Creamed Chipped Beef on Toast (S.O.S.)
If you have a military background or a military family member, then you are probably very familiar with this meal. As a former Marine, I ate way more than my share of “S.O.S.”. Creamed chipped beef (SOS) is a hearty, filling dish with a touch of nostalgia. A creamy bechamel sauce flecked with dried beef and served over toast. It’s pure comfort food like chicken and waffles or baked meatloaf, but much quicker to make. This recipe has been around since World War II and was served to troops because it was cheap, filling, made with primarily shelf-stable ingredients and served 100s of men. Here’s the original recipe for creamed chipped beef on toast from a 1945 Navy cookbook. This recipe is closer to home than a WWII mess-kitchen cookbook. In the Marine Corps, I had chipped beef on toast nearly weekly. Of course, being a the salty dog I am (lolol), I always called it shit on a shingle (S.O.S.), and so did everyone else I know.
If you have a military background or a military family member, then you are probably very familiar with this meal. As a former Marine, I ate way more than my share of “S.O.S.”.
Creamed chipped beef (SOS) is a hearty, filling dish with a touch of nostalgia. A creamy bechamel sauce flecked with dried beef and served over toast. It’s pure comfort food like chicken and waffles or baked meatloaf, but much quicker to make.
This recipe has been around since World War II and was served to troops because it was cheap, filling, made with primarily shelf-stable ingredients and served 100s of men. Here’s the original recipe for creamed chipped beef on toast from a 1945 Navy cookbook.
This recipe is closer to home than a WWII mess-kitchen cookbook. In the Marine Corps, I had chipped beef on toast nearly weekly. Of course, being a the salty dog I am (lolol), I always called it shit on a shingle (S.O.S.), and so did everyone else I know.
Ingredients
- 6 ounces dried thinly sliced beef roughly chopped into bite sized bits
- 2 tablespoons butter
- 2 tablespoons flour
- ¼ teaspoon coarsely ground black pepper
pinch cayenne pepper
- 1-2 Cans PET milk
½ cup half and half
- 4 slices bread toasted
- 2 teaspoons fresh parsley chopped, optional
Directions
Key ingredients
Make the Roux
- Melt the butter over medium high heat in a medium skillet with 2-3” high sides.
- Sprinkle the flour, black pepper and cayenne pepper over the flour and whisk until the flour is completely mixed with the butter and no dry bits remain.
- Cook, whisking constantly for one minute.
Make the Gravy
- Whisk in the milk slowly and only add in enough to achieve the thickness you want. Stir constantly until the mixture comes to a boil and starts to thicken. Cook for one minute, again, stirring constantly so it doesn’t burn or stick to the bottom of the skillet.
- Remove from heat and stir in the beef to mix well.
- Place a piece of toast on each plate and divide the creamed chipped beef over the toast. Sprinkle with parsley and serve.
Notes
Experiment: Make 1 with PET and the other with Milk and whipping Cream. Describe the difference.
Sevred on toast is traditional but over cheesy grits or better yet, fried cheesy grit patties is even better. You really want to kick it up, put an egg (over easy) on top of it all. Oh yeah baby!!!
Dried Beef – Carl Buddig beef is the most popular brand for this recipe because the dried beef isn’t too salty and can be used straight from the package. It’s found in the refrigerated deli section of the market.
Serve this as a breakfast or brunch, lunch or dinner. It’s comfort food.
Recipe can be halved or doubled.