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Improbability is in the Details
Abra Staffin-Wiebe's Journal
Recipe: S.O.S. 
14th-Feb-2017 10:36 pm
This recipe is for S.O.S. AKA Shit on a Shingle AKA Same Old Stuff AKA "chipped beef."


Boiling water
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 1/2 c. warm milk
1/2 jar dried beef (about 2.5 oz)
1/3 c. canned corn (or frozen, if cooked)
1 pinch cayenne pepper
black pepper

Toasted bread


Put dried beef slices in a bowl. Pour boiling water over them. Let sit briefly and drain (this removes some of the extra salt). Chop into roughly 1/2" squares.

In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in warm milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Stir in beef, corn, and cayenne. Heat through. Add black pepper and salt (optional) to taste.

Serve over buttered toast.
15th-Feb-2017 08:44 am (UTC)
Interesting -- that's a bit fancier than the way I used to do it, but of course very similar. I didn't de-salt the beef, or add corn or cayenne (or even pepper, iirc), but those sound like interesting additions. One thing I did do was chop the beef slices a bit, into about 1/2"-square bits.

I don't think I've made that in probably 20 years, though. I'd entirely forgotten about it!
15th-Feb-2017 08:50 am (UTC)
Also, looking around, some comments on getting good dried beef: http://davescupboard.blogspot.com/2009/01/remember-real-dried-beef.html. Apparently http://www.knaussfoods.com/ is the stuff to get. Or possibly http://www.sclydeweaver.com/dried-beef-smoked -- which, aside from shipping, is barely more expensive than what I can find at the local grocery store.

There are also some interesting recipe variations in the blog post. One person in comments adds sauteed onion and frozen peas!
21st-Feb-2017 03:40 am (UTC)
Doesn't getting *good* dried beef make the recipe less authentic-tasting? ;)
21st-Feb-2017 03:37 am (UTC)
Yeah, there was a variety of recipes online (including one with hamburger!), so this is mostly me going by what the spouse and mother-in-law traditionally like.

I do chop the pieces--thanks for mentioning that, though, because it's easy to overlook so I'll clarify the recipe.
15th-Feb-2017 12:40 pm (UTC)
21st-Feb-2017 03:38 am (UTC)
I know, right? None of the online recipes have that addition, but it's "traditional" in my spouse's family (if one can call it a tradition when it's only been a couple of generations).
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