Here’s a classic Creamed Chipped Beef recipe—also called “SOS” (a favorite in diners and the military):
Ingredients (serves 4–6)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 (2–3 oz / 56–85 g) package dried chipped beef, sliced into strips
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: pinch of nutmeg for warmth
- Toast, biscuits, or mashed potatoes, for serving
Instructions
- Prepare the beef
- Rinse dried chipped beef under cold water to remove excess salt (optional). Pat dry.
- Make the roux
- In a medium skillet, melt butter over medium heat.
- Whisk in flour and cook 1–2 minutes until lightly golden.
- Add milk
- Gradually whisk in milk, stirring constantly to avoid lumps.
- Cook until sauce thickens, about 5 minutes.
- Add the beef
- Stir in the sliced chipped beef. Simmer 2–3 minutes until heated through.
- Season
- Add salt, pepper, and optional nutmeg to taste.
- Serve
- Spoon over hot buttered toast, biscuits, or mashed potatoes.
💡 Tips:
- For a creamier version, use half-and-half or add a splash of heavy cream.
- This dish is very salty by nature, so taste before adding extra salt.
- Leftovers reheat well over toast or even as a breakfast gravy.
If you want, I can also give a cabbage-and-chipped-beef skillet version that’s quick and hearty for a weeknight meal.
Do you want me to do that?
