Categories: Beef, Soups/stews, Hungarian 
      Yield: 6 servings 
  
      3 lb Beef, first cut of the          2 1/2 c  Onion, cut into 1 1/2" 
           Round or stew meat, cut in               Chunks 
           1" cubes                          3/4 c  Brandy 
  2 1/2 ts Salt                                1 cn (10 1/2 oz) beef consomme 
    1/2 ts Pepper                            3/4 ts Marjoram,crumbled 
      2 tb Paprika                           3/4 ts Caraway seeds 
      2 tb Shortening,half butter          1 1/2 tb 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.