Smothered Sirloin Patties with Veggies and Horseradish Sour Cream

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

Yield: 4 servings (serving size: 1 patty, 1/4 of vegetables, and 2 tablespoons sour cream mixture)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 233
  • Calories from fat: 0.0%
  • Fat: 8.2g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 28.7g
  • Carbohydrate: 10g
  • Fiber: 1.6g
  • Cholesterol: 81mg
  • Iron: 3.3mg
  • Sodium: 496mg
  • Calcium: 77mg


  • 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)
  • 2 yellow squash, quartered lengthwise
  • 1 small onion, cut into eighths
  • 1/4 cup water


  1. 1. Combine sour cream, horseradish, and 1/4 teaspoon salt; stir well with a whisk. Set aside.
  2. 2. Divide meat into 4 equal portions, shaping each into a 1/2-inch-thick patty.
  3. 3. 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.
  4. 4. Coat pan with cooking spray, and place over medium-high heat. Add bell pepper, 1/4 teaspoon salt, squash, and onion. Cover, reduce heat to medium-low, and cook 6 minutes or until squash is crisp-tender, stirring occasionally.
  5. 5. Return patties to pan; add water. Cover and cook over medium heat 3 minutes or until done. Serve with sour cream mixture.
  6. carbo rating: 8
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