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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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!
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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.