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.
Helpful hints on making Creamed Chipped Beef Recipe
- 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!
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PrintCreamed 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,
