Can You Provide a Recipe for Pow-Pows?

Question by houstonpackard: Can You Provide a Recipe for Pow-Pows?
This is either a Russian or German food and may be spelled Pau-Pau, don’t know but sounds delicious.
Great recipe down below, but that’s not it. It’s beef with some sort of gravy in a dumpling form and either Slavic or German…Pow POW or Pau Pau. Wish I could give you the 10 points because your recipe sounds like good Southwestern fare. Am asking for a neighbor as I’ve never heard of this dish.

Best answer:

Answer by conn1e l
Pow-wow Potluck [6 serv]

1 lb hamburger meat, browned,crumbled,and drained
1 (15 ounce) can Mexican chili beans
1 (15 ounce) can manwich sloppy joe sandwich sauce (or equivalent)

For toppings;-
Fritos corn chips (or any kind of corn chips, I prefer chili cheese Fritos, but any corn chips will work)
shredded cheese (I use a mexican blend)
diced tomatoes
chopped onions
sour cream
shredded lettuce
jalapenos (etc.)

Brown, crumble, and drain hamburger meat in a large skillet.
In the same skillet, combine the cooked meat, beans, and sloppy joe sauce.
Simmer until heated through, approximately 5-10 minutes.
To serve, put a layer of corn chips (I use chili cheese Fritos) on the bottom of a plate.
Top with the meat mixture, then top with the toppings of your choice.
I normally put out shredded mexi blend cheese,diced tomatoes, chopped onions, sour cream, shredded lettuce, and sliced jalapenos, but use your imagination!
Prep time includes chopping veggies and browning the hamburger meat.

What do you think? Answer below!

Posted by in Russian Cookies and tagged with PowPows, Provide, Recipe | Trackback
  1. LadyKatt 2006 says:

    PIROSHKI (Russian Dumplings)

    MEAT FILLING:

    1/4 c. butter
    1 med. onion, cut fine
    1 tsp. salt
    1 lb. ground beef
    2 eggs
    4 drops Tabasco
    1/4 tsp. pepper
    2 tbsp. minced parsley or celery

    SOUR CREAM DOUGH:

    3 1/2 c. sifted flour
    1 tsp. baking powder
    1/2 c. butter
    2 eggs, beaten
    1 c. sour cream

    To make filling: Melt butter in large frying pan. Add onions and saute for 4 minutes until golden. Do not brown. Add meat and cook over medium heat 12-15 minutes until brown and crumbly. Drain off fat. Stir in parsley, salt, pepper, Tabasco and eggs; mix well. Put mixture in bowl and chill.
    To make dough: Sift together in large bowl, flour and baking powder. Cut in butter until particles like cornmeal. Stir in eggs and sour cream. Mix to form dough. Knead lightly until mixture is a smooth ball. Wrap in plastic and chill 2-4 hours.

    Roll out dough to 1/8 inch thickness. Cut 5 inch rounds, rerolling and cutting to make 18 rounds. Place about 2 tablespoons of filling in center of each circle. Using pastry brush, coat edges with beaten egg. Fold dough over and shape into moons. Press edges firmly together. Place on ungreased cookie sheet and brush tops with beaten egg.

    Chill 1 hour. Preheat oven to 400 degrees and bake 25-30 minutes until golden brown. Makes 18 piroshki.

    SOUR BEEF AND DUMPLINGS

    4-6 lb. beef rump or round roast
    2 c. vinegar
    2 c. water
    1 lg. onion, sliced
    3 tbsp. pickling spice
    Salt and pepper
    3 tbsp. flour
    1 c. water
    1 tbsp. sugar

    Place roast in large bowl. Heat vinegar, water, onion, and pickling spices to boiling and pour over meat. If marinade does not cover meat, add more vinegar/water. When cool, refrigerate for 5 days, turning roast each day.
    Remove roast from marinade, saving marinade. Salt and pepper and place roast in a roasting pan in a 500 degree oven for 5 minutes. Reduce heat to 350 degrees. After 1 hour, pour marinade over meat and continue baking until tender.

    Remove meat from pan and add flour and water mixed until smooth, stirring constantly, over medium heat. Cook until slightly thickened and strain into another pan. Taste for seasoning, add sugar. If a sweeter gravy is desired, crumble a few gingersnaps into gravy, optional but not necessary. Slice meat and serve with potato dumplings and gravy.

    POTATO DUMPLINGS:

    6 potatoes, cooked until tender
    6 potatoes, peeled and grated finely
    3 eggs, beaten
    1/2 c. cream of wheat
    1/2 tsp. nutmeg
    2 tbsp. parsley, minced
    2 c. well buttered croutons
    Salt and pepper
    Flour

    Peel cooked potatoes and put through food mill and mash thoroughly. Put grated potatoes in cloth bag and squeeze out moisture. Mix both potatoes, add eggs, cream of wheat, nutmeg, parsley, salt, and pepper to taste. Lightly mix in croutons. With floured hands shape into balls about 1 1/2 inch in diameter.
    It’s wise to cook two dumplings in a small pan of water for 15 minutes before proceeding further. Some potatoes require the additional small amount of flour or cornstarch to prevent them from falling apart. Make whatever corrections are necessary and shape remaining mix into balls. Cook gently for 15 minutes or until dumplings rise. Serve with sour beef and gravy.

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