Chipped Beef Gravy
This Chipped Beef Gravy is pure comfort food! This classic army favorite is a creamy gravy loaded with dried beef served over toast. Whether it’s an old family favorite or your first time trying it, you’re going to love this hearty meal!
Are you looking for more comfort food meals? Try our Mini Meatloaves, Ground beef and Noodles, or Lipton Onion Soup Meatloaf.
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What is SOS food in the military?
SOS stands for “stuff on a shingle” (keeping it family-friendly!) and refers to creamed chipped beef served over toast. It was a staple in military mess halls because it was cheap, filling, and could feed a lot of people.
Army cooks made it with basic ingredients that kept well. It might not look fancy, but one bite and you’ll get why this has been one of America’s favorite meals for decades!
What you’ll love about this Chipped Beef Gravy Recipe:
Recipe Ingredients:
You’ll need the following ingredients to make this Creamed Chipped Beef Recipe:
- Dried beef (jarred) – I used Armour, but Buddig beef or Buddig brand beef works just as well!
- Butter- I’ve used unsalted and salted butter, use what you have.
- All-purpose flour
- Whole milk
- Heavy cream
- Black pepper
- Garlic powder- I just use a pinch! Leave it out if you want.
- Salt (if needed)
- Toast or biscuits for serving (slices of Texas toast are amazing!)
Ingredient Notes:
- Dried Beef: Usually found in small glass jars near the canned meats. Armour and Buddig beef are popular brands, but any dried or chopped beef works. It’s quite salty, so rinsing it helps balance the delicious flavor.
- Whole Milk and Heavy Cream: This combination gives the gravy its rich, creamy sauce texture. You can use just milk if you prefer, but the cream makes it extra special!
- Roux: The melted butter and flour mixture is essential for thickening the gravy properly and preventing lumps in your cream sauce.
How to make Chipped Beef Gravy step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Rinse dried beef under cold water to remove excess salt, then pat dry with paper towel and chop into bite-sized pieces. You can also use a food processor for quicker chopping. Set aside.
STEP 2: In a large skillet, melt butter over medium heat (not medium-high heat as we want to control the roux).
STEP 3: Whisk in flour and cook, stirring constantly, for 2 minutes to make a roux.
STEP 4: Gradually whisk in milk, then heavy cream, stirring constantly to prevent lumps and create a smooth creamy white sauce.
STEP 5: Add black pepper and garlic powder. Cook, stirring frequently, until gravy thickens to your desired consistency, about 5-8 minutes.
STEP 6: Stir in chopped dried beef and cook just until heated through, about 2 minutes.
STEP 7: Taste and add salt only if needed (the beef is already salty).
STEP 8: Serve hot over toast or biscuits.
PRO TIP:
Don’t skip rinsing the dried beef! It’s usually very salty, and rinsing helps balance the flavor of the final dish. Also, make sure to cook your roux for the full 2 minutes, this eliminates the raw flour taste and helps thicken the creamy gravy properly.
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days.
Reheating: When reheating, add a splash of milk to thin it out as the gravy will thicken when cold. Reheat gently on the stovetop over low heat, stirring frequently. Cooking times for reheating are usually 3-5 minutes.
Freezing: This gravy doesn’t freeze well due to the dairy content, so it’s best enjoyed fresh.
Additions and Substitutions:
ADDITIONS:
- Vegetables: Add diced onions or mushrooms to the roux for extra flavor and little crunch.
- Spices: Try adding paprika or more pinch of cayenne pepper for heat.
- Herbs: Fresh or dried thyme pairs nicely with the beef flavor.
- Protein: Some people make hamburger gravy or sausage gravy using similar techniques but different proteins.
SUBSTITUTIONS:
- Dried Beef: You can use chipped beef from the deli counter if you can’t find jarred dried beef. Some use ground beef for a different variation, though it’s not the original recipe.
- Milk: Use all milk instead of the milk and cream combination for a lighter version.
FAQs about this Creamed Chipped Beef:
What exactly is dried beef?
Dried beef is salt-cured, air-dried beef that comes in thin slices. Armour and Buddig brand beef is commonly found in small glass jars in the canned meat section of grocery stores. It has a concentrated, salty flavor and was a staple in military mess halls.
Why do I need to rinse the dried beef?
Dried beef is very salty from the curing process. Rinsing it under cold water removes excess salt so it doesn’t overpower the creamy sauce. Always pat it dry with paper towel after rinsing.
Is this the same as what they served in the military?
Yes! This recipe is very close to what army cooks made for every branch of the military, (though they would have used just milk instead of my milk and cream combination). After soldiers came home, they brought this recipe with them, and it became popular during the Depression era when families needed to stretch their food budgets.
What can I serve with this recipe for chipped beef?
This hearty meal is traditionally served over toast or warm biscuits for breakfast. It also works great over hash browns, English muffins, or even mashed potatoes for a comfort food dinner! I love to eat it with fried potatoes.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Chipped Beef Gravy! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Chipped Beef Gravy
Equipment
- 1 Skillet
Ingredients
- 1 jar (4.5 ounces) dried beef
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- Salt to taste if needed
- Toast or Biscuits for serving
Instructions
- Rinse dried beef under cold water to remove excess salt, then pat dry and chop into bite-sized pieces. Set aside.
- In a large skillet, melt butter over medium heat.
- Whisk in flour and cook, stirring constantly, for 2 minutes to make a roux.
- Gradually whisk in milk, then heavy cream, stirring constantly to prevent lumps.
- Add black pepper and garlic powder. Cook, stirring frequently, until gravy thickens to your desired consistency, about 5-8 minutes.
- Stir in chopped dried beef and cook just until heated through, about 2 minutes.
- Taste and add salt only if needed.
- Serve hot over toast.
Notes
Nutrition
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I live in Lancaster PA and this is a favorite in our local restaurants but it is served over fried potatoes and onions. We often have it for dinner at our house.
Growing up I always ate any type of gravy over fried potatoes, and still prefer it that way now. It’s the best!