Creamed Chipped Beef (SOS)

Creamed Chipped Beef (SOS)

Brian CampbellCamfam Cookery
Died beef simmered in a velvety white sauce or Béchamel is the definition of Creamed Chipped Beef aka SOS. It has become our Christmas Morning Meal, a tradition brought from Pam's youth.
History of the name SOS in our house: While serving in the Navy, creamed chipped beef was a staple on the ship for breakfast. Not all of the Navy cooks took the care to always make the sauce smooth and creamy and the crew began to nickname it "Shit on a shingle" as it was always served on burnt thin toast. Grandpa Campbell accidentally said it one day when I was little and it has been SOS ever since (to me, at least).
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 4 people
Calories 313 kcal


  • 4.5 oz dried beef 1 jar
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cup milk
  • ½ tsp kosher salt
  • freshly ground black pepper to taste


  • Open the jar of dried beef and fill with water to cover the beef. Wait 5 minutes.
  • In a heavy saucepan, melt the butter* over low heat, until foamy.
  • With a wooden spoon, stir in the flour until a thin paste forms. This is called a “roux.”
  • Whisk in the milk until smooth.
  • Drain the beef and tear into small pieces and add to the sauce.
  • Stirring occasionally, cook 10 to 12 minutes, until simmering, thick, and smooth.
  • Simmer 2 minutes to “cook out” the flour taste.
  • Season with the salt and freshly ground black pepper.
  • Serve over think hearty homemade white toast or country biscuits.


Calories: 313kcalCarbohydrates: 15gProtein: 16gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 53mgSodium: 1054mgPotassium: 390mgFiber: 1gSugar: 9gVitamin A: 460IUCalcium: 175mgIron: 2mg
Keyword Beef
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