…—… Shit on a Shingle …—…

10/10, would recommend.

• ½ lb. of Pastrami
• ½ cup (1 stick) butter
• ½ cup flour
• 3 cups milk.
• Toast.

I know dried chip beef is the norm, but it’s so damn salty. If I use that I rinse it off. The jarred stuff is wildly expensive & the lil’ Buddig packs have like 2 slices of meat. (This “½ lb.” was only 7 oz., thanks Hillshire Farms & shrinkflation!)

I added black pepper, onion powder, Mrs. Dash table blend, paprika, & ground mustard. Of course. You do you & add what you like.

1. Melt your butter on high in a pan on the stove top.
2. Chop & add the beef as it’s melting.
3. Crank it down to medium-high.
4. Toss in the flour, brown it in the butter to cook off the flour taste.
5. Add a cup of milk, stir until thick.
6. Add the 2 leftover cups of milk, cook until it thickens… it will thicken more upon standing.
7. If you need instructions for toast, please Google it.

🍞

I put the recipe before the story for all you “I DoN’T WaNt tO ReAd yOuR LiFe sToRy, JuSt gIvE Me tHe rEcIpE!” people. Fancy people call this Chipped Beef on Toast and polite people call it S.O.S., I call it “Shit on a Shingle.”

I think traditionally, shit on a shingle is served with dried chipped beef. I have used the jarred Armor or Hormel and the packet of Buddig stuff in the past. I like the pastrami, but corned beef, roast beef, or whatever you want would work. Go crazy with ham, turkey, chicken, venison, bison, elk, rabbit, squirrel, or whatever tickles your tastebuds.

I use the term traditionally loosely, as I have heard others claim it should be made with ground beef. It seems to be a military thing. It may change depending on your branch of service, the time when you served, and the region?

Some unhinged people may even add cheese… and someone on threads said they add peas. I like creamed peas, so why not? We used to have creamed canned asparagus over toast. Sometimes the asparagus was fresh and we used cream-of asparagus condensed soup to make the sauce.

This really isn’t much different from sausage and gravy over biscuits. I prefer bacon to sausage… so I have made bacon in the oven, collected the drippings, & used that instead of butter or sausage drippings to make the gravy for serving over some biscuits.

Perhaps the term shit on a shingle may be like “pigs in a blanket” and mean vastly different things to different people.

I would guess you could make the sauce from corn starch instead of flour if you wanted to have a gluten-free or wheat-free option or alternative? This seems easily adaptable to vegetarian or vegan needs subbing in peas or asparagus.

How do you do your shit on a shingle?