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Creamy gravy made with a flour roux mixed with salty dried beef makes this delicious Creamed Chipped Beef Gravy. Simple, inexpensive, and makes the perfect dish for breakfast, lunch, or dinner!
It reminds me of breakfast at my grandparent’s growing up! My mom continued this tradition and I now make it for my kids! It is a family favorite and I love family “food” traditions!
I recently found out it is called SOS – Just cannot say out loud what that means (insert embarrassed emoji). Have I lived in a bubble?? How did I not know that this is what “they” call it?? No idea why anyone would call it that!!!. In my house, it tastes heavenly! And this nice southern girl here would never say that!
I made this today at my son’s request! He had some testing at school and you know he needed a good hot breakfast! He usually “doesn’t have time for all that.” I love to feed my people and when the kiddo requests something he usually gets it!
Speaking of feeding people, my daughter and her gaggle of friends are coming home from college for Spring Break and I have been notified that I am to be their personal chef while they are “home”. You know that I will be the happiest momma alive, because I love to “feed my people” and plan any type of gathering! YAY – not to mention my baby girl will be home. The nest will be full again (insert a Praise You Jesus)!
Ingredients for Creamed Chipped Beef Gravy – S.O.S Gravy
- All Purpose Flour
- Butter
- Dried Beef
- Milk
- Water
- Pepper
How to Make Chipped Beef Gravy
To start you need a stick of glorious butter! Melt it in a skillet
Then add your flour and cook about 1 to 2 minutes! Don’t stop stirring or you will burn this deliciousness!
Slowly add milk and blend. Then add water and blend. Next in goes the chipped dried beef – I put mine in my Ninja Blender and give it a whirl a few times, this gives you the “chipped” beef! Throw in your pepper. You can salt to taste if you like, but the beef is pretty salty so I usually do not need any.
Tip: If you need to thin it anymore just add some more water or milk. Another tip – the glass jar it comes in makes a great juice glass!
Please Pin – Chipped Beef Gravy – for later!
Other Recipes you may enjoy
- Best Sausage Gravy Recipe
- Overnight Breakfast Casserole
- Creamed Hamburger Gravy
- Southern Fried Pork Chops
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Chipped Beef Gravy
Ingredients
- 1 stick butter
- ¾ cup all purpose flour
- 1 ½ cups milk
- 1 ½ cups water
- 4.5 ounces dried beef, I buy it in a jar
- ½ teaspoon pepper
- salt to taste
Instructions
- Chop Dried Beef in a blender, food processor or with a knife.
- In a medium high heat skillet, melt butter.
- Slowly add in flour and whisk for 1 to 2 minutes to cook flour.
- Gradually add in milk and whisk to incorporate.
- Add in water.
- Blend in Chipped Beef.
- Season with Pepper
Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
Love taste, but WILL NOT put them in ninja again! The texture was just wrong! lol
We loved it chipped finely, but you can slice or chop the beef by hand as well. Glad you loved it. Thank you for making it!
Kids thought this was a really good recipe. The only difference we added was one can of condensed milk.
I made this for dinner with biscuits. Real comfort dish. It makes a lot so I am freezing part of it for a quick meal later. This was delicious but do watch the salt.
I am so glad you enjoyed it. I will work on a note about a smaller batch. My family scarfs it up. But I will definitely work on that after the holiday weekend. Thank you for a 5 star rating. I hope you have a wonderful and blessed Thanksgiving.
FAVORITE Grama recipe from my childhood… Letting
my grandkids enjoy tonight ?
Thank you, Marilyn! This made my day. I love you are passing down this delicious tradition.
Fantastic!!! I doubled the Recipe. I used 8 packs of Buddig Beef. Chopped it up. It was great ?
Thank you so much, Connie!