When John suggested Vinegar Gravy, I was a little skeptical, but it was his Gran’s recipe from Northern Mississippi. Since he knows what I like, I said “Sure.” Boy, am I glad I did! It was absolutely delicious comfort food. He explained that in areas where alcohol isn’t readily consumed (think Southern Bible Belt), they use vinegar to de-glaze their pans instead of wine. I’ll bet this method was also popular during prohibition.
|A bit of comfort on a plate!|
Create 2, 3, or 4 patties from one pound of high-grade Hamburger Meat – we used Novy Ranches 90/10 that we bought at the Farmers’ Market at the Channel Islands Harbor.
Sprinkle with salt, pepper, and garlic powder.
Set a large skillet over medium-high heat and brown the meat on both sides (about 4 minutes a side)
Place the steaks on a plate and cover them with foil.
Reduce heat to medium.
Stir 8-ounces White Mushrooms, washed and quartered
2 Tablespoons Shallots, minced
Cook, stirring occasionally until the mushrooms started to shrink.
De-glaze the pan with 3 Tablespoons White Vinegar.
1 cup Beef Broth
1 Tablespoon Beef Demi-glace
When thoroughly combined,
Whisk in 1 – 3 Tablespoons Wondra Flour until sauce thickens
Then, return meat to pan.
Continue to simmer, spooning sauce over meat for about 8 minutes until meat is warmed through.
Place steaks on plate and spoon mushrooms and sauce over them.
|Just from the oven|
|Red Flame Grapes ripening in our garden|