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Red Oak Farm
3040 Big Buck Road
Trezevant, TN 38258
owners@redoakfarm.com
Copyright © 1998 -2008
All Rights Reserved
Red Oak Farm
Revised: almost weekly
Savory Soup
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1 ½ pounds emu fan steak or roast cut into 1-inch cubes
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¼ cup all-purpose flour
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2 teaspoons vegetable oil
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1 bunch green onions, sliced
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2 cloves garlic, minced
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1 quart canned whole tomatoes
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2 beef bouillon cubes
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2 quarts water
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1 jar (16 ounce) small boiled onions, drained
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1 can (6-ounce) vegetable cocktail juice
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3 stalks celery, sliced into one inch pieces
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2 medium yellow squash, sliced
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1 bay leaf
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1 tablespoon dried parsley flakes
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1 teaspoon sale
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½ teaspoon pepper
Dredge the meat in flour, coating well. Heat oil in a Dutch oven, brown cubes on all sides in hot oil. Add onions and garlic, cook over medium-high heat for one minute, stirring constantly. Add remaining ingredients, bring to a boil. Reduce heat, cover and simmer 1 to 1 ½ hours, stirring occasionally. Serves 8.