Poutine has been called the Canadian National Dish. Although originally from Quebec, it is enjoyed by Canadians from coast to coast to coast. It's basic comfort food that combines french-fries, cheese curds and gravy. It really warms your belly on a cold winter's night.
However, there are many schools-of-thought on how to make the perfect french-fry, and since cheese curds can be hard to come-by (unless you happen to have a cow handy), I will be replacing the french-fries with cheddar-and-potato stuffed perogies.
But Rob, I hear you say, how many schools-of-thought are there on how to make the perfect perogy? Okay, good point! But the difference is, I don't know how to make perogies, so I buy them. I am lucky enough to live five blocks away from The Mundare Sausage House, world famous for making the best perogies this side of the Ukraine. For those of you who aren't lucky enough to live in my neighborhood, I have 1 word for you: Cheemo frozen perogies! (okay 3 words)
1 bowl of fully cooked perogies (10 perogies per person/serving)
1 cup beef broth
1 tbsp. all-purpose flour
lots of butter
1 tsp. of parsley
1 tsp. of sage
1/2 tsp. of rosemary
1 tsp. of thyme
1 tbsp. of onion powder
a pinch of salt and pepper to taste
1 chopped fresh onion
1. Heat up the beef broth and stir in the dried seasonings (parsley, sage, rosemary, thyme, onion powder, salt and pepper).
2. Combine 2 tbsp. of butter and the flour in a saucepan over medium heat and blend them together with a whisk.
3. Add the seasoned beef broth to the saucepan and continue to whisk everything together for a couple of minutes until it starts to thicken into a nice beefy brown gravy. Set aside.
4. In a large frying pan, sauté the onions in butter for a couple of minutes.
5. Add the cooked perogies.
6. Turn the perogies and onions in the pan until they look (and smell) really yummy.
8. Serve with your favorite ice-cold beverage.
9. Lets eat!
10. And for those of you who hate me for creating this frankenstein-abomination, here's some traditional poutine made with cheese curds and french-fries.
11. Bon Appétit!