Here’s a simple, classic Creamed Chipped Beef recipe — the old-school, comforting kind often served over toast (a.k.a. “SOS”).
Creamed Chipped Beef (Serves 2–4)
Ingredients
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk (or 1½ cups milk + ½ cup cream for richer sauce)
- 1 jar (4.5–5 oz) dried beef, rinsed & chopped/shredded
- Black pepper, to taste
- Optional: pinch of cayenne, dash of Worcestershire, or a small handful of peas
Instructions
- Prep the beef:
Rinse the dried beef briefly to remove excess salt. Pat dry and chop or tear into pieces. - Make the roux:
Melt the butter in a skillet over medium heat. Add flour and whisk for 1–2 minutes until smooth and slightly bubbly but not browned. - Add the milk:
Slowly whisk in milk. Cook, stirring, until sauce thickens (3–5 minutes). - Add beef:
Stir in the chipped beef. Reduce heat and simmer for another 2–3 minutes. - Season:
Add black pepper. Taste — add salt only if needed (the beef is naturally salty). - Serve:
Spoon over buttered toast, biscuits, potatoes, or pasta.
Tips & Variations
- Extra creamy: Add a splash of heavy cream at the end.
- More savory depth: Add a dash of Worcestershire or a sprinkle of smoked paprika.
- For breakfast: Serve over hash browns or with eggs.
- For nostalgia: Use chipped beef from the deli instead of jarred.
If you want, I can also give you a one-pan version, a slow-cooker version, or a healthier/low-sodium version!
