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This recipe guides you through making a rich, savory beef gravy from scratch, perfect for pouring over crispy fries and squeaky cheese curds to create the classic Poutine. While it requires some effort, the deep flavors of the beef, onions, and seasonings make for an incredibly delicious and satisfying dish.
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Brown the beef, then add butter and onions to sauté. → Form a roux with flour and cook it thoroughly. → Add beef broth, simmer, and thicken the gravy until rich and flavorful. → Assemble by layering fries, cheese curds, and hot beef gravy. → Garnish with chives and serve.
Brown the beef, then add butter and onions to sauté. → Form a roux with flour and cook it thoroughly. → Add beef broth, simmer, and thicken the gravy until rich and flavorful. → Assemble by layering fries, cheese curds, and hot beef gravy. → Garnish with chives and serve.
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Using beef chuck, short rib, or brisket for the beef will yield the best flavor and texture for the gravy.
The initial boiling of the beef is fine as the liquid will evaporate, allowing the meat to brown and create flavorful 'fond' on the pan bottom.
Cooking the roux until it smells like cooked pie crust is key to eliminating the raw flour taste.
Simmering the gravy longer helps tenderize the beef and concentrate flavors; adjust the simmering time to achieve your preferred gravy thickness.
Don't be afraid to deglaze any goodness stuck to the sides of the pan ('side fond') into the gravy for maximum flavor.
Salt is crucial for a great gravy; taste and adjust as needed.
Poutine fries are meant to get soft and soggy from the gravy, which some people may not enjoy if they prefer crispy fries.
If cheese curds are hard to find, grated cheese can be used as a substitute.
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