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Cut the round steak into small bite-size pieces and cook in about one quart of water. Let it simmer for about three hours or until meat is well done. Salt to taste. Shell the sweet acrons and grind them into very fine flour until you have about 3/4 cup of flour. Strain the broth from the meat (it will be used later). Shred the meat and placing it in a wooden or plastic bowl mix it with the acorn flour (aluminum discolors the flour). Pour the hot broth over this mixture and stir. It is now ready to serve in individual bowls. Often times fry bread is serve with this stew. |