Recipe - Hungarian Brandy Beef Goulash

3 pound Beef, first cut of the
Round or stew meat, cut in
1" cubes
2 One half teaspoon Salt
One half teaspoon Pepper
2 tablespoon Paprika
2 tablespoon Shortening,half butter
2 One half cup Onion, cut into 1 1/2"
Chunks
Three fourths cup Brandy
1 cn (10 One half oz) beef consomme
Three fourths teaspoon Marjoram,crumbled
Three fourths teaspoon Caraway seeds
1 One half 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 One fourth cup brandy;
ignite.When flames die out,return to heat.Stir in consomme.Cover
tightly;simmer until meat is tender, 1 to 1 One half hours.Add marjoram and
caraway;cook 10 minutes.Blend cornstarch with remaining One half cup brandy.
Stir into stew.Simmer,stirring until liquid clears and thickens.Makes 5 to
6 servings.