S.O.S (Sh*t On A Shingle)
Learn the history of S.O.S. (Sh*t on a Shingle), a creamy chipped beef dish that fueled soldiers in two world wars and became a nostalgic comfort food.
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 beauty of this dish lies largely in its simplicity and use of shelf stable ingredients. That being said, there are plenty ways to dress it up.
You can use any bread you like. You can also add butter to the bread.
You can mix the creamed beef with cheese or top it with hot sauce, green onions, etc.
You can also cook onions or mushrooms in with the beef. You could also experiment with peppers or tomatoes.
This recipe is also easy to double, triple, quadruple...whatever you need.