 \text{ slices}$	White bread, sourdough, or even biscuits.

II. Instructions

1. Prepare the Beef and Roux

1. Prepare Beef: If the dried beef is very salty, you can rinse it quickly under warm water and pat it dry. Chop the beef into small pieces (about $1 \text{ cm}$).
2. Melt Butter: In a medium saucepan, melt the butter over medium heat.
3. Make Roux: Whisk in the flour and cook for $1 \text{ to } 2 \text{ minutes}$, whisking constantly. This cooked flour mixture is the roux and will prevent the sauce from tasting raw.

2. Make the Cream Sauce

1. Add Milk: Gradually pour the milk into the roux, whisking continuously to prevent lumps from forming.
2. Thicken: Bring the sauce to a gentle simmer over medium heat, continuing to whisk occasionally. Let it simmer for $3 \text{ to } 5 \text{ minutes}$, or until it has thickened to the consistency of a gravy or thick white sauce.

3. Finish and Serve

1. Add Flavor: Remove the sauce from the heat. Stir in the chopped dried beef, Worcestershire sauce (if using), and a generous amount of freshly ground black pepper.
2. Taste and Season: Taste the sauce before adding salt! The dried beef usually provides enough salt. If needed, add a small pinch of salt.
3. Toast: While the sauce finishes, toast the bread slices.
4. Serve: Place $1$ or $2$ slices of toast on each plate. Generously ladle the hot creamed chipped beef over the toast.

Enjoy this truly classic, comforting meal!

Would you like a recipe for a sausage gravy as an alternative, similar savory breakfast/brunch topping?