Chipped Beef Gravy

Creamed chipped beef on toast, affectionately known as S.O.S. in military kitchens across America, is one of the simplest comfort foods you can make. Dried beef stirred into a thick, creamy white gravy and spooned over toast or split biscuits. Four ingredients. Done.

Soaking the chipped beef in hot water before adding it to the gravy is a step you shouldn’t skip. Dried beef is intensely salty straight from the package, and that quick soak pulls out enough salt that the finished gravy doesn’t taste like the ocean.

The white sauce is a basic roux: butter and flour cooked together, then milk whisked in gradually. Stir constantly over medium heat and the sauce thickens in about two minutes into a smooth, velvety gravy. Add the drained beef, adjust the seasoning, and it’s ready to pour.

Chef Tips

• Taste before adding salt. Even after soaking, chipped beef carries significant saltiness. You may not need any additional salt at all.
• Whisk the milk in gradually, a splash at a time at first. Adding it all at once causes lumps that are hard to smooth out.
• Cook the roux for a full minute before adding milk. Raw flour taste will ruin an otherwise good gravy.
• Serve immediately over thick toast, split biscuits, or even baked potatoes.

Variations

• Creamed chipped beef with peas: Stir in frozen peas for color, sweetness, and a nod to the classic diner version.
• On waffles: Serve over toasted waffles instead of toast for a crunchier base.
• With mushrooms: Saute sliced mushrooms in the butter before adding the flour for an earthy, richer gravy.