Chipped BeefGravy

Description: Chipped Beef & Gravy, affectionately known as S.O.S., is a classic comfort food that’s hearty, creamy, and savory. Often served over toast, it’s a nostalgic meal that’s both easy to prepare and incredibly satisfying. This simple dish, made with just a few ingredients like butter, flour, milk, and dried beef, is perfect for a quick breakfast, lunch, or dinner.

Ingredients:

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 cups warm milk
• 2 (8 oz) jars dried beef

Instructions:

1. In a medium saucepan over low heat, melt the butter.
2. Once melted, whisk in the flour all at once to create a roux.
3. Gradually whisk in the warm milk, a little at a time, to avoid lumps. Increase heat to medium-high.
4. Continue to cook, stirring constantly, until the mixture thickens and begins to boil.
5. Stir in the dried beef and cook for another 2-3 minutes until heated through.

Serve over toast, biscuits, or even potatoes for a comforting meal.

Storage Tips:

• Refrigeration: Store leftover Chipped Beef & Gravy in an airtight container in the fridge for up to 3 days.
• Freezing: While it’s best fresh, you can freeze leftover gravy for up to 1 month. To reheat, thaw in the refrigerator overnight and heat gently on the stove.
• Toast Tip: If serving over toast, it’s best to store the gravy separate from the toast to keep the bread from getting soggy.

Reheating Tips:

1. Stovetop: Reheat on the stovetop over low to medium heat, stirring often to ensure the gravy heats evenly.
2. Microwave: Microwave in 30-second intervals, stirring in between, until the gravy is hot. Add a splash of milk if the gravy thickens too much.
3. Avoid Overheating: Reheat slowly to prevent the gravy from becoming too thick or separating.

20 Frequently Asked Questions (FAQ):

1. What kind of bread should I serve with chipped beef & gravy?

   • Toast, biscuits, or even fried potatoes work well as a base for this dish.

2. Can I use fresh beef instead of dried beef?

   • Dried beef is key to the flavor. Fresh beef might alter the texture and flavor of the dish.

3. Can I make this gluten-free?

   • Yes, substitute the all-purpose flour with a gluten-free flour blend.

4. Is this dish dairy-free?

   • No, this recipe contains butter and milk. Use dairy-free alternatives like almond milk and dairy-free butter to make it dairy-free.

5. How can I make this recipe spicy?

   • Add a pinch of cayenne pepper, hot sauce, or chopped jalapeños for a spicy kick.

6. Can I use evaporated milk?

   • Yes, evaporated milk will give a creamier texture but may need to be thinned with some water or regular milk.

7. Can I add vegetables to this dish?

   • Yes, sautéed mushrooms, onions, or even spinach would complement the flavors nicely.

8. How long does the gravy last in the fridge?

   • Store it in the fridge for up to 3 days.

9. Can I use turkey instead of beef?

   • Turkey is a good substitute but will create a different flavor profile.

10. Can I make this dish ahead of time?

    • Yes, you can prepare the gravy ahead of time and refrigerate it. Reheat when ready to serve.

11. What is S.O.S. short for?

    • S.O.S. stands for “Sh*t on a Shingle,” a term that came from the military, referring to the dish served over toast (the “shingle”).

12. Is there a vegetarian version of this recipe?

    • Yes, replace the dried beef with a plant-based alternative, such as tempeh or mushrooms.

13. What if my gravy is too thick?

    • Add a little more warm milk to adjust the consistency.

14. What if my gravy is too thin?

    • Add a bit more flour to thicken it up, whisking constantly to avoid lumps.

15. Can I use salted butter?

    • Yes, but keep in mind that it might make the gravy saltier, so reduce the salt added to the dish.

16. How can I make this more creamy?

    • Use whole milk or half-and-half instead of low-fat milk to make it richer and creamier.

17. Can I use a slow cooker?

    • Yes, you can cook the gravy in a slow cooker on low for 2-3 hours, but be careful not to overcook it.

18. Can I freeze the gravy?

    • Yes, freeze it in an airtight container for up to 1 month.

19. Can I make this recipe spicier?

    • Yes, add a pinch of cayenne pepper or hot sauce for heat.

20. Can I substitute sour cream for milk?

    • Sour cream can make the gravy tangier, but it’s not an exact substitute for milk in this recipe.

29 Best Tips to Make Perfect Chipped Beef & Gravy:

1. Use warm milk: This helps the gravy come together quickly without forming lumps.
2. Whisk constantly: This will prevent the flour from clumping when it’s added to the butter.
3. Slowly add the milk: Adding milk gradually ensures a smoother gravy.
4. Use a medium saucepan: A medium pan will give you plenty of space to stir without splattering.
5. Stir frequently: This prevents the gravy from sticking to the pan.
6. Use dried beef: It’s an essential ingredient for flavor and texture in this recipe.
7. Don’t skip the roux: The roux is what thickens the gravy.
8. Make sure to cook the roux: Let the flour cook in the butter for at least 1-2 minutes to avoid a raw flour taste.
9. Toast your bread first: This ensures it’s crispy and can hold up to the gravy.
10. Season the gravy at the end: Taste the gravy before adding extra salt or pepper.
11. Reheat slowly: If you have leftovers, reheat the gravy gently on low heat to avoid curdling.
12. Add a little garlic powder for extra flavor.
13. Use a whisk: A whisk helps create a smooth texture when mixing in the milk.
14. Opt for whole milk: Whole milk will give the gravy a creamier, richer flavor than skim milk.
15. Add pepper for a little kick: Black pepper or white pepper can give the dish extra flavor.
16. Avoid overcooking the beef: Once the beef is added, just warm it up in the gravy.
17. Try adding mustard powder or Worcestershire sauce for extra depth of flavor.
18. Use a non-stick pan: It makes stirring and cleanup easier.
19. Add a dash of paprika for a mild smoky flavor.
20. Make it extra creamy by adding a dollop of sour cream or heavy cream.
21. For extra crunch, serve over crunchy toast or even fried hash browns.
22. Try adding cooked bacon for a smoky addition.
23. Adjust thickness with more milk: If it gets too thick, a splash of milk will fix it.
24. Freeze the gravy: This is a great way to have it ready for future meals.
25. Go light on salt: The dried beef is often salty enough on its own.
26. Use a low heat setting when simmering: High heat can cause the gravy to separate.
27. Serve with a side of eggs for a complete breakfast.
28. Make a double batch so you can freeze some for later.
29. Consider adding a little cheese for a cheesy version of this dish.

Enjoy your delicious, creamy Chipped Beef & Gravy!