Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  round steak
                        onions -- chopped (to taste)
                        bell pepper -- chopped
                        paprika -- to taste
                        garlic -- to taste
                        stewed tomatoes -- 2 cans
                        oregano -- to taste
                        salt and pepper -- to taste
  1               dash  msg
                        mushroom pieces -- can (opt)
                        celery -- liquified (opt)
  8             ounces  elbow macaroni
  1                cup  cheddar -- sharp, grated

Preparation:

Slice steak into thin strips about 3 inches long. Brown in oil in bottom of pressure cooker. Add onions, bell pepper and paprika; cook, but don't brown. Add garlic (Mom used a spoonful of garlic ground in oil). Add stewed tomatoes and spices. If not tomato doesn't seem strong enough, add small can of tomato paste or sauce. (Don't add if can avoid it.) Add blended celery at this point, plus mushroom pieces. (Liquid would make it unnecessary to add tomato paste, she says.) Add 8 oz box of macaroni and push beneath liquid, making sure all is covered. Put on cover and add weight of 15 pounds, over high heat. After starts popping, cook 4-5 minutes, but no longer. Let pressure off, remove lid and stir in cheese.

Nutritional Information:

427 Calories (kcal); 15g Total Fat; (31% calories from fat); 29g Protein; 42g Carbohydrate; 67mg Cholesterol; 79mg Sodium