Post by Okwes on Jun 29, 2007 19:10:30 GMT -5
APACHE ACORN STEW
2 1/2 to 3 pounds round steak
Sweet acorns - enough to make 3/4 cups acorn flour
Salt (use only Celtic or sea salt - table salt is not good for you)
Wooden or plastic bowl
Cut steak into bite size pieces.
Cook in about one quarter of water.
Let simmer for about 3 hours or until meat is falling apart tender.
Salt to taste (Celtic or sea salt only).
Shell sweet acorns and grind into fine flour.
Strain broth from the meat, it will be used later.
Shred meat and place into bowl. (metal bowl will discolor the flour.
Mix meat with acorn flour.
Pour hot broth over the mixture and stir.
It is now ready to pour into individual bowls.
Fry bread or cornbread is often served with this stew.
2 1/2 to 3 pounds round steak
Sweet acorns - enough to make 3/4 cups acorn flour
Salt (use only Celtic or sea salt - table salt is not good for you)
Wooden or plastic bowl
Cut steak into bite size pieces.
Cook in about one quarter of water.
Let simmer for about 3 hours or until meat is falling apart tender.
Salt to taste (Celtic or sea salt only).
Shell sweet acorns and grind into fine flour.
Strain broth from the meat, it will be used later.
Shred meat and place into bowl. (metal bowl will discolor the flour.
Mix meat with acorn flour.
Pour hot broth over the mixture and stir.
It is now ready to pour into individual bowls.
Fry bread or cornbread is often served with this stew.