Quebec Poutine
Main Dishes • American
Description
Potatoes should be cut into strips and fried in fat (lard, vegetable oil, or butter). As for the sauce, Canadians prefer a thick, dark, spicy barbecue sauce. The cheese should be curd cheese.
Ingredients
- Salad Potatoes 6 pieces
- Vegetable Oil 0 qt
- Curd 10 oz
- Beef 0 lbs
- Salt to taste
- Ground Black Pepper to taste
- Wheat Flour 5 oz
Step-by-Step Guide
Step 1
Peel the potatoes and cut them into strips. Rinse them thoroughly with plenty of water to wash off the starch, then soak the potatoes in clean water for 1 to 12 hours.
Step 2
Pour vegetable oil into a deep, heavy-bottomed pot to a height of 5 cm. Heat it to 320°F. To monitor the temperature, use a cooking thermometer. The amount of oil should not exceed 1/3 of the pot's volume. The raw potatoes being placed in the hot oil should be dry, so make sure to pat them dry with paper towels. Stir the potatoes with a wooden spoon to prevent the pieces from sticking together. Fry for 3 to 5 minutes. Remove the fries with a slotted spoon and place them on paper towels to drain the fat. Then sprinkle with salt.
Step 3
To make the sauce, take the meat and rub it with salt and pepper. Then place it in a deep skillet greased with vegetable oil and fry it on both sides, then add 0.75 liters of water. Cook for about 45–60 minutes, then remove it from the skillet. Add half a cup of flour to the skillet and stir constantly. Lower the heat and cook the thickening sauce for another 10 minutes.
Step 4
On a plate, place a serving of fries, pour hot meat sauce over them, and sprinkle with curd cheese.
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