© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

Poutine with Guinness gravy

March 16, 2018

 

 

Serves 4 

 

5 Yukon (yellow flesh) potatoes

2 tbsp canola oil

1/2 tsp salt

2 tbsp butter

1/2 cup diced onion

2 sprigs fresh thyme

2 tbsp flour

3/4 cup Guinness

1 cup beef stock

1 tsp freshly ground pepper

1 tsp Worcestershire 

1/4 tsp salt

2 cups cheese curds (or grated mozzarella)

 

  1. Preheat oven to 400F. Line 2 baking sheets with parchment paper.

  2. Wash potatoes and cut them into 1/2 in. batons (French fry shape)  and toss with olive oil and salt.  

  3. Place potatoes in a single layer on prepared baking sheet and place in the oven for 30 min, stirring halfway through.

  4. Place a medium saucepan over medium and add butter. Once butter is melted, add onion and thyme and cook until the onion is translucent and soft, about 5 min.

  5. Add flour to the pan and whisk, cooking for 2 min and stirring often.

  6. Whisk in the Guinness and cook for 1 min before whisking in the stock, pepper, Worcestershire and salt.

  7. Turn the heat to low and cook, stirring occasionally until the gravy bubbles and thickens; remove the thyme stems and discard.

  8. Place oven fries on a plate, top with desired amount of cheese curds and smother in gravy.

TIP: Use store bought frozen French fries when you are in a hurry.

 

 

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