Creamed Chipped Beef

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This easy creamed chipped beef recipe is sure to become a family favorite. Whip up a batch in less than 15 minutes and enjoy a savory start to your day. It is the ultimate comfort meal, and I remember my mother making this for me as a child.

Creamed chipped beef over toast on a single serving plate.

I fondly remember beef in a lightly seasoned smooth cream sauce served over toasted sourdough or European whole grain. If you like this comfort food, try hamburger gravy, smothered chicken, and meatballs and gravy.

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 my mother made for me often, and she eventually taught me how to make it.

It was not until I was an adult that I learned that this treat is most commonly called SOS gravy. I know what you are wondering. What does that acronym stand for? SOS stands for “shit on a shingle.” The shingle is the toast. Now, my catholic Mother never told me that. I am sure she did not want me running around using that word.

A skillet and a wooden spoon full of creamed chipped beef.

What is Creamed Chipped Beef?

Creamed Chipped Beef is a dish of chopped dried beef in a creamy, luscious, lightly seasoned white sauce. The cream sauce is a béchamel sauce made from flour, butter, and milk. It is usually served over toast but equally delicious over eggs and potatoes.

Ingredient Notes and Substitutions

Dried beef: I like to use Buddig, but Hormel and Armour also make dried beef.
Butter: unsalted or salted, but keep there is a lot of salt in dried beef
All-purpose flour: for making the roux
Seasonings: freshly ground black pepper, a couple of ground cayenne pepper, and maybe a tad of salt
Milk: whole or 2%

How to Make Creamed Chipped Beef

It doesn’t get much easier than 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, salting and peppering to taste. Serve over toasted bread, eggs, hash browns, or biscuits.

Two pieces of toast smothered in creamed chipped beef on a single serving plate with a fork.

Preparation Tips

Cook the butter-flour mixture (roux) for 2-3 minutes, which helps to cook off the raw flour taste.
Slowly add your milk and whisk continuously until you have a 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 pretty well.

Creamed chipped beef in a skillet with a wooden spoon.

Frequently Asked Questions

What is dried beef? Where do I find it?

It is typically beef round, dried, cured with salt, and thinly sliced. You can use any dried beef; Buddig beef works perfectly 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. Hormel and Armour also make dried beef.

Can I use other meats?

You can make this same gravy with ground beef, pork, turkey, and sausage. Cook the meat separately and add it to the cream sauce.

How do I store this? How do I reheat it?

You can store it in an airtight container in the fridge for up to 3 days. Reheat it on the stovetop over low heat or in a microwave at reduced power until warm.

Hopefully, my creamed-chipped beef will bring back wonderful memories or make new ones. The weekend is coming. You will have more time to make something fabulous for breakfast or lunch!

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