Creamed Chipped Beef

By Unicorn1259

This is a dish that earned it’s bad reputation from poorly done versions served to military personnel during World War II. Creamed chipped beef (aka SOS, shit on a shingle) can be dismal when poorly executed, but with a little care, it’s nothing short of genuine all-American comfort food and a snap to prepare.

The final dish can be served over toast, mashed potatoes, biscuits or scrambled eggs, but always with plenty of freshly ground black pepper. This is a dish can be served for breakfast, lunch or dinner. It can be doubled or tripled to serve a crowd and is perfect for buffet serving.

Ingredients

• 1/4 cup butter
• 3 tablespoons all purpose flour
• 2 1/2 cups whole milk, room temperature
• 1 tablespoon sherry
• 4-6 ounces dried chipped beef (from jars or vacuum package)
• Pinch of freshly grated nutmeg
• Freshly ground black pepper

Details

Adapted from lasvegasfoodadventures.wordpress.com

Preparation

Step 1

Slice the beef into wide strips and place in a strainer. Run under hot water, separating the strips to rinse well. Drain on paper towels and set aside.

Melt the butter in a large saucepan over medium heat just until it begins to turn light brown. Add the flour and continue to cook over medium heat for a minute, stirring the entire time.

Add the milk all at once while whisking and cook, stirring constantly, until the mixture comes to a boil. Add the sherry and nutmeg, cook one more minute and add the drained beef strips. Stir to combine and remove from the heat.

Serve over toast, mashed potatoes, biscuits or scrambled eggs with plenty of freshly ground black pepper.

Serves 4