Creamed Chipped Beef S.O.S., also known as shit on a shingle, is a classic American dish that has been enjoyed by generations. The dish consists of a creamy white sauce made with milk, flour, and butter, mixed with chipped beef, and served over toast. Its origins can be traced back to the military, where it was commonly served to soldiers during World War II. The dish was easy to prepare, required minimal ingredients, and provided much-needed sustenance to troops on the front lines. Over time, Creamed Chipped Beef S.O.S. became a popular comfort food for families across the United States. Today, it remains a beloved dish in many households and is often served for breakfast or brunch.
Typically, Creamed Chipped Beef is made by sautéing thin slices of dried beef in butter until they become slightly crispy. Then, a creamy white sauce, usually made with flour, milk, and seasoned with black pepper, is added to the beef. The mixture is cooked until it thickens to a rich and smooth consistency. The final result is a warm and hearty dish that is typically served over toast or biscuits. My version of creamed chipped beef is made with the finest quality ingredients using onions and garlic sauteed in an herb butter cream sauce, with deli-sliced fresh roast beef and over-toasted Jewish rye bread. It is prepared with care to ensure an excellent dining experience. Whether you are a fan of this classic dish or trying it for the first time, my Gourmet Creamed Chipped Beef is sure to satisfy your cravings and leave you wanting more.
CREAMED CHIPPED BEEF over Toasted Jewish Rye – The Gourmet Version
PREPARATION: 20 minutes – makes 4 servings
EQUIPMENT: Chef knife, cutting board, large skillet, 2-quart saucepan, measure cups and spoons, whisk
- 2 tablespoons unsalted butter
- 1 medium Spanish onion sliced.
- 1 teaspoon fresh thyme chopped fine.
- 1 teaspoon fresh rosemary chopped fine.
- ½ pound deli sliced roast beef cut into 1-inch squares
- ¼ teaspoon garlic salt (optional)
- 2½ tablespoons unsalted butter
- 2½ tablespoonsall-purpose flour
- 1 cup half N Half
- 1 cup whole milk
- ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
- ¼ teaspoon fresh ground nutmeg
- 1 pinchof cayenne pepper
- 4 slices Jewish Rye bread, toasted.
In the large skillet sauté onions and garlic in butter over low heat about 220ᵒF. Low and slow for about 20 minutes until cooked and tender. Add the fresh thyme and rosemary.
NOTE: There are two optional methods. 1) for a white sauce, cook the onions, garlic, and herbs low and slow so they do not caramelize 220ᵒF. 2) for a brown sauce, cook the onions, garlic, and herbs on medium heat 275ᵒF and caramelize.
While the onions and garlic are cooking prepare the sauce by melting butter in a saucepan over medium heat 275ᵒF. Add the flour and continue to whisk until the flour and butter mixture begins to smell like cookies. About 7 to 10 minutes. Add the half N half, milk, salt, pepper, nutmeg, and cayenne pepper. Continue to whisk until the sauce thickens, about 5 to 7 minutes until the sauce thickens.
To the onions and garlic mixture, add the roast beef and increase to medium heat 275ᵒF. Stir in the garlic salt. Continue to sauté until cooked, about 10 minutes.
While the beef is cooking, toast the bread in a toaster.
To the chipped beef, add the cream sauce and stir to combine.
Butter the toast, place it on a serving dish, and place a heaping serving spoon of chipped beef over the toast.