Creamed Chipped Beef?

Anybody remember this stuff?

I used to love it when I was a kid, served on toast.  My parents, who were both in the military during WWII, called it "S**t on a Shingle", but we had it at least once a week.

Today my (very cute and charming) Schwan's guy brought me a new catalog, and in it I found Creamed Chipped Beef.  I couldn't find any nutritional info for it on their website, but a homemade recipe I found reported 2048 mg of sodium per 4-oz serving.  My daily sodium goal is 2400 mg!

I'm not sure I could eat 4 oz of anything these days, but I'll bet some creamed chipped beef (no toast - can't do that now) would go down real easy.

Can you still buy chipped beef in supermarkets?  In what department?  Canned meat (tuna, etc.)?

I think this is a love-it-or-hate-it kind of thing.  What's your position?

Jean

Jean,
I haven't bought chipped beef in a long time, but I am pretty sure WalMart has it with the canned meat items - like tuna and vienna sausages.  It comes in a little jar with a blue lid (I may be dating myself... because that is the way I remember it)

I liked it, too, growing up and have gotten it off the breakfast buffets - when I used to eat that way... LOL

Good luck on finding some.  It would be good on a cool morning or night.

Shelia

i love it too but the sodium as you said!! i believe that you can buy it- and i would say in the aisle with the spam and vienna sausages-may be in a pouch vs a can...

Being a bazillion year ex miitary guy, I gotta weigh in on this topic!

There were 2 kinds of SOS ... one was the real thin pieces of beef shredded and in a kind of thin gravy... I never liked this kind... it was always so salty and didn't seem to go all that well with the toast...

Then there was the kind made with chopped up sausage.... I liked it so much I got fat!

At one time in my life, I loved this kind of SOS so much I kept trying and trying until I was able to make it for my self... Got real good at it too!

Now ya went and did it.... made me want to make this again!

...... and I still remember how!

Do you mean like bisquits and gravy?  The white thick sauce with chunks of breakfast sausage in it?     YUMMMMMMO!  That is really good made with a mixture of plain breakfast sausage and hot sausage.  Gives it a little kick.  I think Jimmy Dean bulk sausage is the best and has the least amount of fat in it.

Hi Jean,

I know that Stouffer's makes it in the frozen food section.  Hubby spent 24 years in the Navy and has asked for that one in a while.  I've bought it and it's pretty good.  The sodium is high from the beef and that it's a frozen entree.

I wouldn't begin to know how to make it from scratch!

Kathi

LOVE  the new pic Jean. You absolutely glow!

Love that stuff but it's been ages since I've had it. I used to make it once in a while when my children were young. The last time I bought it I found it in a jar in the grocery store, I think where the tuna and canned chicken is.  The sodium is high because the dried beef is cured with salt.  If you taste it by itself it's really salty. I think I used to rinse it off a bit before cooking it.  Sometimes you see it in the deli but it's very expensive, however you don't need very much of it either.  I wonder if it would be high in carbs since you have to thicken the white sauce with flour?

I used to like it ... used to get it in college on toast and when I was in grade school, the woman who made us lunch, Miss Sans (we had to go home for lunch, we lived too close to school, and my mom worked) used to make it for my brother and me. Haven't had it for ages, either.

Ok, From a 24 year Navy wife here it is!! 

Chipped Cream Beef

1 small jar of Dried Beef (Armour) Soak in ho****er while you chop 1 small onion (that will remove a lot of the sodium). Saute onion in butter (or margarine).  Add enough flour (whole wheat) to absorb the butter. Add 1 can of evaporated milk (LF) stirring vigorously until you have a nice white gravy. Add beef and simmer until hot.  Serve over toast. 

;You may need a little bit more or less of the milk to get the thickness of the gravy right.  Just experiment.  Enjoy.