Today I’m bringing y’all a true blast from the past: chipped beef gravy on toast, aka S.O.S. It’s chopped bits of salty dried beef stirred into a peppery gravy and poured right over crisp toast, open-faced style. If you want a filling yet simple meal, this one’s it boos!
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How to Make Chipped Beef Gravy On Toast
Step 1: Melt butter in a small saucepan. Sprinkle flour over the butter and whisk vigorously, creating a paste.
Step 2: Slowly add milk, stirring constantly. Once all the milk is added, add in pepper, beef, and cayenne.
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Step 3: Whisk and continue cooking until the gravy is thickened. Pour your creamed chipped beef on toast, and enjoy!
Chipped Beef Gravy On Toast Recipe
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Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ¼ cups milk room temperature
- 1/8 teaspoon black pepper
- 2 ¼ ounces dried beef chopped
- Pinch of cayenne pepper
Instructions
- In a small saucepan over medium heat, melt butter. Sprinkle flour over butter, whisking vigorously, creating a paste. Cook for about 1 minute.
- Stirring constantly, slowly add milk, about ¼ cup at a time. Once all the milk is added, add in pepper, beef, and cayenne.
- Let mixture come to a simmer and continue cooking until gravy is thickened, about 3-4 minutes. Taste for seasoning. Serve immediately over toast.
Notes
- Cook that roux just right. It’s the backbone of this chipped beef gravy recipe. Let it reach a pale golden color, just enough to knock out that raw flour taste.
- Add the milk slow. Pour it in bit by bit so you can control how thick or thin your gravy turns out.
- Keep whisking, boos. Stir constantly while adding the milk or you’ll end up with lumps.
- Choose sturdy bread. Thick slices like Texas toast or sourdough work best for this creamy chipped beef on toast recipe. They can hold up to all that rich gravy without falling apart.
- Fridge: Let the chipped beef gravy cool completely, then transfer it to an airtight container. Keep the toast separate so it doesn’t turn soggy. The gravy will stay good in the fridge for up to 3-4 days.
- Freezer: Pour the cooled gravy into a freezer-safe container or zip-top bag. Press out as much air as you can and freeze for up to 2 months. The toast? That’s best made fresh when you’re ready to serve your chipped beef on toast again!
- Reheating: Warm the gravy gently over low heat on the stove, adding a splash of milk. Toast the bread fresh in a toaster or oven.
Nutrition
Recipe Tips
- Cook the roux right. That base is KEY to this chipped beef gravy recipe. Let it go until it’s pale golden, just enough to cook out the raw flour taste.
- Don’t rush the milk. Pour it in a little at a time so you can adjust the gravy’s consistency as you go
- Whisk with patience, boos. You HAVE to stir constantly while adding the milk to keep the gravy smooth.
- Pick the right bread. Go for something like Texas toast or thick sourdough. You really need a sturdy slice for this creamy chipped beef on toast recipe.
Recipe Help
Dried beef packs a salty punch. To tone it down, rinse the slices under cool water, then pat them dry with a paper towel.
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My dad made this every Sunday for breakfast except he would add a can of mushroom soup or moms canned tomatoes. Really good memory.
Love that food can be a comfort and source of good memories!
According to my late father, who served shipboard in the Navy during WWII, S.O.S. was gravy with ground beef, not chipped beef.
10 minute recipes always get my vote.
Your Chipped Beef Gravy recipe is a nostalgic trip back to my grandma’s kitchen! The velvety white gravy, the savory bits of dried beef, and that subtle kick of cayenne create a comforting symphony of flavors.
Thank you so much!
Truly amazing in taste and flavors in this recipe. Will definitely make again, very good recipe!
This was such a quick and easy recipe that does not disappoint! Turned our creamy and delicious; my type of comfort food, indeed!
Thank you so much!
I loved learning the history of this quick and easy dinner dish! I also love that it’s ready in 10 minutes!! Just what my busy Fall weekdays needs!
An absolute favorite of ours – despite it’s humble origins!