2 pounds emu steak or filet

8 tablespoons butter, divided

1 medium onion

1 pound small mushrooms

2/3 cup water

2 beef stock cubes

2 tablespoon tomato paste

1 cup sour cream

1 tablespoon cornstarch

Salt & pepper to taste

Carefully remove any fat or sinew from meat. Cut meat into thin slices. Cut slices into thin strips. Heat 4 tablespoons of the butter in a large frying pan until very hot.

Add a quarter of the meat, cook quickly until golden brown, and remove meat from pan immediately. Repeat with remaining meat, a quarter at a time. Add remaining butter to pan, sauté mushrooms until tender and remove from pan. Return meat to pan with salt, pepper, water, crumbled stock cubes, cornstarch and tomato paste and stir until combined. Bring to a boil, reduce heat, simmer covered for 1 hour. Add sour cream, mushrooms and serve.

This recipe is delightful served over egg noodles, garlic mashed potatoes, or fragrant basmati rice.