Mike's Traditional Poutine

As far as I know there is no French Canadian heritage in the family, but today I was drawn to making Poutine. I have actually had the idea for awhile with a half empty bag of frozen French fries in the freezer as inspiration, but today was the day I broke down and made the greasy delicious meal. Since I wasn’t making traditional gravy from a roast I created a rue as a thickening agent and built my gravy up from there.

Gravy good enough to drink

Ingredients

1 tbsp Butter

1 heaping tablespoon flour
1 cup beef stock
¼ cup red wine
A few sprigs thyme
Pepper to taste

Method

Melt butter over medium heat and add flour until it forms a ball. Cook the rue for several minutes until slightly browned. Add stock and wine and bring to the boil, whisking to evenly distribute the rue. Add thyme sprigs whole and simmer until the sauce coats the back of a spoon. Remove thyme sprigs  and add pepper to taste.

Poutine Assembly

I cooked the fries as per package instructions, placed the cooked fries in a corningware bowl, sprinkled shredded cheddar/mozzarella on top and put under the broiler for a minute until the cheese melted and was slightly crisp. I removed from the oven and a quarter cup gravy.