Creamed Chipped Beef is the ultimate comfort meal. I remember my mother making this for me when I was a child. Such fond memories of beef in a lightly seasoned smooth cream sauce served over toasted sourdough or European whole grain.
This is one of my all time favorite recipes. Did you enjoy this as a child? I remember this was one of those comfort meals that my mother made for me often and eventually she taught me how to make it. It was not until I was an adult that I learned that this treat is most commonly referred to as SOS gravy. I know what you are wondering. What does that acronym stand for? SOS stands for “shit on a shingle.” The shingle being the toast. Now my catholic Mother never told me that. I am sure that she simply did not want me running around using that word.
WHAT IS CREAMED CHIPPED BEEF?
Creamed Chipped Beef is not the healthiest of recipes but as long as you make it occasionally I think all will be okay. After all a delicious nostalgic recipe that takes us back in time to a happy place can not be all bad.
Creamed Chipped Beef is a dish comprised of chopped dried beef in a creamy luscious lightly seasoned white sauce. The cream sauce is usually a béchamel sauce which is made from flour, butter and milk. It is typically served over toast but it is equally delicious over eggs and potatoes.
HOW TO MAKE CREAMED CHIPPED BEEF
I doesn’t get much easier that this. First chop your beef into bite size pieces and set aside. Next melt your butter in a skillet over medium low heat. Whisk in the flour. Continue cooking for about two to three minutes whisking constantly. Sprinkle in the black pepper and cayenne pepper. Slowly whisk in the milk until smooth and creamy.
Add the chopped beef and simmer for three to five minutes. Salt and pepper to taste. Serve over toasted bread, eggs, hash browns, or biscuits.
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups warm milk
1 (8 ounce) jar dried beef
1 pinch cayenne pepper
How To Make Creamed Chipped Beef:
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In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux.
Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened.
Bring to a boil, stir in beef and cayenne, heat through and serve over toast.