Khulash

Fillet of beef cut in small squares and stewed with cayenne, brown sauce and potatoes.

This dish is greatly esteemed in Germany, and is prepared as follows:

Cut about two pounds of the head and fillet of beef into small squares. Cut up an onion into small pieces and fry it in a pan with a little butter, but not long enough to allow it to take color; add the pieces of meat and fry them for ten or fifteen minutes, add a little salt or cayenne and then remove the pan to the side of the fire and cover the lid with hot ashes. Let it remain for forty-five minutes when the moisture will all have evaporated, pour over a little gravy and continue to cook for an hour and a half. Dust over a little more cayenne, pour over two tablespoonfuls of brown sauce and cook for another ten minutes or so. Cut some potatoes in small dice or squares, blanch in cold water for a few minutes, roll them well in sauce, allow them to remain for a few minutes and serve.