Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- For the traditional poutine gravy:
- 1 part chicken bouillon (preferably powder) to 1 part beef bouillon
- 1/2 cup of flour
- 4 tbsp of oil
- water
- =
Directions
To make the gravy:
Take the bouillon powder and mix with the water, all depending on how many people you are serving.
Most family size meals use approx. 3 cups of water. Mix the water and bouillon in a sauce pan.
Bring to a boil. In a cup mix the flour and oil. It should make somewhat of a liquid.{a paste}
You can substitute cornstarch for the flour mixture (reduces the cholesterol count).
Slowly add the mixture to the boiling bouillon. You don't want to add to much of the mixture or it will taste like flour. Just add little by little while stirring the bouillon until it is thick. Once thick take it off the heat.
To finish the poutine;
take your cooked fries, add the cheese and pour generous amount of the gravy on the top.