Creamed Chipped Beef on Toast Recipe

My entire family absolutely loves this dish! I made a substitution by using 8oz. thin slices of beef lunchmeat "Budding" instead of a jar of dried beef, which is a much more affordable option. The dish isn't salty at all and there's no need for rinsing. You have to give it a try, and trust me, you won't be let down!

Similar to homemade beef stew made by your mom, but without the extra seasoning and pre-packaged beef. Quick tip: If you find the dish too salty, soak the beef in cold water for 10 minutes, then drain. Taste a piece, and if it's still salty, soak it in fresh water for another 10 minutes.

Comfort Food! After mastering the roux on my second attempt, the dish turned out to be fantastic. I enhanced it with cayenne pepper, seasoned salt, and freshly cracked black pepper. We opted for Budding Luncheon Meat and served it on toasted potato bread buns. I imagine it would taste great on biscuits too! The boys devoured them faster than I could plate them. Pairing it with a large glass of cold milk is a perfect combination!

My husband absolutely adored it, my 12-year-old son dubbed it his "top choice meal", and we were all left wanting more. The amusing part is that, despite following advice from reviews and quickly boiling the jar of dried beef before rinsing it off, we all ended up having to sprinkle extra salt (and pepper) on our servings. Quite the unexpected twist!

During my time in the US Army, the acronym "SOS" had a different meaning, but now it brings to mind the delicious dish I regularly prepare with ground spicy sausage. I also enjoy making it with sliced beef, which requires cutting it into ribbon strips before adding it to the gravy. The balance of salt in this recipe is just perfect. For the sauce, I use a generous amount of 8 tablespoons each of butter and flour, and 5 cups of milk, seasoned with freshly ground pepper. A key secret ingredient is a couple of shakes of Worcestershire Sauce, enhancing the flavor. This recipe is great for feeding the whole family, and they always enjoy it!

I have been making SOS for years and after reading the reviews here, one thing that stands out to me is the lack of flavor. In my opinion, this recipe is missing a few essential ingredients. I always sear the beef in butter until the edges curl, adding some finely chopped onion for extra taste. After removing the beef and onion, I make the white sauce. To enhance the flavor, I recommend adding Old Bay seasoning and Worcestershire sauce to your liking. These additions really elevate the dish and counteract any blandness!

I want to express my gratitude for sharing this recipe. Chipped beef on toast was a childhood favorite of mine, but I hadn't tasted it since my mom passed away almost 50 years ago. This recipe brought back memories of 'home' and filled my heart with joy. I used Armour dried beef (from a jar) and soaked it in water for 15 minutes to reduce the saltiness. However, I had to add a bit of salt to the final dish. Following a suggestion, I browned the beef in butter before making the roux. Due to my spouse's lactose intolerance, I substituted a mixture of unsalted chicken broth and lactose-free milk for the liquid, seasoned with black pepper and a hint of ground cayenne pepper. Served over toast, we both savored every bite. Thank you once again. - Mike

I'm not a fan of cayenne pepper, so I opted for salt, black pepper, garlic powder, and onion powder in this recipe. I fried the chipped beef in butter for about 5 minutes to enhance the sauce's flavor. To prevent the flour from getting lumpy, I added an extra 2 tablespoons of butter. The dish turned out perfectly delicious! Yum!

Absolutely loved it!! I used the Armour Dried Beef in a Jar, just rinsed it off as directed, followed the recipe, and poured it over toast. When adding the milk, I used a wire whip and there were never any lumps. So easy and delicious!

Excellent recipe, with a few tweaks. The dried beef was way too salty straight from the bottle, so I decided to boil it to remove some of the saltiness. I opted to double the recipe and included some cayenne, a touch of salt (after boiling out the excess), pepper, and a sprinkle of garlic powder. The revised version turned out fantastic, without that overwhelming salty flavor! This dish is straightforward, speedy, and a breeze to whip up. A delightful comfort food option!

Due to shrinkflation, it's hard to find anything other than 2.5oz jars of this product. However, it remains effective and has a mild saltiness. I recommend using unsalted butter and lightly stir-frying it in butter before making a roux. Blessings to all who use it!

I first started eating this dish when my mom made it for me as a kid. She always added frozen peas and Worcestershire sauce, just like the other reviewer mentioned. No matter how you make it, it always brings that familiar flavor of home and childhood. I would definitely make it again.

My father served in the army during the Korean War. When we were children, my mother often prepared it as a regular meal, and we always enjoyed it! She would always include chopped hard-boiled egg for added nutrition. I suggest rinsing the meat to reduce the saltiness.

This recipe takes me right back to my childhood when my mom, an Army wife, would make SOS just like this in the 1950s. My sisters and I continue to prepare it the same way to this day. Even my ex-Air Force husband enjoys it and says it reminds him of his military days. The only twist is he prefers his topped with a fried egg!

I multiplied the recipe by 4 to serve four adults, but next time I might just use 3 jars of chipped beef as it turned out quite salty. It brought back nostalgic memories of my childhood. Overall, I loved it!

I didn't test out this recipe since it's not the version of SOS (S**t on a Shingle) that I grew up with. My mom never followed specific measurements when she cooked! She would melt butter in a pan and cook Buddig beef until it was slightly shriveled. Then she'd add enough flour to absorb all the butter, gradually pouring in milk until it thickened. Season with salt and pepper. When I was a child and later a mother myself, I would use a large amount of Buddig for a family of five, sometimes up to 12 packages! This required 2 sticks of butter and about half a gallon of milk. My family adores this dish, and now each of my adult children prepares it for their own families :)

This is exactly how we intended it, but that's not the true meaning of SOS... ;-)

I am not skilled in cooking, and I was hoping for a military SOS dish, but this recipe did not meet my expectations. I am unsure of what went wrong or how to improve it.

This recipe is a nostalgic favorite from my childhood, made with my mom for our big family. As I've grown up, I've tweaked it by adding a touch of garlic salt or powder, paprika instead of cayenne, and seasoning with salt and pepper to taste. It's a classic comfort food that never fails to warm the soul and fill you up. An enduring family favorite that brings back wonderful memories.

I always prepare this recipe for my kids whenever they come over, as they always ask for it. However, I find the canned corned beef to be too salty, so I opt to buy it from the deli counter and have it thinly sliced. I also prefer using potato bread because of its denser texture.