Here in this French-Canadian classic, fresh made fries are suppressed in great, long-simmered small rib gravy and dotted with cheese curds.
The fries will certainly be crunchy on the melt-in-your-mouth and outside on the inside if done successfully. At the present time, you can get everything from seafood poutine to poultry curry poutine, yet the important prep work stays the same.
With a couple of included sweet-smelling, it has all of the rigorous, meaty taste of self-made. This classic Canadian meal is tasty, find out more to this unique dish just for you.
Ingredients:
• 8 cups (2 L) unpeeled yellow-fleshed potatoes, cut into sticks or quarters
• 1/4 cup (60 mL) melted butter or
• Frying oil
• 1 lb (450 g) cheddar cheese curds
Sauce:
• 1 tbsp (15 mL) butter
• 1/2 onion, chopped
• 1/4 cup (60 mL) cider vinegar
• ¼–1/3 cup (60–80 ml) brown sugar
• 3 cups (750 mL) beef broth
• 1/4 cup (60 mL) tomato paste
• 3 tbsp (45 mL) flour
• 2 tbsp (30 mL) HP Sauce
• 2 tbsp (30 mL) soy sauce
• 1 tsp (5 mL) Worcestershire sauce
• Salt
• Freshly ground pepper
Directions:
1. Heat up oil in a fryer.
2. Stir potatoes with melted butter and sweep into a flat pan.
3. Fry potatoes in oil up until soft and rich.
4. Drain on spongy paper.
5. In a frying pan, melt butter and brown onions on medium heat.
6. Putting vinegar and brown sugar.
7. Give a boil and allow boil for 3-4 mins.
8. Put beef broth right into frying pan and go back to a boil.
9. Mix remaining sauce ingredients and contribute to frying pan, mixing with a whisk.
10. Allow simmer till thickened.
11. Split potatoes right into 4 bowls, garnish with cheese, top with sauce and have fun!
With a couple of included sweet-smelling, it has all of the rigorous, meaty taste of self-made. This classic Canadian meal is tasty, find out more to this unique dish just for you.
Ingredients:
• 8 cups (2 L) unpeeled yellow-fleshed potatoes, cut into sticks or quarters
• 1/4 cup (60 mL) melted butter or
• Frying oil
• 1 lb (450 g) cheddar cheese curds
Sauce:
• 1 tbsp (15 mL) butter
• 1/2 onion, chopped
• 1/4 cup (60 mL) cider vinegar
• ¼–1/3 cup (60–80 ml) brown sugar
• 3 cups (750 mL) beef broth
• 1/4 cup (60 mL) tomato paste
• 3 tbsp (45 mL) flour
• 2 tbsp (30 mL) HP Sauce
• 2 tbsp (30 mL) soy sauce
• 1 tsp (5 mL) Worcestershire sauce
• Salt
• Freshly ground pepper
Directions:
1. Heat up oil in a fryer.
2. Stir potatoes with melted butter and sweep into a flat pan.
3. Fry potatoes in oil up until soft and rich.
4. Drain on spongy paper.
5. In a frying pan, melt butter and brown onions on medium heat.
6. Putting vinegar and brown sugar.
7. Give a boil and allow boil for 3-4 mins.
8. Put beef broth right into frying pan and go back to a boil.
9. Mix remaining sauce ingredients and contribute to frying pan, mixing with a whisk.
10. Allow simmer till thickened.
11. Split potatoes right into 4 bowls, garnish with cheese, top with sauce and have fun!
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