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
Instructions
Nutrition
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