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.

Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Chef's Notes:

You can also use up to 1 1/2 pounds of beef.

Feel free to substitute lard for the oil and use any kind of broth you prefer.

Here's my recipe for the homemade fries, even though frozen crinkle-cut fries are my personal favorite for poutine.

And here's how to make fresh cheese curds! If you're strapped for time you can also try using grated cheese.

If you're of the vegetarian persuasion, some severely caramelized mushrooms, and a decent vegetable stock will produce a perfectly fine version.

Nutrition Facts

327 calories; protein 14.2g; carbohydrates 17.5g; fat 22.3g; cholesterol 61.7mg; sodium 600.7mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/09/2018
So easy to understand and Chef is very enjoyable to listen to. Read More
(4)

Most helpful critical review

Rating: 3 stars
03/20/2020
Sorry for the low rating, I made this and it was very good, but my problem with this recipe is that the poutine's sauce is a gravy rather than poutine's signature sauce which is meant to be a thin, savory sauce. Again it tasted good, I'm just a poutine snob. Read More
17 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/09/2018
So easy to understand and Chef is very enjoyable to listen to. Read More
(4)
Rating: 5 stars
01/13/2019
One of the best meals that have ever come out of my kitchen. This gravy recipe is amazing. I followed the recipe and video exactly. The only change I made was using more meat because I couldn t find a small enough chuck roast. I really can t beleive how amazing the flavor was for such a simple and easy recipe! Read More
(3)
Rating: 5 stars
06/25/2019
We love this! Did not change a thing and can t wait to make it again. Highly Recommended - while it takes time to complete it is easy and involves simple ingredients! Read More
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Rating: 5 stars
08/13/2020
I followed this recipe to a tee and it was fantastic! So delicious! I will certainly be making this recipe often. I really impressed my neighbors with the poutine on our social distancing patio dinner party! Read More
Rating: 5 stars
12/15/2019
Made two batches for a poutine party I hosted using fresh beef chuck. Had to cook it the night before and then reheat. Everyone raved about the poutine! I just used frozen crinkle cut fries and store-bought cheese curds. The gravy was the key! Chef John your tips about the fond and the cooked pie crust smell really helped me take this to the next level with flavor. I have never made a gravy so good. My husband asked me to make it again for his visiting family in a few weeks. Read More
Rating: 3 stars
10/12/2019
The gravy is good but it takes HOURS to make the meat tender.... not just 30 minutes....and I cut it into very small pieces. Read More
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Rating: 3 stars
03/20/2020
Sorry for the low rating, I made this and it was very good, but my problem with this recipe is that the poutine's sauce is a gravy rather than poutine's signature sauce which is meant to be a thin, savory sauce. Again it tasted good, I'm just a poutine snob. Read More
Rating: 5 stars
01/01/2020
I am fast developing a big ole crush on this man's wonderful recipes! Since there is little chance I could get my husband to eat anything with the word "curd" in it I instead used grated Monterey Jack which I of course grated myself. It was delicious! Read More
Rating: 5 stars
08/19/2019
Pure Love In A Bowl!!!!!! Read More