Hungarian brandy beef goulash
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef, first cut of the |
| Round or stew meat, cut in | ||
| 1\" cubes | ||
| 2½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | tablespoons | Paprika |
| 2 | tablespoons | Shortening,half butter |
| 2½ | cup | Onion, cut into 1 1/2\" |
| Chunks | ||
| ¾ | cup | Brandy |
| 1 | can | (10 1/2 oz) beef consomme |
| ¾ | teaspoon | Marjoram,crumbled |
| ¾ | teaspoon | Caraway seeds |
| 1½ | tablespoon | Cornstarch |
Directions
Toss beef with salt,pepper and paprika until coated.Heat shortening in large skillet or Dutch oven.Add meat;brown well over moderately hot heat.Stir in onions;cook 5 minutes.Remove from heat.Add ¼ cup brandy; ignite.When flames die out,return to heat.Stir in consomme.Cover tightly;simmer until meat is tender, 1 to 1½ hours.Add marjoram and caraway;cook 10 minutes.Blend cornstarch with remaining ½ cup brandy. Stir into stew.Simmer,stirring until liquid clears and thickens.Makes 5 to 6 servings.