This is the famous Newfoundland goulash: tomato soup, elbow macaroni and ground beef and maybe chopped vegetables. When I first heard that it was common for families to have goulash at least once a week, I was surprised. I thought goulash was Hungarian, but I have not noticed any signs of Hungarian influences anywhere thus far in the province. This reminds me too of the time when I discovered that Donair, a popular middle eastern pita slow-cooked meat, was a popular food item here. Ahh, surprises.
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