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 1x
- 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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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!
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!
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!