Creamed chipped beef is a recipe originating in our nation's military. It became popular outside the military as those who had served craved the dish once home. Although not all former servicemen remembered it with fondness considering how much they had to eat the very economical meal. It could have been as much as 3 times a day for those away on ships having to ration food.
Officially called creamed chipped beef, it is also more commonly referred to as S.O.S. and remains a popular dish today.
- 4 tbs Butter
- 1/3 c Flour (all purpose)
- 3 c Whole Milk
- Cracked Black Pepper, to taste
- 4.5 oz Dried Beef, sliced
- Toasted Texas Toast Bread Slices
Heat a skillet over medium heat. Add butter.
When the butter is melted and begins to bubble add the flour and mix to combine. This makes a roux.
Simmer the roux for 2-3 minutes to cook away the raw flour taste.
Add milk and stir or whisk to combine. This makes a white sauce known as Béchamel.
Add cracked black pepper and the chipped beef to the white sauce and simmer 3-5 minutes, stirring constantly, until thickened.
Serve over toasted bread (shingles) , biscuits, or hashbrowns.
Cooks Note: No salt was added to the recipe because the dried beef contains enough salt to flavor the dish.
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