South Meets North Fajita Poutine recipe
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Ingredients
- 2 pounds beef skirt steak - cut across the grain into 1/4-inch strips and 2-inch pieces 2 ½ cups Swanson® Beef Broth, divided 1 (1.4 ounce) package dry fajita seasoning 3 tablespoons vegetable oil, divided 1 (32 ounce) package frozen French fries 4 tablespoons butter 4 tablespoons all-purpose flour 1 onion, sliced into thin strips 1 green or red bell pepper, cut into thin strips 8 ounces cheese curds ⅛ cup Chopped cilantro 1 fresh jalapeno pepper, seeded and chopped
Nutrition Info
- 1091.9 caloriescarbohydrate: 74.5 gcholesterol: 161.5 mgfat: 67.5 gfiber: 5.6 gprotein: 48.7 gsaturatedFat: 30 gservingSize: -sodium: 2500.7 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions South Meets North Fajita Poutine
Directions
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Place beef pieces in a large resealable bag. Whisk 1/2 cup Swanson® Beef Broth, 2 tablespoons vegetable oil and fajita seasoning mix together in small bowl until mix dissolves, pour over beef. Seal bag and refrigerate 8 hours or overnight.
Preheat oven to 425 degrees F (220 degrees C).
Arrange French fries in a single layer on a baking sheet, bake in preheated oven until golden brown, about 20 minutes (or according to package directions).
While fries are baking, melt butter in a medium saucepan over medium heat. Whisk in flour and stir until smooth, about 2 minutes. Whisk in remaining 2 cups Swanson® Beef Broth and bring to a boil. Reduce heat and simmer until thickened, about 5 minutes, stirring occasionally.
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onion and saute 2 minutes or until soft. Add bell pepper and saute an additional 3 minutes.
Drain marinade from beef and discard. Add beef to skillet with vegetables. Saute to desired doneness, about 5 minutes.
Place fries on a serving platter. Cover fries with beef mixture and cheese curds. Top with gravy and garnish with cilantro and chopped jalapenos.