S.O.S. - My grandmother used to make it for me. I love that stuff. It pretty common at breakfast places around here (south Jersey). I prefer it over home fries, as opposed to toast.
I have it around once a year. I’ve never cooked it, I eat it at a family camp I got to. Some years they add green pepper, and I am sad because that ruins it. But usually they don’t, and I pig out on that rather odd, old-fashioned dish.
How about creamed beef on toast (shit on a shingle) poured over a hot dog? Sounds yummy.
ETA: with egg-nog! 
I ate it a lot as a child, as it was a staple in my mother’s (very bad) cooking. I’m a vegetarian now, and occasionally eat mixed vegetables prepared in cream sauce on rice.
You know, that might work… Or you could use hot dogs instead of the chipped beef in the cream sauce. I think I’ll save the eggnog for another season, though.
What, two years worth of posts and nobody has mentioned that Stouffer’s makes this as a frozen entree? I love both the Stouffer’s version and my own home-made. I put it on toast, biscuits, or baked potatoes. Baked potatoes are best because it helps with the saltiness.
More than 10 years ago; my Mom’s version was the best I’d ever had, and I can’t quite bring it off the same way, and every other version I’ve tried has been very subpar.
Pass the rum, please.
It’s a specialty of the diner on my neighborhood so I have it occasionally. They use ground beef.
You missed the replies, as a post on page 1 mentioned the Stouffer’s and my post 2 years ago mentioned that I put it on toast, biscuits, bagels, home fries, etc. I might not have mentioned baked potatoes but I do that too (and french fries).
I think Stouffer’s frozen entrees are common anywhere I’ve lived in the US and the creamed chipped beef is one of the classic ones. It’s available at every grocery store I’ve been to. FWIW, the restaurant where I worked, which sold a lot of the stuff, just used big pans of the Stouffer’s supplied by Sysco. We baked it, dumped it in a bucket and used an 8 oz. ladle. The normal size serving (about $2 for 2 or 2.5 servings I think, though I eat it all at once) is an easy boil in bag preparation. I cut the bag open and pour it over any type of bread and potatoes I feel like covering the plate.
Making it with bologna or hot dogs was a college staple.
I make a pan of creamed beef every month. I use ground chuck in it.
I love it over biscuits.