Great Tastes of Manitoba

Manitoba Poutine

37 minutes
Prep: 10 minutes | Cook: 27 minutes | Servings: 4

Ingredients

  • 5 medium Peak of the Market red potatoes (5)
  • 2 Tbsp canola oil (30 mL)
  • 2 Peak of the Market shallots, finely chopped (2)
  • 2 cloves garlic, minced (2)
  • 2 tsp fresh thyme, very finely chopped (10 mL)
  • 1/2 tsp pepper (2 mL)
  • 2 cups sodium-reduced beef broth (500 mL)
  • 1 (1/2 oz/10g) cube beef bouillon (1)
  • 1 Tbsp Worcestershire sauce (15 mL)
  • 3-4 Tbsp all-purpose flour (45-60 mL)
  • 1/4 cup cold water (60 mL)

For Frying & Topping

  • 1 qt canola oil (1L)
  • 1 1/2 – 2 cups cheese curds, room temperature (375 mL)

Directions

  1. Wash and cut potatoes into French fry shaped pieces. Soak in cold water to remove some of the starch.
  2. Meanwhile, prepare gravy. Pour canola oil into a non-stick frying pan. Sauté shallots over med-high heat for 1-2 minutes. Add garlic and sauté 30 seconds longer. Stir in thyme, pepper and beef broth. Bring to a boil. Toss in the beef bouillon cube. Reduce heat and stir until beef cube dissolves. Stir in Worcestershire sauce.
  3. Combine flour and water. Whisk until smooth. Add to the gravy mix, while stirring. Cook and stir until gravy thickens, about 2-3 minutes. Set aside.
  4. Place potatoes onto a clean, dry towel. Dab potatoes to remove excess water. Heat oil in a large saucepan until it reaches 300°F – 350°F (180°C). Use thermometer if not using a deep fryer with a temperature gauge. Fry potatoes in two batches until golden brown and cooked through. Ensure oil reached temperature between batches. Drain on paper towels.
  5. Meanwhile, re-heat gravy if necessary.
  6. Pile fries onto 4 serving plates. Divide cheese curds among plates. Pour gravy over cheese and serve immediately.

Pairs well with  Fort Garry Pale Ale

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