Poutine Beef Gravy Fries & Cheese
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Date: 2019-07-25
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Comments and reviews: 10
Robert Huppe
We are French Canadians that crave for poutine very often. We have been in South of the US for many years and places that have a good poutine on their menus are rare. We have been making our own. I followed your recipe last night. It was the first time that I made my own poutine gravy from scratch. Luckily we found a dairy farm not too far that makes great cheese curds for poutine. The gravy with the beef tastes so good. My wife loved it. We will repeat for sure. Thanks Chef John
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We are French Canadians that crave for poutine very often. We have been in South of the US for many years and places that have a good poutine on their menus are rare. We have been making our own. I followed your recipe last night. It was the first time that I made my own poutine gravy from scratch. Luckily we found a dairy farm not too far that makes great cheese curds for poutine. The gravy with the beef tastes so good. My wife loved it. We will repeat for sure. Thanks Chef John
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lokisgodhi
Grew up in Vermont. I've eaten a lot of Quebecois cooking. It's one of my favorite genre of cooking. I've never seen a poutine with chunks of beef in it. It's usually just gravy and cheese curds. But I think you're on to something. I think it'd be a lot better with actual chunks of beef in the gravy. I think you've found the gold application. As for shredded cheese. I wouldn't go that way. Chunking up some mozzarella is a better way to go if you don't have cheese curds.
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Grew up in Vermont. I've eaten a lot of Quebecois cooking. It's one of my favorite genre of cooking. I've never seen a poutine with chunks of beef in it. It's usually just gravy and cheese curds. But I think you're on to something. I think it'd be a lot better with actual chunks of beef in the gravy. I think you've found the gold application. As for shredded cheese. I wouldn't go that way. Chunking up some mozzarella is a better way to go if you don't have cheese curds.
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Wotdermatter
Walked into a good restaurant in Toronto, sat down and looked at their menu. ordered poutine as I had never had it before. When it arrived, I took one look, then took one bite, got up and walked away from the disgusting apology of what is supposed to be Canada's National dish. Awful stuff, to me. Will never let such gross stuff cross my lips again, and I seriously mean never. Quebec can have all of my future take. 'nuf sed. plamuk aka travellingchef.
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Walked into a good restaurant in Toronto, sat down and looked at their menu. ordered poutine as I had never had it before. When it arrived, I took one look, then took one bite, got up and walked away from the disgusting apology of what is supposed to be Canada's National dish. Awful stuff, to me. Will never let such gross stuff cross my lips again, and I seriously mean never. Quebec can have all of my future take. 'nuf sed. plamuk aka travellingchef.
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Bhatt Hole
The soggy fries issue is easy to fix. Frozen fries work far better than homemade for this recipe. When baking them, you simply over-cook them quite severely. Turn down the temp a bit near the end, so they don't get dark and nasty, and then give them a good 50% more time. Or even longer. The more they cook, the harder they become. This way, after drowning them in the gravy, you've got like a full minute, maybe two, before they get soggy. Eat fast
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The soggy fries issue is easy to fix. Frozen fries work far better than homemade for this recipe. When baking them, you simply over-cook them quite severely. Turn down the temp a bit near the end, so they don't get dark and nasty, and then give them a good 50% more time. Or even longer. The more they cook, the harder they become. This way, after drowning them in the gravy, you've got like a full minute, maybe two, before they get soggy. Eat fast
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Anthony Lance
Hello chef john I'm making a weard dish today. Kind of on the fly. It's like if a beef Wellington had a baby with a Cornish pasty. i'm going to be doing beef chunks with venison then probably deglazing my pan like this and surrounding it with the mushrooms in the puff pastry. But looking for a nice beef gravy to add. I'm kind of calling it a deconstructed beef Wellington A la Tony. do you think this sauce would work out in this dish
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Hello chef john I'm making a weard dish today. Kind of on the fly. It's like if a beef Wellington had a baby with a Cornish pasty. i'm going to be doing beef chunks with venison then probably deglazing my pan like this and surrounding it with the mushrooms in the puff pastry. But looking for a nice beef gravy to add. I'm kind of calling it a deconstructed beef Wellington A la Tony. do you think this sauce would work out in this dish
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Stuart Maclean
There are so many variations on the traditional poutine that most won't know the origins of the dish. Fries, chicken gravy, and fresh cheese curds from Quebec, Canada where the dish originated are unbeatable. The cheese is made fresh and squeaks in your mouth when you eat it. If frozen, it looses its squeak. Beef gravy and many variants evolved from the simplest form of the dish.
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There are so many variations on the traditional poutine that most won't know the origins of the dish. Fries, chicken gravy, and fresh cheese curds from Quebec, Canada where the dish originated are unbeatable. The cheese is made fresh and squeaks in your mouth when you eat it. If frozen, it looses its squeak. Beef gravy and many variants evolved from the simplest form of the dish.
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glenesis
Wavey Gravy is still very much a real person. I learned a lot here. I never encountered gravy cheese fries growing up and was forced to invent them myself. It seemed obvious and necessary. Now they're on every good diner menu, thank God. Your recipe is better. I will do this. Let the fries sop It's so good The proper gravy fries are the ones that are in my belly Bon apetit
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Wavey Gravy is still very much a real person. I learned a lot here. I never encountered gravy cheese fries growing up and was forced to invent them myself. It seemed obvious and necessary. Now they're on every good diner menu, thank God. Your recipe is better. I will do this. Let the fries sop It's so good The proper gravy fries are the ones that are in my belly Bon apetit
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Jason Bourne
would have liked to see your fries get made. for poutine, they should be twice fried so they stay crispy on the outside and hold up to the gravy longer. and definitely a matter of personal taste, but I like a mixture of chicken and beef gravy. pure beef gravy always seems a little rich. then again, poutine is like pizza. even when it's bad, it's good.
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would have liked to see your fries get made. for poutine, they should be twice fried so they stay crispy on the outside and hold up to the gravy longer. and definitely a matter of personal taste, but I like a mixture of chicken and beef gravy. pure beef gravy always seems a little rich. then again, poutine is like pizza. even when it's bad, it's good.
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Jason Price
As a poutine loving Canadian. Yes, by all means put shredded cheese on a poutine IF. big IF. you have gravy that is as good as this. Of course Ill always have curds (theyre readily available here) but I do feel the key to great poutine is actually the gravy. fries and curds can be ruined by shitty gravy but great gravy is good on anything.
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As a poutine loving Canadian. Yes, by all means put shredded cheese on a poutine IF. big IF. you have gravy that is as good as this. Of course Ill always have curds (theyre readily available here) but I do feel the key to great poutine is actually the gravy. fries and curds can be ruined by shitty gravy but great gravy is good on anything.
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Roger Downs
Cheese curds are a delicacy of their own. They need to be very fresh, and are not supermarket fare even in the upper Midwest of the US. Lots of alternatives though that would be good in Poutine. Fresh mozzarella would be very close, and is now found most anywhere. Jack cheese would work, and comes in many flavors.
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Cheese curds are a delicacy of their own. They need to be very fresh, and are not supermarket fare even in the upper Midwest of the US. Lots of alternatives though that would be good in Poutine. Fresh mozzarella would be very close, and is now found most anywhere. Jack cheese would work, and comes in many flavors.
reply
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