Recipe courtesy of Robert Irvine
45 min
45 min


  • 1/4 cup unsalted butter
  • 1 tablespoon fresh chopped thyme
  • 1 tablespoon chopped garlic 
  • 1/4 cup flour 
  • 1 teaspoon garlic powder 
  • 1 teaspoon onion powder 
  • 4 cups beef broth 
  • 3/4 cup ketchup 
  • 1/4 cup Worcestershire sauce 
  • Salt and pepper to taste 
  • Salt and pepper to taste
French Fries:
  • 1 gallon canola oil
  • 2 pounds french fries 
  • Salt and pepper
  • 1 cup shredded Cheddar cheese 
  • 1/2 cup chopped scallions 


For the gravy: In a medium pot over medium-high heat, melt the butter. Add the thyme and chopped garlic and saute for about 2 minutes. Stir in the flour, garlic powder and onion powder and cook the roux for about 2 minutes.

Whisk in the beef broth and then add the ketchup and Worcestershire sauce. Bring the gravy to a boil and then quickly reduce the heat so it simmers. Cook the gravy for 20 minutes, stirring regularly to avoid the gravy burning on the bottom of the pan. Season the gravy with salt and pepper.

For the French fries: In a large pot, heat the oil to 350 degrees F. Fry the french fries until they float and are golden brown. Remove the fries from the oil and drain. Season with salt and pepper and then toss the fries with the cheese.

Divide the fries between 6 bowls, drizzle with the gravy and garnish with scallions.

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