Poutine Bowl

Prep Time 20

Cook Time 30

Servings servings

Calories 432kcal

1/4 cup Chicken broth
1/2 cup Beef broth
2 sprigs Fresh thyme
1 sprig Fresh sage
1 Tbsp All-purpose flour dissolved in an equal amount of water
6 oz French fries about 15 per portion (use store bought or make your own see recipe in menu)
2 tsp Extra-virgin olive oil
2 tbsp Carrots
2 tbsp Celery
2 oz Ground beef
1/4 tsp Garlic powder
1/3 cup White cheddar cheese curds cut into smaller pieces (or substitute diced cheddar cheese)
2 tbsp Scallions garnish

In a saucepan, bring the chicken and beef broth, thyme, and sage to a simmer. Whisk in the flour/water mixture and adjust the heat to a low simmer. Stir occasionally until the gravy is very flavorful. Taste and season with salt and pepper. Strain the gravy through a mesh strainer before serving.
(If you'd like your gravy thicker, add more flour/water mixture in small increments, as needed to thicken. Add more broth to thin out if too thick)
Preheat the oven to 425 degrees. Cook the french fries according to the direction on the package. Iif making your own follow the recipe in the menu)
Heat a saute pan on medium heat. Once hot, add the oil. Saute the carrots and celery until softened. Crumble in the beef and brown while breaking it up into smaller pieces until it is no longer pink. Season with garlic powder, salt, and pepper to taste. Then set aside.
Preheat the oven broiler on low.
Arrange the fries into a pile and scatter the beef and cheese curds over top. Place under the broiler until the curds get soft and melted. Then pour on the gravy. Garnish with scallions.