This post may contain affiliate links. Please read our disclosure policy.
Hungarian Goulash is a rich, flavorful dish made with tender beef, paprika, and vegetables. This single serving version is easy to make and perfectly portioned, so you can enjoy a hearty meal without leftovers.
Hungarian Goulash is similar to beef stew, with tender beef and hearty vegetables in a flavorful broth. For more single serving beef recipes, try our Pot Roast, classic Beef Stew, or Beef Stroganoff with a tangy sour cream sauce. Each one is perfectly portioned and full of flavor.
Why You’ll Love This Recipe
- Perfectly Portioned: Made for one serving, so no leftovers go to waste.
- Easy to Make: Simple steps and minimal effort.
- Rich, Bold Flavors: Paprika, onions, and garlic create a deep, savory base.
- Hearty and Satisfying: Filled with carrots, potatoes, and bell peppers.
- One-Pot Meal: Everything cooks in one pot for easy cleanup.
This small batch Hungarian Goulash features a rich, brothy base, plenty of Hungarian sweet paprika, and a mix of fresh vegetables for a flavorful, satisfying meal. Made for one, it’s perfectly portioned with no waste, but can be doubled to serve two.
Unlike American goulash, which includes ground beef, pasta, and a tomato-based sauce, this version stays true to Hungarian flavors with a vibrant broth and traditional ingredients. It’s a respectful adaptation, scaled and slightly modified to make it accessible for smaller households while maintaining the essence of the original.
Ingredients
If you have any ingredients leftover from this single serving Hungarian Goulash recipe, check out our Leftover Ingredients Recipe Finder.
- Beef Chuck Roast: This recipe uses 4 ounces of beef chuck, cut into cubes. If you have extra, use it in Slow Cooker Pot Roast or Ropa Vieja.
- Kosher Salt and Black Pepper: I use Diamond Crystal kosher salt for its lighter texture and ability to dissolve quickly, allowing for more precise seasoning.
- Butter: Adds richness and helps brown the beef.
- Onions and Garlic: Form the aromatic base, adding depth and flavor to the broth.
- Paprika: A key ingredient in goulash. Use Hungarian sweet paprika for authentic flavor. If unavailable, regular sweet paprika works too—just avoid hot paprika.
- Crushed Caraway Seeds (Optional): I sometimes add 1/4 teaspoon for a subtle, earthy flavor. If you don’t have them, skip or substitute with fennel seeds or a pinch of oregano.
- Vegetables: Red and yellow bell peppers and a carrot add color and natural sweetness. Leftover peppers work well in Greek Chicken or Vegetable Lasagna. Extra carrots can be used in Lentil Soup, Fried Rice, or Morning Glory Muffins.
- Roma Tomato: The perfect size for this recipe, but any small tomato works.
- Potato: Use one small russet or about 3 ounces of baby red potatoes. Extras can go into Chicken Stew or Cottage Pie.
- Beef Broth: Forms the base of the goulash. Leftover broth can be used in Bangers and Mash or Salisbury Steak.
Recipe Variations
Customize this single serving Hungarian Goulash to fit your taste or use what you have on hand:
- Vegetarian Goulash: Swap the beef for mushrooms, zucchini, or eggplant, and use vegetable broth instead.
- Extra Vegetables: Add more vegetables like parsnips, celery, or green beans for extra flavor and texture.
- Add Extra Herbs: Stir in fresh herbs like thyme or marjoram, finely chopped, for an extra layer of flavor.
How To Make Hungarian Goulash
These step-by-step photos and instructions will guide you through making this single serving Hungarian Goulash. Scroll down to the recipe box for exact measurements and full instructions.
- Season the Beef: Toss the beef with 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper. Set aside.
- Cook the Onions: Melt the butter in a 2-quart saucepan over medium-high heat. Add the onions and cook for about 2 minutes, stirring occasionally.
- Brown the Beef: Add the beef to the pan and cook, stirring frequently, for about 3 minutes until it begins to brown.
- Add Vegetables: Stir in the bell peppers, tomatoes, and garlic. Cook for 2 minutes, stirring occasionally.
- Add Seasonings: Remove the pot from heat. Stir in the paprika, 1/4 teaspoon kosher salt, remaining 1/8 teaspoon pepper, and caraway seeds (if using).
- Add Broth and Simmer: Pour in the beef broth and return the pot to the stove. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 25 minutes, stirring once or twice during cooking.
- Add Carrots and Potatoes: Stir in the carrots and potatoes. Bring the mixture back to a boil, then reduce the heat to medium-low. Cover and simmer for another 25 minutes, or until the beef is tender.
- Taste and Serve: Taste and adjust seasoning with additional salt if needed. Pour into a bowl and enjoy!
Expert Tips
- Choose The Right Paprika: Hungarian paprika gives the best flavor. If unavailable, regular sweet paprika works well. Avoid using only hot or smoked paprika, but a mix of regular and smoked can be a good substitute.
- Cut The Beef Evenly: Cube the beef into uniform pieces for even cooking and tenderness.
- Use The Right Size Pan: A 2-quart saucepan is the perfect size to cook everything evenly without overcrowding.
Serving Suggestions
Pair this flavorful goulash with one of these simple sides to complete your meal:
- French Bread: Perfect for soaking up the rich sauce.
- Mashed Potatoes: Creamy and comforting, a great complement to the tender beef and vegetables.
- Buttered Noodles: A classic, hearty side that works beautifully with the goulash.
- White Rice: A neutral base that lets the bold flavors of the dish shine.
Frequently Asked Questions
Paprika is essential for the authentic flavor of Hungarian goulash, so it’s not recommended to skip it.
Store in an airtight container in the refrigerator for up to 3 days.
Yes, you can easily double this recipe to serve two. Simply double all the ingredients and follow the same cooking instructions and use a larger saucepan.
Yes, Hungarian goulash freezes well. Allow the goulash to cool completely before transferring it to an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop over low heat until heated through. Add a splash of broth if the goulash seems too thick.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serve Hungarian Goulash recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Hungarian Goulash For One
Equipment
Ingredients
- 4 ounces beef chuck roast -cut into 1-inch cubes
- ½ teaspoon kosher salt -divided
- ¼ teaspoon black pepper -divided
- 1 tablespoon butter
- ½ cup chopped onions
- ½ cup chopped red bell pepper (about ½ medium red bell pepper)
- ½ cup chopped yellow bell pepper (about ½ medium yellow bell pepper)
- 1 small roma tomato -chopped
- 2 cloves garlic -minced
- 1 tablespoon Hungarian sweet paprika
- ¼ teaspoon caraway seeds (optional)
- 1 cup beef broth
- 1 small carrot -peeled and chopped
- 1 small russet potato -peeled and chopped (3 oz)
Instructions
- Season the Beef: Toss the beef with ¼ teaspoon of kosher salt and ⅛ teaspoon of black pepper. Set aside.
- Cook the Onions: Melt the butter in a 2-quart saucepan over medium-high heat. Add the onions and cook for about 2 minutes, stirring occasionally.
- Brown the Beef: Add the beef to the pan and cook, stirring frequently, for about 3 minutes until it begins to brown.
- Add Vegetables: Stir in the bell peppers, tomatoes, and garlic. Cook for 2 minutes, stirring occasionally.
- Add Seasonings: Remove the pot from heat. Stir in the paprika, the remaining ¼ teaspoon of kosher salt, the remaining ⅛ teaspoon pepper, and caraway seeds (if using).
- Add Broth and Simmer: Pour in the beef broth and return the pot to the stove. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 25 minutes, stirring once or twice during cooking.
- Add Carrot and Potato: Stir in the chopped carrot and the chopped potatoes. Bring the mixture back to a boil, then reduce the heat to medium-low. Cover and simmer for another 25 minutes, or until the beef is tender.
- Taste and Serve: Taste and adjust seasoning with additional salt if needed. Pour into a bowl and enjoy!
Notes
- Choose The Right Paprika: Hungarian paprika is essential for authentic flavor. Regular paprika, which is naturally sweet, works as a good alternative if Hungarian paprika is unavailable. Avoid using hot or smoked paprika alone, as they can alter the flavor. If needed, mix equal parts regular and smoked paprika as a substitute.
- Cut The Beef Evenly: Ensure the beef is cubed into even pieces so it cooks uniformly and becomes tender.
- Use The Right Size Pan: A 2-quart saucepan is ideal for this single serving recipe, providing enough space for the ingredients to cook evenly without overcrowding.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
An outstanding interpretation. And much tastier and flavorful than my Hungarian mother made.
Thank you so much for your kind comment! I’m thrilled you enjoyed the recipe—it means a lot to hear that it was flavorful and delicious. What a wonderful compliment, especially coming from someone with a Hungarian connection!
In Slovakia, a neighbor of Hungary, we also prepare goulash, a quite popular dish. We typically use beef shin and pork fat in our goulash. Having prepared and consumed hundreds of liters of goulash in my life, I have never encountered a recipe that includes carrots. I believe your recipe is missing a key spice, marjoram. Goulash should be thick and meaty, served with dumplings. Your recipe seems more like a goulash soup or beef stew.
Thank you for your comment and for sharing how goulash is prepared in Slovakia! It’s fascinating how similar dishes take on unique characteristics across neighboring regions, and I appreciate you highlighting those differences.
This recipe is a scaled and slightly modified version of Hungarian goulash, designed to be accessible for smaller households while staying true to its roots. Goulash itself varies significantly within Hungary and surrounding areas—different regions and cooks incorporate their own ingredients, cuts of meat, and spices, which is why there isn’t one definitive way to prepare it.
The addition of carrots and the broth’s consistency in this recipe reflect a respectful adaptation for home cooks while preserving the vibrant flavors and essence of the original dish. Marjoram is a wonderful spice often found in goulash, and I encourage anyone to add it if they enjoy that flavor.
I hope you find the recipe enjoyable, even if it’s a bit different from what you’re used to! Thank you again for sharing your perspective—it’s always great to learn about different culinary traditions.
Great recipe from someone who is married to a Hungarian. Often, this is served over Nokedli (Hungarian dumplings).
Thank you!