Creamed Chipped Beef on Toast (Shit on a Shingle)

  • Serves

    serves 10

This recipe is based on one in the Manual for Navy Cooks (published in 1945). For a traditional, saltier version, don't soak the beef.


  • 10 oz. dried sliced beef, chopped into 1⁄2" pieces (about 3 cups chopped)
  • 7 12 cups milk
  • 13 cup melted bacon grease
  • 1 cup flour
  • Salt and freshly ground black pepper
  • 20 slices white sandwich bread, toasted


Step 1

Put beef into a large bowl, cover with cold water, and let soak for 3-5 minutes (depending on how salty you'd like the finished product). Drain beef and set aside.

Step 2

Put milk into a large pot and bring to a boil over medium-high heat. Meanwhile, put bacon grease and flour into a medium bowl and stir well to form a smooth paste. Reduce heat to medium-low, whisk flour paste into milk, and cook, stirring constantly, until thickened, about 2-3 minutes. Add beef, season with salt and pepper to taste, and simmer until very thick, about 5 minutes more. Ladle the creamed chipped beef over toast and serve immediately. No griping!

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