If there ever was an old-school budget classic, it has got to be S.O.S., which is more properly known as Creamed Chipped Beef & Toast. I love it and always have. But what I love even more is this updated, upgraded version, Creamed Chipped Beef & Artichokes.
Creamed Chipped Beef and Artichokes
There’s no doubt you’re gonna put out a bit more cash for this fabulous take (artichokes, parmesan, wine & sour cream) on the old classic, but I promise you, it is going to be soooo worth it! And it’s still not gonna break the budget!
About Creamed Chipped Beef & Artichokes:
When I was a kid, I lived for a time in Georgetown, Colorado, a quaint mountain town. And one of my favorite places to eat was the historic Happy Cooker. Way back when, it wasn’t called “historic” though. It hadn’t been around long enough. But then, neither had I, lol! My favorite dish was their Creamed Chipped Beef & Artichokes, which they napped over their savory waffles. It’s no longer on the menu, but this is my approximation of it.
The dish is lovely. There’s the salty, chewy dried beef and the bright artichokes all swimming in a winey Parmesan cream sauce. It’s fabulous and still a little old school, and just as good over biscuits as it is over waffles. As a matter of fact, most of the time I serve it over biscuits. Sometimes I even make my homemade Classic Biscuits (they’re a “mile-high” so they’re appropriate for a Colorado dish), but now and then, I pick up a tube from the store like I did today.
I hafta admit, though, as far as biscuits in a tube: either they aren’t as tasty as they used to be or my taste has gotten more sophisticated over the years. More and more, I seem to notice a kind of strange taste. Maybe it’s a little bit of both, me and them?
If you do decide to serve this over waffles, homemade is the way to go. Don’t even bother with frozen. Check out any of the waffle recipes on my Breakfast and Brunch Menu. And if you don’t want to deal with either waffles or biscuits, well, there’s always good old toast or English muffins.
Making the Dish:
This is super easy and only needs the bare minimum of equipment. Minus what you might need for waffles or biscuits or toast, that is. That makes this perfect for a quick, easy dinner, but is also an easy toss together if you’re at a cabin. Just sayin’.
If I’m using real chipped beef in a jar (as opposed to the Buddig stuff, which you can use in a pinch). I rinse the beef off, slice it, and set it aside. The artichoke hearts need to be cut into quarters if whole, and whether whole or quartered, give them a good rinse and drain very well in a strainer. The moisture inside the artichokes can water down your lovely sauce.
After that minimal prep work, the recipe comes together in literally minutes. Melt the butter, add the flour, and stir in, cooking until it appears slightly dry. Add in the milk bit by bit, stirring, then the rest of the ingredients, as listed. The beef and artichokes only need to be heated through and warmed up.
Saving Money on Groceries:
Wine:
- Sign up for emails, watch flyers, and shop sales and bargain bins. There are two major sales in the industry, fall and spring. Stock up. Additional discounts usually apply when buying in bulk; if not offered, ask.
- Talk to the wine person, consultant, guide, or sommelier. A good one will ask your price range, what you’re making, and direct you to options you may not have thought of or known about.
- Cooking is an ideal way to use a partial bottle; store in a small, airtight jar until needed. Sub in a teaspoon of white wine vinegar if wine isn’t available or used in your home.
Butter:
If you have a deep freeze (and you should if you can swing it), there’s no reason to buy butter at full price. It goes on sale often and keeps well.
- While on sale before any holiday, rock-bottom pricing is before the Winter Holidays, and often matched by sales before Easter. Count out the weeks between holidays and buy appropriately.
- Discount stores have great pricing on butter year-round (and sale prices before holidays).
Sour Cream:
On sale often at the regular grocery store, especially before holidays. You’ll find great prices at the discount groceries.
- Unopened, it has a long shelf life and keeps for weeks.
- Once opened, store it upside down. If it separates, stir it back together.
- To make sure it lasts as long as possible, keep it clean, using clean utensils and covering between dips.
Chipped Beef:
- Look for it in a jar, near the canned fish.
- A cheap alternative: Buddig has beef in packets that has a simalar taste and texture; you’ll need two packets.
Artichoke Hearts, Canned:
- While not cheap, they go on sale, often unadvertised. Scan for them; sales are often $1.00 off. Cans are usually less than jars, quarters are usually less than whole. I don’t recommend chopped.
- Both Aldi and Lidl prices are less than the regular grocery store. Marinated may be more; compare price per pound or ounce. Look for them where your store discounts items for immediate sale.
Parmesan Cheese:
- Buy a Wedge: Compared by weight, it’s almost always less than pre-grated. Wedges won’t mold as quickly and are a better quality than pre-grated.
- Pricing for wedges at both Buyer’s Clubs and the discount stores is amazing, but if not an option, watch for grocery store sales.
- If budget is a concern, use sparingly, and consider Romano, which is cheaper with a more assertive flavor.
Creamed Chipped Beef and Artichokes
Creamed Chipped Beef & Artichokes
An updated play on S.0.S.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Cuisine: American
Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk, preferable whole
- 1/2 teaspoons Worcestershire sauce
- 1/3 cup grated Parmesan cheese
- 1/2 cup dry white wine
- 1/2 cup sour cream
- 1 jar of Chipped Beef, rinsed & cut in narrow strips
- 1 can artichoke hearts, cut in quarters, rinsed and well-drained
- freshly ground black pepper to taste
Instructions
In a medium saucepan, melt butter just until it stops foaming. Add flour and cook one minute or so, stirring, until it starts to look drier. Add in milk, bit by bit, whisking, and bring to a boil, stirring constantly.
Turn down the heat and add in wine, Worcestershire, and cheese, bring back almost to a boil. Stir in the sour cream, beef, and artichoke hearts and gently heat through. Do not boil after adding the sour cream, or mixture may curdle. Add freshly ground pepper to taste.
Serve over waffles, toast, biscuits or English muffins.
Nutrition:
Per Serving: 251 Calories; 16g Fat (57.8% calories from fat); 11g Protein; 15g Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 293mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.
