Ingredients
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1 lb.Crispy Carrot Fries
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8 oz.Beef Pot Roast
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6 oz.Cheese Curds
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4 oz.Sliced Mushrooms
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4 oz.Beef Gravy
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3 oz.Green Peas
PREPARATION
1. Fry carrot fries and reserve.
2. Heat pot roast to 140°F; cut into chunks.
3. Cook gravy to 165°F; sauté mushrooms and combine.
4. Cook peas until tender.
5. Build poutine: fries → pot roast → mushroom gravy → cheese curds → peas.