This meaty take on a savory Canadian classic adds even more rich flavors to fries, gravy, and cheese curds.
The one thing that makes or breaks a poutine? The cheese curds. I spent nearly 10 years living in Montreal, Canada, so it’s safe to say that I’ve sampled my fair share of Quebec’s favorite dish. I know very well, then, that the best poutines always come with the freshest, squeakiest cheese curds. Therefore, if there’s one thing I urge you not to substitute in this recipe, it’s the curds. Apart from that, this isn’t exactly a traditional poutine. Instead of topping the fries with just curds and gravy, this recipe puts a spin on a classic by letting you enjoy delectable, juicy chunks of beef along with it, too.
You’ll be making your own homemade gravy from the same beef (a pound of boneless beef chuck, to be specific). This gives the gravy a rich, deep flavor—the perfect companion to the crispy, salty French fries. The cheese curds have a creamy, milky taste and a firm yet elastic texture that starts to soften as they sit in the gravy. Though some of the curds eventually lose their squeaky elasticity, I think the softened texture is equally as delicious. Plus, it creates a variety of textures as you eat the dish.
One of the best places to enjoy poutine, in my opinion, is at casse-croûtes, which are roadside diners or greasy-spoon joints that are common across Quebec. Classic poutines are ALWAYS on the menu, as well as creative takes on them, like adding beef, chicken, or vegetables on top, just like this recipe. But with around 55 minutes of prep and cook time, this recipe will save you the trip to Quebec and give you the chance to dig in to this savory Canadian delicacy at home.
What are cheese curds?
Having spent so much time in Quebec, I’m used to seeing cheese curds everywhere. You can even get them at corner stores in the snack section right next to the chips and sweet treats. Meaning, they’re so good, you can enjoy them completely on their own. But if you haven’t heard of curds, here’s the lowdown on this unique cheese.
Cheese curds are made from pasteurized curdled milk. Once the milk is curdled and cut into cubes, it’s cooked and pressed to form the curds. The result is a moist cheese with a mild, somewhat salty flavor, somewhat similar to fresh white cheddar. The texture is springy, at times described as “squeaky.” This ideal “squeakiness,” though, can only be present when the cheese is super fresh, since once moisture enters the curds, they’ll start to lose the squeak factor along with their freshness.
If you can’t find them at your local grocery store, you might be able to find cheese curds at a specialty cheese shop.
How do I store leftovers?
Unfortunately, poutine as a dish doesn’t really keep well as leftovers. However, the gravy and beef chunks can be stored in the fridge in an airtight container for up to 3 days. Reheat in the microwave or a saucepan when you’re ready to enjoy it again. As for the fries, I would make a fresh batch each time I plan on eating the poutine, since I find fries don’t keep well as leftovers even on their own.
Serving suggestions
Poutine is fantastic as a dish on its own, but it can also be great as a side dish. To build on its greasy spoon roots, I especially like serving it alongside a burger, like these Cheeseburger Sliders or this Fried Egg Burger, if you want to get a bit creative.
Want to take your homemade poutine to another level? Try making your own Homemade French Fries too! Or, try making these Crinkle Cut Fries, if you prefer this style of fries instead.
Poutine Gravy
Ingredients
- 2 teaspoons vegetable oil
- 1 pound boneless beef chuck chopped into 1-inch pieces
- 1/4 cup unsalted butter
- 1 cup diced onions
- Salt to taste
- Freshly ground black pepper to taste
- 1 pinch cayenne pepper
- 5 tablespoons all-purpose flour
- 1 quart beef broth
- 1 pound French fries prepared according to package instructions
- 3/4 cup cheese curds
- Chopped fresh chives for garnish, optional
Instructions
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Heat a large frying over medium-high heat. Drizzle in the vegetable oil and add the beef chuck. Cook until the beef is browned.
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Reduce the heat to medium, add the butter, then stir in the diced onions. Season with salt, pepper, and a pinch of cayenne pepper, and cook until the onions are soft and lightly golden.
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Sprinkle the all-purpose flour over the beef and onions. Stir continuously for 2-4 minutes until the mixture smells nutty and resembles a light roux.
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Gradually whisk in the beef broth until the mixture is smooth. Bring to a gentle simmer and cook for 15 to 20 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
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Preheat your oven to 450°F. Arrange the French fries on a baking sheet and bake until crispy and golden, about 12 to 17 minutes. Place the hot fries onto a serving plate, scatter the cheese curds over them, and ladle the hot gravy generously on top. Garnish with chopped fresh chives if desired, and serve immediately.
Nutrition
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