.

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. 

Once you get past the fact that this is how they’re supposed to be, you can focus on the overall awesomeness of the dish, especially the rich, freshly made beef gravy featured herein.


I realize most you won’t actually use this gravy to make poutine, which is totally fine by me, since this is so good, on so many other things. While I don’t have any problem with you buying the cheese curds, or using frozen fries, I really do hope you make the sauce from scratch, as it is profoundly better than anything from the store.

I should mention that none of the “authentic” poutines I’ve had included chunks of beef in the gravy, but I really enjoy the extra meatiness, and this way everyone knows we made it from scratch. By the way, if you’re of the vegetarian persuasion, some severely caramelized mushrooms, and a decent vegetable stock (which I still need to do a video for), will produce a perfectly fine version. Either way, I really do hope you give this a try soon…at least the beef gravy. Enjoy!


For the Beef Gravy:
1 tablespoon vegetable oil or lard
1 to 1 1/2 pounds boneless beef short rib, chuck, or brisket, chopped
4 tablespoons butter
1 cup diced onions (you can also add some garlic if you want)
salt, freshly ground black pepper, and cayenne to taste
1/3 cup all-purpose flour
4 cups homemade beef broth, or a low-sodium, all-natural prepared broth
fresh chives to garnish

For the Fries: click here for video

For the Cheese Curds: click here for video

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