Do you love chipped beef on toast? Skip Stouffer’s Creamed Chipped Beef frozen meal and follow this easy, from scratch recipe, which is ready in less than 15 minutes. Serve this gravy over toast or whole wheat country biscuits, and you’ll agree that it is some of the best comfort food you have ever had!
Why We Love Creamed Chipped Beef
We are fortunate to live in a time when we can learn life lessons from the Great Depression. Depression-era cooks mastered the art of cooking from home when times were tough. They had such limited resources that it’s incredible that they created dishes with such flavor and appeal that many people still eat them today.
As homesteaders, we embrace ways to be resourceful and frugal, and we are among those who enjoy Depression Era recipes like Hoover Stew, potato peel pie, creamed onions, and this creamed chipped beef recipe.
Not only is this creamy sauce delicious and frugal, but it can also be eaten as a snack or for breakfast, lunch, or dinner. Talk about versatility!
What Is Creamed Chipped Beef
“Chipped beef” might not be a term we hear often in today’s world, but during the Great Depression, it was a popular meal that almost felt indulgent. Interestingly, we can thank the U.S. Army for this dish since it was first invented by soldiers using common military ration ingredients.
Combining dried beef with a cream sauce and serving it on toasted bread made for a wide nutritional profile (protein, fat, and carbs) with inexpensive ingredients. This meal is truly a feat of simplicity and ingenuity.
The Homestead Kitchen
This recipe for creamed chipped beef was featured in issue No. 28 of the Homestead Kitchen magazine. If you desire a life of self-reliance but find yourself scrolling through social media, watching the lives of others who are fulfilling YOUR dream, then this magazine was designed just for you.
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How to Make Creamed Chipped Beef
Supplies Needed
- Frying Pan – Use a large, heavy pan such as a properly seasoned cast iron pan.
- Measuring Utensils – This recipe is so forgiving that you could eyeball it, but if you are new to cooking, measuring your ingredients will make things simpler.
- Cooking Utensils – A heat-safe whisk or a wooden spoon works well to combine the ingredients.
Ingredients Needed
- Beef, Sliced or Chopped – Use leftover pot roast or dried/dehydrated beef. If using a jar of dried beef, make sure you properly rehydrate it first. Remember, the beef is “chipped,” so your pieces of meat should be very small.
- Butter – Butter adds to the richness of the sauce. I wouldn’t recommend any substitutions here. Learn how to make homemade butter here.
- Flour – While I love mostly baking with freshly milled flour, all-purpose flour is best for this recipe.
- Ground Nutmeg – Don’t skip this ingredient! Though it won’t taste like nutmeg in the final dish, it’s that thing that will make you ask, “What is that delicious flavor?” I like freshly grated nutmeg, but if you have pre-ground, that works, too.
- Milk – You can use any kind of milk, but whole milk will yield a richer white sauce.
- Salt – Remember, salt equals flavor! We always buy Redmond Real Salt for both our family and our animals! Homesteading Hack: Using that link for Redmond Salt will automatically give you 15% off your order!
- Pepper (to taste) – Freshly ground pepper is best. You can optionally add a few dashes of Worcestershire sauce or a pinch of cayenne pepper if desired.
- Toast – Serve creamed chipped beef on toast for breakfast or dinner or on these country whole wheat biscuits for breakfast. This would also be delicious served on English muffins.
Step-by-Step Instructions
- Heat a large skillet over medium heat and add butter.
- Add beef to the melted butter and cook for 3 minutes.
- Add flour to the pan and stir to coat the beef. Cook for two more minutes. Sprinkle in nutmeg and black pepper.
- Stir in milk, 1 cup at a time, to total two cups. Stir as gravy cooks and thickens for 3-5 minutes.
- Taste and adjust seasonings. If the gravy is too thick, add an additional 1⁄2 cup of milk.
- Immediately serve on toast, biscuits or mashed potatoes.
Store any leftovers in an airtight container and reheat, adding a little bit of milk, if needed, until heated through.
Did you try this recipe? If so, please leave a star ⭐ rating and your comments in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see!
FAQ
Creamed chipped beef is a historical American dish. It’s made with dried beef, cream, and spices. It’s often served over toast or mashed potatoes. This dish dates back to the early 20th century and was a favorite in the US military.
The key ingredients are dried beef, milk, butter, flour, and spices. Black pepper and Worcestershire sauce are common additions. The dried beef is rehydrated before being mixed into the creamy sauce.
“SOS” is short for “Same Old Stuff.” It was a common nickname in the military. It also means “Save Our Stomachs,” highlighting its comforting nature.
Start by rehydrating the dried beef. Then, create a creamy sauce with butter, flour, and milk or cream. Season it with black pepper and Worcestershire sauce. Serve it over toast or mashed potatoes for the best taste.
Avoid using too much or too little flour in the sauce. Make sure the dried beef is fully rehydrated. Also, don’t overcook it. The sauce should be just right, not too thick or too thin.
Use it in sandwiches, soups, or as a dip. You can also add it to casseroles or use it as a topping. It’s great on baked potatoes or toast, too.
Other Posts You May Enjoy
- Life Lessons From Great-Grandma & the Great Depression Era
- Cooking From Home When Times Get Hard
- Creamed Onions: A Delicious Side Dish Recipe
- Traditional Potato Peel Pie Recipe
- Hoover Stew: A Taste of American History
Creamed Chipped Beef Recipe
Equipment
- Frying Pan
- Measuring Utensils measuring cups and spoons
- Cooking Utensils whisk or wooden spoon
Ingredients
- 8 ounces Roast Beef chopped
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 1/4 teaspoon Ground Nutmeg
- 2 Cups Milk add more as needed
- Salt and Pepper to taste
Instructions
- Heat a large skillet over medium heat and add butter.
- Add beef to the melted butter and cook for 3 minutes.
- Add flour to the pan and stir to coat the beef. Cook for 2 more minutes. Sprinkle in nutmeg and black pepper.
- Stir in milk, 1 cup at a time, to total two cups. Stir as gravy cooks and thickens for 3-5 minutes.
- Taste and adjust seasonings. If the gravy is too thick, add an additional 1⁄2 cup of milk.
- Immediately serve on toast, biscuits or mashed potatoes.
Notes
- Store any leftovers in an airtight container and reheat, adding a little bit of milk, if needed, until heated through.
