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.
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.
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
See the complete list of ingredients below on the recipe card.
- 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
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
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.
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 fairly well on the stovetop over low heat or in the microwave at reduced power.
Frequently Asked Questions
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.
You can make this same gravy with ground beef, pork, turkey, and sausage. Cook the meat separately and add it to the cream sauce.
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!
More Breakfast Recipes
Creamed Chipped Beef
Ingredients
- 8 ounces Buddig original beef see notes
- ¼ cup butter
- ¼ cup all-purpose flour
- ½ teaspoon fresh ground black pepper
- 2 pinches ground cayenne pepper
- 2 cups milk see notes
- salt and pepper to taste
Instructions
- Slice the beef into 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
- 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.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
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!