Poutine – Beef Gravy Fries & Cheese – Food Wishes

Poutine – Beef Gravy Fries & Cheese – Food Wishes

hello this is chef john from food wishes
calm with poutine that’s right some people consider this one of the most
overrated recipes in history which i don’t necessarily agree with remember
cakepops so i’ll let people with more free time than I have argue about that
but one recipe that’s definitely not overrated
is a from scratch extra meaty super savory beef gravy which is basically
what 95% of this video is so with that let’s go ahead get started and first up
I’m gonna add about a pound of chopped beef to this pan set over high heat into
which I’ve drizzled just a little bit of oil in incase you’re keeping score at
home I’m using some beef chuck although some chopped up short rib or brisket
would also be lovely and for some to qualify as a gravy it needs to be made
with the leftover fat and pan drippings after you cook some meat so to simulate
that we’re gonna Brown some meat to start here and then we’ll go ahead and
use that as the base of our gravy thereby satisfying all legal
requirements and because we put in a pretty good amount of meat here as this
comes up to temperature instead of sauteing it’s actually going to start
boiling in its own juices which if we were cooking something like a steak
would be a huge problem but here as you’ll see it’s definitely not an issue
because all we have to do is wait for that liquid to evaporate at which point
our meat should start to brown nicely and above and beyond getting a nice
level of browning on the meat we should also see some of that beefy goodness
caramelizing onto the bottom of the pan which is any legit food which I will
tell you is called a Fond Fon D and now what we’ll do once our
meat is nicely browned and we have a well-developed Fond because we’ll go
ahead and toss in a little touch of butter just a half a stick and we’ll
reduce our heat to medium and we’ll go ahead and stir that in until it melts
and the reason we’re using so much is not just because we’re about to saute
some onions but we also need a decent amount of fat to make the roux which is
going to thicken our gravy eventually so like I said we’ll go ahead and stir that
in at which point when you go ahead and add our diced onion and also at this
time we will add a nice big pinch of salt as well as some freshly ground
black pepper and a little shake a Cayenne
and what we want to do here is cook those onions in this beautifully beefy
butter until they soften up and start to turn golden and one thing I want you to
notice here is we’re doing this because we added some salt to those onions it’s
actually gonna dry out some moisture which will as you stir this deglaze the
bottom of the pan okay you remember that Brown Fond that was stuck on the bottom
that has now been magically released into this mixture which not only means
more flavor but a nice deep rich color but anyway like I said we’ll go ahead
and saute that onion until it turns golden at which point we can go ahead
and add our flour and we’ll stir that in to form a roux and what we always want
to do before we add our liquid is cook this for a few minutes to take the raw
edge off the flour okay we don’t want our roux to taste pasty even though
sometimes pastes are tasty we actually want that flour to toast up a little bit
which is why one of my favorite root tips is to cook it until it smells like
cooked pie crust so I went ahead and cooked that still over medium heat for
about three or four minutes and then once we’ve decided our Roux is cook long
enough we will go ahead and add our beef broth preferably homemade and yes of
course we have a video for that or if you want it’s totally fine to use a
high-quality low-sodium carton variety I mean especially if you made your own
curds but anyway we’ll go ahead and stir in whatever stock or broth we’re using
at which point we can crank our heat up to high because we want to bring this up
to a simmer and then once our mixture is simmering what we’ll do is back our heat
down to medium and continue cooking stirring occasionally until our gravy is
as thick as we want and how long that takes I have no idea since it really
depends on how loose or stiff you want your texture I mean you are after all
the wavy gravy of how wavy to make your gravy and by the way yes that was a real
person’s name and from what I know he ate a lot of food like this but anyway
the point is you’re gonna have to decide how long December this is sure we could
if we want just use more Roux and as soon as this came up to a simmer it
would have already been nice and thick but if we did take that approach all our
little pieces of meat would not have time to get tender not to mention we
wouldn’t be concentrating our flavors so I much prefer this method using more
broth than we need and reducing everything down until we’re happy
oh and let me sneak in one bonus tip here don’t be afraid to deglaze that
goodness has cooked on to the sides alright we definitely want to try to
dissolve that and stir it into our gravy and in the business that’s referred to
as side found but anyway we’ll go ahead and patiently wait for that to reduce to
our liking and if we’ve been shamed into making homemade french fries for our
poutine this would be the perfect time to prep them as well as of course whip
up a quick batch of cheese curds so while our gravy is getting less wavy we
can go ahead and prep whatever else we’re gonna need and then right here I’m
gonna give you a great look at how far I reduce mine okay I definitely want this
thick enough to coat my curds so to me this looks just about perfect and of
course we’re gonna give it a taste to make sure our little bits of meat are
nice and tender which they should be as well as to determine if we need some
more salt and while my meat was magnificent I did decide I need a little
extra touch of salt alright keep in mind so often the difference between a great
gravy and a good gravy is like a quarter teaspoon of salt so that’s definitely
something you want to check and that’s it once we’re perfectly happy with how
this looks feels and tastes we can go ahead and assemble our poutine starting
with some beautifully crisp homemade french fries which in the spirit of full
disclosure I will say if I wasn’t filming this those would have been
frozen crinkle-cut fries which are my personal favorite for this but anyway
didn’t want the other food bloggers making fun of me so I went with homemade
and then next up we’ll go ahead and scatter over our cheese curds which I
like to break up a little bit and you didn’t hear this for me but if you can’t
find cheese curds and you don’t want to spend like three days making them you
could probably just toss out a handful of grated cheese I’m sure our French
Kati and friends would have no problem with that and then of course we’re gonna
cover all that with our beautiful freshly made beef gravy and what you
want to do is ladle that over until you think you have enough and then add one
more half ladle and that’s it other than a few chives for the pictures our semi
proper poutine is done so let me go ahead and grab a fork and dig in
and now withstanding the amount of effort this requires to make it all from
scratch it really is an incredibly savory and delicious dish unless of
course you were hoping your fry stayed crispy in which
case you might not enjoy this because they definitely get soggy as soon as the
gravy hits them alright still an amazing combination of flavors intensely savory
super beefy I mean any one of these components is amazing on its own so of
course they’re all good together but the one drawback and why this dish is so
often the center of debate is the fact those fries are gonna get soaked with
gravy and get soft so yes this is a very delicious dish but is it so good
that making it from scratch is worth all the effort that my friends is the
question which I’m not gonna answer you know what I actually just thought of
something I wonder how this would be with my famous crispy cauliflower fries
yes that was a little bit of an inside joke with my fellow food wishes but
anyway whether you make a proper poutine from scratch or just simply make this
delicious and very versatile gravy I really do hope you give this a try soon
so head over to food wishes comm for all the ingredient amounts of more info as
usual and as always enjoy you


  1. Nice video.
    But the narrator has a VERY irritating way of talking. His voice goes high and low….high and low….high and low…..
    The whole video………. Annoying.
    But the food looks fine.

  2. Quécecois girl here: try poutine with black pepper sauce instead of the traditional gravy/demi-glace. You'll thank me later. 🙂

  3. I first discovered Poutine in 2010 when I worked at a resort in Florida. I was not impressed, although it is a delicious idea. So, I worked on the recipe and came up with Beer Poutine.

  4. @Chef John – If you're interested, there is a Canadian Deli in Berkeley which uses smoked meat in the gravy. It's worth a trip across the bridge…. you know, for science. 🙂

  5. Gotta melt the cheese curds more, either by higher temp gravy covering the cheese entirely or microwave all of it till cheese is gooey. Makes a huge difference in the potato coverage and overall cheese texture. I wouldn't eat it with solid curds at all. Trust me, I'm Canadian.

  6. I’m Canadian and a poutine consumer for 40 years or so.

    First, poutine is the quintessential cheap folk food. A few potatoes, leftover gravy, and cheddar curds – literally the cheapest food items you could get at the time.

    Pro-tip. Overcook the fries a bit. You are putting on gravy. And you want the texture of the outer fry and the creaminess of the middle. Soft fries won’t do here. Cut the fries a bit bigger to reduce the surface area.

    Poutine is a food classic as there are endless varieties on this basic structure. Duck, beef, pork, chicken, turkey, or goose gravy – I’ve enjoyed them all.

    If you use shredded cheese we can’t be friends. Must be hand-torn chunks or curds.

    In Newfoundland they have a version with turkey gravy, bread stuffing, peas on curds and fries. Yummy too!

  7. One time I made.a chicken club with bacon on the chicken instead of the lettuce, the guy came up to me and said you made me an English sandwich.

  8. I'll bet others have said this but no, you may NOT use grated cheese and still call it poutine. Curds have a particular texture as they melt that no other cheese I've found even comes close to matching, and it's an integral part of the umami of poutine.
    Now it won't necessarily be BAD, it just won't be poutine.

  9. I've only ever had poutine with homemade dark brown gravy, no meat in it, cheese curds, homemade fries and some minced chives and parsley on top. I like to eat Mine with malt vinegar and ketchup but that's just Me. I've never seen meat in this dish except in food kiosks in a mall like NY Fries. Whatever works and whatever you like. Its just not traditional. NO I'm not from Quebec but My great Grandmother was French Canadian and she cooked traditional French food. like Tortierre on Christmas Eve. I loved tortierre. LOL I am going to try this version. I think it looks DIVINE!!!

  10. I love the rollercoaster ride you take with your commentary. Starts low pitch with an upswing to a higher pitch, back to low pitch. Bravo

  11. I always thought you should use cornstarch for a clear gravy,witch I think would work really well here. Try it sometime. If you do use cornstarch mix with a a little water, then stir into the house broth

  12. We used to call this French fried rabbit tracks, I haven't seen it for years, loved it as a kid. I'll make it tomorrow THANKS

  13. "Toss on some grated cheese, our french Canadian friends will have no problem with that"…. I raged for a half a second before laughing (NEVER DO THAT TO ME OR JE VAIS TE TUER)

  14. Tip: Whenever you are feeling down. Watch a couple 'Food Wishes' cook shows and you're guaranteed to smile. Maybe even get a chuckle or two. You're feel better, even if it's just a little.

  15. 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!

  16. as a canadian i must say one of the things that drives me and many others nuts is the places selling what they claim to be "poutine" using shredded cheese, its not a poutine without cheese curds……

  17. So, just to clarify, you did not season the chopped beef when you browned it correct? You just cooked it in some olive oil. No salt and pepper on the meat.

  18. Considering some parts of Canada, like Quebec, have laws that mandate the ratio of French to English words on almost everything, I am sure they would take great offense to not making a poutine correctly with cheese curds.

  19. Damn, that gravy looks so good. I can just imagine how beefy, flavourful that is. Gonna make this now for dinner, but with grated cheese.

  20. We used to stop at a place called Jimbo's in Akron Ohio and eat Gravy and Fries after delivering the newspapers, we had no Idea we were eating Poutine!

  21. Dude, the cheese curds need to melt so your gravy isn't hot enough and the fries are SUPPOSED to soak up the gravy. Go to Montreal and have a real poutine.

  22. Made this recipe yesterday and added a pinch of cinnamon like some people in the comments suggested… It was absolutely delicious and exactly how I remember poutine in Canada. Thank you! And thanks to everyone for the cinnamon tip ❤️

  23. Add gravy and then add some more. Then once you add some more, go ahead and add some more. Can you ever have too much gravy?

    Im lookin for new meal ideas….might have to stalk this channel.

  24. Nice videos, but try to enunciate a little less monotonic. Every single sentence you raise the pitch continuously with every word and drop the pitch on the last word. Every. Single. Sentence.

  25. Yeah they call it overrate but its been arroumd for a century yet 10 years ago no one on youtube knew about it until people started trying it that was 5 years ago and now youtube is full of poutine vids because its good yet easy to make

  26. In Quebec using grated cheese would be punished by flogging. When I was abroad I used cubed Gouda cheese instead, grated cheese is just to soggy. Anyhow, as a Quebequer I totally approve your gravy and I'm going to cook one today :). Adding a little garlic will add an extra layer of flavor, you don't want to taste the garlic actually, but it definitely enhance the whole experience.

  27. French Canadian approved

    Pro tip: To keep the fries nice and crispy for longer, either double-fry em if you got a frier, or boil them first, then coat them in oil and put them in the oven.

  28. Gravy looks great, but the fries are completely wrong and under cooked. If you’re going with anything other than fresh squeaky cheese curds, why are you bothering? But again, the gravy looks awesome!

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