Classic Canadian Goulash
Hungarian goulash dates back to the 9th century, but it wasn’t until the 1830s that it became a national symbol. Fast forward to the 1950s, and Canadian home cooks reimagined the dish with ground beef. It instantly became a fast, filling, and affordable weeknight favourite for growing families.
When I visited my sister last month, her husband made his version of Canadian goulash, the very one his mother used to make. I was so honoured that he shared his family recipe with me. I adapted it and added a few personal touches of my own, and I truly hope I have done his mom proud. It was so delicious that I couldn’t wait to make it for Mr. S.
You Will Need
453g (1 lb.) lean ground beef
1 small yellow onion, chopped
2 cloves garlic, minced
1 large bell pepper, chopped
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
796ml (28 oz.) can San Marzano whole tomatoes (cut up in the tin using kitchen scissors)
1 to 2 bay leaves
1 1/2 cups low-sodium beef broth
1 can condensed tomato soup
1 lemon wedge
2 to 3 cups cooked macaroni pasta
aged cheddar cheese, freshly grated (for serving)
Method
Brown the Base: In a large heavy pot over medium heat, combine the ground beef, chopped onion, and bell pepper. Cook until the beef is fully browned and the vegetables are tender, about 6 to 8 minutes.
Build the Flavours: Stir in the minced garlic and cook until fragrant, about 1 minute. Pour in the Worcestershire sauce, followed by the tomato paste, stirring constantly to coat the meat mixture.
Simmer: Add your prepared San Marzano tomatoes, low-sodium beef broth, condensed tomato soup, and bay leaves. Stir until everything is seamlessly combined and bring the mixture to a gentle bubble.
Combine and Cook: Add the macaroni. Cover the pot with a lid for about 10 minutes, stirring occasionally, until the sauce has thickened somewhat. Remove from heat and let rest for a few minutes.
To Serve: Squeeze the fresh lemon wedge directly into the pot to brighten the rich sauce, stir gently, and ladle into warm bowls. Top generously with freshly grated cheddar cheese.
The Culinary Chase’s Note
Some recipes call for the macaroni to be added uncooked, while my brother-in-law prefers to cook his pasta separately before folding it in. If you are adding uncooked macaroni directly into the pot, increase the simmering time to roughly 20 minutes, or until the pasta is tender and has reached your preferred doneness. Enjoy!
Classic Canadian Goulash
Ingredients
Equipment
Method
- Brown the Base: In a large heavy pot over medium heat, combine the ground beef, chopped onion, and bell pepper. Cook until the beef is fully browned and the vegetables are tender, about 6 to 8 minutes.
- Build the Flavours: Stir in the minced garlic and cook until fragrant, about 1 minute. Pour in the Worcestershire sauce, followed by the tomato paste, stirring constantly to coat the meat mixture.
- Simmer: Add your prepared San Marzano tomatoes, low-sodium beef broth, condensed tomato soup, and bay leaves. Stir until everything is seamlessly combined, and bring the mixture to a gentle bubble.
- Combine and Cook: Add the macaroni. Cover the pot with a lid for about 10 minutes, stirring occasionally, until the sauce has thickened somewhat. Remove from the heat and let rest for a few minutes.
- To Serve: Squeeze the fresh lemon wedge directly into the pot to brighten the rich sauce, stir gently, and ladle into warm bowls. Top generously with freshly grated cheddar cheese.