Poutine Quebecoise
A rich gravy with beef and mushrooms create the Poutine known as “The Hunter”. Served over crispy fried potatoes and studded with fresh cheese curds which are soft and slightly melted, no wonder Poutine has become the national dish of Canada!
Poutine Quebecoise
1 lb 12 oz, (about 5 medium) potatoes, skin on, cut into thick chips or french fries
vegetable oil, for deep-frying
5 tablespoons butter
1/2 small onion, slivered
7 tablespoons plain (all-purpose) flour
1 cup beef consommé soup
2 ¼ cups beef stock
1 beef stock cube
1 chicken stock cube
1 teaspoon salt, or to taste
1/2 teaspoons black ground pepper, or to taste
1 teaspoon Worcestershire sauce
6 ounces shredded, tender- cooked stewing beef or roast
6 ounces sliced mushrooms, sauted in 2 tablespoons butter until soft
2.5 ounces cheese curds
-Fill up a large bowl with cold water. Transfer the cut potatoes to the bowl of water. Place the bowl in the fridge and leave to soak overnight (or a minimum of 2 hours) to remove as much starch as possible.
-Drain the potatoes and give them a rinse. Spread out a clean kitchen towel on your counter and transfer the potatoes to the towel. Wrap them up in the towel and pat dry to get them as dry as possible.
-Fill a wok or large saucepan one-third full with vegetable oil and place over medium heat. Meanwhile, line a large tray with paper towels. The oil is ready at 300 degrees F or when a wooden spoon or chopstick dipped into the oil forms small, slow bubbles. Working in batches if necessary, carefully add the pototes to the oil. Cook, stirring the potatoes occasionally, for 5–8 minutes or until just tender.
-Use a spider strainer or slotted spoon to transfer the potatoes out of the oil and onto the lined tray to drain excess oil. Set the fries aside and cool to room temperature.
-Meanwhile, make the gravy. Place a medium-sized pan over medium heat. Add the butter to the pan and heat until it’s melted. Stir in the onions and saute until soft, about 5 minutes. Add the flour and using a whisk, stir continuously to avoid lumps forming, and until the butter and flour have formed a thick roux. Keep cooking the roux for a further 2 minutes, stirring constantly.
-Next, add in the consomme and whisk into the roux until nicely incorporated. Pour in the beef stock and whisk in. Bring up the heat to high, whisking occasionally. Once gravy starts to boil turn heat to medium high. Crumble in both the stock cubes, add the Worcestershire sauce and stir, then add salt and pepper to taste. As soon as gravy is thickened, turn heat down to low and whisk every couple of minutes. Add shredded beef and mushrooms with the butter they were sauteed in. Set aside and keep warm on a low burner.
-Heat the oil to 370°F or until a chopstick or wooden spoon dipped into the oil causes fast, furious bubbles. Carefully add the fries to the hot oil, and cook for 8 – 10 minutes or until golden brown. Transfer to a bowl and season with salt.
-Place the hot, crispy potatoes in a large open bowl. Scatter the cheese curds over the fries and spoon the meat and mushroom gravy over the top. Allow to sit a couple of minutes before serving so the cheese curds become soft. Makes 3 - 4 servings.
Potatoes are cooked twice to ensure a crispier fry. Drain and let cool completely after first frying.
Fry the potatoes a second time until they are golden brown and cover with curds and gravy immediately.
Spoon hot beef and mushroom gravy over the potatoes and curds and let rest 2 -3 minutes, until cheese curds are soft.
The mushrooms, beef and onions add tremendous flavor and hardiness to the Hunter’s Poutine!
Mmmmm….no self-respecting Canadian could resist, let alone any self-respecting foodie!
