Smothered Sirloin Patties with Veggies and Horseradish Sour Cream

recipe
To make this dish more kid-friendly, skip the horseradish sour cream.

Yield:

4 servings (serving size: 1 patty, 1/4 of vegetables, and about 2 tablespoons sour cream mixture)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 18 Minutes

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

Ingredients

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

Preparation

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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note