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Quick and Scrumptious Family Dinner

A delightful and versatile dinner recipe that can be made in just 30 minutes featuring tender sirloin steak, hearty ground beef, and flavorful chicken.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Family
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 lb sirloin steak Tender and flavorful cut of beef.
  • 1 tbsp olive oil For cooking steak.
  • 1/2 tsp black pepper
  • 1/2 tsp salt
For the Ground Beef Patties
  • 1 lb ground beef
  • 3/4 cup seasoned panko breadcrumbs
  • 1/2 cup yellow onion Diced.
  • 2 large eggs Beaten.
  • 1 tbsp dijon mustard
  • 1 tsp minced garlic
For the Pasta Dishes
  • 8 oz medium pasta shells
  • 16 oz white mushrooms
  • 1/4 cup unsalted butter
  • 5 cloves garlic Minced.
  • 2 cups beef broth
  • 1.74 oz brown gravy mix
For the Chicken Dishes
  • 3-4 large chicken breasts Can adjust number based on servings.
  • 17 oz jar sun-dried tomatoes
  • 10 oz cream of chicken soup
  • 1 1/2 cup half and half For creaminess.
  • 1/2 cup parmesan cheese Grated.

Method
 

Preparation
  1. Heat a tablespoon of olive oil in a large skillet over medium-high heat.
  2. Cook the steak bites until browned. Remove and set aside.
Cooking the Patties
  1. In the same skillet, combine ground beef, breadcrumbs, diced onions, beaten eggs, Dijon mustard, minced garlic, and seasonings.
  2. Form into patties for Salisbury steak and cook until done.
Boiling the Pasta
  1. Boil medium pasta shells in salted water until al dente.
Cooking the Mushrooms
  1. In a separate pan, sauté mushrooms with butter and garlic until soft.
Mixing the Sauce
  1. Mix in the browned meat, gravy mix, and beef broth until thickened.
Serving
  1. Serve your mixed pasta and sauces together, garnished with fresh parsley.
Chicken Dishes
  1. Bake chicken breasts with sun-dried tomatoes, garlic, and cream until fully cooked.
  2. Serve with a sprinkle of parmesan.

Notes

Store leftovers in airtight containers in the refrigerator for up to 3 days. Ensure reheating chicken reaches at least 165°F for safety.