S.O.S: Creamed Chipped Beef on Toast – A Classic Comfort Food Recipe
Creamed chipped beef on toast, affectionately (or perhaps not-so-affectionately, depending on your childhood experience) known as S.O.S. (Stuff on a Shingle, or sometimes something a little less polite!), is a dish steeped in history and nostalgia. This humble meal, born from military kitchens and Depression-era ingenuity, has a way of sticking with you. While it might not win any awards for culinary complexity, its creamy, savory goodness served atop crispy toast makes it a surprisingly satisfying and comforting meal, especially on a chilly day. This recipe provides a detailed guide to making a delicious and elevated version of this classic, ensuring a creamy sauce, tender beef, and perfectly toasted bread.
A Brief History of S.O.S.
Creamed chipped beef gained prominence in the U.S. military, where it was a staple due to its inexpensive ingredients and ease of preparation. Dehydrated chipped beef, shelf-stable milk, and readily available bread made it a practical and filling option for feeding large numbers of soldiers. Over time, it made its way into home kitchens, becoming a budget-friendly and comforting meal for families. While some might remember it with a shudder from their school cafeteria days, a well-made version of creamed chipped beef can be truly delicious.
Why This Recipe Works
This recipe aims to elevate the classic S.O.S. by focusing on high-quality ingredients and proper technique. Here’s what makes it special:
* **High-Quality Chipped Beef:** Opt for a brand of chipped beef that isn’t overly salty or tough. Look for thinner slices that will become tender in the cream sauce.
* **Flavorful Roux:** The base of the cream sauce is a roux, a mixture of butter and flour. Cooking the roux properly ensures a smooth, non-lumpy sauce with a nutty flavor.
* **Aromatic Infusion:** Adding aromatics like garlic and onion to the butter before making the roux infuses the sauce with depth of flavor.
* **Creamy Texture:** Using a combination of milk and heavy cream creates a rich and luxurious sauce.
* **Seasoning is Key:** Don’t be afraid to season generously! Salt, pepper, and a touch of nutmeg enhance the flavors of the beef and cream sauce.
* **Proper Toasting:** The toast is just as important as the creamed chipped beef. Use good quality bread and toast it to a golden brown for a satisfying crunch.
Ingredients You’ll Need
* 4 tablespoons unsalted butter
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 3 cups whole milk
* 1/2 cup heavy cream
* 4 ounces (about 1/2 cup) chipped beef, thinly sliced or chopped (see notes below)
* 1/4 teaspoon ground nutmeg
* Salt and freshly ground black pepper to taste
* 8 slices of your favorite bread, toasted
* Optional garnishes: chopped fresh parsley, chives, or a sprinkle of paprika
**Ingredient Notes:**
* **Chipped Beef:** Chipped beef can be found in jars or vacuum-sealed packages in the refrigerated meat section of most grocery stores. Look for brands with lower sodium content if you are sensitive to salt. If your chipped beef is particularly thick, you may want to chop it into smaller pieces for easier eating.
* **Milk and Cream:** Whole milk and heavy cream provide the best flavor and texture for the sauce. However, you can substitute with lower-fat milk if desired, but the sauce will be less rich.
* **Bread:** Use your favorite type of bread for toast. Sourdough, whole wheat, or even brioche work well. The important thing is that it’s sturdy enough to hold the creamed chipped beef without becoming soggy.
* **Nutmeg:** A little nutmeg goes a long way in adding warmth and complexity to the cream sauce. If you don’t have nutmeg, you can omit it, but it does enhance the flavor.
## Step-by-Step Instructions
Follow these detailed instructions for perfect creamed chipped beef on toast every time:
**1. Prepare the Chipped Beef:**
*Rinsing is Key:*
This step is CRUCIAL. Chipped beef is notoriously salty. Rinsing removes excess salt, making the final dish much more palatable. Place the chipped beef in a colander and rinse thoroughly under cold running water for about 2-3 minutes. Gently separate the slices to ensure all sides are rinsed.
*Soaking (Optional, but Recommended):*
For even less salt, soak the rinsed chipped beef in a bowl of cold water for 10-15 minutes. Drain the beef thoroughly and pat dry with paper towels.
*Chopping (If Necessary):*
If your chipped beef comes in large, thick slices, roughly chop it into smaller, bite-sized pieces after rinsing and drying. This will make it easier to eat and distribute evenly throughout the sauce.
**2. Toast the Bread:**
*Choose Your Method:*
Toast the bread using your preferred method: toaster, oven, or skillet. The goal is to achieve a golden brown color and a crispy texture.
*Toasting in a Toaster:*
This is the easiest and most common method. Simply place the bread slices in the toaster and toast until golden brown.
*Toasting in the Oven:*
Preheat your oven to 350°F (175°C). Arrange the bread slices on a baking sheet and bake for 5-7 minutes, or until golden brown, flipping halfway through.
*Toasting in a Skillet:*
Melt a small amount of butter or oil in a skillet over medium heat. Add the bread slices and cook for 2-3 minutes per side, or until golden brown and crispy.
*Keep Warm (Optional):*
To keep the toast warm while you prepare the creamed chipped beef, place the toasted slices in a low oven (around 200°F or 95°C) until ready to serve.
**3. Make the Cream Sauce:**
*Melt the Butter and Sauté Aromatics:*
In a large saucepan or skillet over medium heat, melt the butter. Add the chopped onion and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute, until fragrant, being careful not to burn the garlic. The onions should be soft and translucent, releasing their sweetness into the butter. The garlic should be fragrant but not browned.
*Create the Roux:*
Sprinkle the flour over the butter and onion mixture. Cook, stirring constantly with a whisk, for 2-3 minutes. This is called a roux, and it’s the foundation of the cream sauce. Cooking the roux helps to eliminate the raw flour taste and creates a smooth base for the sauce. The roux should be pale golden in color and have a slightly nutty aroma.
*Gradually Add the Milk:*
Slowly pour in the milk, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth and begins to thicken. Add the milk gradually, in a slow and steady stream, while continuously whisking. This ensures that the flour is fully incorporated into the liquid and prevents lumps from forming. If lumps do form, you can try using an immersion blender to smooth them out. Bring the mixture to a simmer, stirring occasionally.
*Simmer and Thicken:*
Reduce the heat to low and simmer the sauce for 5-7 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking and burning. The sauce should be thick enough to coat the back of a spoon. If the sauce is too thick, you can add a little more milk to thin it out. If it’s too thin, continue simmering until it thickens.
**4. Add the Chipped Beef and Season:**
*Incorporate the Beef:*
Gently stir the rinsed and chopped chipped beef into the cream sauce. Heat through for 1-2 minutes, until the beef is warmed through. Be careful not to overcook the beef, as it can become tough. The beef should be evenly distributed throughout the sauce.
*Season to Taste:*
Stir in the heavy cream and nutmeg. Season with salt and freshly ground black pepper to taste. Remember that the chipped beef is already salty, so start with a small amount of salt and add more as needed. Taste the sauce and adjust the seasoning as necessary. The nutmeg adds a warm and subtle flavor that complements the beef and cream sauce.
**5. Serve Immediately:**
*Assemble and Serve:*
Spoon the creamed chipped beef generously over the toasted bread slices. Garnish with chopped fresh parsley, chives, or a sprinkle of paprika, if desired. Serve immediately while the toast is still crispy and the creamed chipped beef is hot.
## Tips for Success
* **Don’t Overcook the Beef:** Overcooking chipped beef can make it tough and rubbery. Add it to the sauce at the very end and heat through gently.
* **Adjust the Consistency:** If the sauce is too thick, add a little more milk to thin it out. If it’s too thin, continue simmering until it thickens.
* **Keep it Warm:** If you’re not serving the creamed chipped beef immediately, keep it warm in a low oven (around 200°F or 95°C) or in a slow cooker on the warm setting.
* **Add a Splash of Sherry (Optional):** For a more sophisticated flavor, add a tablespoon or two of dry sherry to the cream sauce along with the heavy cream.
* **Spice it Up (Optional):** Add a pinch of red pepper flakes to the sauce for a little heat.
* **Make it Ahead:** You can prepare the cream sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat gently before adding the chipped beef.
## Variations and Additions
While the classic recipe is delicious, there are many ways to customize it to your liking. Here are a few ideas:
* **Mushrooms:** Sauté sliced mushrooms with the onions for an earthy flavor.
* **Peas:** Add frozen peas to the sauce during the last few minutes of cooking for a pop of color and sweetness.
* **Hard-Boiled Eggs:** Chop up hard-boiled eggs and stir them into the sauce for added protein and richness.
* **Bacon:** Cook and crumble bacon and add it to the sauce for a smoky flavor.
* **Cheese:** Stir in shredded cheddar cheese or Gruyère cheese for a cheesy twist.
* **Worcestershire Sauce:** Add a dash of Worcestershire sauce to the sauce for added depth of flavor.
## Serving Suggestions
Creamed chipped beef on toast is a complete meal on its own, but you can also serve it with a side salad or a bowl of soup.
* **Side Salad:** A simple green salad with a vinaigrette dressing is a refreshing complement to the rich and creamy dish.
* **Soup:** Tomato soup, potato soup, or cream of mushroom soup are all good choices.
* **Eggs:** Serve with a fried or poached egg on top for an extra protein boost.
## Storage Instructions
* **Refrigerate:** Store leftover creamed chipped beef in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat gently in a saucepan over low heat, stirring occasionally. You may need to add a little milk to thin the sauce if it has thickened too much.
* **Freezing:** Freezing is not recommended, as the sauce may separate and become grainy upon thawing.
## Nutritional Information (Approximate)
* Calories: 350-450 per serving (depending on ingredients and portion size)
* Fat: 20-30 grams
* Protein: 20-25 grams
* Carbohydrates: 20-30 grams
## Conclusion
Creamed chipped beef on toast, whether you call it S.O.S or something else entirely, is a comforting and nostalgic dish that’s easy to make and satisfying to eat. By using high-quality ingredients, proper technique, and a little creativity, you can elevate this classic meal to new heights. So, the next time you’re looking for a quick, affordable, and comforting meal, give this recipe a try. You might be surprised at how much you enjoy it!