Before I go any further, let’s get this detail out of the way: While the recipe title (“Creamed Chipped Beef on Toast”) is the “official” name for this dish, it is much better known (especially among our veterans) by the more colorful names “$#!& On A Shingle”, “Same Old Stuff”, or simply SOS. Choose the one that best fits your personality or the company you’re feeding, and let’s continue. 🙂
For many, their first exposure to this dish was through the military, with its first known published appearance being in the official Army Cookbook in around 1901. It also is well known among our older generations as being something that was simple, quick, relatively inexpensive, filling, and versatile (as it can be served for breakfast, lunch, or dinner) – a great combination when you’re living in hard times.
These days, it’s still a great comfort food… but with the changing times, sometimes allowances have to be made. For example, for many years dried beef packed in salt was used as it was a commodity item produced in large quantities due to its ability to be stored for long periods of time without any special considerations. Today, modern refrigeration has almost completely eliminated the market for dried beef, so it’s sold more as a specialty meat at a premium price. The closest substitution (and what was used here) is thinly sliced sandwich meat found in the refrigerated deli section of a local grocer. The one advantage to this is much less salt is used than in dried beef, which makes it better for those who are watching their sodium intake.
Note that there are several variations found all over the place that often focus on seasonings for the gravy; it can be a bit bland, but thinking back to when it was first made the concept of using lots of varied seasonings was not well established. I’ve added a little bit to this version, and I’ll list several suggestions for other seasonings in the notes at the bottom of the recipe card.
Adapted from The Country Cook
Creamed Chipped Beef on Toast
Description
A classic comfort food well known among our veterans and many families as it is simple, filling, and relatively inexpensive to make.
Adapted from The Country Cook
Ingredients
Instructions
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In a large skillet, melt the butter over medium heat. Slice the beef into strips/squares approximately 3/4 to 1 inch in size/length (doesn't have to be even) and set aside.
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Add the flour to the skillet and combine using a whisk, stirring constantly. Cook for 1 minute.
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Slowly add the milk, stirring constantly with the whisk to incorporate it and prevent lumps from forming. Reduce heat to medium-low and continue to stir about 5 minutes or until the mixture thickens.
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Add the sliced beef, Worcestershire sauce, and pepper, and stir to combine. Reduce heat to low and cook about 5 minutes or until the beef is warmed through. Taste and season with salt if desired.
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Toast the bread to desired doneness. To serve, place two slices of toast on a plate and spoon the beef mixture over the slices open-face style.
Servings 8
Serving Size approx 1 cup on 2 slices toast
- Amount Per Serving
- Calories 406kcal
- % Daily Value *
- Total Fat 18.4g29%
- Saturated Fat 9.7g49%
- Cholesterol 72mg24%
- Sodium 885mg37%
- Potassium 141mg5%
- Total Carbohydrate 38g13%
- Dietary Fiber 1.4g6%
- Sugars 8.4g
- Protein 19.3g39%
- Calcium 200 mg
- Iron 3 mg
- Vitamin D 40 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
There are numerous ways to customize this recipe. Here are just a few of them:
- Meats:
- Other thin-sliced deli meats (chicken, turkey, ham)
- Ground beef or ground turkey (cook before adding to the gravy)
- Seasonings:
- Vary the amount of salt and pepper
- Vary the amount of Worcestershire sauce
- Add cayenne pepper
- Add onion powder
- Serving:
- Toast (white, wheat, multigrain, rye, pumpernickel)
- English muffins
- Biscuits
- Rice
- Mashed potatoes
