Creamed Chipped Beef is the ultimate comfort meal. I remember my mother making this for me when I was a child. Such fond memories of beef in a lightly seasoned smooth cream sauce served over toasted sourdough or European whole grain.
This is one of my all time favorite recipes. Did you enjoy this as a child? I remember this was one of those comfort meals that my mother made for me often and eventually she taught me how to make it. It was not until I was an adult that I learned that this treat is most commonly referred to as SOS gravy. I know what you are wondering. What does that acronym stand for? SOS stands for “shit on a shingle.” The shingle being the toast. Now my catholic Mother never told me that. I am sure that she simply did not want me running around using that word.
Creamed Chipped Beef is not the healthiest of recipes but as long as you make it occasionally I think all will be okay. After all a delicious nostalgic recipe that takes us back in time to a happy place can not be all bad.
What is Creamed Chipped Beef?
Creamed Chipped Beef is a dish comprised of chopped dried beef in a creamy luscious lightly seasoned white sauce. The cream sauce is usually a béchamel sauce which is made from flour, butter and milk. It is typically served over toast but it is equally delicious over eggs and potatoes.
How to make Creamed Chipped Beef
I doesn’t get much easier that this. First chop your beef into bite size pieces and set aside. Next melt your butter in a skillet over medium low heat. Whisk in the flour. Continue cooking for about two to three minutes whisking constantly. Sprinkle in the black pepper and cayenne pepper. Slowly whisk in the milk until smooth and creamy.
Add the chopped beef and simmer for three to five minutes. Salt and pepper to taste. Serve over toasted bread, eggs, hash browns, or biscuits.
Recipe notes and helpful tips
- You can use any dried beef however Buddig beef works perfect for this recipe. It is available in most grocery stores and is not quite as salty or dry as some of the other brands of dried beef. You will find it with the other prepackaged luncheon meats
- Cook the butter flour mixture (roux) for 2-3 minutes as it helps to cook off the raw flour taste.
- Slowly add your milk and whisk continuously until you have a nice smooth sauce.
- If the sauce gets too thick add less than a quarter of a cup of milk at a time until you reach your desired consistency.
- Season to taste with salt, seasoned salt, fresh ground black pepper, cayenne pepper and even a splash of Worcestershire Sauce.
- Creamed Chipped Beef is best served promptly nonetheless it reheats fairly well.
Hopefully my Creamed Chipped Beef will bring back wonderful memories or make new ones. The weekend is coming. You will have a little more time to make something fabulous for breakfast or lunch!
Other breakfast recipes you will love!
- Breakfast Bundt Cake
- Easy Breakfast Grilled Cheese
- Breakfast Pizza
- Cranberry Orange Muffins
- Easy French Toast
- Johnny Cakes
Creamed Chipped Beef
Creamed Chipped Beef is the ultimate comfort meal combining dried beef in a smooth cream sauce served over light toasted sourdough or European whole grain.
- Prep Time: 2
- Cook Time: 10
- Total Time: 12 minutes
- Yield: 4 servings
- Category: main meal
- Method: stove top
- Cuisine: American
Ingredients
- 8 ounces Buddig original beef (see notes)
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1/2 teaspoon fresh ground black pepper
- 2 pinches ground cayenne pepper
- 2 cups milk (see notes)
- salt and pepper to taste
Instructions
- Slice the beef in bite size pieces.
- Melt butter in a skillet over medium low heat. Whisk in the flour. Cook for 2 to 3 minutes; whisking constantly. Sprinkle in black pepper and cayenne pepper. Slowly whisk in the milk until smooth and creamy.
- Add the chopped beef and simmer for 3-5 minutes. Salt and pepper to taste. Serve over toasted bread, eggs, hash browns, or biscuits.
Notes
- You can use any dried beef however Buddig beef works perfect for this recipe. It is available in most grocery stores and is not quite as salty or dry as some of the other brands of dried beef. You will find it with the other prepackaged luncheon meats
- Cook the butter flour mixture (roux) for 2-3 minutes as it helps to cook off the raw flour taste.
- Slowly add your milk and whisk continuously until you have a nice smooth sauce.
- If the sauce gets too thick add less than a quarter of a cup of milk at a time until you reach your desired consistency.
- Season to taste with salt, seasoned salt, fresh ground black pepper, cayenne pepper and even a splash of Worcestershire Sauce.
- Creamed Chipped Beef is best served promptly nonetheless it reheats fairly well.
Keywords: chipped beef, creamed beef, creamed meat,
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Bruce Alan Wilson
I used full-fat yogurt and mixed in a can of corn and a can of kidney beans (drained) and served it over brown rice.
★★★★
Beth Pierce
That is very interesting. Thanks for the tips!
Susan Bartels
If you want a real treat, chop up some fresh tomatoes and a little bit of onion and sauté them in butter. Add this to the beef when you stir it in to the cream sauce. It’s heavenly. (You can also add some peas for color and texture. )
Beth Pierce
That sound amazing. I will try it. Thanks for the tip!
Pat
Mmmmm, just made this tonight for my husband and me. Just followed your directions and it was perfect. Thank You!
★★★★★
Beth Pierce
My pleasure, Pat! I am so glad that you liked it!
Bond Perry
Creamed Chipped Beef was a staple in my childhood home….in fact the white sauce was ubiquitous …..creamed hard boiled eggs; tuna and salmon wiggle (with peas it becomes pea wiggle); with salt codfish and quartered eggs served with a boiled potato….”Cape Cod Turkey”, garden veggies such as chard, kohlrabi purple top turnips..were all known to make a supper. The vehicle could be toast or biscuit or Holland rusk, or a patty shell or even saltine or milk crackers…..when the cupboards were nearly bare and the larder lean….it could make a supper out of nearly anything….remembering cream sauce with Campbell’s tomato soup and odds and ends of cheese served on crackers as a cheese rarebit or blushing bunny. (some of these ideas come from the Depression and celebrate Yankee ingenuity or something from nothing…..we never went to bed hungry or even knew these were hard time meals. In the south I heard a speaker at a civil rights rally remind the audience, when times are tough remember there is no shame in ‘ Jubilee Gravy” on biscuits
★★★★★
Beth Pierce
I could not agree more! Thanks for bringing up such fond memories. I love it!
Patricia Clarke
This is how my Granny made Chipped Beef Gravy:
Jar chip beef cut up (can be rinsed). Sometimes I use 2 jars. In skillet, frizzle it in 3T butter. Sprinkle 2-3 T SUGAR over beef. Yes, sugar. Grind pepper over all. Stir it up. At this point move beef to one side of skillet and add 5T flour. Brown the flour. Slowly add 1 cup of water. Whisk till smooth. Now add up to 2 cups of milk, maybe not all of that depending on consistency you want.
Sweet brown gravy is a game changer.
★★★★
Cyn
Thank youuuuu for the memories ….
Growing up in the 60’s, small town in the pacific nw, a single mom who worked two jobs … I used to LOVE ‘creamed tuna on toast’ nights! We’d put the toaster in the center of the dinner table, mom would whip up what I now appreciate was a frugal meal. It fed us and actually wasn’t too bad health wise! What it lacked in vital nutrition (I’m sure there was some veg on the table as well), it made up for not having a heap of processed whatever or sugar, which we now know is the scourge of our generation. Today’s lunch is leftover pork roast, in a creamy sauce on homemade pasta. My own twist, rooted in our shared past 😉
★★★★★
Beth Pierce
Thanks, Cyn! I do believe our generation was the last to enjoy dishes and desserts without a constant evaluation of each and every ingredient. We had it good, that’s for sure!
Jade Cloer
I come from a long line of army men. I live in tulsa, Oklahoma and will join the piloce force when I am old enough. My dad actually fell in love with creamed chipped beef in the army, and it has been one of his favorites ever since. My dad is technically a vet, even though he only went through training, and did not fight in any wars. He was a Sargent. My grandfather fought in both Vietnam and desert storm. Thank you for you recipe!!
★★★★★
Beth Pierce
The pleasure is all mine. Thank your family for their service. That is awesome.
Dr. Sock
My WWII era Army Dad (now passed) would want me to correct you: the “shingle” is the hard piece of toast. The “Sh**” is the creamed chipped beef. Amazing stuff. Biscuits is the way to go.
★★★★★
Angus
I always frizzle (my word) the beef in the butter before adding flour and milk. Letting the butter brown just slightly gives a nice flavor to the bechemel as well. I also like a few dashes of Worcestershire sauce too.
Beth Pierce
Thanks for the tips Angus!
Linda O
I do the same thing! It’s how my dad taught me to make it.
Helen Myers
I got this recipe in 4-H. It was the first thing I learned to cook when I was 8 years old. This may be a little different but my “recipe” is long lost. Now, I usually make it with hamburger, onion, flour, milk, salt and pepper. I remember having to cook the dried beef in butter “until the edges curled” before adding the flour, milk, salt, and pepper. We always ate it on toast.and had a green veggie to go with it.
Glenn Miller
This is one of my absolute favorites!
Pro tip for the dried beef (if you can’t find the brand you desire best) Soak the beef for a few minutes to draw out that excessive salt content, drain, then rinse thoroughly before you use it. Works like a charm every time!
★★★★★
Beth Pierce
Thanks for the great tip Glenn!
Ann
I made this for breakfast using Buddig brand. There is only one other chipped beef that is better… fresh from an Amish market sold in bulk.. My friends serve this over whole wheat pancakes. I tried it with multi-grain frozen waffles, toasted. Yum! I also use organic lactose free 1% milk. Delicious.
Beth Pierce
Thanks for all the tips Ann! We appreciate them!
Kat
I grew up eating CCB and loved it! Raised my kids on it and they love it. Couldn’t get my husband on board. Biggest problem is Buddig Beef is the best (you are right less salt) but it is harder to come by as some of my grocery stores have stopped selling it!
Beth Pierce
Oh that is a bummer! Sorry to hear that!
Kat
I can get it at Walmart!
Wendy
I tried for weeks to get it at my local Giant Eagle, to no avail. Finally after about 10 weeks they had it. I never thought to go to Wal Mart right down the street or look at Aldi’s. Thanks for the tips for two locations to now try. Does anyone know if you can freeze it?
★★★★
Katherin
Yes! You can freeze it! We buy multiple packs at a time and freeze them.
Wendy
Aldi has there own brand it tastes the exact same!
Carol
I have found dried beef at Nick’s, a local grocery store that has a butcher shop in it also. It’s called Esskay Genuine Air-dry Chipped Beef. If you don’t have Nick’s, ask your nearest butcher.
This is definitely my new go to recipe!
Beth Pierce
Thanks for the tip Carol! We appreciate it!
Linda O
We used Eskay air dried beef brand for years here in Maryland. I have not been able to find it anywhere. Someone said they stopped making it and now only make the premade Creamed Chipped Beef gravy. I’m trying it with Hormel brand this weekend.
Pat
I have been making this for years Thsnks to my MaMa! However, this time I threw in a couple of shakes of Tony’s Seasonings…wow…really peeled up the roux👍
Beth Pierce
Thanks for the tip Pat!
Amanda K
This is my first time making SOS and this recipe came out perfectly. I used Esskay dried chipped beef. No matter, still plenty salty meat, so I added a bit pinch at the end after tasting. Came out great and I put mine over buttered toast.
★★★★★
Beth Pierce
Sounds delicious! I wish I had some right now!!
Arlene Peavoy
My mom used to make this but Creamed Salmon on Toast
I believe the sauce was very similar, some sauted onions, and maybe some dill and lemon, in the sauce, she would put green peas in it, and then add salmon till hot and serve over taast. It was delicious Brings back a great memory. Does anyone else remember Creamed Salmon on Toast?
Beth Pierce
You are right creamed Salmon over toast is absolutely delicious. I wish I had some right now!
Robin
You know, there is just a genre of meals of creamed protein on a carb, which I could live for. Created by our elders to stretch the meat and make it go further in their meals. Everyone has a version but whether it be this chipped beef, hamburger gravy, sausage gravy, eggs, chicken a la king, creamed salmon, etc on toast, biscuits, pasta, mashed potatoes, whatever! Endless variations. I’m in!!! Was trying to remember how to make this from my childhood – more for proportion of ingredients rather than what is in it. Making tomorrow am!
Beth Pierce
Thanks Robin! I hope you enjoy it. Yes the possibilities are endless and you reminded me of so many great comfort foods from years gone by. Delicious memories!!
Jud
I loved reading all the comments! I use my microwave A LOT. Stouffer’s is easy and good. I make the white sauce in my microwave (SO EASY!) then I’ll make this dish the way your followers do. Lots of ideas were presented! WHAT FUN!
‘
Beth Pierce
Thanks Jud! So glad that you like reading the comments. I do too!
Scott
Made a bunch of it and broke out the seal a meal, froze it now just throw it boiling water or poke a couple of holes in the plastic and pop it in the microwave better than Banquet and cheaper
Beth Pierce
True! Thanks for the tip!
Carol L Cox
My mom made this all the time love it .having it for dinner tonight
★★★★★
Beth Pierce
So incredibly yummy!!
J Opalenik
Thanks for posting this, as I couldn’t remember the correct ratio of butter, flour, and milk. This dish, called “gravy meat” in our family, was a staple when I was growing up. Making it now takes me back and reminds me of how amazing my mother was in all that she did.
★★★★★
Beth Pierce
That is so sweet. Recipes can be so nostalgic. It might very well be the closest thing we have to time travel!
Sheila
I also make this using Lebanon bologna. We call it spotty meat gravy
Juan E Jimenez
This was my favorite breakfast in the Marines when they made it in the base mess hall.
Anne Hersch
Have made/eaten this all my life but have never tried the Buddig brand only the kind in the jar. (we then used the jars as juice glasses). Made it recently and don’t remember it being so very salty so would add to rinse the beef to get rid of some of the salt. I will try the Buddig brand. Thanks for posting. Your recipes are always so good.
Beth Pierce
Thanks so much! That is very kind of you. I hope you enjoy the creamed chipped beef!!
ELLEN
At my dad’s request, my mom tried to replicate what he described to her as SOS. She used Carl Buddig dried beef, milk, butter, flour and pepper. However, she added just a tiny bit of garlic powder and velveeta. Haven’t
thought about this in years. will be making soon.
★★★★★
Beth Pierce
Thanks Ellen! Enjoy!!
Darrell Baker
I retired after 4 years spent at West Point plus 30 more in the Army. People used to joke about SOS but I love it, especially over biscuits or a couple of fried eggs with a generous sprinkling of black pepper. I crave this even now. I prefer the beef but an alternative is to crumble some patty sausage into the “white sauce”. Mild or medium smoked sausage is my preference with Jimmy Dean being my “go to” brand, I wouldn’t think the maple flavored would go well with this. Thanks for posting the recipe. Just looking at the pictures has me drooling for some SOS over hot buttermilk biscuits.
★★★★★
Beth Pierce
Thanks Darrell. I love it too! I like it with the beef also. Now you have me drooling!
Adele CHICKEN
My mother always browned the beef in the butter a little bit and then scattered the flour over it, cooked it a minute or two, and then added milk. This made a browner gravy and way more flavor. She also cut the beef in strips about 1/4 inch wide. I think we had it over fresh baking powder biscuits.
Beth Pierce
Thanks for the tips Adele!
Donna Sears
It was so funny to see this on the computer today because I actually made this last night and will be having it again tonight. I grew up with this as it was definitely a family favorite. As others have said the SOS has traditionally been hamburger in the cream sauce instead of the chipped beef. We ate both. My dad was a cook during WWI and that was when he started making it. Another thing he used to do and not only when times were tough, but he used salt pork to make the gravy and served it over mashed potatoes. This was called slop. Definitely not something to eat now! I’ve always made this dish by melting the butter, tossing in the dried beef, getting it nicely coated and then adding the flour, mix it up so the meat is coated and after a few minutes add the milk. One addition I make to this is to add peas. So yummy.
★★★★★
Beth Pierce
Thanks for sharing that. I appreciate it. I do love some creamed chipped beef!!
Robert
I have made this for years and the kids and grand kids love it. But I fry the beef first in the butter until nice and crispy. Then I add the flour and fry until flour is cooked (slightly brown). The amount of flour depends on amount of beef. I never measure. Then I add milk as needed until the sauce is the right consistency. I only add salt and pepper to taste. I have at times added a splash of gravy darkener for appearance.
Beth Pierce
Thanks for the heads up Robert! It is a delicious meal!
Carol Fristoe
I grew up on this recipe only using tuna. It was called Tuna Gravy but was made the same way. I still make it from time to time!
Beth Pierce
Good times!1
Lynne C Seay
Oh does this ever bring back childhood memories! My family also added diced green peppers to the butter and flour at the beginning–delicious! Haven’t had any years due to the salt content–but I remember it being delicious. Always served ours over toast. Never heard it called SOS, just simply Creamed Chipped Beef!
★★★★★
Beth Pierce
Food can be so nostalgic. Diced green peppers would be so incredibly yummy. I am so doing this next time! Yes I have to watch my salt consumption too.
jon-h
Perhaps heresy to purists, but I add some dijon mustard to the cream sauce, plus chopped hard-boiled eggs and baby peas to the mix. My sons loved it, but some friends were confounded when they said they liked SOS.
Beth Pierce
Sounds delicious to me!
Crowbelly
Yes, our mother also made this when we were growing up. Dang tasty and filling, which was the goal when raising 5 kids on a budget.
Folks here are talking about SOAS… yes that was from WW2 but referred to this recipe made with ground beef and served on buttered toast. My mom called it “Shingle Meat”, while this recipe was called Chipped Beef on Toast.
Thanks for sharing!
★★★★★
Beth Pierce
You are most welcome! Thanks for all the tips on SOS!
Pat Farren
I make cream dried beef. I use half milk and half heavy
cream to make it extra creamy. I also a little bit of nutmeg.
I like all SOS recipes but you have to use beef from
Refrigerators not the stuff in the jars on the shelves in stores.
Edie
My mom used to make this but as a casserole with peas and egg noodles. My absolute favorite and now I must make it!!!!
Beth Pierce
Thanks Edie! Enjoy! I have had some readers tell me they had to add more milk to thin it out a little more.
annie
Well,
Just missed VA Day, but found in pantry today and will serve to my Vet. Tonight and will see if he notices the discrepancy ??
Beth Pierce
Sounds like a plan. What discrepancy is that?
Olga
This was a regular at our house growing up and today brings such joy to my husbands face when I say its for dinner. We always served ours with baked potato and LeSuer peas. I’ve had it over toast too. I love the salty meat and the rounding out of the roux and cream…its as if they were meant for each other. This recipe looks the same except we never added cayenne and probably more milk so not as thick.
Beth Pierce
I love food that brings back great memories! It really can take you back to a place and time. It is as close to time travel as it gets.
Jackie
I haven’t made this in years, and my mom made it for the family, too! We serve it over garlic toast! DELICIOUS!
★★★★★
Beth Pierce
Thanks! I just love it too! So yummy!
Dave
I make a dish like this using ground beef and mushroom soup on toast real easy and real good add a little onion to the beef while cooking it in pan
Beth Pierce
That sounds like something I would love! Delicious! I will have to try it!
Colleen
Thank you for the recipe. I lost mine and kind if had an idea what to use and how much. I searched Google but all the recipes said to use dried beef and we never used dried beef. I came upon yours and the recipe said Buddigs Beef and I was so happy because that’s what my family always used!
Beth Pierce
Glad I could help! I hope you enjoy it!
Jacque Hastert
This recipe brings back so many memories from my childhood. My grandma used to make this all the time. I can’t wait to give your recipe a try.
★★★★★
Taylor
Delicious! The ultimate comfort meal!
★★★★★
Catalina
This lunch idea is so easy and delicious. My family will love it!
★★★★★
Michelle Nahom
Looks like the perfect comfort dish to me! I don’t remember my mom making it, but I don’t remember a ton about the food from my childhood…except that my mom was very adventurous with microwave cooking. LOL
Beth Pierce
LOL! That is too funny! Thanks for the good chuckle this morning! I needed it!
Dorothy
This dish reminds me of my grandmother! I can’t wait to intriduce this dish to my family.
Kim
This beef recipe looks so yummy! I need to try it soon.
★★★★★
Karen
Needs WAY more milk, it was like glue. Mine was salty, probably depends upon the brand. Otherwise a solid base to build upon.
Shannon
I’ve heard of chipped beef before, but never had it. I would love to try this recipe! Thanks for sharing.
Kiwi
I am pescatarian so unfortunately I cant sample or try to make this in the future. I will say people who are beef fans this looks like a new way to eat this.
Fatima
It looks more like a snack to me. We love snacking with the kids. This would be a hit with them.
Megha
Wow this looks so delicious and mouth watering. I am a veg but will share it with my friend.
★★★★★
Ingrid
I never had Creamed Chipped Beef sandwich before. This seems like an original recipe. I like the way the beef is chipped and the creamy sauce made. I find beef tasty in all recipes where it is found so I am sure this chipped beef sandwich in its lovely cream would make a very tasty breakfast sandwich
Beth Pierce
Thanks Ingrid. Yes it really is a tasty sandwich!
Toni
It looks really amazing! Can’t wait to give it a try!
★★★★★
Heather
I don’t think I’ve ever tried chipped beef before. I don’t eat meat anymore, but I bet my husband would love it.
artchee
This would do really well for breakfast for me. I do mind the prep time though. :0)
★★★★★
Pat Nugent
Artchee, SOS or chipped beef are usually a breakfast item. Our family prefer the SOS version rather than the chipped beef version. You should give either one a try.
Porsha carr
Wow I have never seen this before looks great! 🙂
★★★★★
Jacque Hooper
I’ve been looking for a new comfort food to try outside of soup! This looks like it will do the trick! Giving this a try tonight!
★★★★★
Beth Pierce
Thanks Jacque! I hope you enjoy it!
Mitchell Chaitin
I should not be looking at this post at dinnertime, I want to make this right now! It looks delicious, thanks for sharing this easy to use recipe!
Beth Pierce
Thanks Mitchell! I hope you enjoy it as much as we do!
Stacie
Chipped beef and gravy is one of my favorite dishes. I make it at least a couple of times a month. The family loves it. I’ll have to give this a try.
jaye shields
I’m keto right now so I can’t do the flour elements, but I could tweak this a bit and do it over eggs and I’m sure it would still be super delicious!
Lyn Dittmar
I am also keto and was wondering if using heavy cream instead of a roux would work?
Mr. Chubby
To make it keto use heavy cream and cream cheese instead of milk, flour, and butter.
Sara
Thay creamy sauce looks amazing! I sadly can’t have dairy or gluten but I bet that I could sub in a few things and create a version I could enjoy. Thank you tons for sharing!
Beth Pierce
Thanks so much Sara! I hope you are able to make it work for you!
Subhashish
This seems many like this dish.To me too it looks nice.If only I was consuming beef, I too would probably love it.
Lyn
Substitute small cubed white potatoes and frozen peas for beef. Cook potatoes till fork tender, add peas just to heat thru, drain and then prepare roux, adding veggies in place of beef. We had a family member who could not digest meat protein so this substitution allowed them to enjoy the meal and saving my mother from having to make a separate meal.
Cherlyn Marks
I usually add cheddar cheese and a little dry mustard to the sauce. I serve over toasted English muffins and top with a hard boiled egg cut in quarters. A fruit salad and some steamed buttered asparagus makes a very nice brunch.
★★★★
Liz
This is the standard recipe for this wonderful dish. I grew up eating it and so did my children. Sometimes I change it up a bit for dinner by sauteeing chopped onion before adding the chipped beef and making the roux.
★★★★★
Beth Pierce
Thanks for the tip Liz. I would love it with onions!
Pat Nugent
PS: If you find the original recipes, the first line in the instructions are to put 35 lbs of ground beef in a pot. Most of us would probably scale that back a little!
Beth Pierce
What recipe is that Pat? I will correct it.
Pat Nugent
You have more courage than I do to correct a Mess Sgt. about his recipe. lol
Janice Somers
Love your recipes.
Beth Pierce
Thanks so much!
Pat Nugent
I have never cared for chipped beef on toast. Like Beth said my Catholic upbringing would never have been spelled out for us. Truth is Chipped Beef is not really SOS. SOS comes in 2 versions, the Army version and the Navy version. It originated in WWII and is still served in the military today. We prefer the Army version because it has the hamburger and creamed gravy served over biscuits or toast. The Navy serves it’s version with hamburger but no biscuits or toast and it has tomatoes included. It is just served in a bowl. Both are good and those original recipes are floating around out there somewhere for all to enjoy. The original use of the letters SOS was a distress signal that meant; ‘Save O Save Our Ship’ (SOSOS) That ends the history lesson for today, class. hahaha
★★★
Beth Pierce
Thanks so much for the history lesson. I really enjoyed reading your post. Thanks for sharing all of that information!
Larry Morris
On board ship in early 70’s it was made with chipped beef. No tomatoes and always a tray of toast sitting close by.
Frank Batey
Me too Larry. I served on 3 ships from 65 til 69. Always looked forward to SOS, being hamburger, pork sausage of chipped beef (or horse?]. Never did we have tomatoes mixed in. Consistent, unlike powdered eggs, bug juice and warm powdered milk.
★★★★★
Carrie
This was my favorite breakfast growing up as a kid. I can’t wait to try out this recipe.
★★★★★
Suzy
Seriously so delicious!
★★★★★
Kathy
If you rinse the beef in boiling water, excess salt is gone.
Beth Pierce
Thanks for the heads up Kathy!
Becky Turner
Oh this is so funny…I have been thinking about the SOS for a week or so now. Mom made it with the jars of armor dried chipped beef and I make it with the packs of the budding corn beef (lot less expensive now.) For Dad (Navy ) SOS was actually made with ground beef and a cream sauce….
Beth Pierce
Good times and great memories!
Donna
My dad was Air Force and Mom made it with hamburger and we called it sos. Going to try this
Beth Pierce
Thanks Donna! Enjoy! You made need to thin it out with more milk. A lot readers have been saying it is a little on the thick side.
Larry Morris
On board ship in early 70’s it was made with chipped beef. I loved it, but being from the south I liked most anything made with/for gravy.
Debra T.
We had this all the time growing up, but my mom would hard boils some eggs & then chop them finely and add to it. We also used Buddig corned beef which I can’t find in stores around here.
★★★★★
Beth Pierce
Sounds delicious! Thanks for sharing!
Joslin Ceci
I love the creamed eggs on toast!! My husband likes the chipped beef on toast.
Beth Pierce
Both equally delicious!
DeAnne
My favorite meal of all time! I love it over rice or Jonnycakes. I make it about 2x a year. I also use buding corned beef.
Beth Pierce
So delicious! We will have to try the corned beef! Thanks for the heads up!
Mary jane
This is a delicious meal, and make it often,u could. Either make from scratch or buy Stouffers in a box, which is really good!
I also made this when my kids were little, they
Loved it!
★★★★★
Laura Greathouse
I have always used Buddig corned.
★★★★★
Phyllis Cleaver
I’ve never seen Buddig but I do use Armour which is salty. I usually just rinse it a little after I slice it to remove some of the saltiness.
Gail
Budding is in with the refrigerated section with cold cuts and comes in a bag..about 69c
Christine Philbrick
It’s so funny, my mom made this at least once a week for us as kids! She also called it SOS. Laster I found out also what that stood for lol. I enjoyed reading your story. I never made this for my family but you encouraged me to do so starting this weekend! Thanks again
Blessings to you.
Beth Pierce
Thanks so much! I sure hope you enjoy it as much as we do! My Catholic Mother would have never told me what that stands for. LOL!
Melanie
I Love This.My only gripe being that the corned beef is quite salty.
Phyllis A Cleaver
I rinse mine due to the saltiness…much better. The first time I made it I couldn’t eat it due to the salt. That’s why I started rinsing mine.
Suann P Thrall
My family likes a dish similar to this using hamburger and seasoning with pinch of beef by McCormick and instead of toast we bake biscuits. Just a different take on some comfort food.
Beth Pierce
Thanks for the tip Suann! That sounds delicious!
Chad
Same only over white rice with beets on the side… Delicious
Noctivagant
I also make a modified version of this using diced up pork roll. You can toss it in just the way it is or pan fry to get a slightly different flavor profile. I won’t lie, I’ve used numerous meats for this recipe and my kids lick the plate clean every time.
Beth Pierce
I love it! Thanks for the tips!!
Janice
This uses CHIPPED beef. Isn’t CORNED beef different?
Carla
It absolutely IS different. You might also try using Armour Dried Beef. It comes in a 2.5 oz jar. It’s shelf stable so you can always keep some on hand.
Do rinse it per instructions on the label. The jar has a pop off lid and makes a nice little juice glass once you soak off the label.
Krystal
We use a mixture of chopped beef and roast beef in my family. To die for!!
Beth Pierce
Thanks so much Krystal! So glad that you liked it. I love it too! So yummy!!
Sandra
Crystal, I love the idea of using leftover roast beef. Thank you for the tip.
Rach
My Mom always just did a quick rinse, then the beef wasn’t so salty. It was per effect every time.
Theresa Craven
The army use to serve it made with ground beef and that is where the SOS came from I believe. My mom also made for us as kids and I made for my kids. We love it with dried beef or ground beef. Loved you story . God bless…
Donna
The SOS was given to this by the WWII Vets as it was fed to them very often. Anyone who had an uncle or brother in the service knows about this dish.
Bryan
When I was in the Navy (1986-92) there was a difference from Chipped Beef (this recipe with cream gravy) and SOS which was a ground beef with diced tomato / peppers. The SOS was probably healthier but the Chipped beef would be more filling. Liked them both.
★★★★★
Gary
I have to be honest and jest and mean no offense. My father WW11 vet, myself a Vietnam vet, had that TOO many times in our 4 yrs each in the service. We both love to cook but we never made it and frankly never will as we joked about it several times when we did home cooking over the years. It was common for us to yell out to each other when our families were together for dinner “What’s for dinner”? “Shit on a Shingle”! My mother and my wife would say to us “Just Shut Up”! One time they actually made it for dinner when my father and I were golfing. When we got back asked “What’s for dinner”? Together they said “Shit on a Shingle”! They actually made a little to show us the proof. Of course we declined to eat it. They laughed and said that they actually made a roast. Phew! What a relief! That’s my story and I’m stickin’ to it. LOL. So I do apologize though honestly but still won’t eat it. But I do thank you for listening.
Beth Pierce
That is a great story Gary! I love it and you made me chuckle.
Angela
@Gary – thank you for your service to our country! 🙂
Mary Larson
This is an absolute comfort food my Mom made us five girls and my Dad regularly. When I make it is so special because od her.
Beth Pierce
That is so sweet! Good times and great memories!