Poutine is one of he most popular Canadian dish, it originated from quebec. Poutine made from fry potatos covered with chees curds and top with the gravy. I will share to you, how to make a real Canadian poutine. The unique thing of this recipe is use beers that will add unique flavor.
Ingredients
For potato:
4 pounds russet potatoes, cut into 1/4 inch matchsticks
2 of your favorite beers, I used a Canadian beer (can substitute with water)
salt and pepper, to taste
canola oil, for frying
3 cups cheddar cheese curds
For gravy:
4 tablespoons unsalted butter
1/4 cup flour (use a gluten free flour blend if needed)
1 clove garlic, minced or grated
1 shallot, finely minced
3 1/2 cups low sodium beef stock
1/2 cup stout beer (or more beef stock)
1 tablespoon balsamic vinegar
2 teaspoons worcestershire sauce
2 tablespoons ketchup
salt and pepper, to taste
Direction :
1. Place the sliced potato in the bowl, cover with beer (or cold water), refrigerate for 3 minutes to 2 hours, the longer the better.
2. Meanwhile make the gravy, heat the butter over medium heat-high in the saucepan, stir in the flour until smooth for about 2 minutes, add shallot and garlic, cook for about 2 minute or until soft, add the beef stock, ketchup, stout beer, balsamic vinegar, Worcestershire sauce, pinch of salt and pepper, bring to a boil, cook and give good stir for about 6 minutes or until thickened. Make sure keep in lowest setting and add more beef stock if the gravy is too thick.
3. Meanwhile drain the potato and dry with paper towel , heat over medium the olive oil in dutch oven, filling it until 3 inches up the side, heat until deep fry thermometer show 375 degrees F, working in small batch, add potato, fry and stir occasionally until tender and just chrisp, about 4 minutes. Remove from the oil, drain.
4. Increase the heat until read 425 degrees F, working in small batch, return the potato and fry until chrisp and light brown. Remove to paper towel to drain.
5. Season the fries with salt, divide the fries and place among serving bowl or plate, divide the curds cheese over the fries, pour the hot gravy over the fries. And serve
For potato:
4 pounds russet potatoes, cut into 1/4 inch matchsticks
2 of your favorite beers, I used a Canadian beer (can substitute with water)
salt and pepper, to taste
canola oil, for frying
3 cups cheddar cheese curds
For gravy:
4 tablespoons unsalted butter
1/4 cup flour (use a gluten free flour blend if needed)
1 clove garlic, minced or grated
1 shallot, finely minced
3 1/2 cups low sodium beef stock
1/2 cup stout beer (or more beef stock)
1 tablespoon balsamic vinegar
2 teaspoons worcestershire sauce
2 tablespoons ketchup
salt and pepper, to taste
1. Place the sliced potato in the bowl, cover with beer (or cold water), refrigerate for 3 minutes to 2 hours, the longer the better.
2. Meanwhile make the gravy, heat the butter over medium heat-high in the saucepan, stir in the flour until smooth for about 2 minutes, add shallot and garlic, cook for about 2 minute or until soft, add the beef stock, ketchup, stout beer, balsamic vinegar, Worcestershire sauce, pinch of salt and pepper, bring to a boil, cook and give good stir for about 6 minutes or until thickened. Make sure keep in lowest setting and add more beef stock if the gravy is too thick.
3. Meanwhile drain the potato and dry with paper towel , heat over medium the olive oil in dutch oven, filling it until 3 inches up the side, heat until deep fry thermometer show 375 degrees F, working in small batch, add potato, fry and stir occasionally until tender and just chrisp, about 4 minutes. Remove from the oil, drain.
4. Increase the heat until read 425 degrees F, working in small batch, return the potato and fry until chrisp and light brown. Remove to paper towel to drain.
5. Season the fries with salt, divide the fries and place among serving bowl or plate, divide the curds cheese over the fries, pour the hot gravy over the fries. And serve
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