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–+ servings
a bowl of hungarian goulash.
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5 from 2 votes

Hungarian Goulash For One

A single serving Hungarian Goulash with tender beef, sweet paprika, and fresh vegetables. Simmered in a rich broth, it’s a flavorful and satisfying meal for one.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Dish
Cuisine: Hungarian
Diet: , Low Lactose
Keyword: beef, beef stew, goulash, hungarian goulash
Servings: 1 serving
Author: Joanie Zisk

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)
US - Metric

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.
 
Note: You can easily double this recipe to serve two. Simply double all the ingredients and follow the same cooking instructions and use a 4-quart saucepan.

Nutrition

Serving: 1serving | Calories: 515kcal | Carbohydrates: 51g | Protein: 36g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1030mg | Potassium: 2176mg | Fiber: 8g | Sugar: 9g | Vitamin A: 12686IU | Vitamin C: 29mg | Calcium: 113mg | Iron: 6mg

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