Heat 1 tbsp olive oil in pan. Add 1 lb diced beef chuck and stir for 5-7 minutes until the beef begins to brown.
Add 5 tbsp butter. Reduce heat to medium and stir until it melts.
Add 1 small diced onion, 3/4 tsp salt, and 1/4 tsp black pepper. Continue stirring until the onion turns translucent.
Add 3 tbsp flour and whisk to combine. Let sit for 3 minutes.
Add 4 cups beef broth and turn the heat to high so that the gravy reaches a simmer.
Allow to simmer for 15-20 minutes, uncovered depending on the desired consistency.
Mix 6 tbsp flour with 1/2 cup water and combine with a fork until the flour has entirely dissolved. Add the mixture to the pot and stir to combine. Allow the gravy to simmer for a few minutes until thickened.
If the gravy still isn't thick enough, mix 2 tbsp flour with 3 tbsp of water and add. Then stir for another 2 minutes or so. Keep adding until the desired consistency is reached.
Peel 5 Idaho potatoes and cut them into fry shapes (about ½ inch thick and 4 inches long).
Fill a bowl with water and add the raw potatoes. Let sit for a few minutes until the water becomes cloudy, empty the bowl, refill with fresh water, and put the raw potato fries back in. Continue until the water remains clear.
In a large pot, heat sunflower or vegetable oil to 325 degrees. Add the potatoes (about ¼ at a time) and fry for about 4-5 minutes.
Remove from the oil and let drain on paper towel. Ensure that oil comes back to 325 degrees before adding your next round of fries.
Allow the potatoes to cool completely– for at least a half an hour. When the potatoes are completely cooled, reheat the oil to 375 degrees.
Sprinkle desired amount of salt on the potatoes. Put them in the oil again, this time frying to your liking (about 3-6 minutes).
Remove, drain, and salt again.
On a plate, layer the fries, a spoonful of poutine gravy and desired amount of cheese curds. Enjoy!
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Recipe copyright The Foreign Fork. For educational and personal use only.