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featured recipe for May/June 2001
3 tablespoons butter
1/2 pound fresh mushrooms, sliced
2 large onions, cut into 1/4 inch rings
4 emu steaks, tenderized
1/2 cup sherry
salt
pepper
paprika
1 (10 3/4 oz) can onion soup
Melt butter in large Dutch oven. Sauté onions and mushrooms until
onions are clear and golden. Pour in half the sherry, cover and simmer
for 10 minutes. Salt and pepper the steaks. Add to pan.
Sprinkle generously with paprika. Pour in onion soup and rest of the
sherry. Cover and move to 350 oven for 2 hours. Serves 4.
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Smothered Emu