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.

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