With Father’s Day around the corner, I would like to honor my Father’s memory with his Creamed Chipped Beef on Toast. Or as the Army brat in me would have heard it affectionately called (S.O.S.). Dad fought throughout the European Theater during WW II and was always an Army guy at heart, truly the most “Red White and Blue” guy you would ever meet (my pedal car as a tyke was even an Army Jeep).
It was always served for a Sunday lunch at home when I was growing up, Dad would add the peas, and fried egg to dress it up a bit. Dad was pretty good in the Kitchen, he was very regimented (Pun intended), and a detailed task master when it came to clean up! I serve this recipe today at the Bungalow for weekend guests. It’s always a favorite, and to everyone’s surprise a recipe from their families past as well!
This recipe was recreated to stretch U.S. Army rations, and later on was served at the home front to be a budget friendly, and quick comfort food crowd pleaser.
Ingredients
16 Oz of dried beef (Jar) or 10 ounces of dried beef from the deli case. If using from the jar, rinse and drain well.
4 Tablespoons unsalted butter
4 Tablespoons flour
3 Cups whole milk, slightly warmed
1 Cup peas (frozen or canned, if using fresh blanch lightly)
Freshly ground pepper
White Toast, two slices per serving.
Fried egg, one per serving (optional).
Preparation
1
In a heavy-medium sauce pan melt the butter over low heat, and add the four, making a roux.
2
3
Stirring continuity and cook until the roux starts taking color. Add the warmed milk a bit at a time, and using a whisk mix well.
4
5
Add the Beef, and heat until completely cooked through. Add the peas and adjust the seasoning with the ground pepper.
6
7
Place two pieces of toasted white bread on a place portion the creamed chipped beef of top.
