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Poutine with Chunky Beef Gravy
Hand-cut fries are soaked, dried and fried twice for a fluffy middle and crisp shell, then piled with squeaky cheese curds and a thick beef, red wine and vegetable gravy. A big plate for sharing.
- YieldServes 4 to 6
- Hands-on1 h 15 min
- Total3 h 5 min
- Difficulty
Ingredients
Fries
- 8russet potatoes, scrubbed
- 60 mldistilled white vinegar
- 2½ Lcanola oil, for the baking sheets and for deep frying
- 1 tbspkosher salt, for seasoning the fries
- to tastefreshly ground black pepper
Gravy
- 2 tbspextra-virgin olive oil
- 900 gground beef chuck, coarsely ground
- 4 clovesgarlic, minced
- 1 cupsweet onion, minced
- ½ cupcelery, minced
- ½ cupcarrot, minced
- 1 tspkosher salt
- to tastefreshly ground black pepper
- 4 tbspunsalted butter
- ¼ cupall-purpose flour
- 1.4 Lbeef stock
- 240 mldry red wine
- 60 mlWorcestershire sauce
To serve
- 115 gwhite cheddar cheese curds, or mozzarella, cut into 1.3 cm (1/2 inch) cubes
- 1 tbspchives, minced
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