Creamed Chipped Beef On Toast is a classic recipe that may not win any prizes in the looks department, but it’s absolutely full of flavor and makes an easy, delicious, and satisfying breakfast, brunch, lunch or dinner!
Here’s another oldie but goodie!
Creamed Chipped Beef On Toast – dried chipped beef in a simple, creamy milk gravy served over toast – was once a common breakfast menu item in diners and the military, where it was often referred to as SOS (Sh!t on a Shingle).
But don’t let that name fool you! It’s sooo good!
There are some foods that bring back certain memories in our lives. One smell or taste, and it’s like you’re transported to a certain time or place. Well, this dish always reminds me of summer vacation!
When I was a little girl, my gram and aunt would take me to the Jersey shore every summer (usually Wildwood but sometimes Atlantic City – back before there were any casinos!). We always went out for breakfast, and my gram would often get creamed chipped beef on toast.
At the time, I wanted nothing to do with it. You know how, when you were a kid, some foods just grossed you out even though you never tasted them? Well, that was me. Gram always tried to get me to just try it, insisting it was delicious, but I always refused.
As is the case with many foods I thought I disliked as a child, I tried it when I got a little older and – of course – absolutely loved it! In college, we ate a lot of inexpensive frozen food, and creamed chipped beef became one of my favorites.
Now I make my own homemade creamed chipped beef because, not only is it better (I don’t skimp on the beef), it’s super quick and easy to make, and it’s budget-friendly too!
INGREDIENTS YOU NEED:
- Dried chipped beef (see note below)
- All-purpose flour
- Salt and pepper
- Bread (for toast)
Note: You can usually find dried chipped beef near the packaged lunch meats in the grocery store. If you can’t find it there, check the deli counter.
HERE’S A QUICK LOOK AT HOW TO MAKE CREAMED CHIPPED BEEF ON TOAST:
TIPS & TIDBITS:
- I always use toast, but you could also serve the creamed chipped beef over English muffins or biscuits (or even hash browns or home fries – or mashed potatoes if you’re serving for dinner).
- The saltiness of the beef will depend on the brand you buy. You may or may not need to add additional salt, so wait until the very end to taste the sauce and adjust the seasoning.
- This dish is best when served immediately. The sauce will thicken more as it cools down. If you have leftovers, store them in the refrigerator. You may need to add a little milk when reheating the sauce to thin it out.
I usually serve this for breakfast or brunch – sometimes with a side of scrambled or fried eggs – but it makes a delicious quick and easy lunch or dinner too!
I hope you try this recipe for Creamed Chipped Beef on Toast and love it as much as I do. Thanks for visiting today!
Creamed Chipped Beef On Toast
- 2 (3-ounce) packages dried chipped beef
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- salt and pepper, to taste
- 8 slices bread
- Slice the beef into bite-sized pieces.
- In a large skillet, melt the butter over medium heat. Add the beef and cook, stirring occasionally, until it is lightly browned, about 2 minutes.
- Add the flour; stir to combine. Cook for 1 minute, stirring frequently (this will cook the raw taste out of the flour).
- Add the milk and stir or whisk to combine.
- Bring to a boil then reduce the heat and simmer, stirring occasionally, until the sauce has thickened, about 3 to 5 minutes. The longer you cook it, the thicker it will get. If you would like a thinner sauce, just add a little more milk.
- Add salt and pepper to taste (taste it first; some brands of beef are saltier than others, so you may not need to add any salt at all).
- While the sauce is cooking, toast the bread.
- Spoon the sauce over the toast and serve immediately.
- Also delicious served over English muffins, biscuits, hash browns or home fries (or mashed potatoes if you’re serving for dinner!).
- If you have leftovers, you may need to add milk when reheating, as the sauce will become thicker after being refrigerated.