HomeOld Time Recipes World War I Main Dish Creamed Chipped Beef on Toast

Creamed Chipped Beef on Toast

Comments : 4 Posted in : World War I Main Dish on by : Michael Marsha

Creamed Chipped Beef on Toast

Did anyone have this when you were a kid?  Growing up in the ’50’s, we had it every so often. Call me crazy, but I love the stuff.

It’s hard to find much history on this. The exact origins of this are fuzzy. The first known printed version of the recipe shows up in the 1910 Manual for Army Cooks.  If you were in any branch of our armed services, then you had this. It was made with dried beef, ground beef or sausage.

Even thought it’s not particularly good for you and can be very salty, it’s always warm and filling. 

Even today, I’ll make it up once in a while and serve it over biscuits, rice or even noodles.  I usually make up hash browns or home fries. 

Creamed Chipped Beef on Toast

or

S.O.S.

8 tablespoons butter
1/2 cup flour
3 1/2 cups whole milk
1 jar dried beef, quickly rinsed in warm water and chopped
Black pepper
Salt, as needed

1.  Make sure you rinse the dried beef in warm water and then dry on paper towels. Chop it, or cut it into ribbons (the military way).

2.  Melt the butter in a large saute pan over medium heat. Sprinkle in the flour.

3.  Whisk to combine and cook for a few minutes to get rid of the raw flour taste. Whisk every so often so it doesn’t stick.

4.  Whisk in the milk and continue whisking until there are no lumps. You want your gravy to be smooth. 

5.  Reduce the heat to low and using a large spoon, stir in the dried beef. Add some black pepper and salt if you feel you need it. 

6.  Spoon over toast or whatever you would like.

7.  You can always add more milk if the gravy becomes too thick. 

Please follow and like us:

4s COMMENTS

4 thoughts

  • Shannon
    February 19, 2019 at 3:10 am

    Thank you for posting that Marsha. My mom used to make cream chipped beef on toast. That brought back great memories

    • February 19, 2019 at 5:44 pm

      My Mom did, too. I love it! It’s one of those comfort foods that makes you feel all warm and toasty inside.

  • March 18, 2019 at 9:51 pm

    I usually rinse the beef a lot to remove all the salt. Then pat it dry. I also use Badia All Sazon seasoning to give it more flavor in addition to the salt.

    • March 19, 2019 at 12:48 pm

      I haven’t made any in quite a while, but I remember my Mom rinsing the meat off. I’ll have to check out some of that seasoning. Thanks for coming by!

Leave a Reply

Your email address will not be published. Required fields are marked *