Looking for a tasty and easy breakfast dish? Try Creamed Chipped Beef! A favorite among diner patrons (and soldiers who frequently refer to it as S.O.S.–we’ll kindly translate that as “Stuff on a Shingle”) this American classic is warm and filling.
I consider this dish part of the “gravy and meat” family. Things like sausage gravy and biscuits, creamed tuna over toast, chicken and gravy over rice. . . all recipes that are inexpensive and easy to prepare. Favorites of folks on a tight budget, meals like Creamed Chipped Beef make a bland a filler (rice, biscuits, toast, potatoes) delicious and appealing.
The recipe is simple. Those of you familiar with cooking will see that it is a basic white sauce combined with a few seasonings and the chipped/dried beef.
You can find chipped / dried beef at your local grocery store, usually where the canned meat such as tuna fish, canned chicken and things like that are. Drying or chipping beef was invented as a way to preserve and store meat in a time before refrigeration or freezing so if you don’t open the jar it it will last a long, long time. As in a very conservative estimate is 2-5 years. Feel free to pick up a few jars and stick them in the back of the pantry for those days you have a sudden craving for this recipe.
Creamed Chipped Beef -- Diner Style
- 2.5 oz Dried Beef (1 sm jar )
- 2 TBS Butter
- 2 TBS Flour
- 1 C Milk
- 1/2 tsp Worcestershire Sauce
- dash of pepper
Tear dried beef into small pieces.
Saute beef in butter until edges start to curl.
Push beef to the side and add flour to the hot butter. Whisk together and cook, stirring until it bubbles for a minute or two.
Add milk all at once, mix well, and continue to cook over medium heat stirring constantly until it's thick and bubbly.
Remove from heat, mix in Worcestershire sauce and pepper, and serve over toast, rice or biscuits.