Pub Fries with Pork/Mushroom Gravy
Sometimes life can be rough. Any protracted evening of gluttonous activity can result in the slowest of following days, requiring the necessary recovery food to make amends. This is one of those recipes that can make everything right in the world.
Now pub fries are no stranger to man’s late night refueling desires or to rebalancing the equation. The backbone of the “life giving” essence of the dish is it’s simplistically. Fries, meat gravy, and cheese…basic gluttony 101. And this recipe is no different.
Create a base of fries (regular, sweet potato, or a mix), top with pork & mushroom gravy with just the right spice components and you have something that makes the body, mind, and soul a happy one.
It’s important to note though that although the recipe is easily adjustable, keeping it simple with the base ingredients listed will produce clean tasting pub fries. This is especially the case regarding the mushrooms. Don’t get fancy by substituting in shiitakes for the buttons…it won’t be the same. That said, if you’ve got a hankering for pub fries with a BBQ potato chip essence you can substitute in smoked paprika for the hot paprika and BAM! You’re good to go.
Enjoy!
The Necessities:
- 1 pkg of frozen fries (we use Alexia)
- 1/2-2/3 lb of ground pork (unseasoned)
- 1/2 lrg onion
- 1 pkg of button mushrooms (roughly chopped)
- 1 tsp hot paprika
- Dash of mustard powder
- Dash of cumin
- Salt and pepper
- 1/4 cup flour
- 2-2 1/2 cups of Au jus broth (beef or veggie broth can be substituted)
- Shredded cheese
- Green onions (roughly chopped) or fresh chives (finely chopped)
- Olive oil
- Non-stick spray
Directions:
- Finely chop the onion.
- Toss the onions into a large frying pan over medium/low heat, drizzle with olive oil, and sprinkle with salt.
- Stirring regularly, cook the onions until translucent and slightly browned. Spray with non-stick spray when necessary to keep the onions from sticking.
- Add the ground pork, allowing the onions to soak up the porky fat and flavor while stirring regularly .
- Cooking the pork through and break up any medium/larger chunks of pork with a fork.
- Toss in the mushrooms and generously season with salt and pepper.
- Cooking the mushroom/pork mixture for around 10 minutes or until the mushrooms have released their water and are soft.
- Reduce temperature to low heat and stir in the flour.
- Then gradually add 2 of the cups of broth, stirring continuously.
- Season the gravy with the paprika, mustard powder, and cumin. Stir and allow the flavors to meddle for about 5 minutes.
- Add an additional salt and pepper to taste. Reduce heat to lowest possible temperature and cover the gravy. Use the any remaining broth to thin out the gravy prior to serving.
- Preheat the oven to the necessary temperature to cook the fries. Dump the fries on a cooking sheet and baking according to instructions on packaging.
- When the fries are hot and crispy, remove from oven and place a healthy helping on a plate.
- Dress the fries with the desired/demanded quantity of pork mushroom gravy, shredded cheese, and garnish with green onions or chives. Inhale and enjoy the forth coming return to normality.
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Perfection on a Plate.
Well if you say this can make everything right in the world, then I am just gonna HAVE to make it!
Mandy
Guaranteed!
I’m going to faint! An ice cold beer and I;m in heaven!
How did I forget the beer???
I love the way you write, Jed, it cracks me up. The mushroom pork sounds incredible. We love sweet potato fries but only indulge when we are out at our local pub. The green onions totally brighten up the flavours. I can see this with leftover pulled pork! Sigh.
Phase II…pulled pork! Love it.
oh wow, this sounds awesome + perfect after a few drinks too many, a place i’ve been more than i’d like to admit. =) yum!
Never be ashamed of living a “healthy” gluttonous lifestyle.
Wow. Yum. I’m saving this for fall. =)
Oh dear…I’m the spoilsport here. I would want the gravy on the side to dip in as I like my fries very crispy. Now my husband on the other hand would love your creation just the way it is.
Any which way wouldn’t be a bad thing, but we men do like to cover things in gravy.
a man after my own heart! this is excellent food for the weary!
Oh, Jed! Where were ya when I needed ya? Back when I tended bar, I often stopped on the way home to buy some cheese fries and ate them while I watched info-mercials. Had i known about this, I would have made the gravy before leaving for work and had an incredible dish when I got home!
Oh, well, I’ll still make this. (How could I not?) I just won’t need it as badly as I once did.
Since Liz is a former bar tender as well, said basically expressed the same thing to me the first time I made this.
Ha! Add a fried egg on top and you’d basically be eating Chilean food.
Now how did I forget the egg?? Oh ya I was thinking about those Doritos you were talking about.
I know if I cooked this for my family there would be high fives all round. There’s something about fries in a gravy type sauce. Wonderful inspiration Jed xx
High fives and happy stomachs…just doing my job.
These are dangerous. The perfect answer for any gluttonous craving. I love that you keep it simple and let the few basic ingredients speak for themselves.
Some times was we can over think food and I’ve done that with this recipe before. Rules to live by: fix it food is simple food.
Just back from a week away and the fridge is pretty bare and sad looking. Now I see this and I am craving it…will have to rummage around and see if I can pull it together!
Hope you’re able to put it together!
oh gosh, this looks DEVASTATINGLY good!
Oh, those look so wrong… but so good! Wow,
Wow, thats what I call Man fries. Yummy