Mom's Macaroni with Steak

This is old-school weeknight comfort done in one pot. Strips of round steak beef get browned in the pressure cooker, then simmered with onion, bell pepper, garlic, paprika and stewed tomatoes into a savory sauce.

The clever part: the elbow macaroni cooks right in that sauce, pushed under the liquid and pressure-cooked just a few minutes, so it drinks up all the tomato-and-beef flavor instead of being boiled separately in plain water. One pot, no draining, more flavor.

A handful of sharp cheddar stirred in at the end melts into the hot pasta and pulls everything together into something rich and saucy. Just mind the timing, since the recipe is clear that the macaroni needs only 4 to 5 minutes at pressure, no longer, or it turns to mush.

Kitchen Tips

• Stick to the short pressure time the recipe warns about. Overcooked macaroni goes gluey fast under pressure.
• Push the macaroni fully under the liquid before sealing, so it cooks evenly.
• Brown the steak well first. Those caramelized bits add deep, savory flavor to the sauce.
• If the tomato flavor seems thin, a little tomato paste deepens it, though the extra liquid usually makes it unnecessary.

Variations

• Use ground beef or stew meat in place of round steak.
• Stir in mushrooms or a little liquified celery, as the recipe suggests, for more body.
• Swap in another short pasta, or top with extra cheese and broil until bubbly.