For the tourtière meat

• 225 g (½ lb) beef cubes
• 225 g (½ lb) pork cubes
• 30 ml (2 tbsp) vegetable oil
• 15 ml (1 tbsp) tourtière spice mix
• Salt and pepper
• 500 ml (2 cups) beef broth
• 5 ml (1 tsp) cornstarch

For the sauce

• 1 packet Bergeron poutine sauce mix
• 5 ml (1 tsp) tourtière spice mix

For the poutine

• 2 bags wedge fries
• Brins de Gouda Bergeron
• Pickled pearl onions
• Fruit ketchup

For the tourtière meat:

1. Cut the meat into 2 cm (½ in) cubes.
2. In a saucepan over high heat, heat 15 ml (1 tbsp) oil and brown the beef. Set aside. Add the remaining oil and brown the pork. Return the beef, add the spices, salt and pepper, and cook 1 minute, stirring. Pour in the broth and scrape the bottom to loosen the browned bits.
3. Bring to a boil, cover and simmer over low heat for 60 minutes. Uncover and continue cooking 15 to 30 minutes, until tender (add more broth if needed). Stir in the cornstarch diluted in a little water and cook 2 to 3 minutes, stirring.
4. The meat can be prepared up to 3 days in advance.