Real Poutine

"An indulgence of fries, gravy and cheese. A Canadian specialty!"

Prep Time:
5 Min

Cook Time:
20 Min

Ready In:
25 Min

Ingredients

• 1 quart vegetable oil for frying

• 1 (10.25 ounce) can beef gravy
• 5 medium potatoes, cut into fries
• 2 cups cheese curds

Directions

1. Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is
heating, you can begin to warm your gravy.
2. Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in
batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate
to drain.
3. Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries
and cheese, and serve immediately.

Footnotes

• Variations
• Add cut up cooked chicken or hamburger.
• Use shredded mozzarella cheese in place of cheese curds.
• Italian Poutine: Substitute marinara for gravy.
• BBQ Poutine: Substitute a light BBQ sauce for gravy
 Beaver Tails
Beaver Tails is the trademark name but you will see people spell it both ways.
Beaver tails were created by Grant and Pam Hooker and they named it after the fact
that the shape of it resembled the tail of one of Canada's national symbols – the
beaver.

Recipe for Beaver Tails: Ingredients:

½ cup warm water
5 teaspoons active dry yeast
1 pinch of white sugar
1 cup of warm milk
1/3 cup of white sugar
1 ½ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1/3 cup vegetable oil
5 cups whole wheat flour
1 quart of oil for frying
2 cups white sugar
touch of cinnamon

Directions: In a large bowl, stir together the yeast, warm water and the pinch of
sugar. Let stand until it is a slightly foamy (approximately 5 minutes). Then add the
other 1/3 cup of sugar, milk, vanilla, eggs, oil and salt. Stir it all until it is smooth.
Mix in about half of the flour and continue stirring it. Gradually add more flour.

Turn the dough onto a floured surface when it is firm enough. Knead for
approximately 6-8 minutes. Add more flour if you need it to form a firm elastic
dough. Place dough in a greased bowl and cover.

Let dough sit covered until it rises and doubles (approximately 35-45 minutes).
Lightly deflate the dough and pinch off a piece the size of a golf ball. On a floured
surface use a rolling pin to roll out the small ball of dough into an oval shape. Put it
aside and cover it with a tea towel while you continue to do the same with the
remaining dough.

Heat approximately 4 inches of oil in either a deep-fryer (375 degrees) or a wok or a

Dutch oven. Before placing the flattened dough into the oil, stretch them into ovals
and thin them and enlarge them (to resemble the tail). Place the tails in the oil one
(or two) at a time. Fry in the oil, turn them once until the tails are a deep brown.
This process usually takes about 1 to 2 minutes per side. Carefully remove the tail
from the oil and let it drain on a paper towel. Place left over sugar in a large bowl
and add the cinnamon. Toss the beaver tail into the bowl while it is still hot. Shake
off any extra sugar and cinnamon mixture.

You can also add another topping of your choice (i.e. chocolate sauce, jam, garlic,
cheese).