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Creamed chipped beef on toast

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Total Time: 20 minutes
Active Prep Time: 5 minutes
Cooking Time: 15 minutes
Difficulty Level: Easy
Yield: 4 servings
Intensity: Low effort, quick cooking

A Note on This Comfort Classic

Creamed chipped beef on toast, sometimes humorously called “S.O.S.” in military and family kitchens alike, is a dish steeped in American nostalgia. Born from practical need—using preserved, budget-friendly meat—it has evolved into a beloved comfort food. This recipe honors the traditional preparation while offering modern tips for a perfectly creamy, savory result that clings to crisp toast. It’s the ultimate quick, satisfying meal for a weekend breakfast or a simple, hearty dinner.

Ingredients

  • 4 oz dried chipped beef (found near canned tuna or in the deli section)

  • 3 tbsp unsalted butter

  • 3 tbsp all-purpose flour

  • 2 cups whole milk, warmed (plus extra for thinning if needed)

  • 1/4 tsp freshly ground black pepper

  • 1/8 tsp garlic powder

  • 1/8 tsp onion powder

  • A pinch of nutmeg (optional, but highly recommended)

  • 4 slices sturdy bread (Texas toast, sourdough, or a thick-cut country loaf)

  • Fresh chopped parsley for garnish (optional)

Ingredient Note: The dried beef is quite salty. We do not add extra salt until the end, after tasting.

Equipment

  • Medium saucepan

  • Whisk

  • Small bowl

  • Slotted spoon or fork

  • Toaster or oven broiler

  • Measuring cups and spoons

Instructions

Step 1: Prepare the Beef (5 minutes)

Remove the dried beef from its package. For a less salty dish, we recommend a quick rinse: place the slices in a colander and run lukewarm water over them for 30 seconds. Pat them dry thoroughly with paper towels. Stack the slices and cut them into 1/2-inch squares or tear them into small pieces. This makes it easier to distribute throughout the sauce.

Step 2: Make the Roux (3 minutes)

In a medium saucepan over medium-low heat, melt the 3 tablespoons of butter. Once it’s foaming, add the 3 tablespoons of flour. Whisk constantly for about 2-3 minutes. You’re cooking the raw flour taste out, creating a pale blonde roux. It should smell slightly nutty and form a thick paste.

Step 3: Create the Cream Base (5 minutes)

Slowly pour in the warmed milk, about 1/4 cup at a time, whisking vigorously after each addition to ensure a smooth, lump-free sauce. Once all the milk is incorporated, increase the heat to medium. Continue whisking frequently until the sauce thickens, coats the back of a spoon, and just begins to bubble gently. This is your béchamel base.

Step 4: Season & Combine (5 minutes)

Reduce the heat to low. Stir in the black pepper, garlic powder, onion powder, and optional nutmeg. Add the prepared chipped beef pieces, stirring to fully incorporate. Let the mixture simmer on low for 3-4 minutes, allowing the flavors to meld and the beef to heat through. The sauce will continue to thicken. If it becomes too thick, add a splash of warm milk to reach your desired consistency. Taste now and only add salt if absolutely necessary.

Step 5: Toast the Bread (2 minutes)

While the sauce simmers, toast your bread until golden brown and crisp. For extra richness, you can butter the toast, but it’s not essential with the creamy sauce.

Step 6: Serve Immediately (2 minutes)

Place a slice of toast on each plate. Ladle a generous portion of the creamed chipped beef directly over the top, ensuring good coverage to the edges. Garnish with a sprinkle of fresh parsley for a touch of color and freshness.

Chef’s Tips & Variations

  • Control the Salt: Rinsing the beef is the key to a balanced dish. Don’t skip this step if you’re salt-sensitive.

  • Creamier Version: For a richer sauce, substitute 1/2 cup of the milk with heavy cream or half-and-half.

  • Add Veggies: Sauté 1/4 cup of finely diced onion or 1/2 cup of sliced mushrooms in the butter before adding the flour for an extra dimension.

  • The “Pepper” Touch: A dash of cayenne pepper or a few grinds of white pepper can add a subtle, different kind of heat.

  • Beyond Toast: Serve over homemade biscuits, mashed potatoes, baked potatoes, or even egg noodles for a different twist.

Nutrition Information (Per Serving)

  • Calories: ~385

  • Total Fat: 19g

  • Saturated Fat: 11g

  • Cholesterol: 65mg

  • Sodium: ~1150mg (Highly dependent on the beef brand and rinsing)

  • Total Carbohydrates: 32g

  • Dietary Fiber: 1g

  • Sugars: 9g

  • Protein: 22g

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