Where can I find a recipe for creamed chipped beef, or SOS?

Question

The kind I had in the USMC, not the new-fangled recipes! Must use dried chipped beef.

Answer 1

This is the absolute best Chipped Beef I've ever had. If you don't like sherry, that can be omitted.

3 tablespoons butter
3 tablespoons peeled chopped yellow onions
3 tablespoons flour
2 cups hot milk
1/2 lb dried chipped beef
1/4 teaspoon paprika
black pepper, freshly ground,to taste
3-5 drops Tabasco sauce
1 tablespoon dry sherry

In heavy saucepan, melt the butter and saute the yellow onion until clear.
Stir in the flour with a whisk and then the hot milk, stirring all the time until the mixture thickens.
When the mixture is thick, add the remaining ingredients and heat for a moment.
Serve over toast.

Answer 2

My Mom used to make this for me all the time! Yummy!

Creamed Chipped Beef
This is a recipe that dates back to the early 40s. Meat was rationed during W.W.2. I remember, mom made it and I made the toast! We had it at least once a week! Soooo Goood!!!"

Ingredients:
1/2 cup chopped celery
1 tablespoon chopped onion
3 tablespoons butter
1/2 cup flour
1 can (14 1/2 oz.) evaporated milk
1 1/2 cups water
1 jar (5 oz.) chipped dried beef
2 tablespoons minced parsley

Directions:
Cook celery and onions in butter until tender. Blend in flour. Stir in evaporated milk and water. Cook, stirring, until smooth and thickened. Add beef. Stir in parsley.

Serve over toast.

Answer 3

Recipe for “Marine Breakfast”

(Serves eight or two hungry Marines)
½ pound ground beef (ground chuck for flavor)
1-tablespoon bacon fat (lard/Crisco or butter)
3 tablespoons flour
2 cups whole mile (add more milk if you want it thinner)
1/8-teaspoon salt
Pepper to taste
8 slices of dry toast

Using a large skillet (12-14 inches), crumb1e and brown the ground beef with fat and salt. Remove the pan from the heat and let cool slightly. Mix in the flour until all of the meat is covered, using all of the flour. Replace the skillet on the heat and stir in the milk. Keep stirring until the mixture comes to a boil and thickens (boil a minimum of one minute).

Serve over the toast. Salt and pepper to taste.

Answer 4

Wow, the recipes above sound good, but I was taught a VERRRY basic one - from my Dad, x-navy.

Milk, about 6-8 cups (sorry never measured - eyeballed)
One jar of dried beef, cut (or ripped) into small pieces.

Heat milk, add salt (be careful, beef is salty) and pepper to taste.

Thicken with corn starch (mix about 1/2 cup with enough water to make a milk like consistency) and add till the milk thickens.

Add the beef and serve over toast or biscuits.

That's it, unbelievably simply -- the soldiers did not have the luxury of lots of spices, celery, etc.

Answer 5

I just make a white sauce and add dried chipped beef or cooked ground sausage or hamburger.
Cook for about 10 minutes after you add the meat to mingle the flavors. Or cook the meat and make a roux then add the milk and thicken to desired consistancy.
Got my recipe from an old Army mess sergeant.

Answer 6

I make this for my husband, he was Air Force. they have a recipe on the back of the chipped beef package or you can:
chop one package of dried beef, set aside.
melt 4 tablespoon butter or margarine in pan-add 4 Tablespoons flour, whisk, add 2 cups milk (I use lowfat, we like it, but whole milk is fine)
add dried beef, mix until you reach the consistency you want, doesn't have to be very long. season with salt or pepper as you wish (depends how salty your beef is) serve over toast.
Funny to hear SOS, as that is how my husband refers to it!