Hungarian Brandy Beef Goulash



	Hungarian Brandy Beef Goulash beef, soups/stews, hungarian 3 lb beef, first cut of the 1 round or stew meat, cut in 1 1 cubes 2 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoon paprika 2 tablespoon shortening,half butter 2 1/2 cup onion, cut into 1 1/2 1 chunks 3/4 cup brandy 1 can (10 1/2 oz) beef consomme 3/4 teaspoon marjoram,crumbled 3/4 teaspoon caraway seeds 1 1/2 tablespoon 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.