Best 3 Poutine Gravy Recipes
**Poutine Gravy: A Canadian Classic**
Poutine, a Canadian dish, is a delectable combination of french fries, cheese curds, and a rich, flavorful gravy. Originating in Quebec in the 1950s, it has become a national dish, enjoyed by people of all ages. The secret to a perfect poutine lies in the gravy, and this article provides three irresistible recipes to create the ultimate poutine experience. Whether you prefer a classic brown gravy, a creamy mushroom gravy, or a spicy chorizo gravy, these recipes offer a range of flavors to tantalize your taste buds.
**The Classic Brown Gravy:** This traditional gravy recipe forms the backbone of a classic poutine. Made with beef broth, butter, flour, and seasonings, it delivers a rich, savory flavor that perfectly complements the crispy fries and gooey cheese curds.
**The Creamy Mushroom Gravy:** For a more indulgent and flavorful variation, the creamy mushroom gravy is an excellent choice. Sautéed mushrooms add a depth of umami to the gravy, while cream and Parmesan cheese create a velvety, luxurious texture.
**The Spicy Chorizo Gravy:** If you enjoy a bit of heat in your poutine, the spicy chorizo gravy is sure to satisfy. Ground chorizo brings a smoky, spicy kick to the gravy, balanced by the sweetness of tomatoes and peppers. Cilantro and lime add a refreshing touch, making this gravy a unique and flavorful addition to your poutine.
Indulge in the classic Canadian dish of poutine with these three exceptional gravy recipes. From the classic brown gravy to the creamy mushroom gravy and the spicy chorizo gravy, these recipes offer a range of flavors to suit every palate. Prepare to delight your taste buds and embark on a culinary journey that celebrates the iconic flavors of Canada.
POUTINE GRAVY
As the old joke goes, it takes a lot of time and effort to make poutine, but at least when you're finally done you get to eat soggy fries. And, what incredibly delicious, soggy fries they are. While I don't have any problem with you buying the cheese curds, or using frozen fries, I do hope you make the sauce from scratch. Use beef chuck, short rib, or brisket to achieve this marvelously meaty, super savory, ridiculously rich gravy that makes all the sogginess worth it.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Drizzle oil into a pan over high heat. Add beef chuck. Cook and stir until juices evaporate and the beef starts to brown and stick to the bottom of the pan, 5 to 7 minutes. Add butter and reduce heat to medium; stir until butter is melted.
- Add onions, salt, pepper, and cayenne to the beef. Cook until onions are softened and golden, 2 to 3 minutes. Stir in flour. Cook and stir until flour smells like cooked pie crust, 2 to 3 minutes. Pour in broth and bring to a simmer over high heat. Bring heat back down to medium. Let simmer, uncovered, until gravy reaches your desired thickness, 15 to 20 minutes, scraping down the sides occasionally. Season with salt.
- Preheat the oven to 450 degrees F (230 degrees C). Lay fries out on a baking sheet.
- Bake in the preheated oven, turning halfway, until crispy and golden brown, 13 to 18 minutes.
- Fill a serving platter with fries. Scatter cheese curds on top. Ladle a portion of the beef gravy on top and garnish with chives.
Nutrition Facts : Calories 327 calories, Carbohydrate 17.5 g, Cholesterol 61.7 mg, Fat 22.3 g, Fiber 1.9 g, Protein 14.2 g, SaturatedFat 11.4 g, Sodium 600.7 mg, Sugar 1 g
MIXED GRAVY POUTINE RECIPE BY TASTY
Here's what you need: large russet potatoes, olive oil, salt, pepper, unsalted butter, all-purpose flour, beef stock, worcestershire sauce, cornstarch, water, cheese curd
Provided by Julie Klink
Categories Appetizers
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450˚F (230˚C). Line 2 baking sheets with parchment paper.
- On a cutting board, slice the potatoes into matchsticks by quartering lengthwise. Cut the quarters lengthwise into ¼-inch slices, then cut into ¼-inch (6 mm) matchsticks.
- Place the potatoes in a large bowl. Drizzle with the olive oil and sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Toss to coat.
- Arrange the fries evenly in 2 rows on each baking sheet so they are not touching.
- Bake for 25 minutes, flipping halfway through, until golden brown.
- In a medium saucepan over medium heat, add the butter and flour. Whisk until the mixture is a golden brown. Add the beef stock, Worcestershire, remaining ½ teaspoon of salt and remaining ½ teaspoon of pepper. Bring to a boil, whisking continuously.
- Add the water to the cornstarch in a small bowl and mix until dissolved. Add the cornstarch slurry to the gravy and stir until thickened. Remove from the heat and cover to keep the gravy hot.
- Transfer the baked fries to a large bowl, add the cheese curds, and pour the hot gravy over the top. Toss to coat.
- Transfer to a dish and serve immediately.
- Enjoy!
Nutrition Facts : Calories 806 calories, Carbohydrate 80 grams, Fat 44 grams, Fiber 4 grams, Protein 15 grams, Sugar 8 grams
POUTINE WITH DARK SAUSAGE GRAVY
Steps:
- For the gravy: Heat the oil in a skillet over medium heat. Add the garlic and the sausage, breaking up the latter with a spoon or fork and letting it brown until fully cooked. Transfer to a plate with a slotted spoon and set aside.
- Add the onions and the butter to the skillet. Saute until the onions are dark brown and caramelized. Add the flour, a little at a time, and cook, stirring constantly, to make a dark roux, 6 to 10 minutes¿don't let it burn, but it should be nice and dark.
- Slowly add the milk and beef stock, stirring vigorously to work it all together. Add salt and pepper to taste.
- Add the cooked sausage to the gravy; stir well. Simmer for a minute or two, until the gravy reaches the desired consistency.
- For the poutine: Fry the steak fries in vegetable oil until crispy.
- Serve the fries covered in sausage gravy and cheese curds. Pop in the oven to melt the cheese curds, if necessary.
Tips for Making the Best Poutine Gravy:
- Use Fresh Ingredients: High-quality ingredients will result in a more flavorful gravy. Use fresh garlic and herbs, and choose a good quality beef broth.
- Brown the Beef: Browning the beef adds depth of flavor to the gravy. Be sure to brown the beef in small batches over medium-high heat to avoid overcrowding the pan.
- Deglaze the Pan: After browning the beef, deglaze the pan with red wine or beef broth. This will help to loosen any browned bits and add flavor to the gravy.
- Simmer the Gravy: Simmering the gravy for at least 30 minutes allows the flavors to meld and develop. Be sure to stir the gravy occasionally to prevent it from burning.
- Adjust the Seasoning: Taste the gravy and adjust the seasoning as needed. You may want to add more salt, pepper, garlic, or herbs.
Conclusion:
Poutine gravy is a delicious and versatile sauce that can be used on a variety of dishes. It is the perfect topping for poutine, but it can also be used on fries, burgers, or even roasted vegetables. With its rich, flavorful taste, poutine gravy is sure to be a hit with your family and friends.
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