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Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately

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Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately

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IngredientsPoutine Gravy:3 Tbsp cornstarch2 Tbsp water6 Tbsp unsalted butter1/4 cup unbleached all purpose flour20 oz beef broth10 oz chicken brothPepper, to tasteFor Deep Fried Fries:2 lbs Russet potatoes (3-4 medium potatoes)Peanut or other frying oil

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IngredientsPoutine Gravy:3 Tbsp cornstarch2 Tbsp water6 Tbsp unsalted butter1/4 cup unbleached all purpose flour20 oz beef broth10 oz chicken brothPepper, to tasteFor Deep Fried Fries:2 lbs Russet potatoes (3-4 medium potatoes)Peanut or other frying oil

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Course: Main Course, SnackCuisine: American, CanadianKeyword: authentic Canadian poutine, how to make poutine, poutine gravy recipePrep Time: 30 minutesCook Time: 30 minutesTotal Time: 1 hourServings: 3 peopleEnergy: 528 kcalAuthor: JenniferAuthentic Canadian Poutine featuring deep-fried fries, poutine gravy and white cheddar cheese curds all tossed together. Do be careful with deep frying. A proper deep fryer is recommended.

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Course: Main Course, SnackCuisine: American, CanadianKeyword: authentic Canadian poutine, how to make poutine, poutine gravy recipePrep Time: 30 minutesCook Time: 30 minutesTotal Time: 1 hourServings: 3 peopleEnergy: 528 kcalAuthor: JenniferAuthentic Canadian Poutine featuring deep-fried fries, poutine gravy and white cheddar cheese curds all tossed together. Do be careful with deep frying. A proper deep fryer is recommended.

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traditional Canadian nanaimo barconsiste dessert in three layers: waffer cookie with chocolate, vanilla cream and chocolate syrup. Also there are different combinations of candy, coffee, walnuts or chestnuts, peanut butter and coconut. They are also marketed in various cafés

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traditional Canadian nanaimo barconsiste dessert in three layers: waffer cookie with chocolate, vanilla cream and chocolate syrup. Also there are different combinations of candy, coffee, walnuts or chestnuts, peanut butter and coconut. They are also marketed in various cafés

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Poutine: From rural Quebec delicacy to national icon. Here's where it all started | We Are The Best

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And a typical dish from Canada, in this dish is used sauce, fries and cheese

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And a typical dish from Canada, in this dish is used sauce, fries and cheese

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As its name says, the meat is very well known in Montreal and in the province of Quebec, but also has become a national delicacy. The meal is served in the form of a sandwich and strongly reminiscent of the loaves with mortadella served in the Municipal market of São Paulo, when we talk in terms of appearance.

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As its name says, the meat is very well known in Montreal and in the province of Quebec, but also has become a national delicacy. The meal is served in the form of a sandwich and strongly reminiscent of the loaves with mortadella served in the Municipal market of São Paulo, when we talk in terms of appearance.