This easy creamed chipped beef recipe is sure to become a family favorite. Whip up a batch in less than 15 minutes and enjoy a savory start to your day. It is the ultimate comfort meal, and I remember my mother making this for me as a child.
I remember fondly beef in a smooth cream sauce with light seasonings served over toasted sourdough or European whole grain bread. If you like this kind of comfort food, try hamburger gravy, smothered chicken, and meatballs and gravy.
This is one of my all-time favorite recipes. Do you remember liking this as a child? This was one of the comfort foods my mom made for me a lot, and she taught me how to make it.
I didn’t know that this treat is mostly known as SOS gravy until I was an adult. I know what you are wondering. What does that acronym stand for? SOS stands for “shit on a shingle. ” The shingle is the toast. Now, my catholic Mother never told me that. I am sure she did not want me running around using that word.
Creamed chipped beef is a classic comfort food that has been enjoyed for generations. This tasty dish is made by combining dried chipped beef with a creamy white sauce. It’s commonly served spooned over toast or biscuits for breakfast.
With its long shelf life and inexpensive ingredients, creamed chipped beef is a budget-friendly meal. But just how long does it last after being prepared? Here’s what you need to know about storing creamed chipped beef in the fridge or freezer.
What is Creamed Chipped Beef?
Also nicknamed “SOS” or “sh$t on a shingle”, creamed chipped beef is a retro meal made from dried, salted beef that has been chipped or shredded into small pieces. This beef is then simmered in a creamy, gravy-like white sauce made with flour, butter, milk, and seasonings.
The creamy sauce rehydrates the dried beef while also infusing tons of flavor. Once combined the chipped beef mixture is spooned over slices of toast biscuits, mashed potatoes, or even cooked noodles or rice. It’s a budget meal that fills you up!
Origins of Creamed Chipped Beef
While the exact origins are uncertain, creamed chipped beef is thought to have roots with Pennsylvania Dutch settlers who often dried and shredded beef. It was a shelf-stable way to preserve meat.
However, creamed chipped beef really took off in popularity in the early 1900s when it became a staple meal for the U.S. military. It could easily feed a crowd on a budget. The dish was affectionately nicknamed “SOS” by soldiers, meaning “sh$t on a shingle” since it was served on slices of toast.
Despite the crude nickname creamed chipped beef was loved by soldiers for being hearty comforting, and full of protein. After WWII, the dish gained popularity nationwide as veterans brought home a taste for it. It became a staple on family tables and diner menus.
How is Creamed Chipped Beef Made?
While you can make homemade chipped beef by drying and shredding beef yourself, most recipes call for store-bought chipped beef for convenience.
The most common types are:
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Jarred chipped beef: Sold in jars, this beef is cooked and then shredded/chipped into small dried pieces. The jar keeps it shelf-stable. Buddig is a popular brand.
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Vacuum-sealed chipped beef: This comes in bags, where the beef stays separated and easy to portion out. Common brands like Armour, Hormel, and Oberto sell chipped beef this way.
No matter the packaging, the dried beef is then simmered into a creamy white sauce. Some keys steps in making classic creamed chipped beef include:
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Making a roux: Butter and flour are whisked to form a thickening paste for the sauce.
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Adding milk: Whole milk is whisked into the roux to create a smooth, creamy béchamel sauce.
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Simmering the beef: The dried beef is added to the hot sauce to rehydrate and absorb flavors.
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Seasoning: Salt, pepper, garlic powder, worcestershire sauce, etc can add extra flavor.
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Serving on toast: Once thick and creamy, it’s spooned over toasted bread or biscuits.
The sauce for creamed chipped beef is easy to whip up. The key is getting the right creamy, gravy-like consistency by cooking the roux sufficiently before adding the dried beef.
How Long Does Creamed Chipped Beef Last Refrigerated?
Once prepared, creamed chipped beef can be stored covered in the refrigerator 3-5 days.
The high fat and salt content of the cream sauce and beef help prevent bacteria growth, allowing it to keep longer. Just be sure to store it in an airtight container.
To maximize freshness for leftover creamed chipped beef:
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Let it cool completely before refrigerating. Avoid letting it sit out more than 2 hours.
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Store in a shallow, covered container so it cools quickly.
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Use within 3-5 days for peak quality and taste.
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If the sauce seems thick after storing, stir in a little milk to thin it out when reheating.
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Refrigerating longer than 5 days isn’t recommended as the flavors can become too strong.
Properly stored, creamed chipped beef holds up well for quick weekday breakfasts or comforting weekend brunches. Just remember to keep leftovers for only about a week.
Does Creamed Chipped Beef Freeze Well?
Yes, creamed chipped beef can be frozen for longer term storage. This allows you to prep big batches while ingredients are on sale.
To freeze creamed chipped beef:
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Let it cool completely first.
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Portion into airtight freezer bags, small containers, or plastic wrap. Remove excess air.
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Freeze for up to 2-3 months.
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Thaw overnight in the fridge before reheating. Add a little milk or cream when reheating if too thick.
The sauce may separate a bit when thawing, but stirring brings it back together. Frozen creamed chipped beef retains its flavor well.
Freezing in individual portions allows grabbing just what you need each morning. It makes for fast breakfasts or light dinners later!
Tips for Making Creamed Chipped Beef
Here are some handy tips to make delicious creamed chipped beef at home:
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Find chipped beef at the grocery store near the spam, corned beef, canned chicken, etc. It’s often by the canned tuna.
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Use whole milk for a creamy, rich sauce. Skim or low-fat milk can curdle more easily.
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Make a blonde roux with equal parts butter and flour cooked gently for a smooth sauce.
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Season the sauce well with salt, pepper, Worcestershire sauce, garlic powder, etc for flavor.
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Cook the roux sufficiently before adding milk and beef to prevent a starchy or pasty consistency.
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Use medium or low heat and stir constantly for the creamiest sauce without curdling.
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Toast the bread well to prevent sogginess when topped with the creamed chipped beef.
Mastering the creamy white sauce is key to restaurant-quality SOS at home. With proper refrigeration or freezing, you can enjoy this retro meal all week long. It’s a thrifty dish that never goes out of style!
Common Questions about Creamed Chipped Beef
Here are answers to some frequently asked questions about making and storing creamed chipped beef:
How long can you store an opened jar of chipped beef?
An opened jar of chipped beef will last about 2 weeks in the refrigerator. Make sure to reseal it tightly and keep refrigerated the entire time. Discard if any odd odors or sliminess develop.
Can you prepare the sauce ahead of time?
Yes, you can make just the white sauce base 1-2 days in advance. Allow it to cool completely before covering and chilling until ready to use. Avoid adding the chipped beef until just before serving.
What’s the best way to reheat creamed chipped beef?
Reheat small portions gently in a saucepan over medium-low, stirring often, adding milk to thin if needed. Or reheat single servings in the microwave at 50% power. Covered to prevent splattering.
Can you freeze the uncooked sauce base?
For sure! Portion the plain white sauce into freezer bags or containers up to 3 months. Thaw overnight before finishing with chipped beef.
What can I serve with creamed chipped beef?
Some tasty sides are roasted potatoes, steamed veggies, fresh fruit, or even a crisp salad. Creamed chipped beef also makes excellent breakfast fare with eggs and bacon.
Is it better to use fresh or frozen toast?
Fresh toasted bread is ideal. But you can certainly prep toast from frozen bread and freeze it to reheat as needed for grabbing quick breakfasts.
Creamed chipped beef is a throwback meal that’s easy to whip up and budget-friendly. With proper refrigeration and freezing, you can enjoy this retro comfort food for days without waste. Give this vintage dish a try!
How to make Creamed Chipped Beef
It doesn’t get much easier than this. First, chop your beef into bite-size pieces and set aside. Next, melt your butter in a skillet over medium-low heat. Whisk in the flour. Continue cooking for about two to three minutes, whisking constantly. Sprinkle in the black pepper and cayenne pepper. Slowly whisk in the milk until smooth and creamy.
Add the chopped beef, simmer for three to five minutes, salting and peppering to taste. Serve over toasted bread, eggs, hash browns, or biscuits.
- The butter-flour mix (roux) should be cooked for two to three minutes. This will help get rid of the taste of raw flour.
- Add the milk slowly and keep whisking until you have a smooth sauce.
- Every time the sauce gets too thick, add a little less than a quarter of a cup of milk until it stays the way you want it.
- Add salt, seasoned salt, fresh ground black pepper, cayenne pepper, and even a splash of Worcestershire sauce to taste.
- Creamed Chipped Beef is best served promptly. Nonetheless, it reheats pretty well.
It is typically beef round, dried, cured with salt, and thinly sliced. You can use any dried beef; however, Buddig beef works perfectly for this recipe. This brand of dried beef is easy to find in most grocery stores. It’s not as salty or dry as some other brands. You will find it with the other prepackaged luncheon meats. Hormel and Armour also make dried beef.
You can make this same gravy with ground beef, pork, turkey, and sausage. Cook the meat separately and add it to the cream sauce.
You can store it in an airtight container in the fridge for up to 3 days. Reheat it on the stovetop over low heat or microwave at reduced power until warm.
Hopefully, my creamed-chipped beef will bring back wonderful memories or make new ones. The weekend is coming. You will have a little more time to make something fabulous for breakfast or lunch!.
What is Creamed Chipped Beef?
Creamed Chipped Beef is a dish of chopped dried beef in a creamy, luscious, lightly seasoned white sauce. The cream sauce is usually a béchamel sauce made from flour, butter, and milk. It is served over toast, but it is equally delicious over eggs and potatoes.
- I like Buddig dried beef, but Hormel and Armour also make it.
- Butter can be salted or not salted, but dried beef has a lot of salt.
- All-purpose flour: for making the roux
- Black pepper that has just been ground, a few drops of ground cayenne pepper, and maybe a pinch of salt.
- Milk: whole or 2%