A Traditional Creamed Beef and All of the Fixings – Our Mississippi Home


by Julian Brunt, Our Mississippi Home

No matter what you call it — chipped beef, creamed beef, or SOS — it’s as comforting a dish as I can think of. If you were in the U.S. Army, you know it as SOS (expletive on a shingle) and many GIs came to loath it, but I think that is primarily because of the frequency with which it was served. I have eaten in many mess halls and always found the food very good, but if I had to eat there every day, anything could become tiresome. 

Creamed beef, that’s what we called it in my family, is basically ground beef, sautéed with onions and garlic (optional), a light brown roux and milk or cream. You can jazz it up as much as you like, adding bell peppers, mushrooms, or anything that you fancy. My preference is to make it with Rouses mild Italian sausage, and, as always, I like to…

This article first appeared on Our Mississippi Home.

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