Creamed Chipped Beef, also known as S.O.S, consists of a creamy white gravy full of chopped dried beef served on toast. It can be made in just minutes for an easy breakfast and it is pure comfort food.
In military slang this dish is called “Shit on a Shingle”. It dates back to the early 1900s and it is a classic military dish.
I feel like Creamed Chipped Beef is the beef equivalent of sausage gravy and I find it to be almost as delicious. (Nothing beats sausage gravy.) Like sausage gravy, this Creamed Chipped Beef is so easy to make.
You do want to do one easy step before you make it though. Soak the dried beef in hot water for 10 minutes to remove some of the salt. Like country ham, dried beef is extremly salty. So salty you will probably not need to add any salt to the gravy/sauce. I find 10 minutes is enough time to soak it.
I have to really search for the dried beef at the grocery store becasue I don’t purchase it often. Except for this recipe and an occasional cheese ball, I really don’t use it.
It comes in jars and you can find it near the canned meat. It’s usually tucked away on the bottom shelf or the topped shelf.
Creamed Chipped Beef reheats well. You may need to add a little milk to thin it.
More Classic Breakfast Recipes:
Creamed Chipped Beef
- 1 (8-ounce) jar sliced dried beef
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 1/4 teaspoon black pepper
- pinch of nutmeg.
- Soak dried beef in hot water for 10 minutes. Drain and chop into medium to small pieces.
- Melt butter in a skillet over medium heat. Add beef to butter and saute 2 minutes. Remove with a slotted spoon and set aside.
- Whisk in flour to form a roux. Cook for 1 minute.
- Gradually whisk in milk. Increase heat and bring to a simmer.
- Add beef and pepper and simmer for a few minutes to thicken. Serve with toast.
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32 thoughts on “Creamed Chipped Beef”
Simply the very best recipe I have ever found!
Retired Military..SOS was always a great breakfast food
I always use Armour chipped beef. It can be super salty. I do a quick blanch in boiling water and rinse. White sauce is always 2 fat, 2 flour, 2 liquid ratio. I like adding Dijon mustard to my white sauce along with pepper. I’ve been making this for 40 years now. We like ours on biscuits instead of toast.
I’m making this for my family!! Thank you for posting this. I am gluten free because of a sensitivity and the stouffer one has wheat in it…so THANK YOU!! I can’t wait to try. Can any dried beef work??
Why is it that every Army cook I ever spoke to said first you get your chicken stock in your shredded onions and then hald sausage crumbled gong before the soaked dry beef. I went to a lot of mess halls. When it was this thin @I spoke chicken broth to the CSM.
Stouffers makes them in single serving pouches that you microwave for a few minutes that’s okay if it’s just just me or me and my husband Id love to have leftovers