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This single serving Hungarian Goulash is a rich, hearty stew made with tender beef and sweet paprika, with carrots and potatoes simmered in one pot. Made for one.
Featured Comment
“An outstanding interpretation. And much tastier and flavorful than my Hungarian mother made.”
– Peter
Quick Look
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Equipment: 2-quart saucepan
- Cook Method: Stovetop
- Servings: 1
- Difficulty: Easy
- Flavor Profile: Rich and savory, with sweet paprika, tender beef, and earthy vegetables in a deep broth.
A true single serving of Hungary’s national dish, made with tender beef, sweet paprika, and vegetables the traditional way.
Why You’ll Love This Single Serving Hungarian Goulash
There’s nothing like a warm bowl of Hungarian goulash on a cold night, and this one is made for a single serving. It starts with beef chuck, cut into cubes and simmered low and slow until it’s very tender. As it cooks, the beef soaks up a deep, paprika-red broth, and carrots and potatoes go into the same pot, so it all cooks together in one dish.
The flavor comes down to the paprika. Sweet Hungarian paprika is redder and more flavorful than the generic jar of paprika most of us have in the cabinet, and it gives the broth its color and a warm, faintly sweet taste. It’s the difference between a plain beef stew and a goulash that tastes distinctly Hungarian.
My version is a respectful adaptation of the traditional dish, scaled and slightly modified to make it accessible for smaller households while keeping the essence of the original. You get the real flavors of Hungarian goulash in a single serving, cooked in one pot.
For the ground beef and pasta version of the dish, try my American Goulash For One. For more single serving beef recipes, make Beef Stew For One or Pot Roast For One.
Ingredients
Here’s what’s in this small batch Hungarian goulash and what each ingredient brings to the pot. If you have anything left over, our Leftover Ingredients Recipe Finder will show you every single serving recipe that uses it.
Beef chuck roast. Chuck is the right cut for goulash because its marbling and connective tissue break down over a long simmer, leaving the beef tender and the broth full of flavor. Cut it into even 1-inch cubes so it cooks at the same rate. If you have extra chuck, use it in a Mini Slow Cooker Pot Roast or Slow Cooker Ropa Vieja For One.
Hungarian sweet paprika. This is the ingredient that defines the dish, giving the broth its red color and warm, slightly sweet flavor. Use sweet Hungarian paprika if you can. Regular sweet paprika works in a pinch, but avoid hot or smoked paprika on its own, since either one changes the flavor.
Butter. Butter is the fat for browning the onions and beef and adds a little richness to the base. Oil will work in its place.
Onions and garlic. These build the savory base of the goulash. Cook the onions until soft before the beef goes in, and add the garlic with the vegetables so it turns fragrant without scorching.
Bell peppers and tomato. Red and yellow bell peppers add color and a natural sweetness, and a chopped roma tomato adds a little body and a touch of acidity to the broth. Leftover peppers are good in Sheet Pan Greek Chicken For One and an extra tomato can go into Unstuffed Cabbage Rolls For One.
Caraway seeds. Caraway is optional, but a small amount adds a subtle, earthy note that’s traditional in Hungarian goulash. Fennel seeds or a pinch of oregano stand in if you don’t have it. You can also add a pinch of dried marjoram, another traditional goulash herb, if you like.
Carrot and potato. These make the goulash a complete meal in one bowl. A small russet or a few baby red potatoes both work. Leftover carrots and potatoes go nicely in Borscht For One or Chicken Stew For One.
Beef broth. Beef broth is the base of the stew and carries the paprika and beef flavor through every bite. Leftover broth can be used in Salisbury Steak For One or single serving Bangers and Mash.
Recipe Variations
Here are a few ways to change how you make Hungarian goulash, from the serving size to the flavor.
Hungarian Goulash For Two
To make Hungarian goulash for two, double all of the ingredients and simmer everything in a 3.5 or 4-quart pot.
Creamy Hungarian Goulash
Stir a spoonful of sour cream into the goulash just before serving, or add a dollop to the bowl. It softens the paprika and gives the broth a richer, silkier texture.
Vegetarian Hungarian Goulash
Leave out the beef and use vegetable broth in place of the beef broth. Add extra vegetables like mushrooms, extra potato, or beans to keep the bowl filling.
How To Make Hungarian Goulash For One
Here’s how to make this single serve Hungarian goulash step by step. For exact amounts, see the recipe card below.
- Season the beef cubes with kosher salt and black pepper, and set aside.
- Melt the butter in a 2-quart saucepan over medium-high heat, then add the onions and cook until they start to soften, about 2 minutes.
- Add the beef and cook, stirring often, until it begins to brown, about 3 minutes.
- Stir in the bell peppers, tomato, and garlic, and cook for 2 minutes.
- Take the saucepan off the heat, then stir in the paprika, salt, pepper, and the caraway seeds, if using. Off the heat, the paprika flavors the goulash without scorching.
- Pour in the beef broth and return the pan to the stove. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 25 minutes, stirring once or twice.
- Stir in the carrot and potato. Bring back to a boil, then reduce the heat to medium-low, cover, and simmer for 25 minutes more, until the beef is tender.
- Taste and add more salt if needed, then spoon into a bowl and serve.
Expert Tips
Add the paprika off the heat. Take the saucepan off the burner before you stir in the paprika. Paprika scorches and turns bitter over direct heat, and pulling the pan off first keeps its flavor sweet and its color deep.
Use real Hungarian sweet paprika. Hungarian sweet paprika gives the goulash its signature color and warm, faintly sweet flavor. Regular sweet paprika is a good substitute if that’s what you have, though a generic jar of paprika that’s been sitting in the cabinet for a while mostly adds color and little flavor.
Brown the beef well. Let the cubes develop a deep color before you move on. Browning builds the savory base the whole dish is built on, and rushing it leaves the goulash tasting flat.
Simmer low and slow. Keep the goulash at a gentle simmer, never a hard boil. Boiling toughens the beef, while a low, slow simmer breaks down the chuck until it’s tender and lets the broth deepen.
Troubleshooting
If your Hungarian goulash didn’t turn out quite how you wanted, here’s how to correct it.
Why is my Goulash beef tough?
Goulash beef turns out tough when it hasn’t simmered long enough or cooked at too high a heat. Keep the goulash at a low, gentle simmer and give the beef more time. Chuck needs a long, slow cook to break down, so let it simmer until it’s fork-tender, even if that takes longer than the recipe says.
Why does my Hungarian Goulash taste bitter?
Goulash tastes bitter when the paprika scorches over direct heat. Badly burned paprika is hard to undo, so the real fix is prevention: next time, take the pan off the heat before stirring the paprika in. For a slightly bitter batch, a splash more broth can mellow it.
Why is my Hungarian Goulash too thin?
Traditional Hungarian goulash is closer to a brothy stew than a thick one, so a thinner consistency is normal. If you’d like it thicker, simmer it uncovered for the last 10 to 15 minutes to let the broth cook down, or mash one of the cooked potato pieces into the liquid for more body.
What To Serve With Hungarian Goulash
Hungarian goulash is a full meal on its own, but it’s also good spooned over a simple base that soaks up the broth. Serve it over any of these single serving sides.
Frequently Asked Questions
Hungarian goulash is a paprika-based beef stew made with tender beef, onions, peppers, and vegetables simmered in a rich broth. It’s different from American goulash, which is a ground beef and pasta dish.
Hungarian sweet paprika is the best paprika for Hungarian goulash, giving it the signature color and warm, sweet flavor. Regular sweet paprika works if that’s what you have, but avoid hot paprika, which makes the dish too spicy.
Store leftover Hungarian goulash in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat, adding a splash of broth if it has thickened.
Yes, Hungarian goulash freezes well for up to 3 months in an airtight container. Thaw it overnight in the refrigerator before warming.
Hungarian goulash is similar to beef stew but sets itself apart with paprika, which gives it a deeper color and a warm, sweet flavor. Both simmer tender beef and vegetables in a broth, and the paprika is what makes goulash Hungarian.
Yes, you can make Hungarian goulash for two by doubling all of the ingredients and using a larger saucepan. The cooking steps and times stay the same.
Hungarian goulash is not spicy when made with sweet paprika, which adds warm flavor and color without heat. For a little heat, stir in a pinch of cayenne.
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, please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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 (½ medium pepper)
- ½ cup chopped yellow bell pepper (½ medium 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 cubes with ¼ teaspoon of the kosher salt and ⅛ teaspoon of the black pepper. Set aside.
- Melt the butter in a 2-quart saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until they start to soften, about 2 minutes.
- Add the beef and cook, stirring often, until it begins to brown, about 3 minutes.
- Stir in the bell peppers, tomato, and garlic. Cook for 2 minutes.
- Take the saucepan off the heat. Stir in the paprika, the remaining ¼ teaspoon salt, the remaining ⅛ teaspoon pepper, and the caraway seeds, if using.
- Pour in the beef broth and return the pan to the heat. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 25 minutes, stirring once or twice.
- Stir in the carrot and potato. Bring back to a boil, then reduce the heat to medium-low, cover, and simmer for 25 minutes more, until the beef is tender.
- Taste and add more salt if needed. Spoon into a bowl and serve.
Notes
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!