Quebec Poutine
4 servings
90 minutes
Quebec poutine is an iconic dish of Canadian cuisine, originating from the province of Quebec. Its history began in the 1950s when someone first mixed crispy French fries with hot meat gravy and chunks of cheese curds. The result was delightful: melting cheese, rich gravy flavor, and golden fries create a harmony of textures and tastes. Poutine is more than just food; it’s a true gastronomic legend and a symbol of Canada’s street food. It is eaten as a standalone dish and makes for a hearty snack or late dinner. Today there are many variations of poutine, including versions with meat, mushrooms, and even truffles. This dish has united generations and become a symbol of simple yet incredibly delicious food.
1
Peel the potatoes and cut them into strips. Rinse with plenty of water to wash off the starch, then cover the potatoes with clean water and leave them for 1 to 12 hours.
- Potato: 6 pieces
2
Pour vegetable oil into a deep, thick-walled pot to a height of 5 cm. Heat it to 160 degrees. Use a cooking thermometer to track the temperature. The amount of oil should not exceed 1/3 of the pot's volume. The raw potatoes, when placed in the hot oil, should be dry, so dry them well on kitchen paper towels. Stir the potatoes with a wooden spoon to prevent the slices from sticking together. Fry for 3 to 5 minutes. Remove the fries with a slotted spoon and place them on paper towels to drain the fat. Then sprinkle with salt.
- Vegetable oil: 1 l
- Salt: to taste
3
To prepare the sauce, take the meat and rub it with salt and pepper. Then place it in a deep pan greased with vegetable oil, fry it on both sides and pour in 0.75 liters of water. Cook for about 45-60 minutes, then remove it from the pan. Add half a glass of flour to the pan and stir constantly. Lower the heat and cook the thickening sauce for another 10 minutes.
- Beef: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 1 l
- Wheat flour: 125 g
- Potato: 6 pieces
4
Place a portion of French fries on a plate, drizzle with hot meat sauce, and sprinkle with cottage cheese.
- Cottage cheese: 350 g