Sometimes you just have to try something that causes other people to gag at the thought. I have fried spam, eaten vienna sausages and corned beef hash. This is something many of my older relatives who were in the army or navy gagged at so for today I have to try something that my Mom used to love and that people in the military used to refer to as S.O.S [shit on a shingle] — creamed chipped beef on toast.
Now the first thing that is a little weird about it if you approach it from a chef’s standpoint is that you make a roux of butter, flour and milk then you add slices of dried beef [that just sounds too generic and processed to be good for you]. Going so far as to make a roux and then adding processed beef product doesn’t sound like a good idea, but if it got our troops through a couple of world wars I figure I’ve got to give it a shot.
It’s not very popular anymore and you’ll only find it in a few diners in the northeast so you’ll either have to make it from scratch or buy the packaged frozen variety that Stouffer’s makes. I chose the Stouffer’s and decided to boil it in the bag because I figured that’s probably how most of our military men had it prepared.
It oddly had a lot of salt per serving, but I felt it could use a little more. I found it to be an oddly enjoyable comfort food. Which means that it’s high in fat and calories and not the best thing to eat, but I eat a healthy breakfast and dinner so I slide a little bit. I liked the creaminess of it and really didn’t notice the meat too much. It’s one of the few times that a store bought processed roux was actually thick and not watery.
This is actually a dish that I think needs to have a comeback. I don’t think I need to be an evangelist for this dish, but it’s something I think a lot of people will enjoy. I suppose it would sell better if you could put organic or artisanal in front of it on a menu, but something like this isn’t meant to be organic and I think I can understand why my Mom loved the dish so much.
One Reply to “Creamed Chipped Beef on Toast”
I’m sure some restaurant in the Mission will do a high end locally sourced gourmet version of it some day…I could easily see a place like Bender’s serving it.
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