*NOTE: This is not the classic or original version of S.O.S. This is a reimagined version. If you are looking for the original recipe for creamed chipped beef on toast (Also known as S.O.S., Shit on a shingle, stuff on toast, or by any of its other very colorful names, please follow this link to The Classic Version of Creamed Chipped Beef on Toast. Thanks!)
It’s time to begin the comfort food makeovers! I mentioned that I would be doing so this year, and I’m not about to let Y’all down.
I know I can’t be the only one who grew up eating S.O.S., also known as Creamed Beef on Toast, or Shit on a Shingle. As a kid it was one of my favorite dishes, since it was only made occasionally. (I don’t think my mother really enjoyed it all that much, but my father did.)
I’m not sure if my liking for this dish stemmed more from the fact that I could usually manage to slip in one curse word without getting in too much trouble, or the fact that anything that included beef and cream is something I find strangely wondrous.
My mother’s version of SOS was always made using cream of celery soup (Yep, condensed, from a can.) Two pounds of hamburger, and maybe an onion or two tossed in for good measure. Most of the recipes I’ve seen that use canned soup call for cream of mushroom, but my mother had issues digesting them, so they were never a staple in my childhood home.
The original recipe calls for neither celery or mushrooms, so I may have drifted completely off course with this update/remake, but I don’t think so.
I toyed with the idea of naming this dish “Chier sur un bardeau”, but why rename Shit on a shingle to the same thing in a different language? It is what it is, a food staple that caught on in the U.S. (And England as well, I believe.) during the first and second world wars and the great depression.
Inexpensive, filling and at least somewhat tasty. It provided a lot of sustenance for very little money, and gave the family something hot and satisfying to share around their table. In that respect, Shit on a shingle (Or just S.O.S., if you aren’t comfortable tossing four-letter words around your dinner table) is comfort food at its very best.
For me, it’s a reminder of a different era, time spent with my mother and sister in the kitchen, and the good and bad times that followed. In short, even though this is an updated version of the original, it takes me home. It’s also quite messy, which makes for giggles at my current table, where my wife and I try not to get too much of the sauce on our faces!
Enjoy everyone! A new twist on the classic recipe for S.O.S. (Also known as Shit on a Shingle)
S.O.S. (Shit on a Shingle) - A Comfort Food Makeover
Ingredients
Toast:
Sauce:
Instructions
Toast:
Sauce:
Nutrition Information:
Yield:
8 Serving Size:
1
Amount Per Serving: Calories: 285Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 57mgSodium: 176mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 18g
What I would have done differently
I think a little Pecorino Romano sprinkled over the top would be a nice addition, as would a bit of fresh parsley mixed in the sauce at the last minute for freshness.
Other S.O.S. Recipes, because you can never have enough Shit on a Shingle
- SOS (Chipped Beef On Toast) Recipe, from ichiban1.org (the author claims that this is the original U.S. Army recipe, and that sounds about right for the day and age it was invented in.
- S.O.S. (Creamed Beef On Toast), from Mr. Breakfast
- Ground Beef Gravy, from Coconut and Lime (it’s not technically Shit on a Shingle., but it’s close enough.)
My father used to make this, but I hadn’t heard of it for years until I wrote an article about a diner in Newport, RI, adjacent to the naval base. There was SOS, proudly on the menu!
Throughly enjoyed all the posts My Father’s first six months duty was as a cook in the U.S.A.A.C. Thankfully, he transfered into aircraft maintenance. Eventually he became a crew chief and waist gunner on a PBY Catalina during the War. He taught me how to make it, and I would make it for myself on a Saturday night for supper. I adjusted the recipe to utilize it as a topping for a cored out baked potato.
I thank your father for his service in a very difficult time. And you for carrying on the food memories. The idea to use this as a potato topper is brilliant! I’ll have to try it myself.
SOS was something that showed up on our table growing up as well Jerry. I loved it as a kid, but not sure I’d like to revisit it now… Your post made me laugh though, thanks!
Chris,
This ain’t yer mom’s SOS, LOL! More of a stroganoff than a beef gravy affair. With the super crunchy crostini… Fabulous!
Lydia,
Now you’ve got me all depressed! They never served us SOS when I was in the Navy! Just completely overcooked steak. (A shame, really. They started out as very nice New York Strip, but whatever the MS’s did to them, they never ended up that way!)
Excellent, Jerry. Saw an updated version of this in Saveur this past month and have it tagged to give it a go because it was something my mother made, too. She used chipped beef that came in a little glass (Armour?)that ended up in our cupboard, and made her own white sauce, then threw some frozen peas into it. Yours looks quite tasty. I’m sure the huzbink would be salivating if he saw this…My dad was in the navy and he’s the one that used to call it sh*t on a shingle. Hilarious!
I will have to try this. My mom always made this, but she used sausage. I have a food aversion to pork, so I have never even tried to modify it.
This looks great, will try it for snacks next time I have to provide treats. Great pic.
Kellypea,
My Father was former Air Force, that’s what he called it. My mother always just shook her head.
tommiea,
Aversions are fine things. Most recipes calling for pork can be made pretty close to the original if you know what to substitute. (Turkey has a similar texture, but requires some brining to get some of the intense “turkey” flavor out, then substitutes quite well!)
Yea!!
My kids love shit on a shingle. However, the shingle has been replaced with mashed potatoes.
The white sauce is now real white sauce, butter, milk and wondra. The meet is dried beef, and I throw in peas because I love them.
It’s an easy favorite round here, but the shingle has turned into a cloud. So shit on a cloud.
Doggy do
Wow! This brings back a lot of memories. I am an Air Force Brat, and I made Creamed Beef on Toast AKA “SOS_AKA_ SHIT ON A SHINGLE” every Saturday night when my Mom and Dad would go to the NCO Club. My version was just ground beef with onion and mushrooms (canned) and a sauce/gravy made from flour, seasonings, and gravy browning. Instead of toast thou, I substituted a large baked potato. I would remove the center area then pour the finished creamed beef into the cavity and top with the removed potato wedge. Then I would add some shredded cheese and put in the oven for five minutes under the broil setting. Sometimes I would add a little chive, butter, and sour cream into the sauce or on the potato before putting the creamed beef on. I suggest that substituting a baked potato would liven up this old military mess hall tradition.
A good addition is a vegetable-pilaf made with a mixture of corn, diced tomatoes, sweet red, yellow, and green bell peppers and onion mixed with some crispy bread crumbs and finely shredded parmesan cheese and baked. I am including the recipe below.
Baked Corn Salad
Main Ingredients
2 cups cooked corn
2 cups diced tomatoes
1 cup diced onion (red, green, or other)
1 cup each diced sweet green, red, and yellow bell pepper
1 ½ cups crispy bread crumbs
1 cup finely shredded parmesan cheese
Seasonings
1 teaspoon salt
1 ½ teaspoon coarse black pepper and/or white pepper
3 tablespoons sweet vinaigrette or Italian dressing
3 teaspoon brown sugar (Sweet and Low has a brown sugar subs.)
3 tablespoons butter
3 tablespoons Durkee Famous Sauce or Ranch dressing
Instructions
1. Lightly sauté all ingredients except the cheese, in a pan using PAM or your choice of, butter/margarine for 5-10 minutes at medium heat.
2. Mix all seasonings with the corn, peppers, onion mixture, and cheese and bread crumbs, then spoon into a greased baking dish.
3. Bake in oven at between 275-300 degrees f. for one-half hour.
Can be served as a side-dish or over rice with meat.
What a fun idea! My mom’s version of this was tuna with cream of mushroom soup (Campbell’s condensed, of course). To this day, I actually kinda like that, once in blue moon…
great site,ate a ton of sos as a kid in the late 40 50’s from my mom in the 60’s the navy did it. Im going in the house and whip up your version right now, come on over
Ray,
I’d love to! But since it’s very possible that we’re several thousand miles apart, feel free to enjoy my portion. I won’t hold it against you.
So yummy!!!! Thank you ❤️
You should remove the info claiming this to be a us army recipe…..soa was invented for the military however they didn’t put mushrooms or any of that fancy stuff in it just gravy meat biscuits thats it
Nick,
You are correct. This recipe is NOT the original version created for the US army. I do however, have that recipe posted as well. You can find it here: https://www.unclejerryskitchen.com/recipes/s-o-s-creamed-chipped-beef-on-toast/
I have also updated this post to reflect that.
Have a great day!