The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 17, 2008
This was one of my favorite meals growing up!!! I'm not sure exactly how it was made back then, but I can only assume that it was similar to this... however the pepper (and the reviewer's suggestion of peas) turned out to be incredible additions. Also, for my family SOS meant er, "stuff on a shingle". (The kids had to call it "dirty word on a shingle"! Hah!)
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Cooking Level: Intermediate

Home Town: Sanibel Island, Florida, USA
Living In: Fort Myers, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 30, 2008
My grandpa would eat this all the time when he was aboard the USS California. Whenever my mom made this recipe, his face would light up as if it brought him back to those days in the Navy. Everyone in my family always enjoyed this, thanks for sharing!!!
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Gen
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 21, 2008
I make this same dish except instead of the cayanne pepper I add worchestershire sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 18, 2008
Takes me back to being a kid! Mom used to make this and now I can do the same for my kids!! We loved it, love it on toast but also the fluffy biscuit recipe on here as well. Thanks for the memories!!
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Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA
Living In: Fremont, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 18, 2008
Good! I also added a can of peas (drained).
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Cooking Level: Intermediate

Home Town: East Hazel Crest, Illinois, USA
Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 8, 2008
Very tasty. One word of caution - don't be tempted to add salt to the white sauce because the chipped beef is very salty.
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Cooking Level: Expert

Home Town: Queens, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 1, 2008
I made this tonight for supper. It was wonderful. The only thing I would do different next time is double the gravy. That is personal preference though, we like more gravy to put over the toast. Even my kids liked it. My 7 year old son asked if I would make it again sometime because it was really good. I also soaked the beef to get rid of the salty taste. I will be making this again and again. Thank you so much for posting it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 25, 2008
This was delicious!! My grocery store doesn't carry beef in a jar, so I had to use beef packaged in the deli meat section (brand name of Buddig...and it's not salty!!)I also didn't have cayenne pepper, so I used plain old black pepper....served it over buttermilk biscuits and fried eggs....what a fantastic meal!!! Even my two children (ages 3 and 5 1/2) loved it!!! It brought me back to my childhood and my grandma's cooking!!!
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Cooking Level: Expert

Home Town: Milton, Vermont, USA
Living In: Wantage Township, New Jersey, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 20, 2008
When I made the recipe as is it was extremely bland. I didn't rinse the dried beef and I am glad i didn't because even with my additions afterwards the salt was perfect. To add flavor to this I used Worchestire sauce, A1 and hot sauce instead of dried cayenne. With these additions it added the much needed flavor
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Cooking Level: Expert

Living In: Little Rock, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 15, 2008
Great recipe! FYI, on the lid for the jar of dried beef (Armour), it says "WHEN USED IN RECIPES, RINSE IN WARM WATER AND DRAIN." I just noticed this while opening it. I'd never have bothered to look if I hadn't read about rinsing it on here. I made this last night, and was surprised at how easy it was, even given the short, simple recipe. I worried that my roux wasn't thickening up enough, and stirred it forever, it seemed like, but when it came time, I added the beef and seasoning, tasted it, and could not believe how good it was. It tasted exactly like I remembered it! Thanks for a great recipe. =)
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 12, 2008
Well, I started reading the reviews and found that most of them were the same. This is what we used to have in the Air Force and called it SOS but it didn't stand for "Same old Stuff". It stood for "S*** on a Shingle" and most of us asked for it by that name. Pepper wasn't in the classic recipe and if you want to keep it classic you cannot add any of the other "stuff" either. I have always used the Buddig packs. If you want to try something better try using the Buddig packs of ham - substituting it for the beef. I call it "Sham on a Shingle" and it is the only way that I make it now.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 9, 2008
This is the classic. We added a few more splashes of milk after all was said and done and it was great! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 3, 2008
Very Simple....I remember my mom would also add hard boiled eggs cut in large chunks and peas and sometimes even corn. Over toast it made for a hearty meal. She would use the Buddig Beef in the packages.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 30, 2008
My six kids loved this meal. My 4 year old said it was the "goodest dinner" I thought it could use a little more seasoning, but the kids inhaled it. It was hearty and filling after a chilly football and soccer practice. I will be making this again.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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Reviewed: Sep. 18, 2008
This is one of my most favorite comfort foods. I made it for my kids this morning. One kid loved it, the other wouldn't touch it. I used the sliced beef in the packages like my mom did when we were little and I added in six crumbled hard-boiled eggs. Truly comfort food at it's best. It's good over biscuits but for true trashy taste, best over cheap toasted, buttered white bread.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 2, 2008
This is a great recipe. i did double it though and used 2 cups of heavy cream and 1 cup of milk. Yummmmmmmmy!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 13, 2008
My family absolutely loved this!!!! I am not a big fan of chipped beef, as a matter of fact not at all, but my husband and my son devoured it!!! Simple, quick. The only thing I did different is instead of cayenne pepper I used lots of black pepper and a splash of Graces Hot sauce. Thank you for a delightful receipe..
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Cooking Level: Expert

Home Town: Long Beach, New York, USA
Living In: Wellington, Florida, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 5, 2008
Way to salty for my family.
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Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 4, 2008
My mom used to make this growing up. However we used to call it "creamed peas on toast." Try adding some peas to the mixture! Sooo much tastier to have the juicy sweet peas along with the salty chipped beef! YUM!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by Auntie D in MN
Reviewed: Aug. 1, 2008
Delish! A quick and easy recipe that my whole family enjoyed. I could not find the dried beef in a jar, so I used the carl budig thin sliced pastrami lunch meat. I cut it into strips and heated in a fry pan before adding it to the white sauce. Served over thick toasted slices of challah bread. So good, I will have to double the recipe next time!!
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Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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