Chipped beef gravy is the epitome of comfort food that's hearty, homey, and makes you a little nostalgic. This chip beef gravy recipe extends beef flavor throughout creamy homemade gravy, thanks to the just-right addition of beef bouillon. Served over biscuits, toast, or rolls, chip beef with gravy is another option for those breakfast-for-dinner days.
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Plus, dried beef and bouillon are both shelf stable, so they are easy to keep on hand for dinner emergencies—and you can likely conjure the gravy magic with usual groceries in your fridge.
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What you need to make Chipped Beef Gravy
- Butter. I use salted butter for everything, but there is plenty of salt in the dried beef and bouillon, so you may prefer unsalted butter in this recipe.
- All-purpose flour.
- Milk.
- Beef bouillon. I like the beef bouillon granules because they dissolve easily, but you can also use bouillon cubes (each cube equals 1 teaspoon granules).
- Cayenne pepper. You can substitute a pepper sauce if you wish, or omit the heat altogether.
- Dried beef. This comes in a jar and is made by Armour and Hormel. It can be found on the canned meat aisle.
- Water. For soaking the dried beef.
See recipe card for quantities.
How to make Chipped Beef Gravy
Before starting on the gravy, soak the dried beef in water for 10-15 minutes to reduce the salt content (1).
Drain the beef well and discard the water, then chop the dried beef into bite-sized pieces (2).
Make a white sauce by melting the butter in a large skillet (3), then adding the flour (4).
Use a whisk to stir the roux of butter and flour constantly over medium to medium high heat for about one minute (5).
Add the milk to the roux to make a white sauce. Use a whisk to stir the white sauce frequently (6). Add the beef bouillon and a pinch of cayenne pepper, and simmer, stirring frequently, until the mixture thickens to the desired consistency (7). Add the chopped dried beef and mix well (8).
Continue heating over medium low heat, stirring occasionally, until the dried beef is heated through.
Serve creamed chipped beef over biscuits, toast, or rolls. Dried beef gravy over biscuits is perfect for a hearty breakfast or dinner, especially when served with fresh fruit—an orange, clementine, or grapefruit sectioned in winter or a seasonal mix of local fruit and berries any time of year.
Substitutions and variations
- Spicy or mild. Increase, decrease, or omit the cayenne pepper.
- Lower sodium. The beef bouillon granules are the secret to the extra kick of beef flavor in this chipped beef gravy recipe, but you can decrease the sodium by omitting the bouillon or using a low sodium bouillon. To further decrease sodium amount, soak the dried beef longer (if you plan ahead, you can soak overnight in the refrigerator to extract more sodium).
- Swap the protein. This recipe can be used to make other breakfast gravies—substitute browned breakfast sausage or chopped hard boiled eggs for different versions. For the hard boiled egg version, omit the beef bouillon or use a little chicken bouillon instead.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Cream sauces don't stand up well to freezing.
Top tips
The key to a smooth cream sauce for the gravy is in the roux. After the butter melts (but well before it browns), add the flour. Simmer, whisking continuously, over medium to medium high heat for at least one minute. You want a bubbly simmer but no browning during this process. Add the milk before the roux starts to brown, and whisk frequently over medium to medium high heat until the creamy white sauce thickens to the desired consistency.
When making gravy, you can easily adjust the amount by keeping your proportions in mind. For every cup of milk that you want to use, use 1 tablespoon of butter and one tablespoon of flour.
Serve chipped beef gravy over our 3 Ingredient Buttermilk Biscuits. They are super easy and are just the right consistency to serve with gravy.
FAQ
Why is Chipped Beef Gravy called SOS?
Military mess halls have long served chipped beef gravy (at least since WWI), and troops nicknamed it Shit on a Shingle (SOS). If you are interested in the detailed history of this common military recipe, check out Chipped Beef: The History of the Meal Soldiers Love To Hate.
Is chipped beef the same as dried beef?
Chipped beef is used synonymously with dried beef. Chipped beef is a thinly sliced dried beef made by salting and curing partially dried beef.
Recipe
Chipped Beef Gravy
Ingredients
- 4.5 ounces dried beef
- 1 cup water
- 4 tablespoons butter
- 4 tablespoons flour
- 4 cups milk
- 2 teaspoons beef bouillon granules
- cayenne pepper, to taste
Instructions
- Soak 4.5 ounces dried beef in 1 cup water for about 15 minutes to reduce the saltiness. Drain and discard water.
- Tear or chop beef into bite-sized pieces; set aside.
- Melt 4 tablespoons butter in a large skillet. Over medium heat, stir in 4 tablespoons flour and continue to cook, stirring constantly, for 1 minute. Gradually add 4 cups milk, a little at a time, stirring constantly with a whisk.
- After all milk has been added, add 2 teaspoons beef bouillon granules and cayenne pepper to taste. Simmer over medium low heat, stirring frequently, until thickened to your preference.
- Add beef and heat through. Serve over toast, rolls, or biscuits.
Nutrition per serving
WAC
My folks met and married in the Navy during WWII and this was a meal that I think every service member is very familiar with. Growing up, our dining table accommodated from 7 to 13 people for every meal so mom was a master at stretching the food budget. This frequently made an appearance although I don't remember ever eating it on biscuits. If the budget was in pretty good shape that week we ate it on toast. If not it was served on crackers. I still make it today.
Mary Ann
Thank you for your rating. 😊 I learned to make chipped beef gravy from my mother-in-law. She usually served it with soft rolls, but I prefer toast. I never heard of serving it with crackers, but that is a great way to stretch the budget. That generation knew how to make due with what they had, for sure. I love this flavor-boosted version with beef bouillon and cayenne, but my husband was served the blander version in the Marine Corps (which he spiced up with lots of Tabasco).
Beth
My dad served in WWII (and for years beyond that). SOS was a staple in our home growing up, typically enhanced with chopped green pepper, Worcestershire, and celery seed. We typically ate it over egg noodles but always had the option of toast. Broccoli was always served with it at dinner. My mom often made it with hard boiled eggs instead and called it creamed eggs. Still favorite and one of the first meals I cooked for my husband.
Mary Ann
I have had creamed eggs, and they are great!
Carolyn
I made this easy with canned biscuits. I fully expected my picky eaters to turn up their noses at this meal but they both surprised me with positive responses.
Mary Ann
I'm so glad your picky eaters liked it! Thanks for letting me know. :)