Mom`s Macaroni with Steak

1 lb 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 ds MSG Mushroom pieces, can (opt) Celery, liquified (opt) 8 oz Elbow macaroni

1 c Cheddar, sharp, grated

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. Serve.