Smothered Sirloin Patties with Veggies and Horseradish Sour Cream

Oxmoor House
To make this dish more kid-friendly, skip the horseradish sour cream.
4 servings (serving size: 1 patty, 1/4 of vegetables, and about 2 tablespoons sour cream mixture)


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1/2 cup fat-free sour cream
1 tablespoon prepared horseradish
1/2 teaspoon salt, divided
1 pound ground sirloin
1 teaspoon Cajun seasoning, divided
Cooking spray
3/4 cup green bell pepper strips (about
1/2 medium, cut into 1/4-inch strips)
1 small onion, cut into eighths
2 (4-ounce) yellow squash, quartered lengthwise
1/4 cup water


Prep: 10 Minutes
Cook: 18 Minutes

Combine sour cream, horseradish, and 1/4 teaspoon salt; stir well with a whisk. Set aside.

Divide meat into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties in a nonstick skillet over medium-high heat. Sprinkle with 1/2 teaspoon Cajun seasoning. Cook 5 minutes; turn, sprinkle with 1/2 teaspoon Cajun seasoning, and cook 4 minutes. Remove patties from pan, and keep warm.

Coat pan with cooking spray, and place over medium-high heat. Add bell pepper, 1/4 teaspoon salt, onion, and squash. Cover, reduce heat to medium-low, and cook 6 minutes or until squash is crisp-tender, stirring occasionally.

Return patties to pan; add water. Cover and cook over medium heat 3 minutes or until done. Serve with sour cream mixture.

Created date

March 2010

Nutritional Information

Calories 233
Fat 8.2 g
Satfat 3.4 g
Protein 28.7 g
Carbohydrate 10.0 g
Cholesterol 81 mg
Iron 3.3 mg
Sodium 496 mg
Caloriesfromfat 32 %
Fiber 1.6 g
Calcium 77 mg