Products used in this recipe
St. Paddy's Poutine
Yield: 8 Servings (12.5 oz.)
Yield: 8 Servings (12.5 oz.)
Step 1 (Guinness Gravy)
| Ingredient | Weight | Measure |
|---|---|---|
| All purpose flour | 1/4 cup | |
| Beef stock | 1/2 cup | |
| Butter | 1/4 cup | |
| Dijon mustard | 1 1/2 tsp. | |
| Garlic powder | 1/4 tsp. | |
| Guinness draught beer or dark beer | 1 cup | |
| Salt | 1/2 tsp. | |
| Worcestershire sauce | 1 Tbsp. |
Step 2
| Ingredient | Weight | Measure |
|---|---|---|
| Black peppercorns, whole | 1/2 Tbsp. | |
| Carrots, spiralized | 8 oz. | |
| Garlic clove, crushed | 1-2 each | |
| Red pepper flakes | 1/2 Tbsp. | |
| Rice wine vinegar | 1 cup | |
| Sugar | 1/8 cup |
Step 3
| Ingredient | Weight | Measure |
|---|---|---|
| Beechers or similar cheese curds | 1 lb. | |
| Simplot Bent Arm Ale® Fries: Beer-battered Lattice Cut Fries, Skin On 6/4.5lb | 1 bag | |
| Corned beef, thinly sliced | 1 lb. | |
| Saurkraut, drained | 8 oz. | |
| Scallions, finely sliced on the bias | for garnish |
Preparation Instructions:
- Step 1
- Melting the butter over medium heat add the mushrooms and saute until tender. Whisk in flour and allow it to cook for about 1 - 2 minutes, whisking constantly. Slowly add Guinness and beef stock, continuing to whisk. Add mustard, worcestershire, salt and garlic powder.
- Step 2
- Combine first five ingredients vinegar through garlic to a small sauce pan and bring to a boil. Add the carrots, remove the pan from the heat allow flavors to marry for 15 to 20 minutes and drain.
- Step 3
- For each serving; prepare 5 oz. of fries according to the package directions. Top with 2 oz. corned beef, sprinkle with 1 oz. saurkraut, 2 oz. curds, drizzle with 2 fl. oz. gravy, top with 1 oz. carrots and sprinkle with scallions.
