Ingredients:
1 lb elbow macaroni
6 slices cooked bacon
1 lb ground beef
1 medium onions, diced
2 cloves garlic, minced
1 (14 1/2 ounce) cans 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.
Servings: 4-6
Time preparation: 10 min.
Time total: 30 min.