Fellows, here is a great change of pace for those cold and rainy days when you just don't want to go outside and cook. I know there are umpteen thousand Goulash recipes out there. But here is one with a little southern flair or twist to it. Dixie style if you will. For you pressure cookers out there, this is a real breeze.

Ingriedants.
2 Cans of Rotel tomatoes.
1 Can of whole tomatoes.
1 Can of diced tomatoes.
2 Cans of tomatoe sauce/paste. Note: If using a pressure cooker, use sauce, not paste. This way you will not have to use any water at all. 
1 Whole yellow or white onion diced. 
3-5 Cloves of chopped garlic. 
2 lbs of ground beef. The greasier the better. 70/30 is preferred. 
4 strips of raw thick cut bacon. Connecuh bacon is par excellent. 
1 pound of raw elbow noodles. 
2 teaspoons of white sugar. 
1/4 cup soy sauce. 
1/4 cup of W-shire sauce.  
I teaspoon of Italian dry herbs.  
1 pack of shredded 4 cheese blend.
Salt & Pepper to taste after cooking. Do not use salt while cooking under pressure with this recipe. 

A few tips  for pressure cooking.
1. Do not add any salt until after the cooking is complete. It's very easy to ruin your food if you salt up front and then cook under pressure. 
2. Use instant pressure release, not natural release with this recipe, or you invite over cooking. 
3. If you must use natural release for some reason, cut the cooking under pressure time in half. This is for natural release only. 
4. For clarity, the cook time is for cooking under pressure at 12 PSI. If you are cooking at 15 PSI, reduce the cooking time by 5-6 minutes to avoid over cooking. If you are cooking at 5 PSI, double the cook time plus add 5-6 minutes to the doubled time. 
 
Directions:
Brown the ground beef and bacon. Just before the meat is browned all of the way, throw in the onion and garlic to caramelized them and finish browning. 
Here is the important part. Do not strain off the beef and bacon grease. Put the meat, grease and everything from the above list into the pressure cooker with the exception of the salt and cheese. They go in after the cooking is complete. Again, save the salt and cheese until the cooking is complete. 
If cooking at 12 PSI, cook this for exactly 20 minutes under pressure and use instant release. 
Open the lid and stir in the cheese and salt. Eat and enjoy my friends. 

After 20 minutes cook time, instant release pressure. 


When pressure is released, dump in cheese. 

Stir cheese in well.