Poutine is a classic Canadian dish from Quebec. There are a lot of varieties. Home-made potatoes are fried until crisp. You can buy ready-made French fries to save your time, but with homemade potatoes it tastes better. The cheese we use is Mozzarella. It melts slightly when you pour the sauce over it. Poutine is ideal with beer. The composition of the Poutine can be anything. It also translates to “mess”, so you are not limited in the combination of ingredients. We decided to use bacon, fresh mushrooms and celery for our Poutine.
Mushrooms — 4 pieces
Bacon — 4 slices
Mozzarella cheese — 50 grams
Celery — 30 grams
Beef broth — 150 ml
Potatoes — 4 pieces of medium size
Flour — 2 tablespoons
1. Wash and cut the mushrooms into quarters. Fry in a frying pan.
2. Fry the bacon until crisp.
3. Make the broth yourself or buy it ready-made.
4. Fry the flour until creamy brown and mix with the broth. Cook for 10 minutes to thicken the sauce. If the sauce is still liquid in your opinion, then you can add 150 ml of cold water with 2 teaspoons of starch dissolved in it. Continue to evaporate the sauce until you are satisfied with the consistency of the density.
5. Cut the potatoes into long, thin slices. Deep fry or fry in a frying pan in a large amount of oil.
6. Cut the celery and mozzarella cheese into small pieces.
Serving: put potatoes on a plate, sprinkle celery and cheese on top, and mushrooms. Pour the sauce liberally. Serve the dish hot.
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