Title: Hungarian Brandy Beef Goulash
Categories: Beef Soup 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.

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