Reviewed: Nov. 9, 2009

I've been making this for years. My only changes have been to use unsalted butter and add a couple of spoonfuls of minced onion to saute gently in the butter or a couple of dashes of onion powder to the white sauce. Add a salad and it's a quick lunch or dinner.

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marysf

Cooking Level: Expert

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Reviewed: Nov. 8, 2009

This recipe is so good and so simple to make.

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carolynt885

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Reviewed: Nov. 1, 2009

I followed the directions exactly as written and it turned out absolutely delicious. My four year old son loved it and even asked for more. To me that makes the recipe a complete success!

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LILYKATE

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Reviewed: Oct. 15, 2009

My hubby always nagged me to make this. Growing up, my mom also used to refer to creamed chipped beef as SOS -- but it stood for something different (and not so nice). Thanks to her, I was dubious that "SOS" could taste good. But I finally caved and made this for dinner last week, and was so surprised how delicious it was! I actually had seconds and then thirds (the third serving is because I'm 8 months' pregnant and always hungry!). ;-) I was actually craving this again, so I made it last night. I had some extra English muffins, so we toasted those and served the beef over the muffins instead of regular toast. It was fantastic. Thank you for such a great, easy recipe! Once the baby gets here and I have limited time in the kitchen, I know this will be a meal I'll make often because it's so simple. Yum!

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ERINUNC

Cooking Level: Expert

Home Town: Winston Salem, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 10, 2009

I love this recipe. I would get this every time we went to Golden Corral and now I can make it at home. I was having breakfast with my father one day and he said it reminds him of being in the army. So I think of that every time I have it. Thank you so much for the recipe.

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Michelle

Cooking Level: Expert

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Reviewed: Sep. 27, 2009

I loved it...just like grandma use to make. Grandma left out the pepper and added a can of kernel corn and sliced hard boiled eggs. It is excellent and I thank you for bringing back an old childhood favorite!

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chitwn

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Reviewed: Sep. 15, 2009

Oh my! What fond memories of school and childhood this dish rekindles! Only thing i did different was use half and half instead of milk. This is a keeper! Thank you!

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Pyewacket

Cooking Level: Expert

Home Town: Altus, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Sep. 11, 2009

I was pleasantly surprised by this recipe. I'm no fan of thick gravies, or even beef for that matter, but I am a fan of quick and this dish delivered! The sauce is great with some cayenne and black pepper, and could also be a nice "blank slate" for other seasonings. We served over warmed ciabatta and it was scrumptious. Husband loved it.

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SuperK, Beginner Baker!

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 2, 2009

I make chipped beef for my family all the time. One thing that I like to do is add veggies to the mix. My husband is a big asparagus lover. I saute some cut up pieces of asparagus in butter until tender and toss it into the chipped beef just before serving. This makes it a complete meal with meat, starch and veggies. You can add any vegetable that you like.

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Susan

Cooking Level: Expert

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Reviewed: Aug. 19, 2009

This is great. My husband is a huge fan of the Stouffer's frozen kind. And he absolutely loved this. I have a feeling I will be making this for years to come. Rinsing the beef is the key. Remember that.

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groovygirlVA

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Reviewed: Aug. 18, 2009

The recipe never instructed to rinse the dried beef first. Seeing as I have never made this before, I did not know that. It was so salty.

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PAM'S KITCHEN

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Reviewed: Aug. 9, 2009

This is comfort food at its best and just like Grandma used to make. I served it over mayonnaise biscuits from this site and everyone agreed that it was terrific. Thanks for the great recipe!

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Citrus_Punch

Home Town: Wilton, Iowa, USA

Living In: Muscatine, Iowa, USA

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Reviewed: Aug. 6, 2009

This stuff is sooooo awesome... My pappa use to make this for my brother and I when we were kids. He passed away in 1998 so its been a very long time since I had it. I was so excited to find the recipe. The only thing different was he called it S.O.S too but he claimed it meant "S*** On The Shingle" LOL

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co2crc

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Reviewed: Jun. 6, 2009

I've been making this dish for years, I start slicing the dried beef, them plunging it briefly into boiling water to remove some of the salt, then saute it in butter, add cornstarch then milk till ti thickens to desired consistency. season w/a bit of white pepper... that's the authentic way to make it!

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JACQUIE333

Cooking Level: Expert

Home Town: El Segundo, California, USA

Living In: Coeur D Alene, Idaho, USA

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Reviewed: May 31, 2009

We lost my father when I was very young but, as a child he would make this for our breakfasts. Being a military man, he referred to it as S* on a Shingle 8) LOL Takes exactly like my daddy's. Thank you so much, the taste of this dish brings back so many wonderful memories for me.

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DIANA K

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Richmond, Indiana, USA

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Reviewed: May 18, 2009

This is a great crowd pleaser. I used a 6 oz package of Land-O-Frost Cracked Black Pepper Beef and doubled the gravy. I used the deli beef because the package was about 2 times as much volume as a regular jar of dried beef (for the same price). I avoided most of the salt and saved some money at the grocery store. I can't wait to try other beef packages.

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Connar

Cooking Level: Expert

Home Town: Charlottesville, Virginia, USA

Living In: Austin, Texas, USA

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Reviewed: May 17, 2009

Love the recipe but had to omit the pepper as it was too spicy. I used dried beef from the butcher (we bought a side of beef) and so I actually had to add salt to taste. Served over mashed potatoes (or) toast Otherwise Yummy!

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Kimberley

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Reviewed: Apr. 19, 2009

I used Esskay 40% lower sodium chipped beef, which comes in a bag and is found in the lunch meat section. I thought the saltiness was just right. The gravy was nice and thick, and the perfect amount for the meat.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Apr. 7, 2009

I doubled this recipe...taste just like my mother used to make. It is also good on top of mashed potatoes or saltine crackers as well as the toast.

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QUIETPRINCESS74

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Reviewed: Apr. 1, 2009

I miss this from my childhood. I made it with the chop beef instead of beef in the jar. It was less salty and it tastes great on an hamburger bun. Add a little cheese and its like eatting a hamburger. love it.

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didlydo

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Creamed Chipped Beef On Toast

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