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Creamed Chipped Beef on Toast (S.O.S.)

Creamed Chipped Beef on Toast (S.O.S.)

Do you have any recipes from your childhood that you still crave? Chipped beef on toast is one of those recipes for me. I know it’s not fancy nor is it good for me but I still absolutely love it.  My mom and dad made it for us often while we were growing up and it has always been one of my very favorite breakfasts. Since it’s not good for any of us, I only make this recipe once a year, usually for my birthday. This year, I made it today, to celebrate my dad’s 80th birthday. I wish he could have been here to eat it with us, but he was happy I made it in his honor. It tasted amazing like usual and we all gobbled it up. The only thing that would have made this breakfast better, is if I was eating it with my dad.

Creamed Chipped Beef on Toast (S.O.S.)

How to Make Creamed Chipped Beef on Toast (S.O.S.)

Rinse the slices of dried beef really well – they are VERY salty! Once you have rinsed well, pat dry with a paper towel. Chop the beef into small bite-sized pieces. Set aside.

Heat the butter in the large saucepan over medium heat. Add the flour and pinch of cayenne pepper to the melted butter and whisk until well combined and cooked through, about 45 seconds.

Very slowly add the milk while whisking continually. Once the milk has all been added, add the chopped dried beef. Cook, stirring occasionally, for a few minutes until thickened. Taste and season with sea salt and freshly cracked pepper, to taste, if needed. Serve on top of dry toast immediately. Enjoy.

Creamed Chipped Beef on Toast (S.O.S.)

Creamed Chipped Beef on Toast (S.O.S.)

Creamed Chipped Beef on Toast (S.O.S.)

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Breakfast
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • 1 jar of dried beef slices rinsed well & chopped
  • 4 tbsp butter
  • 4 tbsp flour
  • Pinch of cayenne
  • 2 cups milk
  • Sea salt and freshly cracked pepper to taste
  • Bread toasted

Instructions

  • Rinse the slices of dried beef really well - they are VERY salty! Once you have rinsed well, pat dry with a paper towel.
  • Chop the beef into small bite-sized pieces. Set aside.
  • Heat the butter in the large saucepan over medium heat.
  • Add the flour and pinch of cayenne pepper to the melted butter and whisk until well combined and cooked through, about 45 seconds.
  • Very slowly add the milk while whisking continually.
  • Once the milk has all been added, add the chopped dried beef.
  • Cook, stirring occasionally, for a few minutes until thickened.
  • Taste and season with sea salt and freshly cracked pepper, to taste, if needed.
  • Serve on top of dry toast immediately. Enjoy.
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Recipe Rating




36 Comments

    1. 5 stars
      In my mind, the ‘real deal’ is the American ‘from a can’ 5 minute version my mom – the Army Brat would make. Canned corned beef- fried- dump in, a can of cream of mushroom soup, and a soup can of water to blend it all!

      Yours is authentic, healthier and delicious- but that canned mushroom soup? It’s the American Morher Sauce you make with a can-opener!

  1. We frizzled the beef, cooking it in butter then adding the flour. We also added sliced hard boiled eggs.

    1. With 5 brothers and 3 sisters we always seem to have 2 or 3 slices of bread especially the heels left in the bag when another was open. So my mother served this dish using all the left over bread especially the ends no one would eat.Always loved it.

  2. Looks delicious Pam. We get a craving and make it every once in a while – probably less than your once/year. My mom made it when we were kids but Dad wasn’t a fan as he said he ate it almost every day while serving in WWII.

  3. My father referred to this by the name you infer via the initials. I like it, too, but have never made it; I didn’t know about the jars of dried beef. Now you have me wanting chipped beef!

  4. i haven’t had this since college, and it was always a favorite then. when it came up on the weekly menu, we were always among the first people in the cafeteria! i suppose i should try to make it from scratch, maybe relive those days a little! 🙂

  5. My mom always served it on soda crackers (probably out of bread til shopping day)Love this stuff. Another cracker topper was an American cheese sauce with tons of sliced green olives. Yum.

  6. I saw this a while back and brought back memories growing up, we had it a lot when I was a child. Made me hungary for it and made it and served it with homemade biscuits. It tasted so good and my husband loved it. It is a very inexpensive meal and delicious.

  7. I make mine with Carl Buddig sliced cored beef. It’s less salty and already dry. And I add sliced hard boiled eggs. I out regular salt and use celery salt or Mrs Dash for seasoning.

    1. 5 stars
      I always use the Carl Buddig in the packages too. I never heard of the meat in a jar but that’s the way I grew up eating it. Sometimes mom would add chopped hard boiled eggs to stretch it even further. I had also neve r heard of using hamburger as this would have been greasy and more expensive. I still make this all the time and don’t understand why people say it’s not healthy.

  8. 5 stars
    SOS is this method but using ground beeef. This dried beef dish originated in S E Pennsylvania, and it it is never called SOS here.

    1. Not certain where you live in SE PA?…..but would love to hear your knowledge on the subject……

    2. 5 stars
      Grew up in PA Dutch area, and called it SOS in the ’80s. Love the suggestion to add sliced eggs or peas.

    3. 5 stars
      Just had this discussion with my husband and parents. I’m from Lancaster County but live in the Lehigh Valley area now. SOS is known by the two versions even within an hours drive. I grew up with the c.c.beef but learned about the WWII version just yesterday. Making SOS (c.chipped beef) today for my adult son, over toast and home fries.

    4. That Nick name come from the military. Which reminds me, we never had hash browns. They were either hash blacks or hash whites. 🙂

  9. 5 stars
    Great base recipe. Can’t find jars of beef, so I just go to the lunch meat section and get a package of sliced beef. I also add frozen peas(sometimes) to the cream sauce as it’s cooking. Yummm
    And yes it is good on biscuits

  10. 5 stars
    Grew up loving this simple dish have continued cooking and serving to my kids as they grew . Now the tradition continues with them. Me, I have this 3 sometimes 4 times a year.

  11. Years ago ( 1930 and later) when my Mother and Dad butchered a beef they always knew which part of the beef would be cured into dry beef. We had Dried Beef sandwiches on home made rye bread.

  12. 5 stars
    I love this version. It came out perfect! Our favorite is over toast and home fries with onions then topped with dippy eggs. Not as healthy as some! But we love it!

  13. 5 stars
    Follow the recipe directions, but, add Worcestershire sauce to your taste (not much). My mom added it and us five boys loved it!

  14. 5 stars
    My Dad would always cook this meal on my birthday because it was my favorite! My dad’s version is very similar but he also always added diced up hard boiled eggs and peas . He would serve it over toast or potatoes (he would cut up potatoes and boil them but wouldn’t mash them, to add texture )

  15. 5 stars
    My dad used to make this on special Sundays, and as a child I never wanted to touch it. As an adult, I LOVED it. My dad’s recipe had a few extras, like a jar of capers and a “touch” of alcohol….bourbon maybe? I wish someone had his recipe, but alas, he never wrote it down because he made it differently each time.

  16. Jan 24, 2019– My mom made this when I was growing up. Its a very simple dish, filling and easy to make. Its good over toast, or for something more healthy, serve over …

  17. my mom made this for us kids, and i made it for my kids. i used the Carl buddig package of corned beef, and added hard boiled eggs and peas to the cream sauce along with the corned beef. it was really good. we had it on toast. easy and quick to make.

  18. Army family of 8. Not a lot of money and my mom made it with ground beef as it went much farther.
    We all loved it!

    1. We have always called the ground beef version Hamburger Gravy and my ex .are a version that was all eggs that was called egg heavy.

  19. My mom made this for dinner often when I was growing up (in S.E. PA) and I still love it. She always called it Creamed Chipped Beef, I never heard of S.O.S until after becoming an adult! Like you, I only crave it once in a while, but oh my, when I do, I really do! My 37th birthday is coming up in a week, and I am buying the beef to make this for my bday lunch. Can’t wait!

  20. 4 stars
    Everyone seems to make this as simple and traditional as possible. That’s fine, but as it was a poor man’s meal with few ingredients it’s a bit bland. Try substituting a ratio of 2/1 cream and milk, a little garlic powder, paprika, and a healthy dose of Worcester sauce(make sure it’s Lea and Perrins, not an imatation) just don’t use too much flavorings. Keep it balanced with the salt, butter, cooked flour and meat.

  21. 5 stars
    This is exactly what I grew up with. I think you have to be older to remember this with the jarred dried beef, which is kinda hard to find these days. I don’t like it made any other way. Thanks for posting this. Fun eating something I haven’t had for many, many years.

    1. Lori,

      This was one of my dad’s favorite breakfasts and it then became one of mine. It’s hard to find the jarred dried beef here in Oregon too… there is only one grocery store that sells it around me so I stock up! I’m so glad you liked the recipe.

      -Pam