Poutine with a Twist

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Poutine with a Twist

Now, you might think poutine is just cheese curds and gravy, right? Wrong. This is a reimagining, a slightly audacious take on a dish that’s been simmering in Canadian comfort for centuries. It started with a simple craving for warmth on a particularly chilly winter’s evening in Quebec, and it’s grown from there. The original was a rustic affair – potatoes, beef, and cheese, all cooked together until they were delightfully browned. It’s a *feeling*, you see? A little bit rustic, a little bit bold.

Let's get to the recipe:

  • For the Potatoes: 2 lbs Russet potatoes, peeled and cut into 1-inch cubes.
  • For the Beef: 1 lb Chuck Roast, cut into 1-inch cubes.
  • For the Cheese: 2 cups sharp cheddar cheese, shredded.
  • For the Gravy: 1 cup Beef Broth, 1 tbsp Worcestershire Sauce, 1 tsp Onion Powder.
  • For the Topping: 1 tbsp Maple Syrup, 1/2 tsp smoked paprika.
  • For the Finishing Touch: Fresh chives, chopped.

Here’s how we’ll create this masterpiece:

  1. Prepare the Potatoes: Toss the cubed potatoes with a little olive oil, salt, and pepper. Roast them in a 400°F (200°C) oven for 25-30 minutes, or until they’re golden brown and slightly caramelized. This is crucial – don't rush it!
  2. Sear the Beef: In a large Dutch oven or heavy-bottomed pot, heat a little olive oil over medium-high heat. Sear the chuck roast cubes until browned on all sides. Don't worry about cooking it through, we’re aiming for a beautiful crust.
  3. Combine the Gravy: In a separate bowl, whisk together the beef broth, Worcestershire Sauce, and onion powder.
  4. Assemble the Poutine: Place a generous portion of the roasted potatoes in a bowl. Top with the seared beef, generous dollops of the gravy, and a sprinkle of cheese.
  5. Top it Off: Drizzle with maple syrup and sprinkle with smoked paprika. Finish with fresh chives.

Pro Tip:** Don’t be afraid to *overdo* the gravy! It's the key to unlocking this dish’s magic. A little bit of extra warmth is always a good idea. Don’t skip the roasting! A good roast of potatoes is essential for that caramelized flavour.

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