Creamed Chipped Beef on Toast

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Creamed Chipped Beef on Toast

Also known affectionately (or not) as “S.O.S.,” this classic, comforting dish features thin-sliced dried beef in a creamy white pepper gravy, served over crisp toast. It’s a humble, savory breakfast or brunch staple with a rich history.

Ingredients

· 1 jar (4–5 oz / 113–142g) dried beef (chipped beef), sliced or chopped
· 4 tbsp unsalted butter
· ¼ cup all-purpose flour
· 3 cups whole milk (or half-and-half for extra richness)
· ¼ tsp black pepper (white pepper is more traditional)
· ⅛ tsp garlic powder (optional)
· Pinch of nutmeg (optional, but classic)
· 1 tbsp Worcestershire sauce (optional)
· 8 slices of toast (white, wheat, or Texas toast)
· Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Beef

  1. Remove dried beef from the jar. Rinse briefly under cold water to remove some of the salt, if desired (this reduces saltiness but is optional).
  2. Pat beef dry with paper towels and chop into bite-sized pieces, if not already sliced thin.

Step 2: Make the Roux

  1. In a medium saucepan or skillet over medium heat, melt butter.
  2. Add dried beef and cook for 2–3 minutes, stirring, until slightly crisped at the edges.
  3. Sprinkle flour over the beef and butter, stirring constantly to form a roux. Cook for 1–2 minutes until light golden.

Step 3: Create the Gravy

  1. Gradually whisk in milk, about ½ cup at a time, ensuring no lumps form.
  2. Continue whisking until the mixture is smooth. Add pepper, garlic powder, nutmeg, and Worcestershire (if using).
  3. Bring to a simmer, then reduce heat to low. Cook, stirring frequently, until thickened to a creamy gravy consistency, about 5–8 minutes.

Step 4: Toast the Bread

  1. While gravy simmers, toast bread until golden and crisp. Butter lightly if desired.
  2. Cut toast into halves or leave whole.

Step 5: Serve

  1. Place 1–2 slices of toast on each plate.
  2. Ladle creamy chipped beef gravy generously over the toast.
  3. Garnish with chopped parsley and extra pepper if desired.

Tips for the Best Creamed Chipped Beef:

· Rinsing the beef is recommended if you’re sensitive to salt, but for full traditional flavor, skip rinsing.
· Use whole milk for the creamiest gravy—lower-fat milk may result in a thinner sauce.
· White pepper is more authentic and adds a gentle heat without black flecks.
· For extra richness, replace ½ cup milk with heavy cream or stir in a tablespoon of sour cream at the end.

Variations:

· Over biscuits: Replace toast with freshly baked buttermilk biscuits.
· With eggs: Serve alongside scrambled or fried eggs.
· Add peas: Stir in ½ cup frozen peas during the last few minutes of cooking.
· Cheesy version: Stir in ½ cup shredded cheddar or American cheese until melted.

Storage:

· Store leftover creamed beef in an airtight container in the refrigerator for up to 3 days.
· Reheat gently on the stovetop with a splash of milk to loosen.

Prep time: 5 minutes
Cook time: 15 minutes
Serves: 4

Old-fashioned, savory, and deeply comforting—this is stick-to-your-ribs food at its finest.

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