Wednesday, May 6, 2009

SOS or as it's better known ... Creamed Chipped Beef


For all of my female readers, do you remember when you were pregnant and you had cravings for strange foods? Well, recently, I had a craving for creamed chipped beef. I have no idea why, and trust me, I'm surely not pregnant - been there, done that!

When we were in Florida, I thought it would be easy to find it on a breakfast menu, but, no such luck! I never ate creamed chipped beef until I married Marc. Having never served in the army, SOS as it is affectionately called wasn't on my menu. Now, I have to admit, I have become a fan. Stouffer's Creamed Chipped Beef is not bad, but I wanted something homemade.

I asked a few friends if they ever made it, and all of them said it was easy, but no one had a written recipe for it. My dear friend Anne said to me, just make a roux, add the beef, some half and half, and lots of pepper. I thought that sounded easy enough. I can do that - and I did! I have to tell you, we ate it for a light supper and it was delicious. It is so easy to make, and you can have an easy breakfast, use it for brunch, or have it as a change of pace for dinner...instead of SOS (same old s--t) have a little (SOS) s--t on a shingle, lol.

Creamed Chipped Beef on Toast
Elise Feiner

2 tablespoons of butter to quickly fry the beef
1 bottle (5 ounces Hormel dried chipped beef) or 1 bag (4 ounces) of Armour dried beef
4 tablespoons butter
4 tablespoons Wondra flour
2 1/2 cups - 3 cups half and half
½ (8 ounce package) or 4 ounces of cream cheese at room temperature
1/2 teaspoon Worcestershire Sauce
1/8 teaspoon cayenne pepper
Black pepper to taste
1/8 teaspoon nutmeg (I always use fresh nutmeg and I gave it two turns in the grater)

Place the slices of beef in a bowl of hot water to soften and remove a little of the salt. Drain on a paper towel, and dry each individual slice with a paper towel; dry well. Cut into small cubes 1/2-1-inch pieces; set aside.

In a medium frying pan, melt 2 tablespoons of the butter, add the beef cubes, and fry lightly for a few minutes. Remove from the heat, and set aside. In another skillet, melt the other 4 tablespoons of butter. Slowly add the Wondra flour to form a roux, whisking constantly; it will begin to thicken. Slow add the half and half, whisking constantly so it becomes smooth. Add the cream cheese, and whisk until well blended.

Season with Worcestershire sauce, cayenne pepper, black pepper, and nutmeg. Gently heat to a low boil whisking constantly (this will thicken the sauce.) Reduce heat to a simmer. Add the meat, and stir until the meat is heated. Serve over toast, muffins, pancakes, waffles, rice, potatoes, whatever you like.

Serves 4
Cream Chipped Beef on Toast

2 tablespoons of butter to quickly fry the beef
1 bottle (5 ounces Hormel dried chipped beef) or 1 bag (4 ounces) of Armour dried beef
4 tablespoons butter
4 tablespoons Wondra flour
2 1/2 cups - 3 cups half and half
½ (8 ounce package) or 4 ounces of cream cheese at room temperature
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Black pepper to taste
1/8 teaspoon nutmeg (I always use fresh nutmeg and I gave it two turns in the grater)

Here is what you need for the recipe:


Place the slices of beef in a bowl


add hot water


let it soak a few minutes
to soften and remove a little of the salt


Drain - you can see all the salt that came off


Dry each piece well - place on a paper towel
and then dry each slice individually


Cut into small cubes 1/2-1-inch pieces
(if you like strips, cut them into strips)


(I just stacked
a few pieces on top of each other and cut them up)


set aside, and get everything ready to make the sauce


Measure out your Wondra flour and place on a dish


measure out the Half and Half


measure the cream cheese



In a medium frying pan, place 2 tablespoons of the butter


melt the butter


add the beef cubes


and fry lightly for a few minutes,


until just started to brown and crisp


Remove from the heat, and set aside

In another skillet, put the other 4 tablespoons of butter


melt the butter



Slowly add the Wondra flour that you
pre-measured to form a roux (whisk
the flour quickly into the butter)



As you whisk in the flour and butter
you will see it start to thicken


Slowly add the half and half,
whisking constantly so it becomes smooth


Add the cream cheese
and whisk until well blended


Season with
Worcestershire sauce



keep whisking!


cayenne pepper


pepper



and nutmeg (I grate in fresh nutmeg,
but use what you have)


Gently heat to a low boil
whisking constantly (this will thicken the sauce)


Reduce heat to a simmer
Add the meat,


and stir until the meat is heated



If you prefer your sauce a little thinner,
you can add a little more Half and Half - we like it thicker


Make your toast

Marc likes white bread, so I toasted it


Cut it on the diagonal to make points


Arrange it on your plate


Spoon creamed chipped beef over it


I like Italian bread (no surprise there)


I toasted mine and left it whole
and spooned the mix over


Enjoy!

Serve over toast, muffins, pancakes, waffles,
or even rice, or potatoes for dinner...whatever and however you like it!



Elise's Creamed Chipped Beef on Toast on Foodista



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5 comments:

  1. Delicious! I do love it when you cook!

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  2. Funny, my husband says the same thing, I do it so infrequently these days, lol.

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  3. Oh that looks good! Pure comfort food. Unless you always had it in the Army I suppose....

    I rarely miss eating beef, but this makes me want to dive right in and eat a whole batch of this! My Mom used to make this occasionally when I was a kid. Everyone loved it. She didn't add cream cheese, but I bet that adds a great, silkiness to the sauce. Yum!

    ReplyDelete
  4. Okay Elise - this is Embellished SOS. You certainly know how to add the extra stuff to make it more of a comfort food. Great recipe and good job on it.

    ReplyDelete
  5. Anne, Couldn't have done it without you...

    Nancy the cream cheese really adds a great taste!

    ReplyDelete