Creamed Chipped Beef on Toast, often affectionately known as “S.O.S.” in military vernacular, is a hearty and comforting dish. It’s made with thin slices of dried beef in a creamy roux-based sauce, ladled over crispy toast.

This simple, yet satisfying meal is perfect for breakfast, brunch, or a quick dinner. Its rich flavor and easy preparation have made it a beloved classic in many households.

Ingredients Needed for Creamed Chipped Beef on Toast

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk

8 ounces dried beef, sliced into thin strips
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper (optional)

4 slices of bread, toasted
Chopped fresh parsley, for garnish (optional)

Instructions for Making Creamed Chipped Beef on Toast

Prepare the Roux: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for about 1 minute, until the mixture is bubbly and golden. This roux will thicken the sauce.

Add Milk: Gradually whisk in the milk, ensuring there are no lumps. Continue cooking and stirring until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
Incorporate Beef: Add the sliced dried beef to the saucepan. Stir well to combine, ensuring the beef is thoroughly coated with the sauce. Season with black pepper and cayenne pepper, if using. Reduce heat to low and simmer for about 5 minutes, until the beef is heated through.
Serve: Spoon the creamy beef mixture over slices of toasted bread. If desired, garnish with chopped parsley for a fresh contrast. Serve immediately.

Tips for Perfecting the Recipe

Quality of Ingredients: The foundation of a great Creamed Chipped Beef on Toast lies in its ingredients. Opt for high-quality dried beef from a trusted butcher or specialty store. The better the quality of beef, the more flavorful the dish. For the roux, using unsalted butter and fresh flour can significantly affect the sauce’s texture and taste.

Roux Mastery: The roux is crucial for the sauce’s texture. Cook the flour and butter mixture until it’s just golden, which ensures a toasty flavor without over-browning. A well-cooked roux gives the dish its silky smoothness. If the roux is cooked too long or not long enough, it can result in a sauce that’s either too thick or too thin.

Milk Temperature: When adding milk to the roux, ensure it’s warm. This helps integrate the milk more smoothly into the roux, preventing lumps. Cold milk can shock the roux, leading to a less cohesive sauce. Gradually add the milk while whisking constantly to achieve the perfect consistency.

Seasoning Balance: While the dried beef brings its own saltiness to the dish, adjusting the seasoning with a touch of freshly ground black pepper and a pinch of cayenne pepper (if desired) can elevate the flavors. Be cautious with additional salt; taste the sauce after incorporating the beef to decide if more is needed.

Consistency Adjustments: Depending on personal preference, you might want a thicker or thinner sauce. If the sauce is too thick, gently whisk in additional milk until you reach the desired consistency. If it’s too thin, let it simmer a bit longer to reduce. Remember, the sauce will thicken slightly as it cools.

Serving Suggestions

Bread Varieties: While traditional white toast is classic, experimenting with different types of bread can add a new dimension to the dish. Try serving it on sourdough, whole grain, or even a buttery croissant for a luxurious twist. Toasting the bread adds necessary texture contrast to the creamy beef.

Garnishes: A sprinkle of fresh parsley not only adds color but also a fresh flavor that cuts through the richness of the creamed beef. For a spicy kick, a dash of paprika or a drizzle of hot sauce can liven up the dish. Even a sprinkle of grated Parmesan cheese can add a savory depth.

Side Dishes: To balance the dish’s richness, consider serving it with a side of steamed green beans, a crisp salad, or some sautéed vegetables. For a heartier meal, a side of roasted potatoes or a simple fruit salad could complement the creaminess of the beef.

Breakfast Twist: Elevate your breakfast by serving Creamed Chipped Beef over a freshly baked biscuit or a bed of scrambled eggs. This combination can transform the dish into a substantial morning meal that’s both satisfying and comforting.

Storage Tips

Refrigeration: If you have leftovers, store them in an airtight container in the refrigerator. Properly stored, the creamed beef can last for up to 3 days. Note that the sauce may thicken when cooled, but it can be gently reheated and thinned with a little milk.

Freezing: Freezing is not recommended for this dish. The roux-based sauce may separate or become grainy when thawed, affecting the texture and overall quality of the creamed beef.

Reheating: To reheat, transfer the creamed beef to a saucepan and warm it over low heat, stirring frequently. If the sauce has thickened too much, whisk in a small amount of milk until you achieve the desired consistency. Avoid microwaving, as it can unevenly heat and further thicken the sauce.

Frequently Asked Questions

Can I make this recipe gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking and thickening sauces. Keep in mind that the texture might slightly differ, so adjust the liquid as needed.

Is there a low-fat version of this dish? For a lighter version, use low-fat milk instead of whole milk and consider a light butter substitute. These adjustments can reduce the dish’s overall calorie content without significantly compromising the taste.

Can I use fresh beef instead of dried beef? Using fresh beef changes the dish significantly, but it’s certainly possible. Thinly slice and lightly salt the fresh beef before sautéing it to incorporate into the cream sauce. This version will be less salty and have a different texture but can still be delicious.

What can I do if my sauce is too lumpy? Lumps in the sauce usually result from the milk being added too quickly to the roux or the milk being too cold. To fix this, you can strain the sauce through a fine-mesh sieve to remove lumps or use an immersion blender to smooth out the sauce before adding the beef.

Is there an alternative to toast for serving? Yes, this dish is quite versatile. Instead of toast, you can serve the creamed beef over baked potatoes, rice, or pasta for a hearty meal. These alternatives can offer a different texture and flavor base that complements the creamy beef well.

Creamed Chipped Beef on Toast

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Creamed Chipped Beef on Toast, often affectionately known as "S.O.S." in military vernacular, is a hearty and comforting dish. It's made with thin slices of dried beef in a creamy roux-based sauce, ladled over crispy toast.

Ingredients

2 tablespoons unsalted butter

2 tablespoons all-purpose flour
1 1/2 cups whole milk
8 ounces dried beef sliced into thin strips

1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper optional
4 slices of bread toasted
Chopped fresh parsley for garnish (optional)

Instructions

Prepare the Roux: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for about 1 minute, until the mixture is bubbly and golden. This roux will thicken the sauce.
Add Milk: Gradually whisk in the milk, ensuring there are no lumps. Continue cooking and stirring until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
Incorporate Beef: Add the sliced dried beef to the saucepan. Stir well to combine, ensuring the beef is thoroughly coated with the sauce. Season with black pepper and cayenne pepper, if using. Reduce heat to low and simmer for about 5 minutes, until the beef is heated through.