Creamed Chipped Beef, also known as the S.O.S, this dish is called “Shit on a Shingle” in military slang. During WWII, creamed chipped beef is a classic American dish. The recipe was easy to make (and it is) made of only five ingredients and was perfect for the time because it required dried beef, so soldiers were not worried about it. Dry beef is not the same thing that with beef jerky or beef; it is a form of meat that looks like salami but needs a little TLC to get it to taste as good as the possibility that is where the sauce comes in in this recipe. The chipped beef cook in a béchamel-like sauce both get something from each other – the salty meat flavors the sauce, and the sauce gives the meat seasoning and creaminess.
The thick, gravy-like white sauce rehydrates dried beef, and a pinch of black pepper adds a little depth of flavor to that simple recipe. Although many people like to serve chipped creamed beef over thick, golden Texas toast slices, you can also spoon on warm buttermilk biscuits. People remember it back in the day as a breakfast, but we think it’s a weekend recipe to bring to the table once in a while. If you want a recipe that will allow you to experience the past, then this is your recipe. Enjoy this with your family and friends.
2 tbsp butter
2 tbsp all-purpose flour
1 1/2 cups warm milk
1 (8 oz) jar dried beef
(1) pinch cayenne pepper
1. Melt the butter in a medium saucepan over low heat.
2. Whisk all at once in flour to shape a roux.
3. Add and whisk in the milk, a little at a time, raise heat to medium-high, stir and cook until thickened.
4. Bring to a boil, add the beef and cayenne, heat, and serve over toast.
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