Creamed chipped beef is a culinary dish that was created with rehydrating dried beef slivers cooked with a white cream sauce and served on toast. This dish is symbolic of the military just like pea soup and navy bean soup are.
Did you know that there are restaurants in the United States that still serve chipped beef on toast with a cream sauce? Yes, there are and the Golden Corral and the Silver Diner are two places it can still be ordered. IHOP and Cracker Barrel used to prepare it the traditional way but today they serve chipped beef with sausage gravy in lieu of the cream sauce that was intended when it was first created.
This dish is commonly referred to as “SOS”. Its military slang name was called “Shit on a Shingle” but is also referred to by other names such as “Same Old Stuff”, “Stew on a Shingle”, “Save Our Stomachs” and “Something on a Shingle”.
- 2 (2 ½-ounce) jars sliced dried beef, cut into ½ inch pieces
- 2 tablespoons of butter
- 2 tablespoons of flour
- ¼ teaspoon of onion powder
- ¼ teaspoon of pepper
- 1 cup of whole milk
- 1 teaspoon of Worcestershire sauce
- 4 slices of toasted white bread; cut in half diagonally
- Place the beef in a medium bowl and add enough warm water to cover all the pieces.
- Soak the beef for 2 minutes then drain and rinse the beef well.
- In a medium sized frying pan combine the beef, butter, flour and the dry seasonings over a medium heat.
- Cook the mixture until the butter melts and make sure you stir the cream for the chipped beef through the cooking period.
- Once the butter is melted add in the milk and the Worcestershire sauce and stir into the beef mixture until all is mixed well.
- Bring the pan’s contents to a boil and cook for an additional 2-4 minutes stirring constantly until the sauce has thickened.
- Turn the heat off and spoon the creamed chipped beef over all the toast points and sever immediately while it is hot.
© 2014 Beverly Mucha / All Rights Reserved
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