Recipe by Lisa
"My mom used to make this recipe. It can also be made with 3/4 pound browned, drained hamburger. We called it SOS: Same Ole Stuff. Great comfort food! Either recipe is easy to make and tastes great with a cold beer. Serve over toast."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
1 (8 ounce) jar
My whole family just love it!! Instead of using jar of dried beef I just use 8oz. thin slices of beef lunchmeat "Budding" and it a lot cheaper!! Not salty at all and you don't even have to rinse!! You must try it and believe me, you won't be disappointed!!!!
I LOVE Chipped Beef (we call it Chipped Beefy at our house, for whatever reason). This recipe is fine but it's missing the CRUCIAL step of rising off the dried beef in hot water before adding to the roux. You can always add more salt later, but you can't take it out! Pour some hot water over the dried beef and let it soak for a few minutes. Then, rinse the dried beef with hot water. In fact, rinse it twice! Rinse it with cold water after that, then squeeze and chop up.
To avoid lumps the easy way, add the beef to the roux after it's done browning BEFORE you add the milk!. Trust me on this. I've made this recipe since I was 10. Then, add the milk and keep stirring. I think because the beefy brings down the temperature of the roux, you avoid cooking it and it becoming lumpy before it is incorporated into the milk. (which is really the only challenge with this easy recipe)
Also, at our house, we always added a touch of Dijon Mustard at the end, which adds a note of complexity to the roux. (incidentally, the more browned the roux, the "nuttier" the flavor. just don't burn it. then it'll be bitter.)
You can always let the individual diner salt, mustard or cayenne their own slice.
Oh! And my favorite toast to serve this on is whatever is the cheapest Wonderbread-y bread that is at your grocery store.
Now I'm super hungry for some Chipped Beefy!!
Just like moms, minus the pepper and her beef came out of a bag. TIP: If you find this dish too salty, soak the beef in cold water for about 10 minutes, and drain. Try a piece, if its still too salty, soak in fresh water for 10 more minutes.
Comfort Food! Once I got the roux down (it took 2 tries), it was fantastic. I added the ceyenne pepper, seasoned salt and cracked black pepper. We used the Budding Luncheon Meat. Served it on toasted potato bread buns. I bet it would be great on biscuts! The boys scarfed them down faster than I could serve them. Goes down well with a BIG glass of cold MILK!
If this recipe is too salty for you, just boil the chipped beef in a little water for a few minutes, then drain off the water, which will take some the salt away with it.
I figured out that I have to almost double the sauce recipe. I still only use one jar of dried beef, but with more sauce, it's not as salty. Though it is definitely something that you can make quickly for everyone to eat. We make all the time.
I was surprised at how easy this recipe was. At first i was concerned that there was too much beef for the recipe but it turned out perfect! It is rare to find a creamed chipped beef recipe that is thick - this is it! i would like a little more flavor but i dont know what else to add. I love the cayenne but i feel like there could be another spice that i am not thinking of. Anyway it was great and i would definitely recommend this recipe just as it is!
This recipe is G-R-E-A-T!!! If yours turned out too salty, you probably used the jarred dried beef and should have RINSED it first. We used fresh dried beef from our local locker. Even my EXTREMELY picky 13 year old daughter and 5 year old son LOVE this stuff...and ask for it on a regular basis!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamed Chipped Beef On Toast
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 78
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Make the classic filet mignon and mushroom dish named after Duke Wellington.
Watch Chef John prepare a sensational long-simmering meat sauce.
Get a head start on classic beef stroganoff.