Poutine originated in Quebec, Canada, in the 1950s. It has become a symbol of Canadian cuisine, known as a hearty,comfort food staple. How can you go wrong with fries, cheese, and gravy? You can use frozen fries and your favorite beef gravy, but I’ve included my own recipe for gravy. Do your best to find cheese curds in your area. Poutine is just not the same without them!
Ingredients
4 large potatoes, peeled and cut into fries
2 cups cheese curds
·2 cups beef gravy
Method
Deep fry the raw potatoes (or bake frozen potatoes) and top with cheese curds and beef gravy. Feel free to add your favorite toppings. Personally, I like fried onions.
For the beef gravy (makes 4 cups)
Ingredients
· 3 tablespoons cornstarch
· 2 tablespoons water
· 6 tablespoons unsalted butter
· 1/4 cup all-purpose flour
· 20 ounces beef broth
· 10 ounces chicken broth
· Pepper to taste
Instructions
Prepare the Slurry: In a small bowl, mix the cornstarch with water to form a slurry. Set aside.
·Make the Roux: In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 2 minutes to create a roux (a mixture of fat and flour).
·Add Broths: Gradually whisk in the beef and chicken broths, ensuring the mixture is smooth and free of lumps.
Thicken the Gravy: Bring the mixture to a simmer and cook until it thickens, about 5-10 minutes. Stir frequently.
Add Slurry: Stir in the cornstarch slurry and continue to cook until the gravy reaches your desired thickness.
Season: Season with salt and pepper to taste.
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