By Protein
Crispy Beef & Sweet Potato Poutine Recipe
Ingredients
- 7 Oz. Sweet Potato Fries, Fried
- 3 Oz. Brown Sage Gravy (Sub Recipe)
- 1/4 Cup White Cheese Curds
- 6 Ea. State Fair® Uncooked Breaded Beef Bites
- 5 Ea. Fresh Sage Leaf, Fried
Crispy sweet potato fries smothered in rich sage brown gravy and topped with State Fair® Uncooked Breaded Beef Bites and white cheese curds. Finished with crispy fried sage for a hearty, indulgent comfort food.
Directions
- Pre-heat oven to 350°F.
- Place breaded beef bites onto a parchment lined sheet tray and bake for 10-12 minutes or until internal temperature reaches 145°F and reserve.
- Place a food service boat onto a clean work surface.
- Fill the boat with sweet potato fries.
- Top sweet potato fries with sage brown gravy.
- Place cheese curds, breaded beef bites and fried sage leaves on top of prepared gravy fries.
- Serve as needed.
Sage Brown Gravy
Ingredients
- 2 Oz. Unsalted Butter, Prepared
- 2 Oz. All Purpose Flour
- 42 Oz. Beef Stock, Prepared
- 2 tsp. Fresh Sage Leaf, Chopped
- 3 Oz. Fresh Yellow Onion, Minced
- 1 Ea. Fresh Garlic Clove, Chopped
- 1/2 tsp. Kosher Salt
- 1/4 tsp. Black Pepper, Ground
- 2 tsp. Worcestershire Sauce, Prepared
Directions
- In a heavy-bottom stockpot or steam kettle, melt butter.
- Add diced onion and cook over medium heat until translucent
- Add garlic and cook 1–2 minutes until fragrant.
- Add flour to fat mixture.
- Cook, stirring constantly, until roux turns medium brown (about 6–8 minutes).
- Gradually whisk in hot stock in stages to prevent lumps.
- Bring mixture to a simmer, whisking continuously.
- Add sage, salt, pepper, and Worcestershire and simmer 15–20 minutes, stirring frequently to prevent scorching.
- Taste and adjust seasonings as needed and strain gravy to a smooth consistancy.
- Serve as needed warm.
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