2 lb Emu round or drum
2 tb Seasoned flour
1 c Butter
1 Clove garlic, chopped
1 md Onion, chopped
3/4 c Beef broth
1 tb Parsley flakes
1 tb Worcestershire sauce
1 c Button mushrooms
1 c Sour cream
1 c Plain yogurt
3 tb Seeded brown mustard
Slice emu 1" long, 1/2" wide. Lightly flour pieces. Saute in
butter with garlic and onion until lightly browned. Add beef broth, parsley and
Worcestershire sauce. Simmer on low hwat 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.
Be content with your lot; one cannot be first in everything.