Name: Hungarian Goulash for One
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 4 oz beef chuck roast (cut into 1-inch cubes); ½ teaspoon kosher salt (divided); ¼ teaspoon ground black pepper (divided); 1 tablespoon butter; ½ cup chopped onion; ½ cup red bell pepper (chopped); ½ cup yellow bell pepper (chopped); 1 small Roma tomato (chopped); 2 garlic cloves (minced); 1 tablespoon Hungarian sweet paprika; ¼ teaspoon caraway seeds (optional); 1 cup beef broth; 1 small carrot (chopped); 1 small russet potato (3 oz) (chopped)

Directions

Season the beef with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper.
Melt the butter in a 2-quart saucepan over medium-high heat. Cook the onion for about 2 minutes, then add the beef and brown it for about 3 minutes.
Stir in both bell peppers, the tomato, and the garlic and cook for 2 minutes.
Take the pan off the heat and stir in the paprika, the rest of the salt and pepper, and the caraway seeds, if using. (Paprika scorches easily, so this keeps it from turning bitter.) Stir in the broth, put the pan back on the heat, and bring to a boil. Turn the heat down, cover, and simmer for 25 minutes.
Add the carrot and potato, bring back to a boil, then cover and simmer another 25 minutes, until the beef is tender. Taste, adjust the seasoning, and serve.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); beef chuck roast counted as beef chuck pot roast, raw, Roma tomato counted as tomatoes, carrot counted as carrots, russet potato counted as raw russet potato (the recipe says 250 g). Brands and portions vary, so use it only as an approximation.

Hungarian Goulash for One