Poutine Gravy Recipes

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POUTINE



Poutine image

Provided by Chuck Hughes

Time 50m

Yield 4 servings

Number Of Ingredients 14

6 to 8 large Yukon gold potatoes, peeled
1 tablespoon vegetable oil, plus more for frying
1 shallot, minced
1 small clove garlic, minced
2 cups chicken stock
2 cups beef stock
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1 tablespoon whole green peppercorns
1/2 teaspoon Worcestershire sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
2 cups cheddar cheese curds

Steps:

  • Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter). Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry or spin dry in a salad spinner.
  • Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.
  • Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.
  • Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy.
  • Put the fries in shallow dishes; top with the cheese curds and gravy.

POUTINE (FRIES AND GRAVY)



Poutine (Fries and Gravy) image

Provided by Food Network

Categories     side-dish

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons flour
2 cups beef stock
Salt
Freshly ground black pepper
2 pounds Idaho white potatoes, peeled and cut
1/2 pound fresh cheese curd

Steps:

  • In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.

AUTHENTIC CANADIAN POUTINE



Authentic Canadian Poutine image

Authentic Canadian Poutine featuring deep-fried fries, poutine gravy and white cheddar cheese curds all tossed together. Do be careful with deep frying. A proper deep fryer is recommended.

Provided by Jennifer

Categories     Main Course     Snack

Time 1h

Number Of Ingredients 10

3 Tbsp cornstarch
2 Tbsp water
6 Tbsp unsalted butter
1/4 cup unbleached all purpose flour
20 oz beef broth
10 oz chicken broth
Pepper, to taste
2 lbs Russet potatoes ((3-4 medium potatoes))
Peanut or other frying oil
1 - 1 1/2 cups white cheddar cheese curds ((Or torn chunks of mozzarella cheese would be the closest substitution))

Steps:

  • Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
  • In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
  • Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
  • For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.
  • Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
  • Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
  • To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
  • Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.

Nutrition Facts : Calories 528 kcal, Carbohydrate 70 g, Protein 10 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 61 mg, Sodium 1068 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

POUTINE



Poutine image

The ultimate in French-Canadian junk food, poutine commonly features warm fries topped with cheese curds and gravy. This side dish is quick to fix with frozen potatoes and packaged gravy but has all the traditional greasy spoon comfort. -Shelisa Terry, Henderson, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 4

4 cups frozen french-fried potatoes
1 envelope brown gravy mix
1/4 teaspoon pepper
1/2 cup white cheddar cheese curds or cubed white cheddar cheese

Steps:

  • Prepare french-fried potatoes according to package directions., Meanwhile, prepare gravy mix according to package directions. Stir in pepper. Place fries on a serving plate; top with cheese curds and gravy.

Nutrition Facts : Calories 244 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 465mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

MIXED GRAVY POUTINE RECIPE BY TASTY



Mixed Gravy Poutine Recipe by Tasty image

Here's what you need: large russet potatoes, olive oil, salt, pepper, unsalted butter, all-purpose flour, beef stock, worcestershire sauce, cornstarch, water, cheese curd

Provided by Julie Klink

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 11

3 large russet potatoes, scrubbed
3 tablespoons olive oil
1 ½ teaspoons salt, divided
1 teaspoon pepper, divided
6 tablespoons unsalted butter, 3/4 stick
¼ cup all-purpose flour
2 ½ cups beef stock
2 teaspoons worcestershire sauce
3 tablespoons cornstarch
2 tablespoons water
1 ½ cups cheese curd

Steps:

  • Preheat the oven to 450˚F (230˚C). Line 2 baking sheets with parchment paper.
  • On a cutting board, slice the potatoes into matchsticks by quartering lengthwise. Cut the quarters lengthwise into ¼-inch slices, then cut into ¼-inch (6 mm) matchsticks.
  • Place the potatoes in a large bowl. Drizzle with the olive oil and sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Toss to coat.
  • Arrange the fries evenly in 2 rows on each baking sheet so they are not touching.
  • Bake for 25 minutes, flipping halfway through, until golden brown.
  • In a medium saucepan over medium heat, add the butter and flour. Whisk until the mixture is a golden brown. Add the beef stock, Worcestershire, remaining ½ teaspoon of salt and remaining ½ teaspoon of pepper. Bring to a boil, whisking continuously.
  • Add the water to the cornstarch in a small bowl and mix until dissolved. Add the cornstarch slurry to the gravy and stir until thickened. Remove from the heat and cover to keep the gravy hot.
  • Transfer the baked fries to a large bowl, add the cheese curds, and pour the hot gravy over the top. Toss to coat.
  • Transfer to a dish and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 806 calories, Carbohydrate 80 grams, Fat 44 grams, Fiber 4 grams, Protein 15 grams, Sugar 8 grams

POUTINE GRAVY



Poutine Gravy image

As the old joke goes, it takes a lot of time and effort to make poutine, but at least when you're finally done you get to eat soggy fries. And, what incredibly delicious, soggy fries they are. While I don't have any problem with you buying the cheese curds, or using frozen fries, I do hope you make the sauce from scratch. Use beef chuck, short rib, or brisket to achieve this marvelously meaty, super savory, ridiculously rich gravy that makes all the sogginess worth it.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes

Time 55m

Yield 8

Number Of Ingredients 12

1 tablespoon vegetable oil
1 pound boneless beef chuck, chopped, or more to taste
4 tablespoons butter
1 cup diced onions
salt to taste
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
⅓ cup all-purpose flour
4 cups homemade beef broth
1 (16 ounce) package crinkle-cut French fries, or to taste
1 cup fresh cheese curds, or to taste
1 teaspoon chopped fresh chives, or to taste

Steps:

  • Drizzle oil into a pan over high heat. Add beef chuck. Cook and stir until juices evaporate and the beef starts to brown and stick to the bottom of the pan, 5 to 7 minutes. Add butter and reduce heat to medium; stir until butter is melted.
  • Add onions, salt, pepper, and cayenne to the beef. Cook until onions are softened and golden, 2 to 3 minutes. Stir in flour. Cook and stir until flour smells like cooked pie crust, 2 to 3 minutes. Pour in broth and bring to a simmer over high heat. Bring heat back down to medium. Let simmer, uncovered, until gravy reaches your desired thickness, 15 to 20 minutes, scraping down the sides occasionally. Season with salt.
  • Preheat the oven to 450 degrees F (230 degrees C). Lay fries out on a baking sheet.
  • Bake in the preheated oven, turning halfway, until crispy and golden brown, 13 to 18 minutes.
  • Fill a serving platter with fries. Scatter cheese curds on top. Ladle a portion of the beef gravy on top and garnish with chives.

Nutrition Facts : Calories 327 calories, Carbohydrate 17.5 g, Cholesterol 61.7 mg, Fat 22.3 g, Fiber 1.9 g, Protein 14.2 g, SaturatedFat 11.4 g, Sodium 600.7 mg, Sugar 1 g

POUTINE



Poutine image

Tuck into Canadian comfort food - chips, gravy and cheese curds. We've tweaked the traditional recipe with gooey, stringy mozzarella

Provided by Miriam Nice

Categories     Snack, Treat

Time 1h50m

Number Of Ingredients 13

125g pack mozzarella or 140g/5oz cheese curd, torn or cut into small chunks
400g chicken wings
5 tbsp plain flour
1 tbsp sunflower oil
50g butter
1 onion , finely diced
1 carrot , chopped
1 bay leaf
500ml chicken stock
500ml beef stock
4 garlic cloves , crushed
1 ½kg floury potatoes (we used Maris Piper)
sunflower oil , for deep frying

Steps:

  • For the gravy, toss the chicken wings in 1 tbsp of the flour, then heat the oil and butter in a large pan. Fry the chicken wings until well browned on all sides. Remove with a slotted spoon and set aside. Add the onion to the pan and cook for 8-10 mins until soft and turning brown at the edges.
  • When the onions are cooked, add the remaining flour and stir well. Put the chicken wings back in the pan, then add the carrot, bay leaf, stocks and garlic.
  • Bring to the boil and cook for 15 mins. Strain the mixture through a sieve into another pan and simmer for another 10 mins or until thick, seasoning to taste.
  • For the chips, scrub the potatoes but leave the skins on. Chop into chunky chips and put them in a bowl filled with cold water.
  • Pour sunflower oil into a large pan until it is just less than half full, then heat until it reaches 125C. Drain the chips from the water and pat dry with a clean tea towel. When the oil is ready, carefully lower 1/4 of the chips into the pan. Fry for 12 mins, then remove with the slotted spoon and lay on a wire rack covered with kitchen paper. Repeat the process with the remaining chips. When they have all had their first fry, increase the temperature to 190C and fry the chips in small batches again, this time for 5 mins or until golden brown. Sprinkle the chips with salt once done, keeping them warm on a wire rack or grill tray in a low oven while you fry the rest.
  • To finish the dish, pile the chips into deep bowls, warm the gravy and pour it over the chips. Top with pieces of cheese and serve immediately.

Nutrition Facts : Calories 448 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium

MONTREAL STYLE POUTINE



Montreal Style Poutine image

Montreal-style poutine is made with vegetable gravy but you can also make your favorite beef or turkey gravy.

Provided by Broke Guy

Categories     Potato

Time 45m

Yield 2-6 serving(s)

Number Of Ingredients 14

3 medium russet potatoes, sliced into sticks
2 tablespoons vegetable oil, divided
salt & freshly ground black pepper, to taste
2 scallions, chopped
6 ounces cheese curds or 6 ounces fresh mozzarella cheese, diced
2 tablespoons butter
1 shallots or 3 scallions, finely chopped
3 garlic cloves, finely chopped
2 tablespoons all-purpose flour
1 1/2 cups vegetable broth
1 teaspoon soy sauce
1/2 teaspoon cayenne pepper
salt & freshly ground black pepper, to taste
6 leaves fresh sage, finely chopped (optional)

Steps:

  • Set the oven to 400 degrees F.
  • Pour 1 tablespoon of vegetable oil onto a baking sheet. Spread the oil around, then spread out the sticks of sliced potato. Pour the rest of the oil over the top and sprinkle generously with salt and pepper. Use your hands to ensure the potatoes are coated with oil, salt and pepper and evenly spread across the pan. Place them in the oven and bake for 20 minutes.
  • Meanwhile, prepare the gravy. Melt the butter in a saucepan on medium heat. Add the shallot and garlic. Let them cook for 2 minutes until translucent, but not brown. Add the flour and quickly stir with a spoon. Add a little broth if gets too clumpy.
  • Let the mixture cook until it turns light brown. Add the vegetable broth, soy sauce, and cayenne pepper. Bring the gravy to a boil, then turn down the heat and let it cook for about 5 minutes, stirring occasionally. Taste it, adding salt and pepper as needed. Turn down the heat to very low, just enough to keep the gravy warm until the fries come out of the oven.
  • Dice the cheese.
  • After the fries have baked for 20 minutes, remove them from the oven. Lift them with a spatula and test their tenderness with a fork. If it goes through easily, the fries are ready. If you want them a little more crispy, flip them over and put them back in the over for a few more minutes.
  • Once they're done, pile one layer of fries onto a plate. Top with cheese and then the hot gravy. Repeat with a second layer before sprinkling with scallions and more freshly ground black pepper.

REAL POUTINE



Real Poutine image

An indulgence of fries, gravy and cheese. A Canadian specialty!

Provided by NIKKIJM

Categories     Side Dish     Potato Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 4

1 quart vegetable oil for frying
1 (10.25 ounce) can beef gravy
5 medium potatoes, cut into fries
2 cups cheese curds

Steps:

  • Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
  • Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
  • Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.

Nutrition Facts : Calories 707.6 calories, Carbohydrate 51 g, Cholesterol 78.2 mg, Fat 46.3 g, Fiber 5.9 g, Protein 23.8 g, SaturatedFat 18 g, Sodium 772.9 mg, Sugar 3.6 g

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From canadianliving.com


TRADITIONAL CANADIAN POUTINE - CANADIAN COOKING ADVENTURES
2020-05-04 Place the fries into a bowl covered with water and soak for 30 minutes. Strain the water and pour the fries on top of a tablecloth and pat dry. Place the dried potatoes onto a cast iron skillet and season with pepper. Bake at 375 f for 20 minutes. Remove and top with the cheese curds and canned gravy.
From canadiancookingadventures.com


LEFTOVER GRAVY POUTINE RECIPE - STEAMY KITCHEN RECIPES GIVEAWAYS
Place fries in basket or shelves (depending on your model). Cook, tossing the fries in the basket or rotating shelves halfway through. Place the hot fries on a serving platter, top with shredded cheese. If you want the cheese nice and melty, you can …
From steamykitchen.com


AU PIED DE COCHON'S FOIE GRAS POUTINE RECIPE - TASTET
Method. For the sauce. In a saucepan, bring poutine gravy to a boil. Set aside 100 mL of gravy for assembling the poutine. In a food processor, blend egg yolks, foie gras and cream at high speed. Gradually add 500 mL of the hot gravy to the mixture. Pour the gravy into a saucepan and heat slightly, stirring constantly, until it reaches 80 ...
From tastet.ca


POUTINE WITH BEEF GRAVY - GREATIST
2021-09-28 Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook, stirring with a wooden spoon, for 2 minutes to cook off the taste of raw flour. Remove the saucepan from the heat ...
From greatist.com


SIMPLY THE BEST POUTINE AND GRAVY RECIPE - DO IT ALL WORKING MOM
2015-11-26 Add flour and garlic, stir and continue cooking for 2 minutes. Add beef consommé, bring heat up to medium high and bring to a boil stirring continuously. Mix cornstarch with 1/2 cup of water and add to pot. Let simmer until gravy thickens. Add ketchup, sugar, parsley, cayenne pepper, garlic, salt and pepper and simmer for another 5 minutes.
From doitallworkingmom.com


ORIGINAL POUTINE GRAVY - WELCOME TO ST-HUBERT
Original Poutine Gravy. 398 mL. Homemade poutine is great when you have St-Hubert poutine gravy! Ready to serve, this authentic gravy will delight your taste buds! See other products. Preparation. Ingredients. Nutrition Facts.
From st-hubert.com


BEEF POUTINE FRIES AND GRAVY - THE SPECKLED PALATE
2021-05-11 Make sure the pressure release valve is set to “sealed.”. Set the electric pressure cooker on manual high pressure for 1 hour and 30 minutes, and let the beef stew meat cook under pressure. When the timer rings, quick release the pressure. When the pot has completely depressurized, remove the lid.
From thespeckledpalate.com


EASY HOMEMADE POUTINE - TASTES BETTER FROM SCRATCH
2021-09-04 Make Gravy: Melt butter in saucepan over medium heat. Add flour and cook for 1-2 minutes, stirring well. Add bouillon and onion powder and stir. Whisk in broth until smooth and thickened. Taste and season with salt and pepper, if needed. Serve: Add fries to serving bowl and top with cheese curds. Ladle gravy on top.
From tastesbetterfromscratch.com


CLASSIC QUéBEC POUTINE - CTV
Poutine. Preheat the oven to 450 degrees. On a baking sheet place the french fries and bake for about 15-20 minutes or until golden brown. Once finished cooking, transfer to a bowl and season with salt and pepper. Add the cheese curds over the hot french fries, and then add a couple of ladles of the gravy to cover the fries.
From more.ctv.ca


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