Beef Mince Poutine with Cheese Curds
Poutine is Canada’s most iconic comfort food, traditionally made with crispy fries, cheese curds, and a delectable gravy. This version adds hearty depth with savory ground beef (mince), creating a rich, meaty twist on the classic. Inspired by the streets of Quebec and adapted with a comforting flair, this dish bridges rustic appeal with gourmet indulgence, ideal for a decadent lunch or indulgent dinner.
Equipment
Large pot
Baking sheet
Medium saucepan
Wooden spoon
Slotted spoon
Chef’s Knife
Cutting Board
Mixing bowl
Ingredients
For the Fries:
4 large russet potatoes - washed and cut into 1/2-inch thick fries; skin-on for rustic texture
2 tablespoons cornstarch - for soaking fries, to enhance crispiness
2 tablespoons vegetable oil - plus more for frying or roasting
For the Beef and Onion Mixture:
1 pound ground beef (minced beef) - (80/20 blend) grass-fed recommended for richer flavor
1 medium yellow onion - finely diced
2 cloves garlic - minced
1 teaspoon Kosher salt
½ teaspoon ground black pepper - freshly ground 
1 tablespoon Worcestershire sauce - for depth of flavor
¼ cup beef stock - to deglaze the pan and add richness
For the Gravy:
4 tablespoons unsalted butter
4 tablespoons all purpose flour (plain flour Australia and UK)- 2 cups beef stock - low-sodium, warmed
1 teaspoon soy sauce - optional, adds umami- ¼ teaspoon black pepper - freshly cracked
For the Assembly:
- 2 cups cheese curds - white cheddar curds preferred; keep cold until ready to use
1 tablespoon parsley - fresh, chopped, for garnish (optional)
Instructions
Prepare the Fries:
- Soak cut potatoes in cold water with cornstarch for 30 minutes. Drain, pat completely dry, and toss with 2 tablespoons of oil. Either air-fry, deep-fry, or roast at 425°F (220°C) for about 25–30 minutes or until golden brown and crispy. Toss once halfway through if roasting.
Cook the Beef Mince:
- In a large frying pan over medium-high heat, add a bit of oil and sauté the diced onion until translucent, about 3–4 minutes. Add garlic, and cook for another 1 minute until fragrant.
- Add the ground beef, salt, pepper, and Worcestershire. Cook while breaking up the beef with a wooden spoon until browned and fully cooked, about 6–8 minutes. Deglaze the pan with 1/4 cup beef stock and simmer for 2–3 minutes until slightly thickened. Set aside.
Make the Gravy:
- In a saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook, stirring constantly, for 2–3 minutes until golden and nutty in aroma. Slowly whisk in warm beef stock to avoid lumps. Add soy sauce and pepper, then simmer until thickened to a pourable consistency, about 6–8 minutes.
Assemble the Poutine:
- Layer hot fries in individual bowls or on a large platter. Spoon over the hot ground beef mixture, scatter cheese curds generously, and then ladle hot gravy to melt the curds slightly. Garnish with fresh parsley if desired.
Notes
- Cheese curds should squeak when fresh—if unavailable, use torn fresh mozzarella as a substitute.
- For crispier fries, you can double-fry them—once at 325°F (163°C) until slightly golden and again at 375°F (190°C) for full crispiness.
- Add a touch of cayenne or smoked paprika to the beef for a spicier kick.
Nutrition
Calories: 1033kcalCarbohydrates: 81gProtein: 45gFat: 59gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 171mgSodium: 1432mgPotassium: 2218mgFiber: 6gSugar: 4gVitamin A: 444IUVitamin C: 25mgCalcium: 495mgIron: 6mg
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