Introduction
Few recipes capture the essence of comfort food quite like chipped beef and gravy. This rich, creamy dish has stood the test of time, offering a savory experience steeped in history and nostalgia. Known affectionately as “SOS” during its military days, which humorously stands for “Sh*t on a Shingle,” this dish became a staple in mess halls during World War II. It was affordable, easy to prepare in bulk, and filling—a combination that made it beloved by soldiers and eventually found its way into many American homes.
For me, chipped beef and gravy reminds me of slow weekends at home, when the buttery aroma of roux simmering on the stove signaled that something hearty and delicious was on the way. This dish isn’t just about satisfying hunger; it’s about creating moments that feel familiar and comforting. Whether you’re preparing this for a quiet lunch or sharing it at a family brunch, it’s guaranteed to please. Importantly, this recipe uses simple ingredients and doesn’t require hours in the kitchen.
Why You’ll Love Chipped Beef and Gravy
This chipped beef and gravy recipe is incredibly versatile and packed with flavor. It’s a meal that fits perfectly into any lunch menu, thanks to its hearty and satisfying nature.
First, you’ll appreciate its simplicity. Most of the ingredients—like flour, butter, and milk—are staples you probably already have in your kitchen. You won’t need to hunt for specialty items. Also, chipped beef, while distinct, can be easily substituted with more accessible deli meats like pastrami or roast beef if needed. Transitioning from breakfast to lunch with this dish is seamless, as it pairs well with toast, biscuits, or even mashed potatoes.
Second, it’s incredibly adaptable. If you’re craving some heat, a pinch of cayenne can be added. Want to make it richer? Incorporate some shredded cheddar. Whether served over thick-cut toast or with a side of crispy hash browns, the options are endless.
Lastly, this dish embodies comfort food with its creamy consistency and savory flavors. The thick, silky gravy wraps every bite of bread or biscuit in a velvety coating. It’s salty, buttery, and peppery—a meal that hits all the right notes.
Key Ingredients for Chipped Beef and Gravy
To make the best chipped beef and gravy, you’ll need the following key ingredients. Each plays a vital role in achieving the perfect flavor and texture.
Main Ingredients
- Dried Beef: The core ingredient of this dish. Dried beef is thinly sliced, salt-cured meat that has a concentrated, savory flavor. Popular brands like Armour or Buddig offer convenient options. If you can’t find it, you can use pastrami or corned beef, although these will slightly alter the taste.
- Unsalted Butter: This is used to make the roux. Unsalted butter gives you control over the saltiness of the dish.
- All-Purpose Flour: Essential for thickening the sauce and creating the creamy gravy.
- Whole Milk: Whole milk gives the dish its richness, but you can use 2% milk if you prefer a lighter version. For a dairy-free alternative, unsweetened almond milk or oat milk can be used.
Seasonings and Add-Ins
- Black Pepper: Adds warmth and enhances the savory notes.
- Cayenne Pepper (Optional): For those who like a little heat, cayenne is a perfect addition.
- Garlic Powder and Onion Powder (Optional): For added depth of flavor.
- Fresh Herbs: Chopped chives or parsley add a fresh finish.
- Worcestershire Sauce (Optional): A splash can add complexity to the sauce.
Step-by-Step Guide to Making Chipped Beef Gravy
1. Preparing the Dried Beef
Start by preparing the dried beef. Some people find the beef too salty straight out of the package, so you can rinse the slices under cold water or soak them for 10 minutes to remove some of the excess salt. Afterward, pat the beef dry with a paper towel. Chop the beef into thin strips or small squares. This step ensures the beef will be evenly distributed throughout the gravy.
2. Making the Roux (White Sauce Base)
In a medium-sized pan, melt the butter over medium heat until it’s completely liquid. Once melted, gradually add the flour, whisking continuously to create a smooth paste. This paste, known as a roux, is the base for your gravy. Let it cook for 1-2 minutes, stirring constantly. This step ensures the floury taste is cooked out and adds a nutty depth to the sauce.
3. Adding Milk to Form the Béchamel Sauce
Slowly pour in the milk while whisking to prevent lumps. The key to a smooth sauce is to add the milk in increments while continuously stirring. Allow the sauce to simmer for 5-7 minutes, stirring occasionally. You’ll know it’s ready when the sauce thickens enough to coat the back of a spoon without dripping.
4. Adding the Beef and Seasonings
Once the sauce has thickened, add the chopped dried beef and stir well. Season the mixture with black pepper and cayenne (if using). Taste the gravy and adjust the seasoning as needed. If it’s too thick, add a splash of milk to loosen it up.
Serving Suggestions for Chipped Beef and Gravy
Classic Serving Option for Chipped Beef and Gravy:
Serve the chipped beef and gravy over toasted bread slices (affectionately called “shingles”). Opt for thicker bread varieties like Texas toast, sourdough, or rye to soak up the gravy without becoming soggy.
Alternative Serving Ideas:
- Biscuits: Serve the gravy over warm, flaky Southern biscuits.
- Mashed Potatoes: A comforting dinner option that pairs perfectly with the creamy sauce.
- Hash Browns or Grits: A hearty breakfast or brunch option.
- Croissants or English Muffins: Add a touch of elegance to your meal.
- Rice or Egg Noodles: For a satisfying lunch or dinner twist.
Pair your chipped beef and gravy with sides like fried eggs, crispy bacon, or sautéed spinach for a complete meal.
Historical Context for Chipped Beef and Gravy
The history of chipped beef and gravy dates back to its early use in the military. The dish gained popularity during World War II, where it became a staple in army mess halls due to its simple preparation and cost-effective ingredients. The 1910 Manual for Army Cooks officially documented the recipe as “Stewed Chipped Beef” and suggested serving it over bread or potatoes. Despite its humble beginnings, the dish became a comforting favorite for soldiers, earning the nickname “SOS” (“Save Our Stomachs” or “Same Old Slop”).
After the war, veterans brought the recipe home, and it evolved into a family favorite. Many home cooks added their own touches, like fresh herbs, Worcestershire sauce, or shredded cheese, to make it their own. Today, chipped beef and gravy remains a nostalgic meal that brings comfort to anyone who grew up eating it.
Variations and Additions
- Cheesy Chipped Beef and Gravy: Stir in ½ cup of shredded cheddar for a creamy, cheesy twist.
- Sausage Gravy: Replace the dried beef with cooked breakfast sausage for a Southern-style variation.
- Bacon or Mushroom Gravy: Crumbled bacon or sautéed mushrooms can be added for extra flavor.
- Vegetarian Option: Use sautéed mushrooms instead of beef for a meat-free alternative.
- Gluten-Free Roux: Swap the all-purpose flour with gluten-free flour.
- Low-Sodium Version: Use unsalted butter and rinse the beef thoroughly to cut down on salt.
Storage and Reheating Tips
- Refrigeration: Store leftover gravy in an airtight container for up to 4 days.
- Freezing: You can freeze the gravy for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat the gravy over low heat and stir frequently to prevent curdling. Add a splash of milk if the consistency is too thick.
Cooking Tips and Hacks
- Avoiding Lumps: Whisk the milk slowly into the roux to avoid clumps.
- Balancing Saltiness: If the gravy is too salty, add a splash of cream or a bit of sugar to balance the flavors.
- Perfect Roux Color: Cook the roux until it’s a pale golden color for the right depth of flavor.
FAQs
What cut of meat is chipped beef?
Chipped beef is made from beef round that is cured, dried, and sliced into very thin pieces.
Why is chipped beef gravy called SOS?
The term “SOS” stands for “Sh*t on a Shingle,” a nickname soldiers gave the dish during wartime. The “shingle” refers to the slice of toast the gravy is served over.
What is the difference between chipped beef and dried beef?
There is no difference—chipped beef is a form of dried beef that has been thinly sliced.
Are corned beef and chipped beef the same thing?
No, corned beef is brined and cooked, while chipped beef is salt-cured and air-dried, giving it a firmer texture.
Conclusion
Chipped beef and gravy is more than just a meal—it’s a taste of history, nostalgia, and home-cooked comfort. Whether you serve it over toast, biscuits, or potatoes, it’s sure to become a family favorite. Try this recipe for your next lunch, and be sure to explore more delicious lunch recipes on Cheezy Recipes.