Poutine and Hamburger Steak

 

 *Note: These are not cheese curds. I could not find any at the stores near me so I used some broken up mozzarella slices and it was alright. I highly recommend the cheese curds as you should but this cheese worked for me in a pinch.

 

Poutine:

1 quart vegetable oil for frying  

1 (10.25 ounce) can beef gravy 

5 medium potatoes, cut into fries 

2 cups cheese curds 

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 if using leftovers or a package of gravy mix OR keep a fresh homemade gravy warm until needed.

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. 

Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.

 

Hamburger Steak: 

1lb Ground Beef 

1 teaspoon Worcestershire Sauce 

¼ teaspoon Black Pepper 

¼ teaspoon Salt 

¼ teaspoon Garlic Powder 

1 medium Onion, minced

2 cups Beef Broth

Crumble the beef into a medium sized mixing bowl. Add in salt, pepper, Worcestershire, garlic powder and mix well with your hands. Shape into paddies. 

Place steaks into skillet, do not overcrowd. Brown the steaks for about 2-3 minutes each side, turning as needed. Remove the steaks and place on a plate for later. Steaks will not be done at this time. If needed, remove all but about 2 Tablespoons of any grease remaining in pan. Add the sliced onions. Saute until translucent, stirring often to prevent burning. Place the steaks back into the skillet on top of the onions. Add the beef broth, scraping the bottom of the pan gently to loosen any browned bits. Simmer steaks and onion, uncovered, for about 20-30 minutes.