Poutine Wraps

During my trip to Québec in October, I finally got around to trying the legendary dish: poutine. And I became a fan right away. It is so freaking good...at least the ones I had were. Poutine comes in many varieties, and like any dish, is not the same from chef to chef. At any rate, when I came across this recipe, I just had to try it. And oooh am I ever glad I did! The poutine part itself is awesome, so if you don't feel like having the extra calories of making a wrap of it, you can omit that.

Link to my YouTube "making of the recipe" video: https://youtu.be/rVVmdI2kFKQ

Original recipe credit: https://www.cuisineathome.com/recipes/lunch-dinner/poutine-wrap/

Recipe below contains my modifications.

Ingredients:

~5 oz. frozen fast-food style (shoestring) French fries, cooked according to package directions

1 T. canola oil

8 oz. skirt steak, cut into thin strip/slices

salt and pepper, to taste

1 c. (~4 oz.) sliced button mushrooms

1 T. minced garlic

1 T. tomato paste

1 T. all-purpose flour

1/4 c. dry sherry

1/2 c. low-sodium beef broth

1 T. Worcestershire sauce

2 T. crème fraîche

1 T. chopped fresh parsley

1/2 c. (~2 oz.) cheddar cheese curds

2 burrito-sized flour tortillas (10")

Directions;

1. In a large skillet over medium to medium-high heat, heat the canola oil, then add the skirt steak. Season with salt and pepper. Cook, stirring occasionally, until meat has lost most of its pink (or all, if preferred). Transfer to a plate and set aside.

2. Add the mushrooms to the pan. Cook, stirring occasionally, for around 3 min.

3. Add the garlic and tomato paste. Cook, stirring constantly, for around 1 min.

4 Sprinkle flour over mixture, stir to combine and cook for around 1 min.

5. Deglaze pan with the dry sherry. then add the beef broth and Worcestershire sauce. Bring to simmer, stir occasionally, for around 3 min.

6. Remove from heat. Return steak to pan, stir to coat. Stir in the crème fraîche, then the parsley, and finally the cheese curds.

7. Place half of French fries to line center of tortilla, then top with half of the poutine mixture from the pan. Roll wrap up to close, serve, and enjoy!