S.O.S (Sh*t On A Shingle)
Equipment
- Normal Kitchen Utensils
- Toaster
Ingredients
- 2.25 Oz. Chipped Beef or Dried Beef
- 2 Slices White Bread
- 12 Oz. Evaporated Milk or Whole Milk
- 2 Tbsp Butter, Margarine or Lard
- 1 1/2 Tbsp Flour
- Pepper to Taste
Instructions
- Take the beef out of the container and give it a 10-second rinse in water to remove excess salt.2.25 Oz. Chipped Beef or Dried Beef
- Cut the chipped beef into thin slices.
- Add your bread to a toaster and toast to your desired doneness.2 Slices White Bread
- While the bread toasts, melt the butter in a pan over medium heat.2 Tbsp Butter, Margarine or Lard
- Stir the meat and flour in with the butter and cook 1-2 minutes, stirring constantly, until there are no clumps of flour.1 1/2 Tbsp Flour
- Still stirring continuously, stream the milk in. Once all the milk is added, cook another 3-5 minutes until the sauce reached your desired thickness. I like a thick gravy consistency. Continue stirring as you cook to prevent clumps.12 Oz. Evaporated Milk or Whole Milk
- Season the gravy with pepper to taste. You can add salt as well, but you generally shouldn't need it.Pepper to Taste
- Put your toast on a plate and cover with the beef gravy.
- Serve right away.
Notes
The History of Sh*t on a Shingle (S.O.S.): A Dish That Fed Soldiers and Families Alike
Sh*t on a Shingle (or S.O.S., as it’s politely known) is a piece of history. Creamed chipped beef on toast has roots that stretch back to the military mess halls of the early 20th century. This iconic meal gained popularity during World War I and became a staple for feeding soldiers during World War II. The dish’s practicality, affordability, and reliance on shelf-stable ingredients made it an essential part of military life, and it later found its way into American homes.
S.O.S. was created out of necessity. The military needed a filling, nutritious meal that could feed soldiers en masse without refrigeration. Enter chipped beef: thinly sliced, heavily salted, and dried meat that’s long-lasting and easy to store. Paired with a simple roux-based cream sauce and served over toast, it became the ultimate comfort food for soldiers stationed far from home. The name “shingle” refers to the slice of toast, while the “sh*t” is the creamy beef mixture ladled on top. Soldiers’ dark humor gave the dish its unflattering yet unforgettable nickname.
Why the Dish Uses Shelf-Stable Ingredients
This dish is a perfect example of how military rations shaped food culture. Dried beef—commonly sold today in jars or vacuum-sealed packs—was a staple because of its long shelf life. Evaporated milk, another key ingredient in authentic recipes, was used because it didn’t require refrigeration. Even butter was often swapped out for margarine, which was more widely available during wartime rationing.
The simplicity of S.O.S. allowed cooks to prepare it quickly and consistently for large groups. Its reliance on non-perishable ingredients also meant it could be served anywhere, from field kitchens to mess halls. Though humble in appearance, this dish fueled countless soldiers and became a symbol of resourcefulness in tough times.
Tips for Making the Best S.O.S.
If you’re making this classic dish, remember one crucial tip: rinse the dried beef! Dried (or chipped) beef is extremely salty due to the curing process. A quick rinse under cold water helps reduce the saltiness and makes the dish more palatable. After rinsing, pat the beef dry with a paper towel before slicing it into thin strips.
While S.O.S. might have started in the military, it’s now a nostalgic comfort food enjoyed by many. Whether you’re whipping it up for breakfast, lunch, or dinner, this dish serves as a tasty reminder of a time when simple, hearty meals meant so much more.
Need a veggie to go with this? Try these Garlicky Green Beans. Want to try another dish that was rising to popularity in the early 1900s? Check out the humble, but super addicting, Tomato Sandwich.
Some content generated with the help of ChatGPT | OpenAI: https://www.openai.com/