Recipe for Hungarian Brandy Beef Goulash

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

Instructions:
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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