Poutine Recipe
Hand Cut Fries with Annie Gunn's Grilled Meatloaf Gravy and Widmer (Cow, Wisconsin) Cheese Curds
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Gravy
Toppings
Method
Fries
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into thick fries, approximately 1/4 inch wide.
- 2
Soak the Fries
Place the cut fries in cold water for at least 30 minutes to remove excess starch. Drain and pat dry with paper towels.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Potatoes
Fry the potatoes in batches for about 5-7 minutes each, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season with salt to taste.
Gravy
- 5
Brown the Beef
In a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart as it cooks.
- 6
- 7
Make the Roux
Sprinkle the flour over the beef mixture and stir to combine. Cook for 1-2 minutes to cook the flour.
- 8
Add Broth and Seasonings
Slowly pour in the beef broth while stirring to avoid lumps. Add Worcestershire sauce, black pepper, and salt. Bring to a simmer and cook until the gravy thickens, about 10 minutes.
Assembly
- 9
Assemble the Poutine
On a plate, layer the hot fries, pour the gravy over them, and top with Widmer cheese curds. Serve immediately while hot.
