Sh#t on a Shingle or SOS
Chipped Beef on Toast
Sh*t on a Shingle- What a name? The good news: there is no actual sh*t or shingles in this Chipped Beef on toast recipe! Even better news: Delicious!
Maybe not the most appetizing name- but it’s time-tested and nostalgic. Definitely a taste memory for so many people- and lovingly called SOS.
Why is Chipped Beef on Toast called Sh#t on a Shingle?
Creamed Chipped beef recipes, also called ‘SOS’ go back to the early 1900s as a staple for military troops. It doesn’t sound fancy- but actually not that different than the French BÉCHAMEL SAUCE . The “Shit on a Shingle recipe first appeared in the 1910 Manual for Army Cooks, which listed it as “stewed, chipped beef”.
Chipped Beef on Toast became a staple in all of the branches of the service because the jarred Chipped beef had been dried, salted, pressed, and thinly sliced, making it a practical, compact, and shelf-stable food that’s an ideal source of protein for soldiers. Of course, so many veterans remember and still enjoy dried beef in a creamy gravy.
Is Corned Beef the same as dried beef?
Corned beef and dried beef are different. They both have a high sodium content but the corned beef is brined cured and the dried beef is salt-cured. The flavors and textures are not similar. Dried beef is sometimes smoked for added flavor.
Why do SOS recipes look so different?
Over the years families adapted SOS recipes to what they had available in the cupboard- especially during WWII, when supplies were scarce.
Some chipped beef on toast recipes feature ground beef or other meats. Some recipes feature a creamy white sauce, while some are more like a meat gravy, sometimes even with a dash of cayenne pepper.
Use our Bechamel style cream sauce with Buddig chopped dried beef and amp it up with spinach, hard boiled eggs and fresh ground black pepper.
Why will you love Chipped Beef on Toast – SOS?
What else will you love about Chipped Beef on Toast?
Make Creamed Chipped Beef on Toast – SOS
Make the Cuss Kitchen SOS, a modern take on a beautiful comfort food. This is a creamed Chipped Beef gravy, with egg, and spinach served over toast or biscuits. Feed a crowd, create a breakfast, brunch, or lunch tradition.
Easy meal to reheat. Have a few jars of the Buddig beef on a shelf, and it’s a easy to whip up a meal. Additionally, it’s a great recipe to upcycle your left over Easter Eggs!
Chipped Beef is a classic, and still a family & military favorite -No Sh#t!
Sh#t on a Shingle
- 1 4.5oz Armour Sliced Dried Beef
- 1 stick Butter
- ¾ cup Flour
- 5½ cup Milk
- 1 tbsp Worcestershire Sauce
- 1 tsp Pepper
- 2 oz Frozen spinach, defrosted and pressed
- 6 Hard-boiled Eggs
- Favorite Bread, toasted
Hard Boil Eggs
- Fill a saucepan ⅓ full of cold water
- Place eggs in the saucepan, being sure the eggs are covered by 1-2 inches of water
- Turn the burner to high, and bring the water to a full rolling boil
- Turn off the heat, cover the pan, and keep it on the burner for 12 minutes
- Drain the eggs and allow them to cool
- Peel, and dice the eggs and then set the eggs aside
Prepare the Spinach
- Thaw Spinach in the microwave for 2-3 minutes
- Drain and press the water out of the Spinach
- Set the Spinach aside
- Melt the Butter in a large pot at a low temperature
- Chop Dried beef into small squares, and add to pot
- Cook the Dried beef in the butter until the edges curl, and keep stirring for 3-4 minutes
- Stir the Flour into the Dried Beef Mixture
- Add the Milk and continue stirring as the gravy thickens
- Cook and stir until thick and bubbly
- Add Worcestershire sauce, and Pepper, and stir
- Add the Hard-boiled eggs and the Spinach, and stir the mixture
- Remove the pot from the heat
Prepare your Breakfast Plate
- Prepare your favorite slice of toast
- Pour a generous ladle of our breakfast gravy over the toast and serve