A classic, cozy, old-fashioned comfort dish made from dried beef simmered in a creamy white sauce and ladled over toasted bread.
This dish—sometimes called “S.O.S.” by older generations—is simple, inexpensive, and deliciously nostalgic. Many families, especially on the East Coast and in military households, enjoyed it as a hearty breakfast or budget-friendly dinner. The creamy gravy mixed with salty chipped beef makes it deeply satisfying and incredibly easy to prepare.

Ingredients for Creamed Chipped Beef on Toast

For the Creamed Beef

• 4 tbsp unsalted butter

• 4 tbsp all-purpose flour

• 2 cups whole milk (or 1 ¾ cups milk + ¼ cup cream for extra richness)

• 1 jar (4.5–5 oz) chipped dried beef, rinsed and chopped

• ¼ tsp black pepper

• ¼ tsp onion powder (optional)

• Pinch of nutmeg (optional but classic)

For Serving

• 4–8 slices of toasted bread (sourdough, white, or Texas toast)

• Parsley or chives, finely chopped (optional garnish)

Directions

1. Prepare the Beef

1. Remove dried beef from the jar or packaging.

2. Rinse briefly under warm water to reduce saltiness.

3. Pat dry and chop into small bite-size pieces.

2. Make the Roux

1. Melt butter in a skillet over medium heat.

2. Sprinkle flour over melted butter and whisk continuously for 1–2 minutes until smooth and bubbly (do not brown).

3. Add Milk

1. Slowly pour in the milk while whisking.

2. Continue whisking until the mixture thickens to a smooth, creamy gravy—about 3–5 minutes.

4. Add Beef & Seasoning

1. Stir chopped beef into the cream sauce.

2. Add pepper, onion powder, and nutmeg.

3. Reduce heat to low and simmer 2–3 minutes to meld flavors.

4. Taste and adjust seasoning—salt is rarely needed since the beef is salty.

5. Serve

Ladle the hot creamed beef over toasted bread slices.
Garnish with parsley or chives if desired.

Notes

• Salt caution: Dried beef is salty. Rinsing helps balance it.

• Consistency: If too thick, add a splash of milk. If too thin, simmer longer.

• Bread options: Sourdough adds tang, but classic white toast captures the true old-fashioned flavor.

• Add-ons: Some families add green peas or sautéed onions.

• Flavor variation: A tiny pinch of nutmeg gives that classic vintage “cream sauce” warmth.

Tips for Best Results

• Whisk constantly while making the roux to avoid lumps.

• Warm the milk slightly before adding; it helps create a smoother gravy.

• Butter matters: Unsalted is best because the beef brings plenty of salt.

• Toast well: A sturdy, crispy toast holds up better under the creamy sauce.

Serving Suggestions

• Breakfast with fried or poached eggs

• Spoon over biscuits instead of toast

• Serve with roasted potatoes or hash browns

• Add a side of fruit or simple green salad for balance

Estimated Nutritional Information (per serving)

(Based on 4 servings; may vary by brand and bread type)

• Calories: ~380

• Protein: ~17 g

• Fat: ~22 g

• Carbohydrates: ~26 g

• Fiber: ~1 g

• Sodium: High (~900–1200 mg depending on beef)

• Sugar: ~5 g

Benefits

• Quick & easy: Takes only 10–15 minutes.

• Comforting: Creamy, warm, and nostalgic.

• Budget-friendly: Uses simple pantry ingredients.

• Flexible: Works for breakfast, lunch, or dinner.

• Meal-prep friendly: Sauce reheats well (add milk as needed).

Q&A

Q: Can I use regular deli beef instead of chipped beef?

A: Yes, but the dish will be less salty and less traditional. Dried beef gives the signature flavor.

Q: How do I prevent lumps in the sauce?

A: Whisk constantly and add milk slowly. If lumps form, keep whisking—most will dissolve as it heats.

Q: Can I make this gluten-free?

A: Use a 1:1 gluten-free flour blend or cornstarch slurry (2 tbsp cornstarch mixed with cold milk).

Q: Does it store well?

A: Yes. Refrigerate 3–4 days. Reheat gently with a splash of milk.

Q: Can I lighten the recipe?

A: Use low-fat milk and reduce butter to 2 tbsp. It won’t be as rich but still tasty.