Yield: 1 servings
|2½ pounds||stew meat, cubed|
|1½ quart||water, or more as needed|
|2 larges||onions, coarsely chopped salt and p; epper to taste|
|2||3 pounds acorns (enough to make 1 c; up of acorn meal)|
Place meat into a pot with water and onions. Bring to boil, reduce heat and simmer for 3-4 hours or until meat is very tender. Add more water if necessary. There should be about 3 cups of broth when meat has been cooked.
Add salt and pepper to taste, and keep the stew warm. Shell the acorns and grind them in food processor or blender into a very fine meal. With a slotted spoon remove the meat and onions from the pot and place into a glass bowl. Add the acorn meal and blend well. Bring the broth to boil; pour it over the meat mixture and blend well. Adjust seasoning by adding more salt and pepper if desired. Serve immediately with Indian Fry Bread.
From the Files of Earl Shelsby
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000