My nana grew up in the 50s and she said she ate this almost every day!

“My Nana Grew Up in the 50s and She Said She Ate This Almost Every Day!” — A Nostalgic Recipe Straight from the Past

There’s something incredibly comforting about vintage recipes—those no-fuss, hearty dishes that remind us of simpler times, family dinners, and the unmistakable warmth of home cooking. If you’ve ever asked a grandparent what they ate growing up, chances are you got a story along with a recipe. And this one? It comes straight from the heart.

“My nana grew up in the 1950s,” says the storyteller, “and she said she ate this almost every day!” What was it? A humble but unforgettable dish: Creamed Chipped Beef on Toast—known to many as “SOS” (we’ll let you look up the nickname). It was a staple in mid-century American homes, especially for families on a budget. Affordable, filling, and surprisingly delicious, this classic is making a comeback—and once you try it, you’ll understand why.

🥣 What Is Creamed Chipped Beef on Toast?

It’s exactly what it sounds like: thin slices of dried beef in a rich, creamy white sauce, served over toasted bread. It was a popular meal post–World War II, thanks to its affordability, easy prep, and satisfying flavor. While it was once considered a “working-class meal,” many remember it fondly—and today, it’s a nostalgic comfort food that deserves a place back at the table.

🛒 Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk (whole milk recommended for creaminess)
• 1 jar (2.5 oz) dried chipped beef, sliced into bite-size pieces
• Salt and black pepper to taste
• 4 slices of white bread, toasted (or try it on biscuits or English muffins!)

Optional Add-ins: A dash of hot sauce, a pinch of nutmeg, or a sprinkle of parsley for garnish.

👩‍🍳 Directions:

1. Make a Roux
   In a medium skillet, melt the butter over medium heat. Stir in the flour and whisk constantly for about 1 minute to form a smooth paste. This is your thickening base.
2. Add the Milk
   Slowly pour in the milk, whisking continuously to prevent lumps. Let the mixture simmer until it begins to thicken—about 3 to 5 minutes.
3. Stir in the Beef
   Add the sliced dried beef to the sauce. Let it cook in the sauce for another 2–3 minutes, allowing the flavors to meld. Season with black pepper and a pinch of salt (though the beef is salty on its own, so taste first!).
4. Toast and Serve
   Toast the bread slices and plate them warm. Spoon the creamed beef generously over each slice. Top with a sprinkle of parsley if desired and serve immediately.
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