Kulash a la Finnoise

Cut a pound of trimmed tenderloin of beef in inch squares, also two ounces of one-eighth of an inch squares of onions. Put four ounces of butter into a saute-pan, and when hot, add first the onions and then the beef; season with salt and paprika (a Hungarian pepper), moisten with a little good gravy (No. 404), and cook for one hour and a half, adding a little espagnole sauce (No. 414).

Another way is to use a pound of lean tenderloin, cut in inch squares, half a pound of the breast of bacon cut in half inch squares, a pound of potatoes cut in half inch squares, a quarter of a pound of onions in one-eighth of an inch squares, frying them in half a pound of butter. Put in first the beef, then the potatoes, salt, pepper, and spice, add a pint of good gravy (No. 404), cover hermetically, and cook slowly for one hour and a half.