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Creamed Chipped Beef

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creamed chipped beefCreamed chipped beef on toast is a popular breakfast dish in the United States. It is most commonly served in diners in the northeast, where I lived most of my life, though it can be found in other areas of the country as well. It consists of a form of dried cured beef swimming in a simple white gravy (which is similar to a bechamel sauce) poured over toast. Sometimes scrambled eggs are first placed over the toast and the creamed chipped beef is poured over top.

It seems to have originated at some point during World War II, when it was served to many military companies daily, and at times was served for every meal. The reason for this was that it was quick to prepare, and the meat was cured so it was easy to keep a large supply on hand without worrying about spoilage. Soldiers are said to have had a love hate relationship with it. Many of them enjoyed it but certainly got sick of eating the same thing all the time. These soldiers are said to be the people who coined the popular nickname of this dish “Shit on a Shingle”, because, as unappetizing as it may sound, it kinda looks like bird poop on a roof shingle. Please do not let this funny factoid scare you away. It is totally delicious!

Much to my dismay it is purely USA fare and I now live in Canada. It just doesn’t feel right to go out to breakfast and not see it on the menu. Luckily for me, however, it is super easy to prepare. The only problem is that the main ingredient, the dried beef, is also only sold in the USA. So, as with so many other foods, I must buy a bunch whenever I venture south of the border. Sigh. So if you want to try to make this, despite the lovely nickname, and you do not live in the USA you are probably out of luck, unless you can take a trip or have it shipped to you somehow. If you live in the USA you should have no problem finding dried beef in the grocery store.

This recipe yields four servings. Each serving consisting of one piece of toast and a quarter of the creamed chipped beef. Typically, each person is served two servings, so two pieces of toast and half of the gravy, but if you want more protein in your meal, and this is how I prefer to serve it, just serve each person one piece of toast, top it with scrambled eggs and then the gravy. So depending on how you are going to serve it, this recipe serves two to four people. Since simply serving it over two pieces of toast is the classic way, that is the style I will prepare for this article.

-Ingredients-

Dried Beef (about half a jar or 2.5 oz)

No, I do not mean beef jerky or steak that has been left out to dry. Dried beef is a specific product. Sometimes it is called “Chipped Beef” or “Dried Chipped Beef”, It is a cured product that resembles salami and pepperoni, but unlike those items, it does not taste good when eaten as is. It is extremely salty. It is pretty much exclusively manufacture to be used in Creamed chipped beef, but there are other recipes out there that have been designed with it in mind (I’m not sure what those rolls are on the jar, but that certainly isn’t creamed chipped beef). When simmered in the gravy, much of the salt is released from the meat. This seasons the gravy perfectly and therefor, you do not have to add any salt at all.

Typically, it is sold in these little 5 oz jars. For this recipe half a jar is perfect. You may use more or less if you wish, but keep in mind the salt content.

dried beef

2 cups Milk

Anything from skim to whole will work. You could even use cream if you want.

two cups whole milk

2 tablespoon All-Purpose Flour

Or up to three if you want the sauce a bit thicker.

2 tbsp flour

1 tablespoon Unsalted Buttertbsp butter

Black Pepper

To taste.

black pepper

Bread (To make toast)

One slice per serving. Since this recipe is for four servings of creamed chipped beef, you’ll need four pieces of bread to use it all.

It is far more lovely to use homemade bread, and I usually do, but sometimes even I buy a loaf from the store. Also, I like to use whole wheat bread but white bread is ok too.

I would like to add that creamed chipped beef, implies that it is over toast. That is the classic method of serving it. However, sometimes it is served over waffles, and it is not unheard of for it to be served over breakfast biscuits. (No, English people, not cookies. Think scones.)

whole wheat bread

-Method-

Put 2 cups of cold milk into a jar and add two to three tablespoons of flour. Place the lid on the jar and shake it up well until the flour and milk are well combined.

shake milk and flour togetherThe chipped beef can be use as is, in whole pieces as they came out of the jar, or you can slice them into smaller strips or squares. I like to cut them into strips. You may cut them or not depending on your preference.

cut beef into stripsOver medium heat, melt butter in a pot.

melt butterAdd the dried beef and stir it around, allowing it to saute gently for a minute in the butter. You do not want to cook it too much or really put much, if any colour on it, you just want to warm it up and get the juices flowing.

simmer chipped beef in butterAfter no more than a minute of sauteing the beef, pour all of the milk and flour mixture into the pot.

pour milk and flour mixture into potStir occasionally as it comes up to heat. Bring it up to a boil, at which point you will notice it thicken. Turn the heat down to medium low and simmer for 5 to 7 minutes, stirring as needed to prevent the bottom from burning and to keep everything evenly mixed.

simmer and stir until thickenedAt any time during the simmer you may add a few cracks of black pepper. It does not need much. Remember not to season with salt! It got all the salt it needs from the meat.

add black pepperAfter the simmer take the creamed chipped beef off of the heat and let it rest for 5 to 10 minutes. This will allow it to thicken further and cool off a bit. It is not good to pour it piping hot onto your toast because it will just make the toast extra soggy. It should be served pleasantly warm.

This is the perfect time to make your toast.

bread in toasterTo prepare a proper plate, place two pieces of toast onto a plate, one on top of the other but askewed.

Toast on plateSmother them with half of the creamed chipped beef. Eat it with a fork.

pouring chipped beef over toastEnjoy this American classic!

-Printable Version-

CREAMED CHIPPED BEEF

Ingredients:

Dried Beef (about half a jar or 2.5 oz)

2 cups Milk

2 tablespoon All-Purpose Flour (or up to 3 for extra thick gravy)

Black Pepper

Bread (To make toast) (two pieces per person)

Method:

1. Put 2 cups of cold milk into a jar and add two to three tablespoons of flour. Place the lid on the jar and shake it up well until the flour and milk are well combined.

2. Cut the dried beef into strips or squares.

3. Over medium heat, melt butter in a pot. Add the dried beef and stir it around, allowing it to saute gently for a minute in the butter.

4. Pour all of the milk and flour mixture into the pot.

5. Stir occasionally as it comes up to heat. Bring it up to a boil, at which point you will notice it thicken. Turn the heat down to medium low and simmer for 5 to 7 minutes, stirring as needed. Add black pepper to taste.

6. After the simmer take the creamed chipped beef off of the heat and let it rest for 5 to 10 minutes.

7. While the sauce is resting make your toast.

8. Put two pieces of toast onto a plate and spoon half of the creamed chipped beef over them.

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  • Therese Hartwig

    I grew up with this too, and also missed the dried beef when we moved to CAnada. However, I have since found that using ham in place results in something much tastier, to me anyway. Give it a try! I hope you enjoy the substitution. And thank you for this post.

    • thecookinggeek

      Well, while it is not a replacement, it sounds like a nice dish on its own. I don’t really eat this kind of food often. It really is a once or twice a year thing, so when I visit family down south I can bring back enough jars to get me through a couple of years. What I really miss about it is getting it at diners. I just really miss the whole diner experience. That was always where I could get the good stuff that I don’t typically have at home, like SOS, scrapple, biscuits and sausage gravy, pork roll, etc. The few “diners” around here have bacon, ham, and if I am lucky sausage, just the typical basic boring stuff that I never ordered back home at real diners. Oh well, there is a lot of good stuff here too that I did not have there. It is not all bad, I just yearn for nostalgic things.

      Ok sorry, rant over.

      When you make it with ham, do you use lunch meat ham, that is sliced really thin? Or do you just cut the ham yourself into thin slices or chunks? Did you invent this idea yourself? If so you should give the dish a name and publish it!

      • Cathy Lehman

        My question: where in the grocery store is the dried beef? I have looked for it before, but I must not be looking in the right section. I was looking where the other canned meat and tuna products are. Thanks!

        • thecookinggeek

          It is an oddball ingredient and tends to end up wherever the individual grocery store wants to hide it. Sometimes you can find refrigerated packets of it near where you buy hotdogs and other sausages and lunch meats. The jars like the one I used in the article are usually near the tuna and stuff and sometimes near soups. I have also seen it near condiments for whatever reason. Also not every store will have it so you may have to do a bit of hunting.

      • Sharonacles

        Oh yeah I miss scrapple too and liverwurst.

  • Birds_Rocks_Things

    I found this, because after living in Canada, I’ve often wondered, where in the hell is the DRIED BEEF!!
    I knew it.
    It doesn’t exist in Canada.

    • thecookinggeek

      Sigh. It really is a hard thing for us who love certain foods, to move to a new place where it does not exist. Especially if we were not anticipating the lack of it. American cheese, dried beef, good Chinese takeout, proper pizza, cheesesteaks, my favorite barbecue sauce, so many things I miss.

      But now I have the double dilemma that I have discovered new and wonderful foods here, that they do not have in proper form or at all back home!

      • Birds_Rocks_Things

        Agree. Never thought of pizza, but you’re correct. I haven’t found a “real” pizza yet.

      • Birds_Rocks_Things

        And pardon me, but, what is a Chicken Ball?

        • thecookinggeek

          Ha! Yes I have seen “chicken balls” on Chinese resteraunt menus here too. I am not totally sure but I think it is something like the chicken we would call ” sweet and sour chicken” when served with the sauce.

          The thing I miss most about Chinese food is pot stickers. I have tried a few places and they, and the sauce they come with, have been consistantly dissappointing. Luckily I learned how to make them almost as tasty as my favourite ones from back home, only they are a lot of work and I miss the convenience of just running out and grabbing some when the mood strikes.

      • Sharonacles

        I agree. I don’t find the Chinese food here to be very good (or to my tastes anyway). They do have some things here that I love that I can’t find in the US, such as hunan dumplings. But hardly anyone has egg rolls and when they do, they’re not that great.

        And when I brought up water ice, people looked at me like I had two heads. They’re like…uh, you mean ICE? And I explained it and they don’t really have it.

        I REALLY miss cheese steaks too. I mean I grew up in NJ close to Philly so I had easy access to the best cheese steaks and I took it for granted. :( I always gain 5 lbs when I visit my family in NJ because I stock up on everything I can never eat here. I miss biscuits. :(

        There were a lot of things I had to get used to when I moved to Canada, like how they say “cash” instead of “register” for “cash register” and how they call “ice pops” “freezies”. And “debit” is “interac”. That kind of stuff.

        • thecookinggeek

          Indeed there is a 5 pound tax for visiting home!

          I just had a Cheese steak three weeks ago on a visit home. Gosh are they amazing! I really love Allentown style cheesesteaks over Philly style. I know this sound sacrilege but that is where I lived for most of my life so that is what I love! They are just so splendid, tears come to my eyes!

          I have seen hunan dumplings on menus. I have yet to try them. I miss pot sticker, style dumplings so much I feel like I wont be satisfied with some other form of dumpling, and any pot sticker style dumpling that I have tried here has been purely awful. Gummy wrappers, mushy flavourless meat, and no one I have found yet serves them with that lovely brown Szechuan sauce that makes dumplings complete! It seems the preferred sauce here is some kind of peanut sauce? That just does not sound appetizing to me at all, but I admit I have not tried it yet.

          • Sharonacles

            Well I didn’t eat dumplings really ever when I lived in NJ, but this was something my husband insisted I try the first time we ordered chinese food together. They are now one of my favorite things to order (I love Chinese food). Different restaurants make them differently, Thai restaurants make them with a coconutty peanut sauce and szechuan places usually make them with a spicier peanut sauce. Some are made with a pork dumpling, others with seafood. I personally hate seafood, so it’s pork all the way for me, but it really is the sauce that makes the dish.

            My current preference is Soup & Noodles (or Soupes et Nouilles) on rue Ste-Catherine in Montreal. I ask for them not spicy because I am a spiciness wuss. Their sauce is pretty sweet and it’s like eating peanut candy, or spicy peanut candy if you like them spicy.

            I think it’s definitely something you should try if you like any peanut/peanut butter flavored things. I’m not a huge peanut butter fan, but I love these.

            Also my favorite cheese steaks came from Jim’s Steaks on South Street in Philly, but I will definitely wolf down a regular ol’ cheese steak hoagie from any hoagie/pizza place in NJ. lol I always get cheese steak hoagies over cheese steaks and I still call them hoagies even in Montreal.

          • thecookinggeek

            I really really need to post my dumpling recipe.

            On my latest visit, I did also treat myself to dumplings from my favourite place and they were just like I remembered, but amazingly, while theirs was still great, I prefer my sauce to theirs! It is extremely similar but thiers is more sweet, and mine slightly more savoury. This sauce is a mixture of roasted sesame oil, soy sauce, rice wine vinegar, sugar, and flavours like ginger and chives. It is amazing! I do not like peanut butter a great deal. In sweet dishes, sure, once in a while, but on a dumpling? Hey I have not really tried it yet so I won’t knock it, the idea just doesn’t pull me in. At some point I will give it a fair chance though, I promise!

            I don’t like Philly steaks because of the more chunky meat and cheese whiz. Allentown style cheese steaks have the more tender, smaller broken up meat and I like it with American cheese, sauteed onions, marinara sauce and pickles! THAT is Allentown style and there is no other way!

          • Sharonacles

            I hear ya. Well at Jim’s steaks you can get it with either Cheez Whiz, American cheese or…maybe provolone. I ONLY ever get American cheese. And theirs is made from those flat steaks (like steak ums) and they cut them up into shreds with their spatulas. It’s pretty much the same as how I get the meat in NJ on cheese steaks. In Montreal, they just put chunks of steak in a sub roll (not a hoagie roll because they never have the right kind of rolls). And Jim’s lets you choose what you want added. I know you can get peppers added (I don’t). You can get fried onions or mushrooms). I just usually get fried onions or regular onions, lettuce & tomato & american cheese. But I’m picky and don’t like a lot of stuff. I don’t know if you can get pickles because I’ve never had that.

            What kind of dumplings do you get in the states? As I said, I never had them, so I’m curious. One thing I just discovered AFTER I left NJ that they have there, but not here is Chinese Pizza (aka Scallion pancakes). My husband & I tried to make the recipe ourselves & it came out OK, but nowhere near as good. And again, the sauce we made was OK, but not as good.

          • thecookinggeek

            Here is a picture of my dumplings/pot stickers, which are really really close to the ones I got in the states.

            The sauce is as I described in my previous reply. It is thin but oh my goodness SO flavourful!

            The dumplings are stuffed with pork and shredded cabbage along with soy sauce and other savoury flavourings. Then you can simply boil them, and most people would simply call them dumplings when you do, or your can fry them in a pan, and this is when they are called either fried dumplings or pot stickers. I usually fry them.

            So far I haven’t found anything close here. I have tried dumplings from a few places but they have just been horrible! I mean, yes, I can make them and they are spectacular! But once in a while you just want a little convenience, ya know? Dumpling are a lot of work to make!

          • Sharonacles

            Yeah, I’m sure that the dumplings here don’t compare. I know the hunan ones I eat are almost always dumplings (boiled) and not potstickers. They are not crispy at all or fried. But like I said, it’s the sauce that makes them. HOWEVER, I’m sure if I had a potsticker version where the dumplings were fried first instead of boiled that I’d like that even more because fried foods are usually way tastier than boiled and I like my food crispy.

            I’m just curious, when you make your potstickers, do you also make the sauce or just use soy sauce? And if you make the sauce, what do you put in it?

          • thecookinggeek

            Oh my goodness yes! I make the sauce. The dumplings are not complete without it! That is what is in the picture. That is the fully prepared sauce. I know it looks like it is just soy sauce but that is only because soy sauce is one of the main ingredients. I described the sauce preparation in a previous comment to you earlier. You must have missed it.

            Eventually I will post the entire recipe so I am not going to go into great detail here.

          • Sharonacles

            Oh, I see it! haha I read it, but then forgot. Thanks! It is similar to the sauce my husband and I made for the scallion pancakes. Ours MIGHT not have had ginger in it…I can’t remember. I have the recipe written down somewhere, but it is my husband who is the great cook and I actually am pretty horrible at cooking. lol

          • thecookinggeek

            Ginger is a totally optional ingredient in that sauce. All you truly need is soy sauce, rice wine vinegar, roasted sesame oil, and sugar. This is, I’m sure what most restaurant sold version are made of. However, infusing it with ginger, green onions, garlic, and/or chives, takes it to greater heights. It is a subtle change, but it rounds out the flavour just right.

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  • Tim Harb

    I actually alter this a little. I cut a red onion to give it a sweeter flavor. I cut them up thin and put in a cast iron pan that I treated before hand with a little olive oil. I then crush some garlic with a press and then I add the butter. What I do differently here is that I add my flour in now and form a ball with the union mass and butter and flour. cook the flour and then I add the pepper and beef. I then add the milk. Doing it this way will make it so you don’t have any lumps as well and I like the sweeter flavor.

    • thecookinggeek

      Mods are always great! Though let me assure you and other readers that the method described in the article produced no lumps. PERFECTLY smooth. I actually usually make sauces like this using the roux method, as you described (mixing the flour with butter), but I was urged to make this sauce with the slurry method by my mom. I scoffed at first, but her reasoning is that a roux creates a stronger flavour (though a GOOD flavour) and this sauce is meat to be more gentle. Making this sauce with a roux is completely acceptable, but I do now agree, that to get a truer to classic flavour, for this particular sauce, it is best to do the slurry method.

      Slurry method, in case people don’t understand what I am saying, is mixing flour with cold milk and shaking it in a jar till well mixed. You get absolutely not lumps with this method!

      • Tim Harb

        Yeah the slurry method is good. My mother was trying to get me to do that with water. I never a big fan of using water unless it a soup. My grandfather was a cook in korea. Instead of butter they would use bacon grease or any fat that was available. Then they would put it on those ration crackers and let it soak in for a bit after cooking.

    • Marty

      The twist with the red onion and garlic is a good one for CCB it is also a good one for Minced Beef Which is very good also. In the navy we had two kinds of SOS the White one (CCB) and a brown one (Minced Beef). We were usually served both in port but when we were out at sea and they ran out of milk we would get minced beef every morning. Both are great but the minced beef seemed to be a west coast thing. I only see CCB here on the East Coast. Give Minced Beef a try you will probably like it.

  • Warren Bosch

    I’ve been looking for this recipe for years I’m a veteran of the army- been out of the service over 40 years-we ate chipped beef morning -noon and night- to a point were I gotten burned out on chipped beef funny thing is I loved the stuff,, never could find the proper recipe after I got out of the service – now I just seen the recipe on FB- I was just talking about creamed chipped beef [ SOS ] to my girlfriend yesterday wow I am going out to the supermarket this morning to get the recipe for SOS I just want to say – THANK YOU – you just made my day with this recipe……

    • thecookinggeek

      Luckily for you this is so easy to make! I hope you enjoy your long lost favorite!

    • Tim Harb

      So where and how did it go getting the stuff and did you try to go with the Navy recipe and use pork fat from bacon drippings

  • Pat

    Sometimes the beef is to salty … in the past have soaked it in a bowl of warm water, then save the water to thin the sauce if needed or in place of the milk in hard times… use carefully cause it will be salty and you will be making your dish to salty … again!

  • James Hightower

    You could bwown and drain some suasage, chop it up, and use that. Then put it over biscuits. Its another american classic called sausage and biscut gravy. I also think southern cooks use the grease in the gravy. It seems I remember southern women stir flour in the greese. I also see that you can brown and drain ground beef and use that. It all is good on toast, biscuts, waffles and english muffins.

    • James Hightower

      This is good with a side of eggs, hash browns, and any breakfast food. If using sausage, patties are easier to chop up and softer. A side of links and or bacon is good too, for extra meat. Toast or big biscuts for sausage gravy, and I read some use waffles but never tried that. English muffins was a guess. For cream chipped beef, Toast or biscuts. Toat is bigger to put it on. Ground beef? I would think toast.

      • thecookinggeek

        To me, sausage gravy or CCB go well on just about any form of bread, but toast is classic for CCB and biscuits are classic for sausage gravy, and I do feel like those are the best choices for each of them. I have actually had CCB on a waffle before. I got it because I thought it was a weird concept and was intrigued. Quite good though. I know it is a thing, but I wouldn’t touch hamburger gravy with a 9 foot pole. lol. Never was my thing.

    • thecookinggeek

      Oh yes I know AAAAALL about sausage gravy! I also intend on posting my recipe someday. That is another problem with living in Canada right now. Proper breakfast sausage is difficult to come by here. It almost always has maple flavor added to it, which can be fine if you are just eating sausages as they are, but totally does NOT work with biscuits and gravy! Even when it does not have maple flavor, it is just not of the quality appropriate for B&G. I actually did cart some sausage chub back from the states and prepared my version for this blog once, along with my own buttermilk biscuits, but I did not like how the pictures came out, so I have had the project on the back, burner to try again sometime.

      I miss So many kinds of southern and northeast USA fare! But one thing about these kind of foods are, that they are only really occasional things for me to eat, as I typically eat a very simple and healthy diet. I know how to go all out though and when I do, I do not hold back. But I do it rarely, so I cannot prepare these kinds of dishes too often, and if one session does not go well as far as picture for the blog, then it will be a while before i get around to it again.

  • James Hightower

    I am thinking of trying pastrami, thin sliced sandwhich meat and no pepper needed.. maybe on rye?

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  • Dean

    Dried Beef is readily available where I live but I dont eat this sort of meat anymore. I have searched online for a grass fed dried beef without any success. I would appreciate if you know where I can buy a grass fed or organic dried beef, you will let me know. I grew up eating “Chipped Beef Gravy” on toast. Thanks.

    • https://goo.gl/2shkBh

      1. Put 2 cups of cold milk into a jar and add two to three tablespoons of flour. Place the lid on the jar and shake it up well until the flour and milk are well combined.
      2. Cut the dried beef into strips or squares.

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