On medium-high heat, melt butter in large pot. Add onions and sauté until slightly brown.
Add cubed Emu meat, paprika, garlic powder and sugar. Cook, stirring constantly until Emu begins to caramelize.
Add beef stock, and stir, scraping the bottom (deglaze), to release the flavor goodness.
Lower the heat to medium-low and add ground tomatoes and vinegar. Cover with a tight fitting lid and simmer for 3 to 3 1/2 hours until meat is tender and the sauce is thick.
Serve over noodles with a dollop of sour cream or cottage cheese on top.
Paul B. | April 23rd, 2022