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This recipe will show you how to make creamed chipped beef on toast, also infamously known as “sh*t on a shingle.” Chopped pieces of thin dried beef mixed into a creamy gravy poured over a piece of crunchy toast in an open sandwich style.
Origin
You have probably heard of it and wondered what it was.
Chipped beef on toast, also known by its military nickname “SOS” (which stands for “Sh** on a Shingle”), is a dish that has its origins in the United States, particularly within the military and rural American cuisine.
The exact origin of chipped beef on toast is a bit unclear, but it is believed to have become popular during or after World War II.
It was a staple in military mess halls due to its simplicity and the availability of ingredients. The dish typically consists of thinly sliced or chipped dried beef cooked in a creamy white sauce and served over toasted bread (often toast or biscuits).
Chipped beef on toast was also commonly prepared in rural households as an economical and filling meal. The dried beef was a preserved protein source that could be easily stored and used when needed.
While the dish’s popularity has waned over the years, it remains a nostalgic comfort food for some people, especially those who have a connection to military or rural traditions.
It’s a very simple and quick meal to make. After all, it only requires 4 ingredients to make the gravy in 10 minutes or less.
Not only that, it’s incredibly cheap!
I typically pay around $0.80 USD per packet of Buddig’s dried beef slices and the rest of the ingredients I already have on hand. You can also use Hormel or Armour’s dried beef.
Hormel’s usually comes in a package like Buddig’s in the refrigerated section of the store. Whereas, Amour’s brand is in a jar usually found close to canned deviled ham and tuna.
Ingredients to Make Creamed Chipped Beef on Toast
- Butter
- Milk
- Flour
- Salt & Pepper
- Dried Beef (Buddig, Hormel, or Armour all work.)
- Toasted Bread
I’ve seen other chipped beef gravy recipes with cream of mushroom soup or adding peas, but this recipe is the way my family always made it when I was a child and I very much prefer it!
Be sure you pay attention to the Buddig packet if that is the brand you are purchasing. I have accidentally picked up their corned beef packets before.
Not the flavor I was going for at all.
What is Dried Beef?
It is beef that has been salt-cured for a length of time, sometimes smoked for flavor, and dried. It is then sliced very thin like deli meat.
To add more beef, or not add more beef, that is the question.
When my mother and grandmother made this recipe they always used two packets, but I prefer more beef in mine.
I generally use three packets of Buddig chipped beef (6 ounces total). It depends on what ratio of meat vs. gravy you prefer.
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Creamed Chipped Beef on Toast
This recipe will show you how to make creamed chipped beef on toast, also infamously known as "sh*t on a shingle." Chopped pieces of thin dried beef mixed into a creamy gravy poured over a piece of crunchy toast in an open sandwich style.
4.50 from 38 votes
Print Rate
Course: Main Dishes
Cuisine: American
Prep Time: 3 minutes minutes
Cook Time: 8 minutes minutes
Total Time: 11 minutes minutes
Servings: 4 Servings
Author: Tiffany
Ingredients
- 4 oz Dried Beef, Hormel, Buddig, and Armour brands all work
- 3 tablespoon Butter
- 2 cups Milk
- ¼ cup All-Purpose Flour
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- Toasted Slices of Bread
Instructions
Melt butter in a saucepan over medium-high heat. Once melted, add flour and stir to mix a roux.
Slowly whisk milk into roux mixture. Slice the beef into squares if not already done so. Add salt, pepper, and beef to the pot. Bring to a simmer for 2-3 minutes and then remove from heat to allow gravy to thicken.
Toast bread and serve the gravy over top in an open sandwich style.
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Nutrition
Calories: 232 kcalCarbohydrates: 17 gProtein: 15 gFat: 12 gSaturated Fat: 7 gPolyunsaturated Fat: 4 gCholesterol: 55 mgSodium: 1543 mgSugar: 1 g
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Hi, I’m Tiffany!
I'm the recipe developer and food photographer behind Simply Happenings. I'm also a wife, mom to two adventurous little boys, registered nurse, and live in the great Midwest. I like to feature quick 30-minute dinners, one-pot meals, and delicious recipes you can cook with all of your favorite household appliances. Read More →
Reader Interactions
Comments
Jay Williams
I made per your recipe but used 6 oz. of Buddig beef. It was excellent… perfect! I haven’t had SOS in many years and it tasted just like I remember it! Thank you!- Barb
Thank you for the recipe!! I made it. I also added a couple maybe four dashes of Worcestershire sauce. I put mine on toast with butter and then I add ketchup and pepper. Thanks for the trip down memory lane. I am going to make it more often now.💜Reply
- Tawnya
I totally forgot about this recipe! I ate this all the time growing up, and can’t wait to make it. I like more meat as well. Thank you for a trip down memory lane:)Reply
- Linda Francis
I always include chopped hard boiled eggs with meat. May need more liquid. All time family favorite!
Reply
- Beth Davis
This is the right ratio for the gravy, but it’s too much beef for us. I think the 2.5 oz jar is perfect, but that’s how we like it. Otherwise, it’s mostly beef and much too salty. I also sauteed a bit of onion and garlic with the butter before making the gravy, but we love garlic and onions here! Thanks for sharing.Reply
- Tommy
I usually heat milk in microwave before adding to roux.Reply
- Don Baird
We have been making this recipe for years and still love it. We will sometimes eat this with white rice or rice and toast or over torn un-toasted white bread. Mom always served slices of Longhorn cheese as a side. Comfort food that brings back fond memories.
Reply
- Stacy
I’ve been looking for this recipe that I remember eating when I was a little kid. I cannot believe this is something so many other people enjoy as well. Brings back memories. Thank you!Reply
- Kat
The only thing I do different is that we started tearing our toast into bite size pieces. It is so much easier for little ones to eat it!, i think Ill make it tomorrow! Yum.
Reply
- Tiffany
That’s a great idea! I bet my boys would enjoy that as well. Thank you for the tip!
Reply
- Jim
Delicious. Just like my mom made when I was growing up.Reply
- Tiffany
Hello Jim,
I am so glad you enjoyed the recipe! Thank you for coming back to leave feedback!
-TiffanyReply
- Samantha Alderfer Alderfer
@Tiffany, Hi Tiffany, can you please reach out to me regarding this recipe? I think this is amazing and I dont want to copy your work, so I am asking for permission. Could you please respond via email? I appreciate your hard work.
Samantha
Reply
- Tiffany
Hi Samantha,
I’ve sent you an e-mail. If you do not see it, check your spam folder.
Thanks!
TiffanyReply
- Becky Flynn
This recipe is very easy to make and also quite delicious. Will definitely make this again!Reply
