Goulash and Sautes of Boeuf

The principles laid down for the preparation of Hungarian Goulash are as vague as for those of the French Navarin of which it is the equivalent in Hungarian cookery. The pressures of the requirements of professional catering have resulted in the modification of the original recipes for Goulash and thus have increased the confusion surrounding what is believed to be the authentic method of preparation. Because of this it has been felt useful to include two recipes, one of which has been demonstrated by Madame Katinka, the celebrated Hungarian artiste and the other which follows the usual method used in professional kitchens.