What Is Creamed Chipped Beef on Toast (SOS)?
“Creamed Chipped Beef on Toast” is a classic American comfort dish consisting of thin slices of dried (cured) beef cooked in a creamy white sauce (a béchamel or milk gravy), then served over buttered, toasted bread. It has military origins, and its familiar nickname “SOS” (sometimes humorously rendered as “Shit on a Shingle”) reflects its history in U.S. military mess halls and its no‑fuss, utilitarian nature.
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In the original 1910 Manual for Army Cooks, a recipe titled “Stewed chipped beef, with cream sauce, served on toast” appears — reflecting the dish’s use in feeding large numbers of people with basic staples.
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Over time, home cooks adopted it as a quick breakfast, brunch, or supper staple.
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Because it uses dried/cured beef (which is salty), and a creamy white sauce (butter + flour + milk), the dish’s balance of savory, creamy, and breadiness is key. The name “chipped beef” refers to thin slices of dried beef (often from a jerky- or salt-cured process).
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Key Elements & Why They Matter
Before diving into the recipe, it helps to understand the components and what matters most:
Dried / chipped beef
This is the protein. It tends to be salty, thin, cured, and sometimes smoked. Because of its saltiness, many recipes recommend rinsing or soaking briefly to reduce excess salt.
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White sauce (béchamel / milk gravy)
Made via a roux (butter + flour) and then milk, this gives the creamy base that carries the beef. The sauce consistency should be thick enough to coat the beef and sit on toast without being too runny.
Toast or bread base
Firm, well-toasted bread (often white sandwich bread, Texas toast, or sturdy sourdough) is used so it holds up under the sauce without disintegrating.
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Seasonings / additions
Black pepper is common. Optional extras include nutmeg, chives, parsley, white pepper, half-and-half or cream to enrich.
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Timing & thickness
The sauce must thicken without scorching; the beef must heat through but not become rubbery. Toast must be crisp before saucing.
If you get these elements balanced, you’ll have a classic, satisfying version.
Ingredients — Full List & Rationale
Here’s a generous, classic version (serves ~4). Adjust quantities proportionally.
Ingredient Quantity Purpose / Notes
Dried beef (chipped beef) ~ 4 to 6 oz (≈ 110–170 g) Jarred or sliced; rinse or soak to reduce salt if needed
Butter 2 to 4 Tbsp Fat for roux and flavor
All-purpose flour 2 to 4 Tbsp To thicken into a white sauce
Milk (whole milk preferred) 2 to 3 cups Base for sauce
(Optional) Half-and-half or cream ½ to 1 cup To enrich the sauce (richer texture)
Freshly ground black pepper To taste Essential season
(Optional) White pepper Pinch For subtle heat without black flecks
(Optional) Pinch nutmeg Small pinch Classic in béchamel-style sauces
(Optional) Chives or parsley 1 Tbsp chopped Freshness/garnish
Bread slices / toast (sturdy bread) 4–8 slices (Texas toast, white, sourdough) Base to serve the creamed beef over
Optional extras (in some versions):
Onion or minced shallot (sautéed first)
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Sour cream stirred in at the end (in some home versions)
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Additional milk or thinning liquid if sauce too thick
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One community recipe uses ½ cup butter, ~4–5 oz dried beef, ½ cup flour, 2 cups milk + ½ cup sour cream, and parsley.
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Equipment Needed & Prep Notes
You’ll want:
Heavy saucepan or skillet (medium to large)
Whisk or sturdy spoon
Knife & cutting board
Bowl (for rinsing beef or mixing)
Bread toaster / oven or grill for toast
Measuring cups & spoons
Serving plates or shallow bowls
Preparatory tips:
If the dried beef is very salty, soak or rinse it briefly in cold water, then pat dry. (Many recipes recommend this)
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Cut or chop the beef into bite-size strips/pieces.
Pre-toast the bread so it’s crisp before saucing (do this just before finishing the dish).
Warm the milk slightly (just off heat) if possible — cold milk can cause lumps in the sauce.
Have all ingredients measured and ready (mise en place) because once you start making the roux, you’ll need to move fairly fluidly.
Step‑by‑Step Instructions
Below is a detailed, tested stepwise method. I also include timing and detail notes.
1. Rinse / prep the beef (optional, depending on saltiness)
If using very salty dried beef:
Place the beef in a bowl, cover with cold water, let it soak 5–10 minutes.
Drain and pat dry with paper towels.
Chop or slice into small bite-size strips.
This helps reduce excess salt and improve balance.
2. Make the roux (butter + flour base)
In your saucepan over medium heat, melt the butter.
Once butter is fully melted and foaming, sprinkle in the flour.
Whisk constantly to combine into a smooth paste (roux). Cook for ~1 to 2 minutes, stirring, to cook off raw flour taste — don’t let it brown deeply (unless you want a slightly nuttier flavor)
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At this point, the sauce base (without liquid) should be smooth and lump-free.
3. Gradually add milk & thicken
Slowly pour in the milk (and half-and-half/cream, if using), whisking constantly to avoid lumps.
Increase heat gently — bring the sauce to a simmer (not rapid boil) while stirring frequently.
As the sauce warms, it will thicken. Continue stirring until it reaches a consistency where it coats the back of a spoon (a “nappe” consistency). This may take ~5 minutes or more, depending on heat and quantity.
If the sauce thickens too much before adding beef, you can thin it with extra milk or a splash of water.
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At this stage, you have a creamy white sauce (bechamel-style) that is your base.
4. Add beef & seasonings
Stir in the chopped dried beef into the sauce, distributing evenly.
Add freshly ground black pepper to taste. Some versions also add a pinch of white pepper or nutmeg for warming spice.
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If desired, stir in chopped chives or parsley near the end for freshness.
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Lower heat to a gentle simmer, and let the mixture cook another 2–3 minutes so flavors meld and beef warms through.
5. Toast the bread
While the sauce thickens or just before serving:
Toast your bread slices until golden and crisp (you want structural integrity so it does not collapse under the sauce).
Optionally, butter the toast lightly.
6. Serve: assemble & garnish
Place 1–2 slices of toast (or more, as you like) on each serving plate or shallow bowl.
Spoon a generous amount of the creamed chipped beef mixture over the toast — let some sauce drip but not drown the toast.
Garnish with extra fresh parsley or chives, and extra cracked black pepper.
Serve immediately while hot and creamy.
Time Estimate & Workflow
Here’s a rough schedule to help you plan:
Step Time Estimate
Rinsing beef / prep 5–10 min
Melt butter + make roux 2 min
Add milk & thicken sauce 5–8 min
Add beef / simmer / season 2–3 min
Toast bread ~2–3 min
Assembly & garnishing 2 min
Total active time ~ 15–20 min
Total including prep / soak ~ 25–30 min
You can overlap some tasks (toast bread while sauce thickens, etc.).
Tips & Variations for Excellence
To elevate or adapt this dish, here are many tips and alternate ideas:
Salt & Beef adjustments
Because dried beef is often salty, soaking or rinsing is common (as noted above). Some cooks skip this; just be cautious with additional salt.
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Use different brands of dried beef (Buddig, Hormel, Armour) — flavor and saltiness vary.
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If you prefer less cured meat, you could substitute with thin slices of ham or cooked roast beef and reduce the salt in the sauce.
Sauce texture & richness
Use part half-and-half or cream to make the sauce richer and velvety. Some classic versions combine milk + half-and-half.
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If sauce is too thin, you can cook a bit longer, or add a slurry of milk + flour.
If sauce is too thick, thin with extra milk, a little water, or cream.
Flavor enhancers
Add a small amount of minced onion or shallot at the start (sauté in butter) before flour. Some home versions include onion.
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Add minced mushrooms or garlic (lightly sautéed) in some variations.
Stir in mustard or Worcestershire sauce (a dash) to give depth.
Use nutmeg (a pinch) — classic in white sauces.
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Fresh herbs (chives, parsley) brighten at the end.
Bread / base alternatives
Instead of toast, serve the creamed beef over biscuits, English muffins, crusty bread, or rice / mashed potatoes. Some families do that.
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Use thick slices like Texas toast for better structural support.
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Make‑ahead & storage
You can make the creamed beef sauce ahead (without toasting) and reheat later. Store in fridge for up to ~ 3–4 days.
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When reheating, do so gently over low heat, stirring and adding a splash of milk to thin if needed.
Toast fresh when serving, not beforehand, to prevent sogginess.
Scaling & portions
Multiply ingredients proportionally for more servings (8, 12, etc.).
Use a larger pan/skillet and more milk, butter, etc., maintaining roux ratio.
For smaller servings, halve the recipe.
Dietary modifications
For lower-fat version: use lower-fat milk; reduce butter; use leaner alternate meats.
For gluten-free, use gluten-free flour (or a mix) in the roux; ensure bread is gluten-free.
You could try a dairy-free version: use plant-based milk + vegan butter or margarine, though texture will differ.
Consolidated (Printable) Recipe: Creamed Chipped Beef on Toast
Here’s a final version you can print or follow directly.
Serves: ~4
Prep + Cook Time: ~25–30 minutes
Ingredients
~ 4 to 6 oz dried beef (chipped beef), rinsed & chopped
2 to 4 Tbsp unsalted butter
2 to 4 Tbsp all-purpose flour
2 to 3 cups whole milk (plus optional half-and-half / cream)
Freshly ground black pepper (to taste)
(Optional) White pepper, a pinch of nutmeg
(Optional) Chives or parsley, chopped (for garnish)
4–8 slices bread, toasted (sturdy bread like white, Texas toast, sourdough)
Instructions
(Optional) Rinse or soak dried beef in cold water ~5–10 min to reduce salt. Drain and pat dry. Chop into bite-size strips.
In a skillet over medium heat, melt butter.
Whisk in flour to make a smooth roux. Cook ~1–2 minutes, stirring, to remove raw flour taste.
Gradually whisk in milk (and optional cream) to the roux, stirring constantly until smooth.
Bring sauce to a gentle simmer; cook, stirring, until it thickens (coats spoon).
Stir in chopped beef. Add pepper, and optional seasonings (nutmeg, white pepper). Simmer ~2–3 minutes more.
Toast bread slices until crisp.
Place toast on plates; spoon creamed chipped beef over toast evenly.
Garnish with parsley or chives and extra pepper. Serve hot.
Common Problems & Fixes
Problem Likely Cause Fix
Sauce lumpy Cold milk added too fast or roux not smooth Whisk milk in gradually; strain if needed; heat milk a bit first
Sauce too thin Insufficient flour / roux ratio Add more flour (mix into small slurry) or cook longer
Sauce too thick Overcooked or too much flour Thin with splash of milk
Beef too salty Using heavily salted dried beef Rinse or soak beef; reduce added salt
Toast soggy Toast not crisp Toast well; serve immediately; keep bread sturdy
Beef chewy / rubbery Overcooking beef Just warm beef in sauce, avoid boiling too hard
If you like, I can convert this into a printable recipe card, or adapt it for Moroccan ingredients, or give you a lighter / dairy-free version. Do you want me to send one of those?
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