Hungarian brandy beef goulash

6 servings

Ingredients

Quantity	Measure	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.