Entree: Canada – Toronto Multicultural – Goulash (Hearty tomato-based ground beef and macaroni stew common in Canadian home cooking)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, diced, approx. 8 oz (225 g)
- 1 green bell pepper, diced, approx. 6 oz (170 g)
- 3 garlic cloves, minced
- 2 tbsp (30 g) tomato paste
- 28 oz (796 g) crushed tomatoes
- 1 cup (240 ml) beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (8 g) sweet paprika
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 12 oz (340 g) dry elbow macaroni
- 2 tbsp (30 ml) ketchup (optional, for a touch of sweetness)
- 1 cup (100 g) shredded cheddar cheese for topping (optional)
- Chopped fresh parsley for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until just al dente. Drain and set aside.
2. Meanwhile, heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain excess fat if necessary.
3. Add the diced onion and bell pepper to the beef and cook until softened, about 5–7 minutes. Stir in the garlic and tomato paste and cook 1 minute to bloom the flavors.
4. Pour in the crushed tomatoes, beef broth, Worcestershire sauce, paprika, oregano, salt, and pepper. Stir to combine and bring to a simmer. Reduce heat and simmer gently for 10–15 minutes to meld flavors.
5. Stir the cooked macaroni into the sauce until well coated. Taste and adjust seasoning; add ketchup if you prefer a slightly sweeter sauce.
6. If using, sprinkle shredded cheddar cheese over the top and cover briefly until the cheese melts. Garnish with chopped parsley and serve hot.