Although not the same as the real stuff in Montreal, I made this last year and was very pleased with the results.  Going to try it again either tonight or tomorrow.





4 large potatoes (PEI or Yukon Gold)

1 small-medium onion

2 TB dried mushrooms

1 TB mixed peppercorns

2 cloves garlic

17 oz Nature’s Promise Organics Broth Chicken Low Sodium Fat Free

17 oz Nature’s Promise Naturals Broth Beef Low Sodium Low Fat

2 TB butter

2 TB flour

1 teaspoon Worcestershire sauce

Salt and pepper to taste

1 lb lean ground beef

Cheese curds (or mix of chopped cheddar and American cheese)



Wash potatoes, trim any blemishes.  No need to peel, unless desired.

Use French fry disc of food processor

Toss with salt, pepper, and olive oil

Roast in single layer in 425F convection oven until golden and soft, stirring occasionally



While potatoes are cooking, brown meat in 1 TB olive oil in large skillet over medium-high heat, until crumbly and browned.  Season with salt and pepper to taste.


Velouté Sauce

Melt butter, sweat onions and garlic.  Sprinkle flour over onions, add broth slowly to avoid lumps.  Add mushrooms and peppercorns and bring to boil.  Reduce over medium heat, stirring occasionally.  Strain before using.  If sauce is too sweet, add malt vinegar or lemon juice and tabasco.



Put a portion of fries on a plate.  Sprinkle cheese over fries, then top with the ground beef.  Cover with sauce.



See http://www.montrealpoutine.com/recipes.html for details

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