When’s the last time you had creamed chipped beef (affectionately referred to as SOS in the military)? It had been a while for me, which is a shame because I love this creamy and delicious comfort food and have been making my own since my college days. I have a husband that doesn’t care much for food with sauces or gravies (unbelievable, I know), so lately the only time I get to enjoy creamed chipped beef is in a restaurant, usually for breakfast/brunch.

The other night I came home from water aerobics and Brad and the kids had already eaten. It had been dreary all week and much cooler than normal for a North Carolina spring. I knew I wanted something warm and satisfying that wouldn’t take long to make and was thrilled to run across a jar of dried beef. Perfect – SOS to the rescue.

This is an easy recipe that you can make in 10 minutes or so. It calls for sherry, which is optional. I like it with or without, so if you don’t normally keep a bottle of it for other purposes, I wouldn’t make a special purchase just for this recipe. Do not salt this dish – there’s enough in the dried beef.

Ingredients (Serves 2)

• 1 jar (2.25 oz) dried beef
• 1 ½ tablespoons butter
• 1 ½ tablespoons minced onion
• 1 ½ tablespoons all-purpose flour
• 1 cup milk (I used 2%)
• ½ tablespoon dried parsley
• Smoked Hot Spanish Paprika, to taste (I use Savory’s Spice Shop)
• Cayenne pepper, to taste
• ½ tablespoon sherry (optional)
• Fresh ground black pepper, to taste

Preparation

Slice the dried beef into bite-sized pieces.

Melt the butter in a medium saucepan over medium heat. Add the onion and sauté it for 2-3 minutes. Sprinkle in the flour and then slowly add the milk. Keep stirring until the sauce is smooth.

Mix in the dried beef and simmer until the sauce thickens.

Remove from heat and add the paprika, cayenne pepper, parsley and sherry.

Serve over toast and season with fresh ground pepper.

Bon appétit!

Eat, drink and be merry!

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