Beef and Macaroni
Beef and Macaroni
Author: The Blue Jean Chef, Meredith Laurence
Serves: 4 to 6
Ingredients
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- 1 onion, finely chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1½ teaspoons dried oregano
- 1½ teaspoons dried basil
- 1 teaspoon paprika
- 1 teaspoon salt
- freshly ground black pepper
- 1 28-ounce can diced tomatoes in juice
- 1 cup beef stock
- ¼ cup ketchup
- ½ pound dried elbow macaroni (or other pasta)
- grated Parmesan cheese OR 1½ cups grated Cheddar cheese
Instructions
- Pre-heat the pressure cooker using the BROWN setting.
- Add the oil and brown the beef. Avoid breaking up the beef too much, but let it cook in larger chunks. Add the onion, peppers, herbs and spices, salt and pepper and continue to cook for a few minutes, stirring well.
- Add the tomatoes, stock, ketchup and elbow macaroni and lock the lid in place.
- Pressure cook on HIGH for 6 minutes.
- Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Give the ingredients a good stir, season to taste with salt and pepper, and serve with grated Parmesan cheese or for a cheesy dish, stir in the grated Cheddar cheese.
