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4 from 1 vote

Creamed Chipped Beef over toast

A 1910 US Army Recipe - AKA S.O.S
Prep Time5 mins
Cook Time15 mins
Total Time20 mins



Prepare the chipped beef

  • Soak the chipped beef for a few minutes in warm water. Drain and cut into small strips.

For the gravy

  • in a skillet add the butter and on a medium/low heat melt. Add the flour and stir often so as not to burn. After 5 minutes of cooking add the evaporated milk and beef stock. Whisk vigorously so lumps do not form. Once you have a smooth consistency, add the black pepper and the chipped beef.
  • Stir well to incorporate the beef. Add the parsley and taste for seasoning.
  • If you find the gravy too thick add a little beef stock till you get to the desired consistency.
  • Serve over buttery toast. Enjoy

If you plan on using ground beef or pork

  • Start by cooking your ground beef or pork in a skillet breaking the ground meat up into small pieces.
  • Next add the butter and the flour. Cook for 5 minutes.
  • Add the evaporated milk and beef stock and stir well till a smooth gravy forms.
  • Add the pepper and parsley and taste for additional spices.
  • Serve over butter toast.