The best part about this classic poutine? The gravy is made using store-bought broth, so you don't have to make your own. With a few added aromatics, it has all the intense, meaty flavour of homemade. If you're really pressed for time, use frozen fries and be done in about 30 minutes.
With gutsy flavour, this is delicious spread on the buns sandwiching the beef.
Adapted from a banquet book so makes a bit, adjust as needed. Served to PC party at convention to rave reviews :)
Peeling the zucchini makes this soup a pretty pale green, but you could leave the skin on for more nutrients if you don't mind the dark green specks.
Gin is fantastic for sipping, but don’t stop there—it’s lovely in the kitchen, too.
