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Emu Stroganoff

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.


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