Warm up with a hearty serving of Canadian Goulash or a GMT which I like to call it. It’s a comforting one-pot dish filled with Ground Beef, Macaroni, chunks of Tomatoes & Onions with Garlic in an incredible Tomato Sauce with a bit of Zest that brings it all together. This is my version of a One-pot Canadian Goulash recipe! It has impressive flavors that stay closer to the Hungarian style goulash, by using a Beefy Broth, Smoked Paprika. Peppered nicely too for some heat. It’s a Quick Homemade Goulash. Perfect for busy weeknights, where a meal can be set at the table in about 30 minutes. Serve it with some Buttered Bread, Dinner Rolls or crumbled Crackers on top.

American Goulash vs. Canadian Goulash

The difference between American goulash and Canadian goulash is largely regional. While both dishes share some common ingredients, they have different traditions and variations depending on the country. Canadian Goulash gained popularity in homes across the country during the 1950s. This dish evolved from its American counterpart, which rose to prominence during the Great Depression of the 1930s. Earlier versions of the recipe appeared in print as far back as the 1910s and 1920s.

For us growing up on the East Coast of Canada. This dish was traditionally made with ground beef, macaroni, and some sort of tomato product. Usually a can of stewed or diced tomatoes and even just Tomato Soup. It sometimes included Cheese with the Goulash emptied into a casserole and cheese on top or Cheese whiz mixed in before serving. Buttered Bread or Dinner rolls usually accompanied the meal. Although some would crush crackers on top of the goulash.

The Goulash in both countries has changed overtime and often borrow from each other. To gain insight, read below about how Americans developed, refined, and established their version of Goulash, also known as American Goulash or Chop Suey.

Original American Goulash History

The dish’s origins and its journey through numerous adaptations amazed me as I researched how it evolved into today’s familiar recipe. An excellent article by Passionate Foodie, that gets into the history of American Goulash is at “The Origins of American Goulash“. It’s a well documented and interesting travel through history.

Regional variations of Canadian Goulash

Growing up on the East Coast of Canada, Goulash was made with ground meat, macaroni, and some tomato product. In the Maritimes, we frequently encountered variations of Goulash that you also came across. Below, I’ve listed the most notable variations:

Quebec Style Goulash

Quebec has a dish called Macaroni à la viande or Macaroni au bœuf haché which is their version of a Canadian Goulash. This is lightly seasoned and sometimes Ketchup is included or served on the side and usually made with Tomato Soup or Sauce. Cheese is sometimes used. Either sprinkled on top of the Goulash and covered to just melt, much like the Pizza Pasta Melt. Or the Goulash emptied into a casserole and topped with Cheese to broil until melted. You could also just stir some cheese into the sauce to thicken it and create a cheese flavor.

Newfoundland (Newfie) Goulash

Newfoundland has an old recipe that uses Tomato Sauce or Soup with Ketchup and Corned Beef as the protein. Although Ground beef is also used too, and can include other ingredients such as Mushrooms & Peppers. As seen with this Allrecipes Newfie Goulash recipe. It may be that the use of Tomato Soup & Ketchup was originated from Quebec to NFLD or the other way around.

Nova Scotia Goulash

In Nova Scotia, we always used stewed or diced tomatoes and/or tomato soup. We commonly added summer savory for seasoning. Often, we simply used stewed tomatoes with Italian seasoning. We also frequently added paprika. Sometimes, we included additional vegetables like carrots, celery & peppers. Although this too is hard to find and I only know this through my own experience. This is another reason why I wanted to distinguish a Canadian Goulash version. It’s a beloved dish that has many versions.

Other variations growing up was to add a dollop of Cheese Whiz to mix in and sometimes crumbled crackers on top and/or a slice of buttered bread. Which is how my father always made it most times. I still enjoy it this way till this day. How much Cheese Whiz you add is entirely preferential. Add a bit to mix it in and taste. Add more if desired.

Canadian Goulash

This Canadian Goulash recipe boasts a beefy, tomato soup-like sauce with smoked paprika, bright tomato chunks, black pepper heat, and zest from the lemon juice. For extra flavor, you can add Italian seasoning, oregano, basil, or summer savory. The flavors in this Canadian Goulash dish are just simply amazing!

It’s a comfort food we enjoyed growing up, and varies among households and provinces. Growing up in Canada’s East Coast, I encountered these differences firsthand. This version of a Canadian Goulash, brings it all together into basically, a Tomato Soup & Stewed Tomato Goulash.

I retain Hungarian Goulash elements, incorporating broth, paprika, onion, garlic, and black pepper for heat. Newfoundlanders typically use tomato sauce or soup, while Nova Scotians and New Brunswickers prefer stewed or diced tomatoes, using tomato sauce and in some cases tomato soup too or just tomato soup. My recipe combines both canned Tomatoes & Tomato Soup. Sweet Pimento paste is added instead of diced peppers, which were often included when available and can still be added if you have them on hand too.

The Sweet Pimento Paste, Tomato Paste and Lemon Juice bring that high note similar to Ketchup and the tomato paste adds a bit of thickness. It’s also very minimally seasoned with Herbs & Spices, although you can add them in to taste as desired. Some good choices are Basil, Oregano, Summer Savory, Thyme. For Spices try, Onion Powder, Garlic Powder, Cayenne Pepper, Chili Powder. Add whatever you like, it’s a solid foundational recipe.

Canadian Goulash Ingredients

Ground Beef, Water, canned Whole stewed or diced Tomatoes, Macaroni, Sea Salt, Black Pepper, Onion, Garlic, Tomato Paste, Sweet Pimento Paste, Smoked Paprika, Lemon Juice, Beef Bouillon.

Ground Beef

Typically 1 lb of Ground Beef is used for this recipe. However, I often make it with 1/2 lb in order to stretch out the meat and with this dish you can, without losing out on much. It is better with 1 lb, but if your objective is to stretch things out and save some money, then using 1/2 lb is perfectly fine.

I try to stretch it, especially with rising food costs. Allowing me to make this meal twice with 1 lb of ground beef. You could even do a 50/50 mix of ground beef and pork or just ground pork, which is always cheaper than ground beef.

Macaroni

You can use either macaroni or other short pastas. For this recipe, we weigh out 300 g. Since 300 g of macaroni can vary between 2 or 3 cups depending on the brand, it fluctuates quite a bit. For this reason, it’s best to weigh the pasta. This way, it won’t matter much which brand or type of short pasta you use.

Canadian Goulash Sauce

The Sauce is basically a Tomato Soup with Stewed or Diced Tomatoes. This serves to create a Tomato based sauce with Paprika & Beef Flavors and a bit of Tang from the lemon juice to lift things up, with chunks of tomatoes in it.

All the ingredients are placed into a bowl and added to the skillet when ready. You can add the individual ingredients to the skillet, just as well without using a bowl, however you prefer. This is the Tomato Soup aspect of the Candian Goulash with the same ingredients used in different amounts and Stewed or Diced Tomatoes added. The ingredients for the Canadian Goulash Sauce is;

• 1/4 C Tomato Paste & Pimento Paste – each
• 1 Can Whole Stewed or Diced Tomatoes – 28 oz
• 2 Cubes Beef Bouillon
• 1 Tbl Smoked Paprika & Lemon Juice – each
• 4 C Water

Smoked Sweet Paprika

It’s important to use a good quality smoked paprika. For me this is the Hodi Sweet Smoked Paprika with beech. This is an absolutely incredible Paprika! Although it can be hard to find. In place, use a good quality Hungarian Smoked Paprika.

How to make Canadian Goulash

This is an easy One-pot Meal that starts by browning the Ground Beef with Onions, Garlic, Salt & Pepper. Then all the ingredients goes in except the Pasta to bring to a boil. Add the pasta, bring to a boil, drop the heat to medium and simmer until done. Mix often while simmering about 13-15 minutes, to ensure that the pasta doesn’t get stuck on the bottom of the pan.

Why this cook method works

Not only does it offer a one-pot meal with ingredients being added and cooked at different stages to build the dish. Which is good for a quick, no fuss meal and easy cleanup. But the Pasta is simmered in the salted water and the additional ingredients add flavor directly into the pasta itself. Also while mixing the pasta, you rub off starches that contribute to the body of the sauce, Italian style. It’s been around for a long time and for good reasons too.

Canadian Goulash Serving Suggestions & Pairings

We use only 1/2 lb (227 g) of ground beef, and the total weight comes to approximately 2200 g or more if additional ingredients are added. This amount is enough for 7-8 servings of 300 g each. You can also add other ingredients, like bell peppers, carrots, peas, mushrooms, or a frozen vegetable mix, which would increase the total amount.

Canadian Goulash pairs well with a slice or two of Buttered Bread, Dinner Rolls, or Papo Secos to sop up that sauce. Crackers can also be crumbled over top of the Canadian Goulash. A nice dollop of butter on top of the hot goulash to melt through is really nice too.