It’s a Canadian favorite that Americans are just getting on board with.
Becky Low shares how to make poutine, or loaded french fries.
3 tablespoons fat drippings from cooked meat (see notes)
3 tablespoons flour
2 cups juice or broth from roasted or cooked meat (see notes)
2 pounds extra crisp frozen french fries
2 cups fresh squeaky cheese curds
Over medium to medium high, heat drippings (may use the same pan drippings were created in). Stir flour into drippings, continue to stir until flour starts to turn golden brown and smells nutty (don’t burn it). Whisk in beef juices, bring to a boil, reduce heat and simmer 2 minutes. Season to taste with salt, pepper, dash worcestershire sauce, kitchen bouquet as desired. Keep gravy warm while french fries cook.
Follow manufactures directions for cooking french fries. Place hot fries on serving plates. Top with cheese curds, drizzle with hot gravy.
A classic Canadian comfort food! Often served as a fast food, in restaurants and diners, at hockey games, and as a warm and filling entree for cool nights. Serves 4-6
Classic Poutine is made with deep fried french fries, sometimes deep fried twice to make them crispy on the outside and tender on the inside. This recipe uses extra crisp frozen oven french fries – for convenience.
Recipe proportions are a guide rather than an exact measure. Adjust to your preference and available ingredients.
The best flavored homemade gravy is created from the natural juices and drippings from roasted or fried meat. Skim off the fat and measure, if needed, add butter to equal 3-tablespoons of drippings or fat. Measure juices or liquid, if needed, add beef broth to the meat juices to equal 2-cups liquid. Cooking a roast in the crockpot produces wonderful and ample juice for making Poutine.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.