“SOS” or “Creamed Chipped Beef” was originally brought to the U.S. by Marines coming back from WW1 France and has been a staple of military cuisine for years. We used to get this fresh at small shops on the avenue, now we can only get the type that comes in a bag (Knauss), and bring it home from every trip out East. Recently we started using both bread and diner potatoes, or our fall back jalapeno biscuits.

Ingredients
3 homemade jalapeno biscuits or 4 slices 21 grain bread and home fries
3-4 oz dried/chipped beef cut into ½” pieces
2 ¼ cup milk
3 tbsp butter
3 tbsp AP flour
1 tsp Tabasco Chipotle hot sauce plus finishing drizzle
¼ tsp of Worcestershire sauce

  1. Cut each biscuit in half then place on a heated griddle or pan and brown them, also heat up the other side when browned. Place browned side up on two plates.  Toasted bread or leftover mashed potatoes can be used in place of biscuits.
  2. In a large skillet, melt butter on medium heat, then add the dried beef and cook for one minute.
  3. Add flour and stir for one minute to make a roux.
  4. Slowly stir in the milk, hot sauce and Worcestershire sauce, then raise the heat to medium-high.
  5. Continue to cook while stirring often for about 6-8 minutes until the sauce is bubbling and thickens. Remove the heat before it seems done as it will continue to thicken as it cools.  Add salt or pepper to taste.
  6. Pour the beef sauce onto the biscuits, then drizzle on some hot sauce and it’s done.

Emeril’s jalapeno biscuits are found on page 51 of “Essential Emeril”, which we have modified to include:

  • 1 tsp of brown sugar
  • More buttermilk
  • Cook at 425 °F rather than 375 °F.
Creamed Chipped Beef Ingredients

Creamed Chipped Beef Ingredients

Creamed Chipped Beef Finish picture

Creamed Chipped Beef with Biscuits