David's Goulash

"In Memory of my son who loved this. As a single Mom I use to combine ingredients that were filling..you know "lots for less". This was the only one that continued on and one of my very favorite meals. Hope it becomes a favorite for your family also. I guarantee you'll return for seconds."
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Ready In:




  • 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.

Questions & Replies

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  1. Thank you Moonbugz for sharing this yummy recipe. My whole family loved it, and we call it the name you gave know. Bless your heart and know that your son's favorite dish will be in our family for along time, and when ever we have it, we will add your family in our dinner prayers!! God bless!
  2. Tried last night...super easy and delicious! Will absolutely have again and again.
  3. 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
  4. Made this ahead of time for dinner tonight, but sampled a bowl for lunch. Very satisfying and comforting. I can't wait to have seconds for dinner! A good staple for busy fall nights. Thanks.
  5. The bacon gave it an interesting taste to an old commen recipe


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.
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