Creamed Chipped Beef on Toast, often affectionately known as “SOS” (Save Our Souls), is a classic comfort food that’s both hearty and satisfying. This dish features thin slices of dried beef cooked in a rich, creamy white sauce, then served over crisp toast. Its simple yet flavorful combination makes it a favorite for breakfast, lunch, or dinner. The creamy sauce, infused with the salty, savory beef, pairs perfectly with the crunchy toast, creating a meal that’s both nostalgic and delicious. It’s easy to make and perfect for when you crave something warm and comforting.
Ingredients
- 8 ounces dried beef, sliced into strips
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 1/4 teaspoon black pepper
- 8 slices of bread, toasted
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the beef: Rinse the dried beef under cold water to remove excess salt. Pat dry with paper towels and slice into thin strips.
- Make the roux: In a large skillet, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for about 1-2 minutes, whisking constantly, until the mixture is smooth and slightly golden.
- Add the milk: Gradually whisk in the milk, continuing to whisk to avoid lumps. Cook the mixture, stirring frequently, until it thickens and begins to bubble, about 5-7 minutes.
- Add the beef: Stir in the sliced dried beef and black pepper. Continue to cook for another 2-3 minutes, or until the beef is heated through and the sauce is creamy and thick.
- Toast the bread: While the sauce is cooking, toast the bread slices until they are golden brown and crispy.
- Assemble the dish: Spoon the creamed chipped beef over the toasted bread slices.
- Garnish and serve: Garnish with chopped fresh parsley, if desired. Serve immediately and enjoy.
Creamed Chipped Beef on Toast is a timeless dish that delivers comfort and satisfaction with every bite. It’s a perfect meal for those looking for a taste of nostalgia or a simple, hearty dish to enjoy any time of the day.
