Title: Hungarian Brandy Beef Goulash
Categories: Beef, Soups/stews, Hungarian
Yield: 6 Servings

3 lb Beef, first cut of the
Round or stew meat, cut in
1" cubes
2 1/2 ts Salt
1/2 ts Pepper
2 tb Paprika
2 tb Shortening,half butter
2 1/2 c Onion, cut into 1 1/2"
Chunks
3/4 c Brandy
1 cn (10 1/2 oz) beef consomme
3/4 ts Marjoram,crumbled
3/4 ts Caraway seeds
1 1/2 tb Cornstarch

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 1/4 cup brandy;
ignite.When flames die out,return to heat.Stir in consomme.Cover
tightly;simmer until meat is tender, 1 to 1 1/2 hours.Add marjoram and
caraway;cook 10 minutes.Blend cornstarch with remaining 1/2 cup brandy.
Stir into stew.Simmer,stirring until liquid clears and thickens.Makes 5 to
6 servings.