| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Hungarian |
Beef, Soups/stews, Hungarian |
6 |
Servings |
INGREDIENTS
| 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 |
|
6 |
servings. |
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
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