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Spanish Emu Steak with Sour Cream Sauce

3 pounds tenderized emu flank steak
1/8 teaspoon pepper
2 teaspoons salt
2 tablespoons butter
1/2 cup all purpose flour
1 can (1 pound) tomatoes
1/2 cup chopped green pepper
1 cup dairy sour cream at room temperature
1 tablespoon flour

Cut the meat into serving pieces; sprinkle with salt and pepper.  Coat with flour. 

Melt butter in large skillet.  Brown meat slowly on all sides. 

Mix tomatoes, peppers and onion, pour over meat.  Cover and simmer over low heat 2 to 2 1/2 hours.  Transfer meat to warm platter.  Blend tablespoon of flour into remaining liquid, stirring constantly until thickened (about 5 minutes).  remove from heat.  Gently stir in sour cream.  Serve immediately over Spanish steaks.

        Emu's Zine does not diagnose, prescribe or dispense medical advice.  We report and attempt to educate the public about the possible health benefits derived through the use of emu oil based products and consumption of low cholesterol, low fat emu meat.   This site contains personal testimonies and professional observations.   We encourage people to contact their family physicians regarding any health problems they may have for proper diagnosis and treatment.

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ISSN: 1528-4395
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Trezevant, TN 38258
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