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1 Stick butter
3 Onions sliced
1 1/2 tb Paprika
1 cn (6-oz) tomato puree
1 1/2 oz Vinegar
1 cn Beef stock
2 lb Emu meat cut into cubes
1 ds Sugar and garlic
Melt butter in large pot with cover , add all of the ingredients, stir, cover and cool 3-3 1/2 hours until tender and thick. You can cook this in a slow cooker. Serve over noodles with sour cream or cottage cheese on top.
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