Chipped beef (also referred to as dried beef) was originally thinly sliced air dried beef. It is now ground meat which is dried, formed and sliced. The beef was commonly used in a US Military dish quaintly referred to as SOS (Shit On a Shingle). SOS is made with a white cream sauce with thin slices of chipped beef served over toast.
Buy this product in jars available in most grocery stores.
Make sure to take a look at the historical recipes below to see how the recipe has evolved through the years.
If you need a substitute for chipped beef you can use:
Beef jerky (thicker and tougher) OR> Air dried turkey OR> For making chipped beef on toast you can use thin deli slices of beef or turkey such as Oscar Mayer Deli Fresh products.
There are no shortages of recipes for chipped beef on toast. We've added this section to this page in a response to a readers request for some backup as to how the recipe is prepared.
This recipe is from the Technical Manual, "The Army Cook" April 24, 1942. The book was issued to my mother's first husband who was an army cook in World War II. The recipe is numbered #55, and appears on page 167.
7 lbs chipped or sliced dried beef
2 pounds fat, butter preferred
1 pound flour browned in fat
4 cans evaporated milk
2 bunches parsley, chopped fine
4 gallons beef stock
130 slices of bread (about 12 pounds)
Melt the fat in the pan and add the flour. Cook a few minutes to brown the flour. Add the milk and beef stock, stirring constantly to prevent lumping. Add the dried beef and cook 5 minutes. Add the parsley and pepper. Serve hot on toast.
This is an interesting variation of the same recipe. It comes from a booklet produced by Amour and Company: 69 Ration Recipes For Meat from Marie Gifford's Kitchen. Page 11. Food rationing took place in the U.S. after the bombing of Pearl Harbor until the end of the war. Sugar was still rationed until 1947. Consumers would use Red Ration Stamps to buy frozen, cured or canned beef and other meats as well as butter lard and cooking oils. Armour was and still is the producer of "chipped beef". Recipe serves 4.
1/4 pound Armor's Star Dried Beef broken in small pieces
1/4 cup Cloverbloom Butter
1/4 cup chopped onions
1/4 cup flour
1 cup Armour's Evaporated Milk diluted with 1 cup water
1/4 cup green pepper
1 teaspoon Worcestershire Sauce
Brown onions in butter and blend in flour. Add milk gradually and stir until thick. Add remaining ingredients and serve over split baked potatoes.
This recipe is from the Daily News Cook Book which was dated 1896. Woman from across the U.S. submitted menu's and recipes to the Chicago Record and the top 1200 were selected to be included in the book. The book included this recipe for Creamed Chip Beef. This would have been part of a breakfast meal.
1/2 pound chip beef
Flour (amount not specified)
1 dessertspoon butter (about 1 tablespoon)
1 pint (2 cups) milk
Fresh parsley (amount not specified)
Take 1/2 pound chip beef cut very thin, pull apart, put in chopping bowl and chop fine. Have your skillet hot, put in a dessertspoon of butter; let melt then dredge in flour, stirring until brown; then add one pint of milk letting it come to a boil, put in the meat and let it cook in it; the milk around it should be like a rich cream when done; add parsley chopped fine when it's taken off the fire.