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!

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.