Chipped beef on toast (or creamed chipped beef on toast) is a classic comfort food that’s also synonymous with military meals (you’ll find recipes in army and navy cooks’ manuals from more than 100 years ago).
Chipped beef on toast, although there are many variations (some actually called “fancy”) is basically a creamy sauce and rehydrated slivers of dried beef, served on toasted bread.
It is also known as SOS (which, is described as either meaning stick-to-your-ribs, same ole stuff or, commonly in military slang, sh*t on a shingle).
Chipped beef is also often served on English muffins, biscuits, homefries, and in casseroles.
Chipped beef pre-cream is a dried, smoked, and salted meat product. Today you can find it compressed together in jars -- small, thin, flexible leaves of partially dried beef. It is also sold flat in plastic packets. Chipped beef has a shelf life similar to beef jerky and is a good source of protein that doesn’t require refrigeration.
Prepare the ingredients:
Heat oil in a large non-stick skillet over medium-high heat.
Add the dried beef and sauté until lightly browned, about 3 minutes.
Reduce heat to medium-low; add the flour and cook for about 5 minutes, stirring often to combine with the oil.
Gradually whisk in the milk; cook until thickened, about another 5 to 10 minutes.
Sprinkle the creamed chipped beef with pepper.
Serve over toast slices topped with cheese, or with biscuits.
Chipped beef is considered, in some areas, as standard “tailgating” fare, cooked at home and then put in a crock pot to keep warm.
Chipped beef is also very fondly thought of, or dismissed as vile.
While traditionally served over toast or biscuits, it can be served over rice, as a snack over crackers, as a party dip
Chipped beef is used in hot cheese dips made of cheese, tomatoes, chilli peppers, and can be added to legumes such as black-eyed peas, pinto beans, and navy beans