Poutine (Beef Gravy Fries & Cheese)
ID: f38aff75...
This is a from-scratch version of the classic Canadian comfort food, featuring crispy french fries and fresh cheese curds topped with a rich, extra-meaty beef gravy made with tender bits of beef chuck.
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🍳 Cooking Flow
Brown the chopped beef on high heat until a fond forms on the pan. → Add butter and onions, sautéing until golden, then stir in flour to make a roux. → Whisk in beef broth and simmer until the gravy is thick and the meat is tender. → Layer cheese curds over hot crispy fries. → Pour the hot meaty gravy over the fries and cheese, then garnish with chives.
Cooking Steps
Brief Cooking Order
Brown the chopped beef on high heat until a fond forms on the pan. → Add butter and onions, sautéing until golden, then stir in flour to make a roux. → Whisk in beef broth and simmer until the gravy is thick and the meat is tender. → Layer cheese curds over hot crispy fries. → Pour the hot meaty gravy over the fries and cheese, then garnish with chives.
Introduction
This is a from-scratch version of the classic Canadian comfort food, featuring crispy french fries and fresh cheese curds topped with a rich, extra-meaty beef gravy made with tender bits of beef chuck.
Step 1
In a large pan over high heat, add a drizzle of oil and the chopped beef. Stir to begin browning.
Step 2
Continue cooking the beef until its juices evaporate and the meat starts to sear, creating a dark brown 'fond' on the bottom of the pan.
Step 3
Reduce the heat to medium and add 1/2 stick of butter. Stir until the butter is completely melted.
Step 4
Add the diced onions, salt, black pepper, and cayenne pepper. Sauté until the onions soften and begin to turn golden brown.
Step 5
Sprinkle the flour over the meat and onions. Stir constantly for 3-4 minutes to cook the roux until it smells toasted (like pie crust).
Ingredients List
Important Notes
Developing a good 'fond' (the brown bits on the pan) is essential for a deep, rich gravy flavor.
Cooking the roux for a few minutes removes the raw flour taste and adds a toasted aroma.
The gravy must be very hot when poured over the cheese curds to help them soften and slightly melt.
Poutine is best enjoyed immediately, as the fries will lose their crispness once covered in gravy.
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