Good Ole' Creamed Chipped Beef on Toast

Texas Chef
Creamed Chipped Beef
(translated Army name SOS)

This dish was a regular in the Army in my day. We used to have SOS (delicate description given by GIs) often in the Army. A lot of the guys fended hatred for it but most gobbled it up like they did most of the food in the Army. I liked it a lot and still wish it was served somewhere (anywhere). I'm going to make it like the Army today but with add capers. I’m using Armour Dried Beef. It used to all be make in Argentina but now mostly here. When I was in Brazil, I noticed the plants were making dried beef all day long and had Swift, Armour, etc. labels plus many others and being shipped all over the world. Here’s my recipe.

2 TBS. Corn Oil 2 TBS. Flour
1 Heaped TBS. non-pariel Capers 2.25 oz. Jar of Dried Beef
2-1/2 C. Milk Salt & Pepper to Taste
Freshly Toasted Sliced Bread Spritz of Worcestershire

Mix oil and flour to make a medium roux. While doing that, boil some water and then cut off the heat and add the dried beef and allow to set to reduce the salt in the dried beef.
When the roux is ready add all the milk at once and stir to prevent lumps. Stir until the “gravy” is fairly thick and add the dried beef and the capers and mix thoroughly. Add the Worcestershire and stir more. Take it easy on salting the creamed beef since the beef is pretty salty.