Relive Childhood Memories with This Delicious Creamed Chipped Beef Dish

What is Creamed Chipped Beef

Creamed Chipped Beef is a cherished comfort food, evoking warm memories of childhood and maternal love. I personally have fond recollections of my mother preparing this dish for me, serving tender beef in a smooth, lightly seasoned cream sauce over toasted sourdough or wholesome European whole grain bread.

Personal Connection to Creamed Chipped Beef

This recipe holds a special place in my heart and is among my all-time favorites. Did you have similar experiences with this dish as a child? My mother would often make it for me and eventually taught me how to prepare it. It was not until later in life that I learned that this delectable dish is often referred to as “SOS gravy”. The acronym “SOS” stands for “shit on a shingle”, with the “shingle” being the toast. My Catholic mother, who would never use such language, likely chose to omit this information from our culinary lessons.

While Creamed Chipped Beef may not be the most health-conscious option, it can be enjoyed in moderation as a special treat. The comfort and joy it brings is well worth indulging in occasionally.

The dish is comprised of chopped dried beef in a creamy, lightly seasoned white sauce, often made using a béchamel sauce of flour, butter, and milk. It is typically served over toast, but is equally delicious over eggs and potatoes.

Preparation

To prepare Creamed Chipped Beef, simply chop the beef into bite-sized pieces, melt butter in a skillet over medium-low heat, and whisk in the flour. Cook for 2-3 minutes, continuously whisking, then add black pepper, cayenne pepper, and slowly pour in the milk until smooth and creamy. Add the chopped beef and simmer for 3-5 minutes, seasoning to taste with salt, pepper, and other seasonings of your choice. Serve over toast, eggs, hash browns, or biscuits.

Tips for Best Results

For best results, use Buddig beef, which is widely available in grocery stores and less salty and dry compared to other brands of dried beef. Cook the butter-flour mixture (roux) for 2-3 minutes to cook off the raw flour taste, slowly add the milk while whisking continuously, and season to taste. If the sauce becomes too thick, add a small amount of milk at a time until desired consistency is achieved. This dish is best served promptly, but reheats well if necessary.

Relive cherished memories or create new ones with this classic comfort food. With the weekend approaching, take some extra time to whip up something special for breakfast or lunch!

CREAMED CHIPPED BEEF