Braised Steak and Kountry’s Hasselback Potatoes

Sweet Baboo is a pretty amazing soul. He’s been there through thick and thin, sloppy and neat. This past week he’s nursed me through a nasty cold and he’s seen things I am sure he’d rather unsee, but he’s borne it all cheerfully – he even did the grocery shopping solo so that I could rest. I feel lucky.

To show him how much I appreciate his help, I wanted to do something to make him feel special…….but what? It took a long time before I realized that maybe I should make the one thing he craves – steak and potatoes. This will be slightly different than his usual because <gasp> I’ve never made steak before in my life.

Steak is Sweet Baboo’s domain. He fires up the barbeque and grills steaks to perfection. I’m totally a fan. Problem is, Sweet Baboo is starting to show signs of my malady and he likely won’t want to do that this evening.

Chia at had a recipe for the braised steak that was popular in the 1960s when most households had ready access to gristly blade steak – a flavourful cut that demanded braising to render the meat down so that it became fork-tender. I must confess that since Sweet Baboo does such a good job, I have never tried to figure out how to light the barbeque, never mind use it, so Chia’s recipe looked like the place to start.

The ingredient list is simple:

Put the oil in a small frying pan and heat it up to smoke point over medium heat.

Over a small bowl to catch any drips, sprinkle 1 Tbsp of flour over the top and bottom of each steak.

sprinkle with flour over a bowl

Slide the two steaks gently into the hot oil. Watch your hands – the meat will be sizzling!

slide into a pan with 1 tbsp smoking hot olive oil

While you wait for the meat the brown on one side, grab two onions and dice them. Put half of the onions in the bottom of a small, lidded casserole dish.

onion in first

Flip the steaks.

Looking goooooooood!

Looking goooooooood!

Give the steaks a few minutes to brown on the other side. Lay them on the bed of diced onion you just made and give them a blanketing of freshly cracked black pepper.

steak and pepper next

Now toss the rest of the diced onion on top.

on top

Now for the reason you sprinkled flour on the steak: the flour inevitably mixes with the steak juices when it cooks in the pan and not all of it comes back out of the pan with the meat. The flour that is left in the pan is called a fond and it helps to thicken the pan sauce that happens next. Add one serving of Souper Starter, the water and the Worcestershire sauce and let the sauce come to a slow boil. Take the pan off the heat and pour the sauce over the steak and onions.

pour over broth

Put the lid on the casserole dish and slide it into a 375 degree Fahrenheit oven. Let it bake for 2 hours.

The potatoes don’t take quite as long to cook, and now that the steak is out of the way, it’ll be easy to concentrate on them.

Regular hasselback potatoes are lovely; however, I am unwilling to remove the potatoes halfway through the cooking time just to rebaste them with butter, so I came up with a way for the potatoes to baste themselves continuously throughout the cooking process. Ready? Here’s the ingredients:

  • 4 small potatoes, any type (I used red)
  • 1 small summer sausage
  • aluminum foil


Slice the summer sausage into thin coins. Wash the 4 potatoes.

sliced and washed

Slice the potatoes thinly as well, but do not cut all the way through – stop about 0.5 cm from the bottom so that the potato still holds together.

sliced one eighth thick

Insert slices of sausage in as many of the potato slits as you can.


The sausage slices will render their fat slowly during the cooking process, basting and rebasting the potatoes until they leave the oven.

Wrap each potato separately with aluminum foil, shiny side in. Place the potatoes in another casserole dish and slide it in next to the steak in the oven.


I hope he likes it!

The nutrition per steak depends on the size of the steak, so to make things easier to figure out, let’s assume the steaks came to 10 oz with one serving being 5 oz.

  • Calories: 584
  • Fat: 37 g
  • Carbs: 23 g
  • Protein: 38.3 g

One potato has this nutrition:

  • Calories: 222
  • Fat: 10.2 g
  • Carbs: 24.6 g
  • Protein: 6.2 g

4 thoughts on “Braised Steak and Kountry’s Hasselback Potatoes

  1. I’ve had potatoes ala hassleback before, but never with sausage in them. Interesting!
    Isn’t it funny how so much of the old ways of cooking can provide a flavour that we desire and comfort even if the method is a bit different?


  2. It’s so true! We loved how succulent and tender the steak was and the onions just melted on our tongues. Yum! Can’t believe we never did that before!
    The potatoes were perfectly done and a great complement to the steak.
    Even though the calories were a little steep, it was a great thank you gesture – one I’ll definitely keep in the repertoire. 🙂


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