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Canadian Poutine Recipe

Poutine features crunchy french fries soaked in brown gravy and then topped with cheese curds. Can you imagine anything more perfect?
3 from 1 vote
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Course: Appetizer, Main Course, side dishes
Cuisine: canadian
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 30 minutes

Ingredients

Poutine Gravy

  • 1 tbsp olive oil
  • 1 lb beef chuck, chopped into tiny bits
  • 5 tbsp butter
  • 1 Small Onion , diced
  • 3/4 tsp Salt
  • 1/4 tsp Fresh ground Black pepper to taste
  • 9 tbsp All Purpose flour, divided
  • 1 quart (4 cups) Beef broth
  • 1/2 cup water

Poutine Fries

  • 5 Idaho Potatoes
  • 1 Container Sunflower Oil for deep frying
  • Sea Salt

Assembly

  • 10 oz Cheese curds

Instructions

Poutine Gravy

  • 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.

Poutine Fries

  • 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.

Assembly

  • On a plate, layer the fries, a spoonful of poutine gravy and desired amount of cheese curds. Enjoy!
  • Leave a comment on this page letting me know what you think!

Notes

Recipe copyright The Foreign Fork. For educational and personal use only. 
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