Recipes Everyday Cooking Poutine Gravy 4.5 (15) 11 Reviews 7 Photos As the old joke goes, it takes a lot of time and effort to make poutine, but at least when you're finally done you get to eat soggy fries. And, what incredibly delicious, soggy fries they are. While I don't have any problem with you buying the cheese curds, or using frozen fries, I do hope you make the sauce from scratch. Use beef chuck, short rib, or brisket to achieve this marvelously meaty, super savory, ridiculously rich gravy that makes all the sogginess worth it. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on December 5, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 7 7 7 7 Prep Time: 25 mins Cook Time: 30 mins Total Time: 55 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 tablespoon vegetable oil 1 pound boneless beef chuck, chopped, or more to taste 4 tablespoons butter 1 cup diced onions salt to taste freshly ground black pepper to taste 1 pinch cayenne pepper, or to taste ⅓ cup all-purpose flour 4 cups homemade beef broth 1 (16 ounce) package crinkle-cut French fries, or to taste 1 cup fresh cheese curds, or to taste 1 teaspoon chopped fresh chives, or to taste Directions Drizzle oil into a pan over high heat. Add beef chuck. Cook and stir until juices evaporate and the beef starts to brown and stick to the bottom of the pan, 5 to 7 minutes. Add butter and reduce heat to medium; stir until butter is melted. Add onions, salt, pepper, and cayenne to the beef. Cook until onions are softened and golden, 2 to 3 minutes. Stir in flour. Cook and stir until flour smells like cooked pie crust, 2 to 3 minutes. Pour in broth and bring to a simmer over high heat. Bring heat back down to medium. Let simmer, uncovered, until gravy reaches your desired thickness, 15 to 20 minutes, scraping down the sides occasionally. Season with salt. Preheat the oven to 450 degrees F (230 degrees C). Lay fries out on a baking sheet. Bake in the preheated oven, turning halfway, until crispy and golden brown, 13 to 18 minutes. Fill a serving platter with fries. Scatter cheese curds on top. Ladle a portion of the beef gravy on top and garnish with chives. Chef John Chef's Notes You can use up to 1 1/2 pounds beef. Feel free to substitute lard for the oil and use any kind of broth you prefer. Here's my recipe for the homemade fries, even though frozen crinkle-cut fries are my personal favorite for poutine. And here's how to make fresh cheese curds! If you're strapped for time, you can also try using grated cheese. If you're of the vegetarian persuasion, some severely caramelized mushrooms and a decent vegetable stock will produce a perfectly fine version. I Made It Print Nutrition Facts (per serving) 327 Calories 22g Fat 18g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 327 % Daily Value * Total Fat 22g 29% Saturated Fat 11g 57% Cholesterol 62mg 21% Sodium 601mg 26% Total Carbohydrate 18g 6% Dietary Fiber 2g 7% Total Sugars 1g Protein 14g 28% Vitamin C 2mg 2% Calcium 137mg 11% Iron 2mg 9% Potassium 178mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.