Creamed Chipped Beef on Toast: A Comfort Classic Made Simple

Creamed Chipped Beef on Toast, sometimes called “S.O.S.” (Stew on a Shingle), is one of those hearty, nostalgic dishes that’s been passed down for generations. It’s a simple meal, originally popular among American soldiers because it’s filling, inexpensive, and quick to prepare. Over the years, it has earned a place on family tables and in diners as a comfort-food staple.

If you’ve never tried it before, imagine tender slices of salty dried beef folded into a silky, peppery cream sauce, then ladled over warm toast. It’s savory, creamy, and satisfying—the kind of meal you can whip up in under 30 minutes.

Here’s a step-by-step guide to making Creamed Chipped Beef on Toast at home.

Ingredients You’ll Need

• 2 tablespoons butter (unsalted or salted, depending on taste)
• 2 tablespoons all-purpose flour (to make the roux)
• 2 cups whole milk (you can use 2% or even half-and-half for extra richness)
• 1 jar (2.5 oz) dried beef (rinsed and sliced into thin strips)
• Black pepper, freshly ground (to taste)
• Pinch of nutmeg (optional, for warmth)
• 4 to 6 slices of bread, toasted (white, wheat, sourdough, or even biscuits)

Step-by-Step Method

Step 1: Prepare the Beef

Dried beef is usually salty because of the curing process, so the first step is to reduce that saltiness:

1. Remove the beef from the jar or packaging.
2. Rinse it quickly under cold water.
3. Pat dry with paper towels.
4. Slice into thin strips or small bite-sized pieces.

(Tip: If you love a saltier flavor, you can skip the rinsing step. But rinsing balances the dish nicely.)

Step 2: Make the Roux (Cream Base)

1. In a medium saucepan, melt the butter over medium heat.
2. Once melted, add the flour and whisk constantly for about 1–2 minutes.
   • This removes the raw flour taste and creates the base for your creamy sauce.
   • You want the roux to stay pale—don’t let it brown.

Step 3: Add the Milk Slowly

1. Gradually pour in the milk, whisking continuously to prevent lumps.
2. Keep stirring until the sauce thickens, about 5 minutes.
   • The consistency should coat the back of a spoon.

(If it gets too thick, add a splash more milk. If too thin, let it simmer a bit longer.)

Step 4: Season the Cream Sauce

1. Stir in a good pinch of black pepper.
2. Add a pinch of nutmeg if you want a warm undertone (optional but recommended).
3. Taste the sauce before adding the beef—this lets you adjust the seasoning without over-salting.

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