Creamed Chipped Beef

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Creamed Chipped Beef 

Description

This dish gained massive popularity during WWII due to its shelf-stable ingredients and high caloric density. While it sounds humble, the secret lies in the roux-based béchamel sauce. When done right, it’s velvety and rich, providing a perfect savory contrast to the crisp, buttery toast underneath.

  • Prep time: 5 minutes

  • Cook time: 10 minutes

  • Servings: 4

Ingredients

Ingredient Quantity Notes
Dried Beef 4-5 oz Jarred (like Hormel) or deli-sliced.
Butter 4 tbsp Unsalted is best to control saltiness.
All-Purpose Flour 4 tbsp For the thickening roux.
Whole Milk 2 ½ cups Room temperature prevents clumping.
Black Pepper ½ tsp Freshly cracked is superior here.
Nutmeg 1 pinch Optional; adds a classic French depth.
Texas Toast 4-8 slices Or sturdy sourdough/biscuits.

Instructions

  1. Prepare the Beef: Remove the dried beef from the jar. If you are sensitive to salt, rinse the beef under cold water and pat dry. Chop into bite-sized strips or small squares.

  2. Make the Roux: In a large skillet over medium heat, melt the butter. Once bubbling, whisk in the flour. Cook for 1–2 minutes until it smells slightly nutty but hasn’t turned brown.

  3. Build the Sauce: Slowly pour in the milk, whisking constantly to ensure no lumps form.

  4. Thicken: Continue to cook and whisk for about 5 minutes until the sauce thickens enough to coat the back of a spoon.

  5. Combine: Stir in the chopped beef and black pepper. Let it simmer for another 2 minutes so the beef softens and flavors the gravy.

  6. Serve: Toast your bread and butter it generously. Ladle the hot creamed beef over the toast and serve immediately.

Tips for Success

  • The “Salt Check”: Dried beef is cured with a lot of salt. Always taste the gravy after adding the beef before adding any extra salt.

  • Consistency: If the gravy gets too thick, splash in a little extra milk. If it’s too thin, let it simmer for another minute.

  • Add-ins: For a modern twist, add a handful of frozen peas or sautéed mushrooms to the mix.

Nutritional Info (Per Serving)

  • Calories: 310 kcal

  • Total Fat: 18g

  • Carbohydrates: 22g

  • Protein: 15g

  • Sodium: 980mg (Estimated – varies by beef brand)

Benefits

  • High Protein: Dried beef is a concentrated source of lean protein.

  • Pantry Friendly: Most of the ingredients are staples you likely already have on hand.

  • Budget-Friendly: One of the most cost-effective ways to feed a family a filling meal.

Q&A

Q: Can I use ground beef instead?

A: Yes, but that technically makes it “S.O.S. with Ground Beef” (or Hamburger Gravy). You’ll need to brown the beef and drain the fat before making the roux.

Q: Why is my sauce lumpy?

A: This usually happens if the milk is added too fast or isn’t whisked enough. If it happens, you can pulse it in a blender or use an immersion blender to smooth it out before adding the beef.

Q: Can I freeze the leftovers?

A: It’s not recommended. Milk-based gravies tend to separate and become “grainy” when thawed and reheated. It’s best enjoyed fresh!

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