Authentic Canadian Poutine


  • 4 pounds russet potatoes cut into 1/4 inch matchsticks
  • 2 of your favorite beers I used a Canadian beer (can sub water)
  • 4 tablespoons unsalted butter
  • 1/4 cup flour use a gluten free flour blend if needed
  • 1 shallot finely minced
  • 1 clove garlic minced or grated
  • 3 1/2 cups low sodium beef stock*
  • 1/2 cup stout beer or more beef stock
  • 2 tablespoons ketchup
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons worcestershire sauce
  • salt and pepper to taste
  • canola oil for frying
  • 3 cups cheddar cheese curds


  • Place the cut potatoes in an exceedingly giant bowl, cowl with brew (or cold water) , and refrigerate for three minutes to a pair of hours, the longer the higher.
  • Meanwhile, create the gravy. Heat the butter in an exceedingly giant pan over medium-high heat. Add flour, and cook, stirring, till swish, concerning a pair of minutes. Add the shallot and garlic, and cook, until soft, concerning a pair of minutes. Add the meat stock, ketchup, stout beer, balsamy vinegar, Worcester sauce, and a pinch of salt and pepper, and convey to a boil; cook, stirring, till thickened, concerning six minutes. Keep over rock bottom setting whereas you fry the potatoes. you'll got to add a lot of stock to skinny if the gravy gets too thick.
  • Pour the canola into a 6-qt. Dutch oven, filling it concerning three inches up the edges. Heat over medium heat till a fry measuring instrument reads 375 degrees F. Drain potatoes, and dry completely with paper towels. operating in tiny batches, add potatoes and fry, moving often, till tender and slightly crisp, concerning four minutes. take away from the oil and drain on paper towels. Increase the temperature to high, and warmth oil till measuring instrument reads 425 degrees F. operating in tiny batches, come potatoes to grease, and fry, moving often, till crisp and golden brown, concerning 2-4 minutes. Transfer fries to paper towels to empty. Sprinkle the fries with salt.
  • now divide the fries among serving bowls. Divide the cheese curds over the fries. currently check that that your gravy is piping hot and pour the gravy over every serving of cheese fries. Dig in now... as if you may wait!


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