Poutine Recipe | Florida lifestyle | Fresh Mommy Blog (2024)

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LEARN HOW TO MAKE A CANADIANPOUTINE RECIPEAT HOME AND PAIR IT WITH STEAK FRITES! THIS STEAK POUTINE RECIPE IS A PERFECT GUIDE. READ WHAT CHEESE TO USE, A STEP BY STEP OF HOW TO MAKE THE BEST POUTINE GRAVY AND PUT IT ALL TOGETHER WITH INCREDIBLE CAST IRON STEAK!

There aren’t many meals quite as decadent and comforting as what comes on a plate of poutine. The quintessential Canadian poutine dish that is loaded with french fries, a hearty gravy and creamy cheese curds is something we fell in love with when we lived across the border from Canada, in Michigan.

Of course, our family trip to Montreal had us ALL falling in love with the food, like poutine. We couldn’t get enough, and steak frites, and other Québécois dishes.

And the maple syrup everything. I’m drooling.

But back to this amazing poutine recipe. Typically, steak frites and poutine are two separate dishes, but I mean – how could I not?

We stock up our freezer every single month with an order from Omaha Steaks! This month, their beautifully marbled ribeyes were calling to me. Can I also just say that having a stocked freezer makes for some of the BEST meals?

I had been saving this Private Reserve selection of the butteriest steak… and I couldn’t wait any longer. Thankfully, each steak comes individually vacuum-sealed to preserve freshness. That also means I only thawed a couple of these prize steaks to use, and saved the rest for later. This coveted cut is from the most prized part of the Ribeye and is known for exceptional marbling, flavor, and tenderness. I’m telling you, it’s like butter!

I like to find packages on sale at Omaha Steaks, and use them for meal planning the next month. This way I get better deals and I know I always have delicious, quality meat and sides to choose from.

Check out the Flat Iron Favorites currently on sale for $139.99 ($312.92separately) That’s 55% off! Get 4 Flat Iron Steaks + 8 Boneless Pork Chops + 8 Large Boneless Chicken Breasts + 8 Omaha Steaks Burgers + 8 Gourmet Jumbo Franks + 1 jar Signature Seasoning.

Another item from my stocked freezer? Fries! In our big family, French fries are a common thread, I mean, what kid DOESN’T like fries?

Steak frites,meaning “steak [and] fries” inFrench, is a very common and popular dish served inbrasseriesthroughout Europe consisting ofsteakpaired withFrench fries. It is considered by some to be the national dish ofBelgium, which claims to be the place of its invention.

WIKIPEDIA

POUTINE IS ALL ABOUT THAT GRAVY

Basically, since I had items already in my freezer, it came down to making the best poutine gravy. This gravy recipe can come together with most pantry staples! And the cheese curds, but we’ll get to that in a minute.

But oh this gravy. Poutine gravy is a flavorful, tangy-but-not-too-tangy, rich beef gravy – lightened up with the addition of chicken stock during the process. While it is a process to make gravy, it’s not very difficult at all. Don’t worry, we’ve got all the steps below.

Adding in the splashes of vinegar, Worcestershire sauce and just-right seasonings give it the punch of flavor you expect, but not overwhelming to the cheese or fries. That goes for the thickness of the gravy as well. You want the fries and cheese curds to swim in the gravy, and then slide right out of it with a good coating.

Poutine is a dish offrench friesandcheese curdstopped with a browngravy. It emerged inQuebec, Canada, in the late 1950s in theCentre-du-Québecregion. Though its origins are uncertain and there are several competing claims of having invented the dish. It has long been associated withQuebec cuisine. It’s rise in prominence has led to popularity throughout the rest of Canada, in the northern United States, and internationally.

WIKIPEDIA

WHAT CHEESE TO USE FOR POUTINE?

Poutine only truly becomes poutine when you add the cheese curds, which in some circles can be known as “squeaky cheese”. Cheese curds are clouds (or lumps, but I prefer the term clouds) of young cheese that have a mild flavor. Even with the recommended cheddar cheese curds, you’ll find they’re a creamy white color and milder flavor, similar to mozzarella. The great thing about curds is that the cheese maintains most of its shape, yet melts over the fries slightly when covered in the hot gravy.

Typically, I’ll do an order for grocery delivery from Walmart – I can get basics for a good price, and delivered to my door. But for cheddar cheese curds I had to keep looking. Thankfully our local Sprouts, right around the corner, had cheddar cheese curds, and it was a quick stop.

WHY THIS POUTINE RECIPE IS SO GOOD:

I wanted to bring you the best poutine recipe! I’d had a craving for it myself and couldn’t find good poutine near me!I researched and experimented with recipes until we had the best Canadian poutine dish. And now you can make it at home too.

To me, a perfect poutine recipe starts with the BEST gravy. It only somehow becomes more delicious when served with cheese and fries… and this time, an incredible steak, too.

Of course, you can make the fries yourself. However, I found that some of the frozen variety are good as well. The key for me is the flavoring in the gravy, the cheese curds AND in the steak!

In fact I have a big flavor boosting tip! Once the fries are cooked in the oven and the steak removed from the skillet to rest, I pour my fries into the skillet to meld with all of those steak seasonings. There’s added flavor in every bite. SO GOOD.

HOW TO EAT POUTINE

Good poutine is swimming in delicious gravy with clouds of melty cheese, meaning you can’t really scoop out a single fry. Poutine needs to be scooped and gathered with a fork to get ALL of that goodness in each bite.

Poutine can be served individually and eaten with a fork – how cute would it be in separate mini skillets?! Or you can set out a larger skillet or platter with forks for family-style eating where everyone dives in. I’d recommend this for couples or small family circles. In these current times, it’s probably best to stick with poutine on individual plates.

HOW TO USE STORE-BOUGHT FRENCH FRIES FOR POUTINE

I’m never above taking the quick and easy route when I know I can find a good one. That’s is how I feel about using pre-made fries for poutine. There are definitely some amazing recipes out there for fresh French fries, but it also adds to the time and intensity in the kitchen, and with six kids, I have to choose my battles.

Meaning, I’d rather cook up a delicious steak to slice up alongside (or on top of) my poutine.

You can use your favorite store-bought frozen fries and bake them according to package directions. Just make sure to cook your gravy while the fries are baking, or even get it started beforehand so that it’s hot and ready when the fries come out of the oven.

And don’t miss my tip above for pan frying those hot fries in your hot steak skillet to soak up those seasonings, too!

Do you have a poutine recipe that you love? Let me know in a comment below!

An Easy Steak Poutine Recipe with Fries and Gravy

Yield: 4

Ingredients

• GRAVY
• 1 cup chicken broth
• 1 1/2 tablespoons cornstarch
• 2 1/2 cups beef broth
• 4 tablespoons butter
• 1/4 cup flour
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon Worcestershire sauce
• 1 tsp granulated beef bouillon
• 1/2 tsp each paprika, garlic powder, onion powder, pepper
• FRENCH FRIES & CHEESE
• 1 package of your favorite frozen French fries
• 2 cups white cheddar cheese curds at room temperature
• STEAK
• 2 of your favorite 5-7 ounce steaks, we used Omaha Steaks Private Reserve Ribeye for the butteriest cut of steak
• 1 tablespoon butter
• Steak seasoning

Instructions

1. Prep fries for cooking according to package directions and once you're ready to start making the gravy, place fries in the oven.

MAKE GRAVY

1. Whisk cornstarch with chicken broth until no lumps remain; set aside.
2. Melt butter in a medium saucepan over medium heat. Add flour, and cook while stirring for 2 minutes. Turn heat to low and whisk in beef broth followed by chicken broth mixture. Add all remaining gravy ingredients and bring to a boil. Reduce to a simmer until thickened (gravy will thicken more upon standing).
3. Remove from heat and set aside.

MAKE THE STEAK

1. Season steak before cooking and place cast-iron skillet over medium heat.
2. Once the cast iron skillet is nice and hot, add a small drizzle of olive oil and place your steaks in the skillet. The meat will release from the pan when it's ready to turn, about 2-3 minutes. Flip the steak and cook another 2-3 minutes. Adding butter to the skillet and using a spoon to cover the steak with the melted butter as it cooks.
3. After your steak has reached the temperature you'd like, remove from pan and let rest before slicing (against the grain).
4. For added flavor, when fries are done cooking, add them to the cast iron skillet and stir a bit to let them crisp up and soak up the steak seasonings.

PUT IT ALL TOGETHER

1. If needed, reheat the gravy so it's nice and hot.
2. Top fries with cheese curds, then drizzle with hot gravy. Make sure the curds are slathered in gravy so they soften.
3. Add your sliced steak to the pan or platter, either on top of the fries or to the side.
4. Serve immediately and enjoy!

Nutrition Information:

Yield: 4Serving Size: 1
Amount Per Serving:Calories: 1869Total Fat: 126gSaturated Fat: 56gTrans Fat: 1gUnsaturated Fat: 54gCholesterol: 529mgSodium: 2126mgCarbohydrates: 40gFiber: 3gSugar: 3gProtein: 136g

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