David's Goulash
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 1 lb elbow macaroni
- 6 slices cooked bacon
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (14 1/2 ounce) can diced tomatoes
- salt and pepper
directions
- Cook pasta in a large saucepan as you are preparing remaining ingredients.
- Fry bacon to a crispness in a large frying pan and remove to a paper towel leaving drippings in the pan.
- They will be absorbed.
- Break apart the ground beef into small chunks and brown in the bacon drippings adding the onion and the garlic.
- Stir frequently as the meat browns and the onion becomes translucent.
- Add the tomatoes and stir to mix thoroughly.
- Allow to cook a few minutes for the meat to absorb the flavors.
- Drain the cooked macaroni and add to the pan, again mixing well.
- Cook on a low flame until almost all juices are absorbed. Crumble bacon over the Goulash before serving.
- Leftovers taste better the next day, so don't be afraid you are making too much.
- Goes well with a salad and french or italian bread.
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Reviews
-
The bacon was a welcomed twist in this goulash. A pound of macaroni was a lot so I ended up adding another can of tomatoes. I think 10 ounces of macaroni would work fine in this recipe. Very filling dinner that everyone liked. I think I'll play around with adding some herbs the next time I make this. Made for *Zaar Cookbooks Tag 2008* game
RECIPE SUBMITTED BY
I grew up in Chicago and lived there for a total of about 45 years. Somehow I must have alot of gypsy blood in me, and have traveled and lived many places across America. I've managed restaurants, and my foremost passion is food. My other passion is creating southwestern pottery, which is on a back burner right now.