The classic dish known as SOS, or “Shit on a Shingle,” is a simple, inexpensive comfort food consisting of chipped beef in a creamy white gravy served over toast. This hearty meal has a long association with the United States military, where it was a staple in mess halls due to its low cost and the shelf-stability of its main ingredient, dried beef. The recipe first appeared in the Army’s 1910 Manual for Army Cooks, and its popularity grew significantly during World War II.
Essential Ingredients and Preparation
The foundation of this dish relies on a few simple pantry items, starting with the thinly sliced, dried, and cured chipped beef. For the creamiest texture, whole milk is the preferred liquid, which combines with all-purpose flour and butter to form the thickening agent. Black pepper is the primary seasoning, while additional salt is usually unnecessary because of the beef’s high sodium content from the curing process.
A crucial preparation step is managing the beef’s salinity for a balanced flavor profile. Since the dried beef is heavily salted, briefly rinsing or soaking the pieces in water for about 10 minutes removes excess salt. After soaking, the beef should be drained and patted dry before being added to the gravy.
Step-by-Step Cooking Instructions
The cooking process begins by creating a roux. Melt the butter in a skillet over medium heat, then whisk in an equal amount of all-purpose flour to form a smooth paste. The roux must be cooked for one to two minutes to eliminate the raw, starchy flavor of the flour without allowing it to brown.
Next, slowly incorporate the milk into the roux to form the creamy base, whisking continuously to prevent lumps. Adding the milk gradually allows the starch granules in the flour to hydrate evenly, ensuring a smooth texture. Bring the mixture to a gentle simmer, which activates the thickening power of the flour, and cook until the desired consistency is reached.
Once the gravy has thickened, stir in the prepared chipped beef and a generous amount of black pepper. The beef only needs to simmer in the hot gravy for a few minutes to heat through and rehydrate slightly, infusing the gravy with its savory, cured flavor.
Serving and Variation Tips
The traditional way to serve this dish is by spooning the hot gravy generously over slices of toasted bread, which is the origin of the “shingle” in the nickname. The crisp toast provides a necessary textural contrast to the soft, rich gravy. Flaky, warm biscuits are also a popular alternative to toast.
To add complexity, stir in simple additions at the end of the cooking process. A small dash of Worcestershire sauce introduces a subtle umami depth and tanginess that complements the beef. Alternatively, a pinch of cayenne pepper or a small amount of garlic powder provides gentle warmth and spice.