Hungarian Brandy Beef Goulash
3 lb beef, first cut of the round or stew meat, cut in 1″ cubes
1/2 tsp pepper
2 tbsp Hungarian paprika
2 tbsp shortening,half butter
2 1/2 cup onion, cut into 1 1/2″ chunks
3/4 cup brandy
1 can (10 1/2 oz) beef consomme
3/4 tsp marjoram,crumbled
3/4 tsp Caraway seeds
1 1/2 tbsp 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.
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