Description
Shit on a shingle lands on your plate as a classic military mess hall comfort dish packed with creamy chipped beef gravy over crispy toast. Soldiers and home cooks have cherished this simple, hearty meal for generations as a quick and satisfying way to fill hungry bellies.
Ingredients
Scale
Main Protein:
- 450 gram ground beef
Bread Base:
- 8 slices bread
Sauce and Seasoning:
- 2 tablespoons all-purpose flour
- 1 cup milk
- Salt to taste
- Pepper to taste
Instructions
- Position a skillet over medium heat (375°F). Add 450 grams of ground beef and break into small crumbles using a spatula. Sauté until meat turns rich brown and loses its pink color.
- Sprinkle 2 tablespoons of all-purpose flour directly over the cooked beef. Stir thoroughly, ensuring each meat fragment gets coated. Allow mixture to cook for 60 seconds to eliminate raw flour’s metallic taste.
- Pour 1 cup of milk gradually into the skillet, stirring constantly with a wooden spoon. Maintain medium heat and continue stirring until the sauce transforms into a thick, velvety consistency.
- Enhance the flavor with salt and pepper according to your taste preference. Gently mix seasoning throughout the beef gravy to ensure even distribution.
- While gravy simmers, arrange 8 bread slices in a toaster or under a broiler. Toast until edges turn crisp and golden brown, creating a sturdy base for your creamy beef mixture.
- Spoon the hot beef gravy generously over each toasted bread slice, allowing the sauce to cascade down the sides. Serve immediately while the dish remains piping warm.
Notes
- Select lean ground beef to control the fat content and prevent the gravy from becoming too greasy.
- Whisk the milk slowly into the beef mixture to avoid lumps and create a smooth, creamy sauce.
- Toast the bread or biscuits just before serving to keep them crisp and prevent sogginess.
- For a gluten-free version, swap wheat flour with cornstarch or use gluten-free bread as the base.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4 to 6
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 18 g
- Cholesterol: 65 mg