Creamed Chipped Beef On Toast

My whole family just love it!! Instead of using jar of dried beef I just use 8oz. thin slices of beef lunchmeat "Budding" and it a lot cheaper!! Not salty at all and you don't even have to rinse!! You must try it and believe me, you won't be disappointed!!!!

Just like moms, minus the pepper and her beef came out of a bag. TIP: If you find this dish too salty, soak the beef in cold water for about 10 minutes, and drain. Try a piece, if its still too salty, soak in fresh water for 10 more minutes.

Comfort Food! Once I got the roux down (it took 2 tries), it was fantastic. I added the ceyenne pepper, seasoned salt and cracked black pepper. We used the Budding Luncheon Meat. Served it on toasted potato bread buns. I bet it would be great on biscuts! The boys scarfed them down faster than I could serve them. Goes down well with a BIG glass of cold MILK!

It's funny that the recipe says that SOS stands for "Same Ole Stuff". That's the nice version but not the original. It's really "S*** On a Shingle" and the first word isn't "Stuff". That's what the military has been calling it since way before my time. My mom just called it "Creamed beef" but even she knew what it was really called. She was just too polite to use the real name. ;~} My mom used to make this with browned hamburger from time to time. Now I'm the one who does all of the cooking for my wife and two kids and I seem to be the only one who loves it. I use browned hamburger and a little minced onion and just use the fat from the hamburger to cook the onion and make the roux. Just sprinkle the flour over the cooked hamburger and onion and cook a bit. Then whisk in the milk. I add lots of black pepper and sometimes a splash of worcestershire sauce. It's good over toast but even better over buttermilk biscuits. It's basically the same recipe as sausage gravy but with beef instead. Serious comfort food for me but it's also seriously low brow cuisine. Add a little chopped parsley if you want to pretend it's fancy. I was a chef in some pretty nice restaurants for years but I still love the back woods, low brow, peasant food like this. Makes me want to whip up a batch right now!

If this recipe is too salty for you, just boil the chipped beef in a little water for a few minutes, then drain off the water, which will take some the salt away with it.

I was surprised at how easy this recipe was. At first i was concerned that there was too much beef for the recipe but it turned out perfect! It is rare to find a creamed chipped beef recipe that is thick - this is it! i would like a little more flavor but i dont know what else to add. I love the cayenne but i feel like there could be another spice that i am not thinking of. Anyway it was great and i would definitely recommend this recipe just as it is!

I figured out that I have to almost double the sauce recipe. I still only use one jar of dried beef, but with more sauce, it's not as salty. Though it is definitely something that you can make quickly for everyone to eat. We make all the time.

This recipe is G-R-E-A-T!!! If yours turned out too salty, you probably used the jarred dried beef and should have RINSED it first. We used fresh dried beef from our local locker. Even my EXTREMELY picky 13 year old daughter and 5 year old son LOVE this stuff...and ask for it on a regular basis!

I used as someone else had suggested deli meat(Italian beef from Cub Foods)and it was awesome...We served over hash brown patties(for those that are not big bread eaters)...Next time I'll need to double the recipe...it was gone in one sitting.

My husband loved it, my 12 year old son declared it his "favorite meal", and we all wished I'd made more. The funny thing is-after reading the reviews, I boiled the jarred dried beef a minute, then rinsed it off...then we all had to ADD salt (and pepper) to our portion...Go Figure!

Fantastic, my husband loved it. Just what I was looking for. I mixed about 2/3 of the milk and the rest was cream. Also a great base to add extra's to taste

You will have more flavor if you tear up the beef into large bite size pieces, saute in the butter for a bit and then add the flour and milk.

add Nutmeg to taste...i always do that...it adds flavor and you dont even know its there

I have been making Chipped Beef for years and I learned from watching my mother. I don't use a written recipe but I use the dried beef in the jar. I cut the beef into small pieces and saute it in the butter a few minutes so that the beef flavor escapes into the butter and then I add the flour and milk. You can also add a small amount of beef bullion granules. This recipe is even better if you make it the day before you plan to eat it! Great comfort food!

My mom always made this when I was a little girl and I've made it for my family for years. I start out with parkay margarine (it has more flavor than butter). I melt that and then stir in my beef. My favorite is to get it from a deli but that is usually not possible so buddig beef in the packages is the next best thing. I mix that with the parkay until lightly brown. I pour the milk into my tupperware gravy maker and add the flour and shake. I pour this mixture over top of the beef and butter and cook until heated and slightly thick. It is so much easier than trying to mix the flour and butter.

Try scooping out a baked potato, mixing the potato with the chipped beef mixture (sans cayenne pepper for me). Then fill the potato shell, put grated cheddar cheese on top and warm in oven until cheese melts.

This is a good recipe which I used except for the cayenne-I used black pepper instead. But over the years I tweaked it. Melt the butter in the pan, then put shredded dried beef in the butter. Let it sizzle on medium heat for 3-4 minutes, stirring often. It will develop a better flavor by doing that - and give it more of a chew factor. Then add the flour, stir until 'roux' develops, add the milk and (just) pepper (no salt necessary. simmer till thickened and bubbly. You can also throw in a small can of drained baby peas (or frozen) - like a half cup; and if you like mushrooms, toss some (canned, drained) of those in also. I personally like it over biscuits instead of toast.

Just seeing this listed, brought back many memories of my mom, opening up that tiny jar of either Hormel or Armour Chipped Beef. A dish that she prepared several times a year. I too would rinse off the excess salt, tastes have changed and so has the information about too much sodium; back when I was a little boy, there was not that much processed food around and the amount of salt that was used to cure this chipped beef wasn't much of an issue--however today, that is not the case. A great, American, comfort food item and like some of the other respondents, I was in the military and this was called by a name that doth not be listed here.

S**T on a Shingle. Dad hates it as he had it every day in the service. Mom made it for us. Originally it was canned or bagged chipped meat/beef, milk gravy and toasted white bread. No curry or cayenne at all. Only salt and black pepper. And BTW, milk gravy IS made with a roux, which is just a fancy French way of telling you to cook off the butter/flour mixture to get full flavor before adding the milk. Oh and FORGET THE MERLOT! Try a cold dark beer, that will stand up to the salt in the meat. Also really good over egg noodles.

This was so simple and so good. I used the Budding sliced beef and it was not salty at all. My husband liked it alot. I made to much so we were going to have leftovers the next day for lunch - BIG mistake because this does not reheat well at all, The sauce gets lumpy. Very good and simple recipe / Thank you for sharing !!

OK - if the beef isn't swimming in the cream sauce, you've done it wrong. If the toast isn't completely covered in sauce, you've done it wrong. If you can eat it with your fingers, you've done it wrong. If you only put it on toast, you are missing out. Try it over your hash browns, or scrambled eggs, or both.

To raise this dish to a higher level, sweat a couple of TBSP finely chopped shallots in the butter before adding the flour for the roux. Make using half and half and plenty of freshly ground black pepper. Serve over toasted English muffins. I always soak my beef in some cold water before chopping and adding to the white sauce.

Well, I started reading the reviews and found that most of them were the same. This is what we used to have in the Air Force and called it SOS but it didn't stand for "Same old Stuff". It stood for "S*** on a Shingle" and most of us asked for it by that name. Pepper wasn't in the classic recipe and if you want to keep it classic you cannot add any of the other "stuff" either. I have always used the Buddig packs. If you want to try something better try using the Buddig packs of ham - substituting it for the beef. I call it "Sham on a Shingle" and it is the only way that I make it now.

Spend a little extra and buy yourself Armour Dried Beef. It makes this a great Chipped Beef Gravy. Chipped Beef gravey on toast any day of the week for this bunch. The cayenne pepper is a nice touch too. I quickly run warm water over the dried beef to remove some of the salt. I try never to add salt as it seems to break down the essence of this delicious gravy.

Unlike other "reviewers," I prepared the recipe exactly as written. I used the dried beef called for, not hamburger or Walmart beef. Despite the fact that the beef label merely suggested, rather than specifying, rinsing the beef, I did not do so because the recipe never mentioned rinsing. The result was inedible because of the saltiness. If I try this again I will definitely rinse next time. Lisa, if the beef is to be rinsed, say so in the recipe. Oh, and S.O.S. definitely does not stand for "same old stuff."

I grew up adding the beef as soon as the white sauce was started! Maybe thats why it never tasted salty to me or anyone else who has ate it since its soaked in the "gravy" for a little while. I also add lots of shredded cheese and make the sauce cheesy. My family absolutely loves this. Cheap and easy meal.

I use 2 packages of Buddig sliced beef and add a dash or 2 of Worcestershire sauce to the cream sauce instead of cayenne.

If you would like more of the dried beef flavor, saute the dried beef with the butter to release its oils 'before' adding the flour. Makes an incredible difference and changes this 4 star into a 5 star recipe.

This is just like my Nanny used to make. The only thing I did different is we eat ours over potatoes. Just boil the potatoes, mash them on your plate. Add some butter and salt and pepper and put the chipped beef over it. That is always how we ate it growing up. Oh, and I leave the skin on my potato but the kids like it without! Thanks for this reveiw. I haven't had this in ages. Bring back great childhood memories with my Nanny (grandma).

I usually use the packaged beef also, but I usually saute it in the butter for a few minutes then add the flour to the pan and stir until the butter is absorbed. Add the milk and stir until thickened. It seems to give the white sauce a little more flavor.

This is one of my most favorite comfort foods. I made it for my kids this morning. One kid loved it, the other wouldn't touch it. I used the sliced beef in the packages like my mom did when we were little and I added in six crumbled hard-boiled eggs. Truly comfort food at it's best. It's good over biscuits but for true trashy taste, best over cheap toasted, buttered white bread.

Very tasty. One word of caution - don't be tempted to add salt to the white sauce because the chipped beef is very salty.

Mmm, we love this one now, and I grew up on it as well. Even better is creamy egg on toast, make the same white sauce but throw in chopped hard boiled eggs instead of the chipped beef. My 4 year old loves it! Or a can of peas for creamed peas on toast. Any of these options are perfect for comfort food!

One of my favorite comfort foods for breakfast. I add about a tsp of garlic powder and onion powder and some white pepper! I also get chipped dried beef from the deli! I sometimes serve this over homefries as well!

Followed recipe to the T and it was the saltiest meal I have ever eaten. Hook me up to the water hose. Liked the consistency of the roux, but once dried beef hit it...........it was all over. I'm going to try it with vegetables and chicken or tuna; and perhaps hamburger.

Just like Mom's! Both my young boys ate this up. Quite a feat since my youngest (2) doesn't like meat.

We grew up on this being a Navy family. Of course, SOS stood for something else. :) This is wonderful comfort food. It's super over home made biscuits also.

While the recipe is excellent, I quite often make it using very lean ground beef. Brown the beef in a small pot, add the flour to the beef,stir, then add the milk to the mixture. It will thicken quite fast and eliminates the job of making a roux. I then add a touch of wostershire sauce and some onion powder, garlic powder and salt/pepper to taste.

I liked this. I added a little onion powder and a little worcestershire sauce. Served it on toasted english muffins. Very good. Thanks.

One of my favorite comfort foods from my childhood. Made more special beacuse only my father and I liked it. We made it with Budding packaged meat when everyone else had something better to do. When I make it now I wish I could share it with him.

very good, but not enough gravy for that amount of beef. i used a 4.5oz jar of sliced dried beef and doubled everything else to make it perfect!

This is a good starting point! My mom's best friend makes this all of the time and I have fond memories of it growing up:) She adds a small chopped onion to the butter while making the roux. Also Velveeta (to your liking) cubes to the white sauce and a little sherry or white wine tops it off! She also always served this over the frozen puff pastry puffs (not the sheet). Great served with peas! I LOVE this for dinner, such a wonderful comfort meal for me:) Thanks for sharing!

This is your basic, old fashioned recipe for SOS. And you know what? It's still easy, and it's still pretty well received. My non-meat-loving kids really like it, and it is sooooo fast to make.

My husband has been talking about the creamy chipped beef his mom served him when his was a child so I decided to make it for him. She is no longer with us so I couldn't ask her for her recipe and I came across this one and thought I'd give it a try. My husband loved it with the exception that he, like many others, thought it was too salty so next time I will rinse the meat. Changes I made: I added onion with the melted butter and I added the meat to the onions before the flour. I used 2 cups of milk instead of 1.5 cups and I add a sprinkle of nutmeg. My husband said it was perfect except for the salt.

I made this for my husband, after he had been begging for me to find a recipe for SOS. I rinsed the dried beef from the jar in warm water, but hubby said it was still very, very salty, and for him to complain about saltiness is rare! He said the SOS the Navy served was much better! The sauce looked good, but next time I would use corned beef or something else besides the jar of dried beef.

We have eaten this every Easter Sunday, for the past 50 years. Here’s our family’s twist. First we make a roux with butter, onions, Wondra flour & whole milk. A nice rich white sauce. The chipped beef is sliced & then must be soaked in warm water to get the saltiness out. The hard boiled colored easter eggs are peeled and chopped & go into the white sauce when it’s finished. Serve over toast. Some pastel color comes out from the dye on to the white of the egg & it's very eastery!

I grew up eating this for breakfast, made exactly like this recipe. Sometimes I want it for supper and I will serve it over biscuits and add frozen green peas to the creamed beef. YUMMY!

Just like my Mom used to make, so creamy and good.

Good, solid recipe - brought back memories of one of dad's specialties when I was a kid. I found the salt level fine without rinsing the dried beef, but I did make a little extra on the white sauce so that may have helped. Added some cracked black pepper, served over rice - YUMMM!

This also is xlent if you use Pork Breakfast Sausage. Fry it, drain it & crumble it into the sauce.

Almost exactly how I have made it for many years. Anyone from military families Know this term came from them and was simple just like this recipe is. By the way, I did make this exactly and it was good. I usually fried my chipped beef in the butter first for more flavor. Good over biscuits too. Toast is the bomb though. In my opinion.

Yup, this is my grandmother's and my mother's recipe before her, although, we don't use an 8 oz jar of beef. For this much sauce, a 2.5 oz jar is more than sufficient for us, and helps keep it less salty overall. For the poster who was wondering was additional spice could be added ... the secret is always nutmeg. A SMIDGE only, not more than that, lends a nutty spice to this dish, much like it does to Alfredo sauce. I made this tonight and served it over toast cubes. We've also made this and served it over toasted stale rolls. it's also quite good over crushed breadsticks.

Awesome - have made this for years and also use the Buddig brand - we like the corned beef. Add a dash of nutmeg for an extra bit of seasoning. SO GOOD

I just made this for New Year's Day brunch. I tripled the recipe and added 1/2 teaspoon garlic powder and 1/2 teaspoon dried mustard. That is how my mom used to make it when I was a kid. It was one of the first entries to go! Simple and yummy. I wish I could find dried beef without nitrates.

My mom has been making this since I was a kid, she had learned it from her mom who learned how how to make it in the Army ... I needed some comfort food today and couldn't call my mom up since she's on vacation and so I turned here. I'm so glad I found this, it was exactly how I remembered it from my childhood. My mom always used the packets of sliced beef from the deli and it always comes out great! Thanks for sharing! This was perfect for such a dreary day and during midterms!

This brings back childhood memories. I didn't care for creamed chipped beef as a child, but I like it better as an adult.

Delish! A quick and easy recipe that my whole family enjoyed. I could not find the dried beef in a jar, so I used the carl budig thin sliced pastrami lunch meat. I cut it into strips and heated in a fry pan before adding it to the white sauce. Served over thick toasted slices of challah bread. So good, I will have to double the recipe next time!!

I remember my mom making this on occasion growing up. I did rinse the chipped beef to try and reduce some of the saltiness. I also used kitchen shears to cut down the time it takes to chop the beef. This was good but not nearly as good as I remembered it. Since the SODIUM is OUT OF THIS WORLD I probably won't make it again for another 20 years! Personally, the USMC SOS recipe was much better tasting that was made with ground beef.

Recently, I found myself craving this recipe although I hadn't eaten it since my early childhood. My family of six wasn't exactly poor but we had to make simple meals stretch far so the 'chipped beef' was Land-O-Frost lunchmeat, the toast was English muffins, and seasoning was salt and pepper. I substituted those same ingredients again and this recipe was still FANTASTIC! Tasted exactly how I remembered! Savoring it again tonight took me back over 30 yrs., when us four kids were madly lapping it up and fighting for seconds (and thirds)! THANK YOU for the yummy recipe and wonderful walk down memory lane.

The men in the family love this but I use 4 TB butter, 4 TB flour and 2 cups of milk and 2 pkg corned beef. I heat the 2 cups of milk in microwave for a couple minutes and add milk all at once to the roux so I don't have to spend forever stirring it.

This is a great recipe. i did double it though and used 2 cups of heavy cream and 1 cup of milk. Yummmmmmmmy!!!!

one of my familys favorites when I say "ok tonights gonna be a quick one...what do you want?" : )

This recipe tastes just like the commercial kind. Very tasty. Instead of beef in a jar, I used wafer sliced beef lunch meat..it worked great!

I love this meal. I add chopped hard boiled eggs and peas and chopped onion. My boyfriend loves it and I make enough so we have leftovers.

As my mom did, I add 2 coursely chopped, hard-cooked eggs. I also add some frozen peas to make a 'full meal' out of it, and I serve it over country buttermilk biscuits. And don't add ANY salt to this! And to those having trouble making white sauce, you can mix the milk & flour together first (I use cold milk, or half & half) in a measuring cup and add to melted butter all at once.

DH requested I make this. I have to admit I really did not want to but glad I did.I tasted a bite off of DH's plate, it isn't bad and really easy to make. Only draw back is the sodium content. DH ate the whole thing so that was 6,564mg of sodium. I would blow up like a balloon. If you don't have a sodium problem I would suggest trying this, you may like it.

Just like mom used to make. Except better.

Great recipe only my family found that 8 oz of dried beef to be overwhelming. I used one (1) 2.25 oz jar of Armour dried beef and ground mixed peppercorns in the next try. It was a success!! I also took me back to my days in the Marine Corps!!

excellant resturant quality This will be my go to recipe from now on. definatly soak ur chiiped beef if u don't want it salty

This is just like my Mom's only where;s the peas and boiled eggs? Reminds me of my childhood.

Upon a review and suggestion I used lunch meat and I would have to say use the dried beef it would had been much better. The cream sauce seemed to be missing that flavor that comes with it and that may had been due to using the lunch meat instead of the dried beef. So I would maybe try this again but I would use the dried beef and maybe a tablespoon more of butter.

I had left over corned beef from a brisket I had made and used this instead of the jar beef. I used the food processor and chopped it all up. I made a double batch for 2 teenage boys. I warmed the milk in the microwave first for 5 mins that way it doesn't scald and makes it faster to make. I also warmed the meat in the microwave for 2 mins. I also added a pinch of garlic salt because it was too bland for my taste. While the milk was in the microwave I made the butter flour mixture, and when the meat was in the microwave I did the toast and then put the meat in the sauce and it was done in 10 minutes. Very easy and fast and the kids ate it all!!!

Delicious! I haven't made this in ages and it hit the spot tonight.I used 1/2 stick butter and approx 1/2 cup of flour..be sure and cook that a minute or two to get rid of the flour taste. I then added the milk, slowly stirring and last added 2 pkgs of chipped beef that I sliced in 1/4 inch slices. Always a family favorite.

This recipe is entirely too salty as written. I had to throw it away. We couldn't eat it. Do not use dried beef in a jar. Maybe package from cold cut department would be ok.

This was good, I added pepper to taste.

We all enjoyed this chipped beef for dinner (myself, my husband, my 5 year old son and 4 year old daughter). I rinsed the beef, but I think that I must have "over" rinsed it. I rinsed every single slice while running the rest of the beef under water in a collander. The result was that it actually ended up needing salt, IMO. This is my own fault of course. :n) the cream was great, and next time I'll be less meticulous with my rinsing. Not sure if I prefer this over Stouffers, since Stouffers is obviously easier to make, which is why it got 4 instead of 5.

Doubled the recipe and just used 2-4 oz. jars and it was fine. I rinsed only one jar and was just right for salt. Family loved it.

My mother used to make this when I was a child for us all the time since we didn't have very much money. It's my absolute favorite. it's simple, easy, and brings back memories. it's not a flavorful dish if you're looking for something fancy and awakening, but if you have the same reasoning as i do, it's just a comfort food. And to make it better, my mom always put chopped hard-boiled eggs in hers. YUM! :)

I have made this recipe a couple of times and each time it has been GREAT! I like to add some frozen corn to mine. It is indeed wonderful comfort food. It is incredibly cheap, quick and easy. I would suggest buying dried beef for this and not using the lunch meat as someone suggested. I tried it the first time that I made it to save money, but was disappointed by the taste. No need to salt a second time when using the dried beef right from the jar.

I increased the sauce as some others did and this turned out perfect! I've made this before several times, but never with the cayenne and it made a wonderful difference. I also like to put some scramble eggs on top of mine too...just another little touch that makes it better.

Yup, just like Mom's!

I grew up eating this, I love it! I didn't see it on this recipe, but I've always had sliced hard boiled eggs in mine as well mixed in with the "gravy" and dried beef. It's excellent!!

It reminded me of the frozen Stauffer's, what I grew up with. I doubled the recipe for 4 people. I used jar beef and drained it twice. Since I drained the beef it needed a little salt. I didn't put in the cayenne pepper. I put in black pepper instead. I serve it on toast.

so good! Comfort food on a cold day.

You need to double the recipe. The portion of roux to chipped beef is sparse. It only makes enough for two people or cover 4 pieces of toast and the chipped beef is really salty even though I rinsed the chip beef in hot water and let it boil in the roux. Next time I'll double the recipe and boil the chipped beef in water before adding to the roux.

I have been making chipped beef on toast for years. I start out with olive oil instead of butter. More healthy. Add flour slowly to oil, lower heat and stir until it gets slightly brown. Add milk and several drops of Wright's concentrated Hickory Seasoning (liquid smoke). salt & pepper to taste. In the Navy they call it (SOS- on a shingle)

This is my daughter's all-time favorite breakfast. She eats it once a week. I use the Buddig brand Corned Beef and poultry seasoning instead of cayenne. Over Xmas break used leftover cubed ham instead and cream instead of milk, just as good, if not better.

my mom used to make this and i had been craving it! came out perfect the second time...the first time i made a big oops! didn't wash the beef off...i didn't know to do it and it was pretty much inedible. second time around i rinsed it and it came out perfect! so for anyone else that has never cooked with dry beef...be warned! rinse it first :-)

Made it tonight. Came out perfect. My family absolutely loves it. And my youngest is 3. So yummy!!!!

The husband could not get enough of this yummy comfort food. I used Carl Buding beef and doubled the sauce. The cayenne pepper gave it a little heat which was nice, add more if you like the spice. Served with veggies on the side. Will be making this one again and again.

My family loved this recipe! Such a simple classic, but it was a hit (and SO affordable for cooking on a budget).

I tripled the sauce and used half a pd of dried beef chipped from the deli. We eat this when we go out for breakfast. You can put it over scrabbled eggs, fried taters, or the most popular is toast. I liked this better than what we get out, and everyone in the house liked it. Thanks for the recipe.

Just like the kind mom used to make. I used a package of budding beef and chopped it up. I had to double the recipe for my family of 4 though.

We are beef farmers and dried beef is in the freezer. This is just about the only way we like dried beef. I was looking here for more ideas of what to make with it and found that I had already tried them all: chicken bake, creamed beef, and overnight casserole. Our favorite way of eating creamed beef is either over fried hash browns or waffles. I always seasoned this with a little bit of nutmeg and beef broth and seasoning powder, but tonight I will try the pepper.

Good stuff, like what mom made but w/ an added kick. I use the beef in the plastic bag, and that works fine. I like how salty this recipe is. But, I'm an admitted saltaholic. :)

This is an old stand-by recipe that I have prepared for my family for years. I use 2 packages the Buddig beef, double the cream sauce and add just a dash of both onion powder and garlic powder, along with salt and pepper to taste before I chop and add the beef and serve over toast. With these changes, I'd give this recipe five stars. A quick and easy meal!

Had a deep desire for creamed chipped beef tonight. Being just after mid-March I also had some leftover corned beef. Used it in this basic roux recipe and it is wonderful. Thanks Lisa for posting. Also my father taught me how to cook very rich so I used 1/3 heavy whipping cream to 2/3+- pure water as my liquid in making my roux. Much creamier taste and texture= richer flavor.

Very good, posted a pic! Thanks!!

I've been making this dish for years, I start slicing the dried beef, them plunging it briefly into boiling water to remove some of the salt, then saute it in butter, add cornstarch then milk till ti thickens to desired consistency. season w/a bit of white pepper... that's the authentic way to make it!