So I have a confession to make. I LOVE creamed chipped beef, AKA SOS for “Shit on a Shingle” but one thing I don’t like about it is that the dried chipped beef used in the recipe is kinda scary mystery meat and it’s not inexpensive either. if I’m going to be paying $5 for a can of this stuff, can I do better with REAL meat from the butcher’s shop?
I can! So first up, this recipe is for the Instant Pot, as it seems to do the job perfectly.
So first I started out with a couple of pounds of chuck steak. It’s inexpensive, and just about the perfect cut for this aplication.
1 Cup of Water (you can also substitute broth, stock, or beer….I used some pot liquor from making the collard greens you see in the below photo)
Salt and pepper to taste
A few dashes of Worcestershire Sauce
A few dashes of liquid smoke.
1 small onion chopped
Let that go on high pressure for 6mins and you can choose to quick release if you want.
Then take out the meat and slice it thinly against the grain and arrange in a single layer on a baking sheet and place it under the broiler. Watch it so it doesn’t burn, you just want a little bit of browning to happen.
Then add 1/3 cup of butter, and 1 small diced onion to a sauce pan on medium heat. Cook onion until it starts to brown
Add 1/3 Cup of flour and cook for about 2 mins
Strain out the liquid from the bottom of your Instant pot, it should amount to about 2 cups, if not add some water.
Add 2 cups of your freshly made beef stock to the sauce pot
add 2/3 cups of milk.
Stir this until thick, it’ll take 5-10 mins on medium heat
At some point your meat should be JUST starting to brown on the edges, remove it from the oven and stir it into the thickened sauce.
Serve over toast or maybe biscuits. Enjoy!
Oh and because I laugh at my own jokes
Going to have to try this.
You are a truely sic individual Weerd. I managed to avoid s.o.s. for the few times I wasn’t on sep rations, or when I just had to eat breakfast in a mess hall. And that other southern taste sensation… Grits.
I like SOS as well. Learned from my dad, a WWII vet. Mom hated it but would prepare some several times a year just to please him.
Thanks for that memory.
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