Poutine – Beef Gravy Fries & Cheese – Food Wishes

[louisdesroches]

As one of your French-Canadian friends who loves your channel, I feel obligated to make two important points. (1) Poutine gravy is typically lighter than beef gravy but darker than a chicken or turkey gravy. In Quebec, it is its own style of gravy. In practice, this usually means a mix of beef/pork gravy with chicken gravy. You can simulate that in your recipe by simply replacing the broth with chicken broth (homemade, of course) to get the mix of beefy flavour with a lighter gravy. Or a mix of broths if not using meat (traditional poutine has no meat pieces). Now, I'm just describing what is "typically" done - if you love thick beefy gravy, more power to you. Who am I to tell you what to do. (2) I find the ideal presentation is to cluster the curds and gravy a bit in the middle. This leaves the outer fries crispy and provides a nice contrast of textures - a happy balance of crispy and soggy (but flavour-packed) fries.

[jmichna]

"A touch of butter... half a stick..." Love it, Chef John!

[foodwishes]

Dear Food Wishers, I'm still playing around with the new mic and settings, so apologies for possibly a slight distortion on some of the audio. Any and all feedback and/or tips is appreciated. Thank you!

[suchartboontid]

I made this gravy and poured it on top of mashed potatoes (also your recipe) and it was the best, most comforting dish I'd ever had. Life-changing, Chef John.

[petecarroll]

I feel like the inflections in the chef's voice are slowly turning me into a sleeper agent.

[dwaynewladyka]

This is no ordinary cooking routine. This is an extraordinary poutine. With the homemade cheese curds, this is whey amazing. Chef John, you made this Canadian proud. Our national dish was done so well. So amazing, eh?

[VandrothSoryn]

As the token québécois foodwisher, I can confirm that I don't have a problem with you putting shredded cheese on your fries and gravy. However, we're gonna have one heck of a problem if you call it poutine.

But you did good, John. You did good.

[billmorash]

Chef John, I live across the river from Albany NY.
I watched your cheese curds video and determined that it would be almost as fast for me to drive to Montreal and buy some cheese curds to use with the gravy from this video.
I could also pick up some smoked meat while I was there.

[OverTheBridge]

Chef John, as a Canadian who has watched a great number of American tutorials for poutine here on Youtube, I think you should be extremely flattered that the Canadian commenters are all arguing politics instead of criticizing your recipe! It looks delicious!

[LemonsOnRye]

I'm going to try this with some pork. After all, I control the routine of my poutine.

[ZombieHaunter]

11 o'clock at night and now I want to go to the grocery store to buy the ingredients and make it immediately. Curse you Chef John and your awesomeness!

[michaelwilder]

Just made this tonight and while I jazzed it up a bit with a bit more seasoning as is befitting the Texan that I am, but I didn't stray from the recipe very much and I will tell y'all that the gravy for this is excellent. I used frozen fries and in fact bought the Ore Ida "Extra Crispy" fries to try to compensate for the sogginess but even after cooking them for the indicated time and then some, they still ended up getting soft but I've never had poutine where they didn't. It's just the way of things and I personally don't care. I like them soft just fine and I just love poutine even though I've only had it a few times as it's not widely offered in restaurants here in the US oddly enough, at least not in the states farther south of the Canadian border. So, I am very glad to have come across this recipe because I will be making this regularly. My kids loved it and that's what it's all about. Thanks Chef John. Simple but stellar recipe.

[Joyzieable]

I made this tonight and it was amazing! Total comfort food! I ate WAY too much. Thank you Chef John!

[roberthuppe]

We are French Canadians that crave for poutine very often. We have been in South of the US for many years and places that have a good poutine on their menus are rare. We have been making our own. I followed your recipe last night. It was the first time that I made my own poutine gravy from scratch. Luckily we found a dairy farm not too far that makes great cheese curds for poutine. The gravy with the beef tastes so good. My wife loved it. We will repeat for sure. Thanks Chef John !

[justsaying]

I've been searching for fries like this on the internet. Just to see if anyone else thinks like me. Like putting ground beef on poutine fries. I'm actually a vegetarian, but wanted to let the world know that you could add hamburger meat and make it better. So, thanks for getting it really close.😊❤
Editing::: just to say you should have put sour cream on top.
But still amazing.😮

[foodtrippers]

I love soggy gravy fries. In fact, I grew up loving soggy gravy everything like the open face, gravy topped hot roast beef sandwiches that you get at the diner. In fact, that would be a fun food wish.

[LukaGoldbell]

I've had the pleasure of having poutine twice in my life: Once at an A&W in the mall in my hometown, and once right in Quebec. This version looks way better than either of those did but let me tell you, I still remember them for a reason. I wish cheese curds were less expensive where I am :(

[davidbeaudin]

I am a long time watcher and a french Canadian from Quebec!
I and probably all of Quebec approve of this Poutine.
I want to give this one a try and share with friends.
Thanks Chef John!

[DreMarie]

As a french-canadian and poutine-eater for as long as I can remember, my trick to soggy fries is to have only the sauce in the middle, so you keep one end of the fries crispy ! Then, you make the perfect bite : a little of soggy fry, a little of crunchy fry, meat, sauce, cheese. Heaven.

And yes, you could of course add any cheese you want... but the curds have that squeeky texture that makes the whole dish really magical.

Your recipe is beautiful.

[titelinez]

I did this last night with home made fries and spicy cheese curds and can say it was incredible. I wish I could eat this everyday.