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Creamy gravy made with a flour roux mixed with salty dried beef makes this delicious Creamed Chipped Beef Gravy. It’s simple, inexpensive, and the perfect dish for breakfast, lunch, or dinner!
Creamed Chipped Beef
It reminds me of breakfast at my grandparents’ growing up! My mom continued this tradition, and I now make it for my kids! It is a family favorite, and I love family “food” traditions!
I recently found out it is called SOS – Just cannot say out loud what that means (insert embarrassed emoji). Have I lived in a bubble?? How did I not know that this is what “they” call it?? No idea why anyone would call it that!!!. In my house, it tastes heavenly! And this nice southern girl here would never say that!
I made this today at my son’s request! He had some testing at school and you know he needed a good hot breakfast! He usually “doesn’t have time for all that.” I love to feed my people and when the kiddo requests something he usually gets it!
Speaking of feeding people, my daughter and her gaggle of friends are coming home from college for Spring Break and I have been notified that I am to be their personal chef while they are “home”. You know that I will be the happiest momma alive, because I love to “feed my people” and plan any type of gathering! YAY – not to mention my baby girl will be home. The nest will be full again (insert a Praise You Jesus)!
Ingredients for Creamed Chipped Beef Gravy – S.O.S Gravy
- Dried Beef: This is the star of the show—salty and full of savory flavor. I like to chop it finely in the food processor or blender so you get a bit of that tasty beef in every bite. If you like the more traditional chunks or ribbons, slice them with a knife.
- Butter: I use salted butter as the base of the roux for that rich, full flavor. Just keep in mind that the dried beef adds its own saltiness, so if you’re watching your salt intake, unsalted butter is a good swap. Adjust the seasoning as you go to balance it out.
- All-Purpose Flour: This thickens the gravy and gives it that smooth, velvety texture we love. I love to use White Lily Flour, which is used to build the roux and create the perfect consistency for your gravy.
- Whole Milk: Adds richness and creaminess, giving the gravy its smooth texture.
- Water: Now, before the milk-only purists come at me, this is how I’ve made it for the last 30+ years, and trust me, it’s always been devoured. If you really don’t want to use water, just swap it for more milk at a 1:1 ratio.
- Black Pepper: Adds a nice warmth and a bit of a kick to the gravy. We like to use a good amount to bring out the peppery flavor but feel free to adjust it to your taste.
- Salt: This is totally optional since the dried beef is already pretty salty. Taste it before serving, and add salt only if you think it needs it.
How to Make Creamed Chipped Beef Gravy
Step 1 | Prep the Dried Beef
Start by chopping the dried beef in a blender or food processor.
TIP – The glass jars the dried beef comes in make the cutest juice glass!
If you prefer the more traditional way, with larger ribbons or chunks of beef, slice it by hand.
Step 2 | Melt the Butter
Melt the butter in a large skillet over medium-high heat, whisking as it melts to prevent scorching.
Step 3 | Make The Roux
Slowly add the flour while whisking to remove any lumps.
Cook for 2 to 3 minutes, whisking occasionally, to cook out the raw flour taste and form a roux.
Step 4 | Add Milk & Water
Gradually pour in the milk while whisking, making sure it’s well incorporated.
Slowly add in the water or more milk, continuing to whisk until it’s fully blended.
Step 5 | Add Dried Beef & Season
Stir in the chopped beef and season with black pepper. Taste and add more pepper or a touch of salt if needed.
Tip: If you need to thin it further, just add some more milk or water until you get the consistency you like.
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Creamed Chipped Beef FAQs
The term “SOS” stands for “Save Our Stomachs” or, more humorously, “Shit on a Shingle.” This nickname originated in the military, where a thick meat gravy—typically made with chipped beef or sometimes ground beef—was ladled over toast, the “shingle.” It was an inexpensive, filling, and easy-to-prepare dish that could feed large numbers, making it a staple in mess halls. Over time, SOS became a nostalgic favorite for many service members, who brought the recipe home after service, keeping its quirky nickname alive as a hearty, comforting meal loaded with memories.
Chipped beef and dried beef are often used interchangeably. Both are thinly sliced, salt-cured meats, but “dried beef” typically refers to beef that’s been air-dried for preservation. Chipped beef is a type of dried beef, usually sliced very thinly and often sold in small jars.
No, corned beef and chipped beef are different. Corned beef is salt-cured beef, but it’s typically sold in thicker slices or as a brisket, with a different texture and taste. Corned beef is often used in dishes like Reuben sandwiches or with cabbage, whereas chipped beef is thinner and more concentrated in flavor.
If you can’t find dried beef or just want to switch things up, country ham or even pastrami can work in a pinch. Corned beef is another option, though it has a different texture and flavor, so keep in mind it’ll change the final taste a bit. For this recipe, I used Armour Dried Beef in a glass jar, usually found in the canned meat aisle. If you can’t find it jarred, check the cold cut section near the ham, where you might spot Buddig brand beef pre-sliced in a bag.
Other Recipes To Try
- Best Sausage Gravy Recipe
- Overnight Breakfast Casserole
- Creamed Hamburger Gravy
- Southern Fried Pork Chops
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Creamed Chipped Beef Recipe (SOS Gravy)
Ingredients
- ½ cup stick butter, (8 tablespoons or 1/2 cup)
- ½ cup all purpose flour
- 3 cups milk
- ½ cups water, (or more milk)
- 4.5 ounces Armour Dried Beef, (or 2 2.25 ounce jars) this is in the canned meat aisle in a glass jar
- ¼ to ½ teaspoon pepper
- salt to taste
Instructions
- Chop the dried beef in a blender or food processor, or slice it with a knife if you prefer larger ribbons or chunks.
- Melt the butter in a large skillet over medium-high heat, stirring with a whisk so that it melts evenly and doesn't scorch.½ cup stick butter
- Slowly add in flour while whisking to combine and remove any lumps. Cook the mixture for 2 to 3 minutes, whisking occasionally, to remove the raw flour taste and build a roux.½ cup all purpose flour
- Gradually pour in the milk while whisking to incorporate.3 cups milk
- Then, gradually add in the water or additional milk, whisking to incorporate.½ cups water
- Pour in the chipped beef, stirring to combine.4.5 ounces Armour Dried Beef
- Season with pepper and taste. Add in additional pepper or salt if needed. The dried beef and butter have plenty of sodium, so I do not usually add any salt. You can use unsalted butter if you are watching your sodium intake. Some readers say they wash their dried beef to remove some of the salt, but I have not ever done that.¼ to ½ teaspoon pepper, salt to taste
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Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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This recipe is very good. Highly recommended.
Thank you, Nick! I am so glad you enjoyed it.
Great recipe!!! FYI…The name SOS comes from what they call it in the armed forces.
My mother made this a lot and us kids loved it but my Dad did not care for it because during his time aboard ship in the Navy it was a staple and reminded him of that horrible time during WWII. So how it got the name SOS…well you can imagine… a ship full of navy men eating the few things they had to serve over and over for months upon months aboard ship during that time…
Thank you, Carol. And for sharing your story. My grandfather shared so many stories of WWII with us, so I understand that. I appreciate you stopping by to let us know you enjoyed it.
Never heard of adding water
You certainly do not have to. You can use additional milk if desired.
We loved it. I had SOS in the service, it was my favorite breakfast. I’m glad I found this recipe.
Thank you, Stanley! I am so glad you enjoyed it and found us! We love sharing recipes and this one is dear to my heart!
Great recipe! Used it with sliced all beef franks , one my favorites from childhood. Delicious over mashed potatoes. Can’t wait to try it as sausage gravy over biscuits. It’s now my base gravy recipe!
Thanks
Lyle
You are welcome! Thanks for sharing your memories! I love that about food!
Very good and very simple, filling. Just like I remembered my step mom making when we were kids! We never had this for breakfast, it was always a dinner treat for us and I made it tonight for dinner with 2 over easy eggs. My hubs loved it!
Thank you, Jodi! We have this for dinner as well. It’s delicious any time of the day!
I know I already posted earlier, but I found a new way to enjoy this. On roasted sweet potatoes! Cut them in half, drizzle with olive oil and salt, place facedown in a 400° ovenfor about 30 minutes. The saltiness of the gravy goes soo well with the sweetness of the sweet potatoes!
Yum! I will have to try it with sweet potatoes. I love it over french fries or hash browns. I does really go nicely with potatoes. Thanks for sharing!
I made this for my hubby, he loved it and was surprised I made it myself. Thanks for the recipe, it was yummy and we have leftovers for another day.
Thank you so much, Shelby! I am so glad you guys loved it! It really is a favorite for my family too!
have you ever tried canning it ?
No I haven’t tried canning! Let me know if you try it!
My sister sent me a dry mix for Country Pepper Gravy, bless her heart. I don’t think she know how easy it is to make Sausage Gravy. It takes more time to make the “mix”, and it is not nearly as tasty. P.S. I add sage/poultry seasoning to my Sausage Gravy!!
Thank you Carol! – Bless her ;)! It is really so simple! I bet those additions add great flavor!
I use bacon grease as my gravy base instead
Of butter .
Bacon grease is always a great option!
I grew up loving chipped beef on toast and haven’t thought of it for years! Thanks for reminding me of this deliciousness!
I am still over here in West Central Texas trying to figure out what dried beef is and where to get it – we had a small discussion about this on the Instant Pot page yesterday. When we were growing up my mother made a variation – either hamburger meat or ham bits for the meat. I am not joking when I say I’ve never heard of dried beef. I can almost guarantee I’m not going to find it at our local grocery store, they don’t even carry asiago cheese! I plan to go to San Angelo this weekend. It has 2 HEB’s (large grocery chain if you’ve never heard of it). I am thinking if I am going to find it around here, HEB will be the place to have it. Can someone please tell me where I would find it…? Lunch meat section, SPAM section, etc and maybe describe the container? I read up above that it’s a jar, but maybe the label color so I don’t search for hours. 🙂 TIA
I am so sorry that was confusing! I see you figured it out! It is in the canned meat section. I get mine ina jar! I will cook this again soon as my daughter will be home and she loves it. I will shoot a picture and insert it in the post!
I use can corn beef without potatoes and it’s on the aisle right where spam, potted meat, tuna, and Vienna sausages are. The can corn beef without potatoes is definitely in all large chain grocery stores. I hope that helps someone.
I’m in Virginia, and I always find dried bead in little packages, not jars, near the lunch meat section. In a few of the stores it’s near the breakfast meats but the majority of our stores have it near the prepackaged lunch meat. Good luck !
Oh,I saw this dried beef in the meat case and did it ever bring back the memories. I used your recipe it was very easy ,added my own twist with sliced hard boiled eggs on top. Yummy and thanks!
It does take you back to your childhood. I make it for my adult kids when they request it and we always have it on Christmas morning. It’s become a tradition. Thank you so much and I am so glad you enjoyed it! I love you added your own spin on it too! Yum!
Just like my dad used to make on weekends. He was a cook in the army in WWII and also referred to this as SOS!
Another Lancaster countian here, looking for a recipe. ?
This recipe is delicious! I love the family tradition behind it! Yummy!
I always rinse the beef in water when I take it out of the jar. (Armour recommends this on the jar.) It is extremely salty. One serving provides 57% of your daily requirement for sodium! So I’ve never needed to add salt at all. A couple grinds of black pepper is all it needs to taste great.
I never have rinsed it for this recipe. It is plenty salty and I don’t add any either. This is a splurge meal and we don’t have it a lot so I don’t worry too much about the extra salt.
You can also find it by the cold meat section. By the salami and hot dogs. They sell it in Budding brand hanging bags. Usually about 3 oz bags.
Yes, absolutely. My favorite is the jarred one if you can find it, but I have used both and each is good. Another great option.
It got the “SOS” name in the US Army. Dried beef is shelf stable and was often served in mess halls to troops going back generations and over many wars. Soldiers aren’t known for using dainty language! LOL! At my house growing up, ground beef in a cream gravy was called “hamburger gravy” and that same gravy made with dried beef was called “Creamed Chipped Beef”. Both were delicious over potatoes, noodles or buttered toast.
Yes those soldiers lol! My grandfather was a WWII vet from the Army and was there on DDAY. He experienced a lot in that war and did tell me plenty of stories. Just as a child he never told me what this meant lol 😉 So we always laugh about when I found out what it meant. Hamburger gravy is delicious and that is what we call it at our house too! Thanks so much for stopping by and I hope you enjoyed the recipe and come back to see us!
I live in Lancaster County, PA and this is a pretty popular dish here. Except, what is a jar of dried beef? It either comes in a bag or packaged like lunch meat. Anyway, I made dried beef casserole lasy week and have some meat leftover. So since this is one of my husband’s favorites, I’m making this for supper. Terribly unhealthy, but hopefully it will be delicious!
Amber, It does come in a bag too. I used to find it in my market like that. But now I see it in a jar (4.5 ounces). It’s made by Armour and in the aisle where tuna & canned meats are. I love the jars it comes in too. I wash them and remove the label! They are the cutest juice jars. I know it’s not healthy but oh so good!
I should have read all of the comments before posting my question – it won’t hurt my feelings if you don’t approve the comment. Sorry about that.
I am in Maryland about 2 hours from you, I see the jars in the stores but I prefer to use the bag as it has less salt content and we are a family with BP concerns, so I just fry it up after I chop it like you would sausage for sausage gravy, same result same great flavor…