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.

The Culinary Chase

Classic Canadian Goulash

A comforting mid-century classic featuring savoury ground beef, rich tomatoes, and tender macaroni, adapted from a cherished family recipe.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: Canadian

Ingredients Equipment Method Notes

Ingredients

  

• 453 gram lean ground beef 1 lb.
• 1 small yellow onion chopped
• 2 cloves garlic minced
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 796 ml San Marzano whole tomatoes cut up in the tin using kitchen scissors
• 1 to 2 bay leaves
• 1.5 cups low-sodium beef broth
• 1 can condensed tomato soup
• 1 lemon wedge
• 2 to 3 cups cooked macaroni pasta
• aged Cheddar cheese grated for serving

Equipment

• 1 large heavy pot

Method

 

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!