3993. BACON CHEESEBURGER POUTINE

4 pounds of French fries (about 8 cups)

6 strips thick-cut bacon
1 pound lean ground beef
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon dried parsley
3 cups beef stock
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups white Cheddar cheese curd
Salt
Pepper

Start cooking French fries, however you have decided to make them, from scratch or store bought.

Place bacon in a frying pan and fry over medium heat until crispy, turning regularly. When bacon is done, transfer to a plate lined with paper towel and place paper towel over top to blot grease. Then cut into large chunks.

Melt butter in a medium-sized saucepan over medium heat. Once melted, add all-purpose flour and whisk thoroughly until all lumps are removed. Cook for five minutes while the roux is bubbling. This will give the gravy a darker colour and will also cook out the raw flour. Slowly add the beef stock to the roux, whisking as you do to avoid lumps from forming. Once the stock has been added, reduce heat to medium-low and continue cooking, uncovered. You need to keep the gravy piping hot so it will melt the cheese.

Place olive oil in a large frying pan set over medium-high heat. When hot, add the beef, Worcestershire sauce, garlic powder, onion powder, paprika, parsley, and salt and pepper to taste. Stir to thoroughly combine all ingredients and continue to cook until beef is completely browned. Taste, and adjust seasoning if necessary.

To plate, set a large handful of French fries on a plate or in a bowl. Spoon about 1 cup of beef over top of beef and some of the bacon over top. Top with cheese curds and then generously spoon gravy over top.

bacon recipe source: Kate's Cuisine, September 5, 2015