Creamed Chipped Beef

My mother used to make this recipe. It can also be made with 3/4 pound of browned and drained hamburger. We called it SOS: Same Ole Stuff. A very comforting food! Both recipes are easy to make and can be eaten with a cold beer. Serve on toast. Who remembers eating this nostalgic dish at grandma’s? Creamed ground beef may not be so common anymore, but this classic dish – made popular in the army for its garnish, the use of beef jerky – found its way to many tables in the South. The creamy white sauce, similar to a meat sauce, rehydrates the beef jerky, and a pinch of black pepper gives this simplistic recipe some depth of flavour. While many people like to serve creamed ground beef on thick, golden slices of Texas toast, you can also spoon it over hot buttermilk cookies. Many people remember it as breakfast, but we think it’s a comforting recipe to bring to the table once in a while on the weekend. Tell us about a recipe that takes us back in time. Do you have any recipes from your childhood that you still want? Ground beef on toast is one of those recipes for me.

I know it’s not fancy or good for me, but I still love it.  My mom and dad used to make it for us a lot when we were growing up and it has always been one of my favourite breakfasts. Since it’s not good for either of us, I only make it once a year, usually for my birthday. This year, I made it today, to celebrate my father’s 80th birthday. I wish he would have been here to eat it with us, but he was happy that I made it in his honor. It was delicious as usual and we all ate it. The only thing that would have made this breakfast better is if I had eaten it with my dad. Although not all ex-servicemen remember it with pleasure, given the amount of food they have to eat, this was a very economical meal. It could have been up to three times a day for those who went to sea and had to ration their food.


1 jar of beef jerky, cut into thin slices
4 tablespoons of butter
4 tablespoons all-purpose flour
4 cups of whole milk
Pepper to taste


Melt the butter in a thick skillet over medium heat. Add the flour to the pan and whisk for several minutes to remove the taste of the raw flour.
Slowly pour in the milk and whisk continuously until a thick sauce forms. Add pepper and stir in the beef jerky. Serve on generously buttered toast.

Add Comment