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Creamed Chipped Beef on Toast: A Comfort Classic Made Easy

Creamed Chipped Beef on Toast—often affectionately known as “SOS”—is a timeless American comfort dish that has been warming kitchens for generations. Its roots stretch back to early 20th-century home cooking and military canteens, where simplicity, affordability, and heartiness mattered most. Today, this recipe remains a beloved staple thanks to its creamy texture, savory flavor, and quick, satisfying preparation.

In this complete guide, you’ll learn exactly how to prepare this classic dish from scratch, turning a simple handful of ingredients into a warm, comforting meal perfect for breakfast, brunch, or even a nostalgic dinner.

⭐ What Is Creamed Chipped Beef?

Creamed chipped beef is a dish made from thin slices of dried beef, simmered in a rich, seasoned cream sauce, and spooned over toasted bread. The salty beef pairs beautifully with the velvety white sauce, creating a flavor that’s comforting, familiar, and utterly satisfying.

Ingredients You’ll Need

For the Creamed Beef:

• 1 jar (2.5–3 oz) dried chipped beef, rinsed and sliced into strips
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk (or more for a thinner sauce)
• ¼ teaspoon black pepper
• Optional: a pinch of paprika or garlic powder for extra flavor

For Serving:

• 4–6 slices toasted bread (white, sourdough, wheat, or Texas toast)
• Parsley for garnish (optional)

Step-by-Step Method

Step 1: Prepare the Dried Beef

Dried beef is known for its salty flavor, so rinsing it briefly under cool water helps remove excess salt.

• Pat it dry using a paper towel.
• Slice the beef into thin strips or small bite-sized pieces.
  This step ensures each bite blends smoothly into the creamy sauce.

Step 2: Make the Butter Roux

A good roux is the backbone of the dish—it gives the sauce its velvety texture.

1. In a large skillet, melt 3 tablespoons of butter over medium heat.
2. Once the butter is bubbling, sprinkle in 3 tablespoons of flour.
3. Whisk continuously for 1–2 minutes until a smooth paste forms.
4. Don’t brown it; the goal is to keep the roux pale, allowing the sauce to stay creamy white.

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