1 1/2 lb. boneless sirloin steak
2 tsp. vegetable oil
1 c. sliced onions
2 garlic cloves, minced
1 1/2 c. canned crushed tomatoes
1 tsp. salt
1/2 tsp. chili powder
1/8 tsp. ground red pepper
1 c. thinly sliced green cabbage
8 oz. drained canned chick- peas (Garbanzo beans)
1/4 c. chopped green or red bell peppers
tbsp. chopped fresh parsley
(option zucchini)

On rack in broiling pan broil steak for 5 minutes on each side; cut into 2- inch pieces and set aside.

In 4- quart pressure cooker heat oil over medium heat; add onions and garlic and sauté, stirring occasionally, until onions are translucent. Add beef, tomatoes, salt, chili powder, and ground pepper. Close cover securely and place pressure regulator firmly on vent pipe. Heat until regulator begins to rock gently; cook at 185 pounds pressure for 20 minutes. Let pressure drop of its own accord.

Add cabbage, chick-peas, and bell peppers to cooker; close cover again and cook at 15 pounds pressure for 2 minutes. Let pressure drop of its own accord. Stir in parsley and stew is ready to serve.