Ground Beef Poutine
with Peas & Roasted Brussels Sprouts
Cooking time
30 minutes
Servings
2/4
Calories
880 /serving
Let’s do Québec casse-croûtes proud. Their marvellously messy combo of potato fries, gravy and cheese curds has found fans far and wide, and for good reason! These spuds will roast until golden and tender, while you whisk together the sauce from butter, demi-glace and our Smokin’ Sweetness seasoning (there’s a nice whiff of hickory in there). Make a real meal of it by adding browned ground beef and peas, plus some gently crisped Brussels sprouts for balance.
We will send you:
- 250g Canadian-raised lean ground beef
- 450g Potatoes
- 200g Brussels sprouts
- 20g All-purpose flour
- 150g Green peas
- 12g Beef demi-glace
- 100g Cheese curds
- 12g Smokin’ Sweetness spices (sugar, paprika, salt, onion, cumin, coriander, mustard, garlic, sunflower oil, black pepper, cayenne pepper, smoked hickory flavour, brown sugar)
Contains: Milk, Mustard, Wheat
You will need:
Medium pan
Whisk
2 Sheet pans
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
46 g
Saturated Fat
22 g
Sodium
1140 mg
Total Carb
72 g
Sugars
9 g
Protein
50 g
Fibre
12 g
Preparation
Roast the fries
Preheat the oven to 450°F. Cut the potatoes into fries. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 25 to 30 min., until lightly browned and tender.
Roast the Brussels sprouts
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a second lined sheet pan, toss with a drizzle of oil and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Cook the beef
Meanwhile, in a medium pan, heat a generous drizzle of oil on medium-high. Add the beef*; season with ½ the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Transfer to a bowl, leaving any browned bits in the pan. Reserve the pan.
Make the gravy
In the same pan, heat 1 tbsp butter (double for 4 portions) on medium. Add the flour (start with ¾) and cook, whisking constantly, 1 to 2 min., until a paste forms. Add the demi-glace, remaining spices and 1 ¼ cups water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 3 to 4 min., until thickened. If too thick, add water, 1 tbsp at a time, until you achieve your desired consistency; season with S&P.
Finish & serve
To the pan of gravy, add the beef and peas. Cook, stirring occasionally, 2 to 3 min., until heated through and combined. Divide the fries, Brussels sprouts and ⅓ of the cheese between your bowls. Top with the remaining cheese and the gravy. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
