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Emu Stroganoff


2 lb Emu round or drum
2 tablespoon Seasoned flour
1 tablespoon Butter
1 cl Garlic, chopped
1 md Onion, chopped
3/4 c Beef broth
1 tablespoon Parsley flakes
1 tablespoon Worcestershire sauce
1 c Button mushrooms
1 c fat-free Sour cream
1 c Plain yogurt
3 tablespoon Seeded brown mustard

Slice emu 1 inch long, 1/2 inch wide. Lightly flour pieces. Sauté in butter with garlic and onion until lightly browned. Add beef broth, parsley and Worcestershire sauce. Simmer on low heat for 2 hours. Approx. 30 minutes before serving, blend sour cream, yogurt and brown mustard. Add mushrooms and yogurt mixture to meat and simmer for 20 minutes to blend flavors. Serve over rice or wide egg noodles.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.